Chosa

Formerly based in Bakurocho, the plucky Chosa moved to Ningyocho in January 2017. If it's noodles you're after, there's no going wrong at this eatery: the chewy, slightly sticky udon is made with only domestic wheat, and can be sampled with a wide variety of topping and soup combinations. First-timers will do well to go for the basic kake udon, served simply with a light broth made from Setouchi dried sardines and konbu seaweed, and also available as a large-size version at no extra cost. Meanwhile, friends of tempura may want to try the seafood offerings, which range from shrimp to squid.