I order a “set” of hot soup with fat udon noodles, a rice bowl topped with scrambled eggs, sautéed onions, spinach and slivers of dried nori (seaweed), a mug of dark hot tea and green cucumber pickles in the Kyoto style—tart, crispy and salty.

The soup is steaming hot, the noodles warm and chewy. Scrambled eggs on rice is new to me and it’s good.