Kosendo
あごだし稲庭うどん 古泉洞39°36′ N 140°34′ EUdon¥
Kosendo suits anyone walking the samurai street who wants a light lunch of Inaniwa udon in an old wooden house, and the trade-off is a lunch-only kitchen that fills within minutes of opening on weekends.
What to order
- Free-range chicken Inaniwa udon, cold if you want the firmest noodles
- Honkarebushi wasabi rice on the side
Kosendo serves the thin Akita wheat noodles called Inaniwa udon in a converted old house on the samurai residence street in Higashi-katsurakucho. The broth is agodashi, made from flying fish, and it pours clear and light. A reviewer paid ¥1,230 for the free-range chicken Inaniwa udon in November 2025, and you can have it hot or chilled. Diners in February 2026 still chose the cold noodles for their firmer bite, with a bowl of rice under shaved honkarebushi bonito and wasabi on the side.
One Sunday in November 2025 the room was full within 15 minutes of the 11:00 opening, so arrive at the door or come after 13:00.
Worth knowing
- Park in the seven spaces behind the restaurant.
- Bookings stop in the busy seasons, from cherry blossom time through Golden Week and again at Obon.
Quick answers about Kosendoよくある質問
What are the opening hours of Kosendo?
Kosendo keeps these hours: Mon–Fri 11:00–14:30; Sat–Sun 11:00–15:00.
What should you order at Kosendo?
At Kosendo, order free-range chicken Inaniwa udon, cold if you want the firmest noodles, or honkarebushi wasabi rice on the side.
Do you need a reservation at Kosendo?
Kosendo: Reservations by phone outside the busy seasons and for groups that are not too large.
Within 12 km
