Udon Bistro Kunitoraya

Second time in the bistro and it's always as good ^_^ Tenpura-Udon (shrimp buns) the first time and Kamo-Udon (canarad) the second, with in addition the menu noon (sintering, omelette and onigri) huuuuuuuum, a feast. The problem is that the restaurant is so small that there are no places for everyone and we have a little bit put at the door once our lunch is finished and we were looking for a chat, medium, very average:-( tip: if you can, come a few minutes before the opening and you will be among the first in the queue to settle down and you can enjoy your lunch or dinner as you want. ah yes and the price is a little high but good, it takes what it takes.

It's a little strait but it's worth it!This restaurant offers authentic dishes that change what you can see everywhere else. The team is welcoming, fast and efficient.Despite a little wait, this restaurant is really worth a visit.

Kunitorya was one of our favorite addresses when it was located on Ste-Anne Street. But since his move, we haven't been back there often. not because of the kitchen, which remains very good with the best bet udon. But because of the very small room. and it's not uncommon to have to wait in the street while there's room in the room (surely because the cooks can't follow the cadence?). but especially since its move to Villedo street, the card has taken 3-4 euros overall. which makes the value-price ratio is sacredly lowered. Too bad because their udon are excellent. It's to be tested, but I'd wait a bit before I go back.

I was swore to never put my feet back into the kunitoraya that was formerly holy street, having several times tasted udon or oyakodon to the cockroaches there. I did not question the hygiene of the employees (all was done under our nose) but that of the building. Passing in the neighborhood last night with family, I inspect the new premises: clean, airy and healthy walls, I decide to resound my chance. It is 22h, the waitress kindly tells us that the kitchen closes in 10mn, but that the room is still available for an hour. seen the time, nothing surprising and we had already chosen until a place was released. The restaurant has large tables, which we share with other guests, in the canteen mode of our childhood. space is just, but enough. He also made counters throughout the restaurant's glass windows, which remain open during the beautiful season. the result is a rather pleasant room, decorated with a fairly kitsch noren but of circumstances. We ordered hot udons, in soup, accompanied by tempura of legumes, karaage (frosted chicken) and a beer pressure (asahi.) tempura extra fresh composed of pepper, green beans, broccoli, potiron and a spider's leg. Japanese-style rosé cooked karaage is normal, with a small salted lemon sauce, melting, fresh breading: efficient and appetizing. The novelty compared to the old milling is on the broth: before the noodles were served in the broth, it is no longer the case. They are brought in a bowl of hot water with some nori leaf and are accompanied by another bowl, smaller containing the broth, a small saucer with chives, fresh ginger grated and an egg of raw caille.The egg, chives and ginger is poured into the broth, a few noodles are taken in the bowl of noodles, less soaked The result is good, effective, nourishing and full of flavors of the japon.Bref, no high gastronomy, but it is simple and effective.

It is always with pleasure that I dine in this restaurant the dishes are all delicious especially the doughnuts run there