The restaurant is spacious and allows for a relaxing experience. The staff are friendly and attentive. The dishes are elegant and delicious. The udon suki is filled with plenty of ingredients and both the broth and noodles are tasty. This restaurant is recommended not only for individual meals but also for family gatherings or business dinners.

I had the delicious Udon Sukiyaki (1 serving for 4,190 yen) at the 200-year-old restaurant Mimaou in Izumi, Sakai. The Udon is served in a flavorful broth with eel, chicken, shrimp, tofu skin, vegetables, and rice cakes. When the pot starts bubbling, it's ready to eat. It's perfect with a side of ginger, grated radish, and a squeeze of lemon. You can eat as much as you want. The Soba roll I ordered as a side dish was also excellent.

I ordered the "Akane" udon suki course and enjoyed dining in a private room. The udon suki itself was filled with plenty of ingredients, making me feel like I got a good deal. The side dishes and tempura in the course were also delicious. Although it is a bit pricey, I recommend it for a special occasion dinner.

It was extremely cold, so I wanted to eat something warm and decided to go to Mimi U, famous for their udon suki, in Sakai! Today, I ordered the Sakai Minato Nabe (a large shrimp tempura topped pot of udon) which came with Naniwa sushi and dessert as a set! When I arrived in the early afternoon, the restaurant was packed with customers and I had to wait for about 15 minutes for a table. Due to the cold weather and snowfall, many customers were enjoying the pot of udon. The Sakai Minato Nabe is a single pot dish that condenses the flavors of Mimi U's famous udon suki. The broth, which is carefully brewed in-house, is clear yet rich in flavor. On top of the udon, there were radish, taro, tofu skin, yuba, chicken, shiitake mushrooms, carrots, grilled rice cakes, and wrapped cabbage, each meticulously seasoned and beautifully arranged. A hot spring egg and a large tempura shrimp were placed on top to be enjoyed while still hot. The dish is served with solid fuel to keep it warm until the end. It was a very satisfying lunch!

Udon Sukiyaki (trademark registered) originated at the restaurant Mimiya Sakai-ten. My mother is from Izumi City, Osaka Prefecture, and I have loved udon suki since I was a child. It's a specialty of Osaka. For me, it's a taste that often appeared at home. The ingredients are beautifully arranged like a jewel box: Chinese cabbage, spinach, hiro-usu (type of mushroom), conger eel, shrimp, kashiwa (chicken), clams, shiitake mushrooms, yuba (tofu skin), carrots, mitsuba (Japanese parsley), yomogi mochi (mugwort rice cake), nama-fu (wheat gluten), taro, green beans, bamboo shoots, wakame seaweed. They are brought to you in a pot with udon broth. I was surprised to see live prawns being added to the pot as part of the performance! It was a great experience, but I would be scared to do it myself. Thank you for the delicious meal.

I went to the restaurant after accompanying someone to the hospital. I ordered the seasonal limited oyster rice bowl. My parents ordered the shrimp tempura rice bowl set. The soba was as good as always, but the egg bowl was fluffy and the tempura oysters were big and delicious. The portion size was generous. It's nice that they have menu items here that you can't find in places like Namba. It's good to visit the Sakai branch once in a while.

The restaurant I was taken to by a customer. The atmosphere is absolutely perfect. The parking lot is spacious and easy to park in. Mimi Udon is famous for its udon, but the soba noodles in the lower right corner are all-you-can-eat. I finished with 15 servings.

It's always delicious no matter when you eat. My favorite is the large shrimp tempura rice bowl, which comes with noodles, appetizers, and dessert, making it very filling. I also enjoy seasonal menu items. I look forward to the upcoming season with oyster udon and tempura.

In Osaka, there is a Mimasuya located along the Sakai Chin Den (Chin Chin Densha = tram) line. I had never been to Mimasuya before because it looked very expensive from the outside, but I finally went in! The reason was because they had 100% buckwheat soba for 1155 yen, which wasn't too pricey. It seemed to be a limited quantity item. I sat at a counter seat that felt cozy like a bar. They first served me warm tea, maybe hojicha? The container for the soba dipping sauce was cute. When I looked up from my seat at the counter, I saw the Mimasuya logo and the 100% buckwheat soba. The soba had a refreshing and fresh taste. It was smooth and easy to eat. The wasabi seemed freshly grated, giving it a strong flavor. I asked if they had soba broth, and they seemed to have prepared it for me. It came in a teapot and I was able to drink plenty of it!

I went to have lunch today. I was aiming for another udon restaurant in the southern part of Osaka, but I couldn't make it in time for their lunch hours... It's been happening a lot lately. I ordered the Minato Nabe set. It comes with a single serving of udon suki, Naniwa sushi, tempura shrimp, and dessert. The Minato Nabe arrived, bubbling and steaming. The aroma was delightful even before I started eating. The tempura shrimp and onsen egg were to be added to the pot. First, I tried the broth. Ohhh, it was delicious. The broth was rich but not overly salty, with a wonderful aroma. It was piping hot, but I started by sipping the broth alone. The udon was soft and chewy. In the beginning, it was mochi-mochi, then it became kuta-kuta towards the end. I love that kuta-kuta texture. It felt like eating a comforting bowl of udon when you have a cold. The udon was quite luxurious with various ingredients like Chinese cabbage, chicken, rice cakes, shiitake mushrooms, daikon radish, taro, and more. The yuba and nama-fu added a touch of elegance. The rolled Chinese cabbage was something I had never tried before. The sweetly simmered shiitake mushrooms were amazing. The zest of yuzu was a nice touch. When I added the tempura shrimp, it absorbed the broth and became even more delicious. However, the onsen egg was not to my liking. I felt it was a shame to cloud the clear broth with the yolk. The Naniwa sushi was pressed sushi made with sea bream. The woodruff added a nice flavor. The broth, which had a strong aroma at the beginning, transformed into a gentle and flavorful broth as the ingredients infused their flavors. I love Kagawa udon where the udon is the star, but I also love Osaka udon where the broth takes center stage.

