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Yamadaya (Japanese-style udon specialty)
A casual Bundang spot famous for hand-stretched noodles and a clear, katsuobushi-and-salt broth instead of soy sauce.
GyeonggiWorld Cuisine > Udon/Soba
4.1
(123 reviews)A Japanese-style shop in Bundang best known for its hand-stretched . The noodles are smooth and satisfyingly chewy, and the broth is unusually clean — made with only salt and katsuobushi (bonito flakes) rather than soy sauce.
Local Tips
- •Hand-pulled udon with a smooth, chewy texture and a remarkably clean dashi made from salt and katsuobushi
- •Located in Good Morning Plaza — open daily 11:00–20:30; reservations accepted for groups
- •Try Gamadama (kamatama) or Denpura Udon; order Jaru (cold) udon on hot days
Menu
Gamadama ( style: hot tossed with raw egg)11,000 KRW
Gama- (kama- style: thicker sauce poured over noodles)11,000 KRW
Kake (simple hot broth)10,000 KRW
(beef rice bowl)12,000 KRW
Kitsune ( with sweet fried tofu)11,000 KRW
Niku (beef )11,000 KRW
Dakgaseum Yangnyeom-sal (seasoned chicken breast)18,000 KRW
Denpura Moriawase (assorted tempura)17,000 KRW
Denpura (tempura )11,000 KRW
Doridong (chicken rice bowl)12,000 KRW
Saesongi-beoseot Maneul-gui (grilled king oyster mushrooms with garlic)13,000 KRW
Saelleodeu (salad )11,000 KRW
Agedashi Moriawase (assorted agedashi tofu)13,000 KRW
Roll Sushi (sea eel roll)7,000 KRW
Yaki (stir-fried )13,000 KRW
Jaru- (cold -style served on a bamboo mat)11,000 KRW
Jaru (zaru-style cold served on a bamboo mat)11,000 KRW
Practical Information
- Category
- World Cuisine > Udon/Soba
- Address
- Good Morning Plaza, 124 Gumi-ro, Bundang-gu, Seongnam, Gyeonggi-do
- Operating Hours
- Daily 11:00–20:30
- Phone
- 031-713-5242
- Facilities
- Reservations accepted
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Glossary
- Anago
- Saltwater eel, milder and softer than unagi; often served as sushi or rolls
- Bukkake
- A style where a small amount of strong broth or sauce is poured over cold or hot noodles rather than served in a bowl of soup
- Gyudon
- A donburi (rice bowl) topped with thinly sliced simmered beef and onion
- Kamatama
- Udon tossed with a soft raw egg and soy — silky and slightly creamy when mixed
- Udon
- Thick wheat noodles served hot or cold; bases range from simple dashi broth to bukkake (concentrated sauce) or stir‑fried styles
