Kamo Seiro (鴨せいろ, duck meat) is popular, may not see at stand up train station udon/soba places but sit down udon/soba restaurants may have those. Still duck meat is cooked but not deep fried with batter like kara-age. Just never seen kara-age udon/soba before.

Alright, now the question is which udon soup do you like? Kanto vs. Kansai.

Kansai udon soup:
Light color soup uses far less soy sauce but still has appropriate amount of salt zing from soup base made from konbu (昆布, seaweed) and use plenty of kezuri bushi (削り節, finly thin sliced dried fish meat). Lighter in color but has a good flavor.

Kanto udon soup:
Based on more use of soy sauce, hence color of soup is a darker. Flavor still uses konbu and kezuri bushi, but rely more on soy sauce flavor. World wide (outside of Japan) this Kanto udon soup seems to become more of a standard for udon/soba soup.

Which do you like?

I like Kansai udon soup, it is refreshing, but I vote goes to Kanto udon soup because that is what I grew up with especially on Chikara Udon (力うどん, baked sticky rice cake on top of udon) personally like Kanto udon soup absorbed into mochi (餅, baked sticky rice cake) give awesome flavor to mochi.