Recommended bowl: Classic chūka soba

Master Matsumura-san previously worked as the head chef of the ANA Crowne Plaza Hotel Kyoto, where he resided for 36 years. He left the hotel when he was 55 years old and opened Katsumoto in Suidōbashi in March 2015. The soup is made from Nagoya Kōchin brand chickens, along with five different types of dried fish, pork, and kelp. The soup is light, yet full of flavor. The noodles are specially ordered from Asakusa Kaikarō. Two basic options are available: a lighter chūka soba and a richer noukou niboshi soup. Midway through, help yourself to condiments on the counter like black pepper, vinegar and spice powder. A clean, slick looking shop, with bowls that are well put together and nicely balanced. Check out their second shop near Kanda, which specializes in tsukemen.