Since its founding in 1950, this renowned restaurant has been supporting pilgrims to Ise Shrine. It's currently run by the third generation.
The dark, mellow sauce, contrary to its appearance, is mixed with the chewy, extra-thick noodles in the Ise style. In addition to the classic Ise udon, Okadaya's appeal lies in the fact that you can choose your own version to suit your mood, with options like egg, tempura, and nabeyaki.

Also, be sure to check out Okadaya's unique creations. Their "Curry Ise Udon," made with a 50/50 mix of sauce and curry roux, is rich yet has a light aftertaste. It's a firm favorite with tourists and locals alike.

[Fun Facts]
Ise udon noodles are made from 100% wheat flour and are boiled slowly over a long period of time. This results in a soft, chewy texture.