There were actually very few people in Kyoto during the May Day holiday. Free enough to run a 100-meter dash in Gion. Even Yamamoto Morozou stopped waiting in line. Even Shan Yuanmenzo is here! No! Row! Team! Got it! ! Eat it! ! A hot bowl of fragrant oil beef udon. A glistening bowl of cold udon tsukemen. There was also a plate of chicken tempura. It’s so beautiful. I took the camera and took pictures. It looked like a tourist. The uncle in the store laughed when he saw it. My friend started crying as soon as he took one bite: "It tastes so good, it tastes so good. Eat it quickly. This noodle is so delicious." It is a scented oil made in the store. After simmering garlic, onion and ginger in a pot, add scented oil and stir-fry until fragrant. Then add it together with plenty of beef and burdock, and cook it into a bowl of oily and sesame oil, which is very healing. Udon is very strong. Even if it is made into hot udon, it will not turn bad after being cooked for a long time. It is very elastic. My friend's cheeks were bulging after eating it, and he was very happy. The cold udon is as long as time. I may need to stand up after one chopstick. Fortunately, the clerk gave me a pair of weird scissors, which allowed me to cut the noodles into shorter lengths before eating. I deliberately cut a few pieces and ate them with bonito-flavored dipping sauce and grated radish. It's soft, waxy, sticky, firm, and has a sweet wheat flavor. I regretted it as soon as I took one bite. I should have chopped it into pieces. It was so useless that I turned into a hamster. Their dipping sauces, noodle soups, and fried foods are very homely and you can't say they are good - anyway, I would not be happy if there was a queue like usual. I can’t say it’s not good, because it tastes quite comfortable, just like eating at home. Yamamoto Morozou is in a two-story building on the roadside in Higashiyama, Kyoto. More than ten years ago, the shop owner decided to resign. He wanted to break away from the lifestyle that was embedded in the collective like a small screw, but he was at a loss as to what to do. He walked a lot and ate a lot, and finally he thought of his grandma. I think of the small udon shop opened by my grandma, the hot udon, the fluffy white rice, and the aroma of the katsuobushi flowers in the dipping sauce. I think of the smiles, the bustle, and the warmth and warmth of the people in the store. Finally, he returned to the old house that had been an udon shop and decided to open a grandma-style udon shop.

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