I love this concept of pairing seasonal vegetables cooked in this fashion with wine. The brussel sprouts had a smidgen of something on top. Soy sauce or balsamic vinegar? I usually dress them with balsamic after grilling too but never thought of them as accompaniment for wine.
Need to open a place like this too in Tokyo with some extended concept pairing wholesome foods with wines under $25 US.
Yes, reservations recommended. Though Takahashi-san is a “yatai” it is not outside or mobile. The enclosed space is called a yatai mura, a “village of yatai” so it’s actually more like an undisciplined food court.
The joint is packed nightly.
I spent a whole year as an exchange student in Kyoto Japan, and I have to say I probably wouldnt have gotten by if it wasnt for a cheap bowl of udon a few times a week! There is even one shop where you can eat for free if you do 30 minutes of washing after! Anyway, I found a load more tasty looking ideas at this udon recipe site.