Located just south of Sakaisuji Station and on the east side of Densha Street, this branch of a famous Osaka restaurant known for its trademark dish "udonsuki" is a representative old-fashioned eatery in Osaka. My wife and I decided to have dinner here. The restaurant has tables and counter seats on the first floor, as well as private rooms with sunken kotatsu tables on the second floor, accommodating over 200 guests. We were seated at a table on the first floor, equipped with an IH stove where we could enjoy "udonsuki". I ordered the seasonal limited menu of conger eel tempura rice bowl set (1,400 yen) while my wife ordered the "Minato Nabe" as a single item, not as a set. Our dishes arrived promptly. The tray included the main conger eel tempura rice bowl, warm soba noodles, pickles, and dessert. The conger eel was crispy on the outside and tender on the inside, with a subtle sweetness characteristic of conger eel. The broth for the rice bowl was elegantly flavored with a hint of sweetness. The vegetables included eggplant, shishito peppers, and winter melon, all freshly fried, with crispy coating and tender insides. The soba noodles in the set were unexpectedly delicious, as Maimai Udon is known for udon noodles but actually specializes in soba noodles. The soba noodles were swimming in a broth made primarily of kombu, with a glossy and delicate texture. Grated radish and seaweed were served on top of the noodles. The soba noodles were slightly soft but exuded the dignity of a long-established eatery. I couldn't resist ordering warm soba noodles even in hot weather just to savor the broth. The "Minato Nabe" came with a tray featuring a hot pot on a solid fuel stove, shrimp tempura, and a hot spring egg. This dish is a simplified version of Maimai Udon's famous "udonsuki". This charming Maimai Udon, with its rabbit mascot, has disappeared from many places in Kanto, but I hope that its original taste will continue to be preserved in its birthplace of Osaka.

Udon suki is a delicious dish with a stable and tasty broth, where you can enjoy shrimp dancing in it. Personally, I like topping it with Kawachi duck. Soba is also delicious, so I had Kawachi duck soba with 100% buckwheat noodles. The fresh Kawachi duck had no strong smell or taste, making it a delightful meal. Thank you!

I am "Noronori", who mainly walks around eating lunch around Sakai. This time, six girls enjoyed the udon suki course in a private room on the second floor. The door was open, and the air circulation with the air conditioner seemed good. However, we always put on masks before talking. Once you get used to it, it's not that much of a hassle. I think it's a simple thing if you have a caring heart. Well, I haven't had a drop of alcohol, so that might also be related... The new employee who joined this year took care of the hot pot. Quite a fresh face! Sorry for all the attention. Thank you for the meal.

I usually go to the Namba and Abeno locations, but this was my first time visiting the Sakai location. I was looking for the cold and creamy soba noodles that had disappeared from the menu at the Namba and Abeno locations for a while. I was happy to find it at the Sakai location. The portion size and taste of the dish were just as good as before. It's perfect for the upcoming hot weather. I wonder why it disappeared from the Namba and Abeno locations. I hope it stays on the menu at the Sakai location.

"I decided to have soba with fried mochi instead of ozoni this time. Due to the current situation, I had to cancel my New Year's visit home, so I thought I would have New Year's soba early and visited 'Mimiu' in Sakai. I briefly considered ordering the 'Minato Nabe Set' that I had tried before (which includes a hot pot with udon), but since I had no plans to go home this season, I thought I wouldn't have ozoni either. So, I found the perfect soba for me this time. It was the 'Fried Mochi Yuzu Noodles' that I ordered along with the pressed sushi set. This is a warm soba dish with fried mochi (some wrapped in seaweed to resemble isobeyaki) and yuzu. It was a dish that could easily replace the ozoni that I had been eating since I was a child, which is a clear soup with mochi. The soba itself had a refreshing texture and aroma, and the fried mochi, which paired well with the elegant broth, left a lasting impression. 'Mimiu' is famous for its 'Udon Suki,' but perhaps due to the current situation where sharing food or chopsticks is discouraged, I noticed that many customers were ordering individual dishes such as the Sakai-exclusive 'Minato Nabe Set' on this day. For those who had to cancel their New Year's visit home or find making New Year's soba or ozoni too much trouble, I recommend considering this place."

This is a shop I have been visiting for many years. Both the udon and soba are very delicious, and I especially love their large shrimp tempura rice bowl. This time, since it's December, I tried the oyster tempura rice bowl. The oysters were chewy and tasted delicious with the tempura sauce. There were also shrimp tempura included, so it felt like getting two delicious dishes in one. It made me feel like I got a great deal.

I am "Noronori", and I mainly go around eating lunch in Sakai. I had an important lunch meeting, so I reserved a private room at the Sakai branch of Maimai Uo. You have to spend at least 5,000 yen per person to use the private room, but I ended up eating that much anyway. We started with three small dishes: sesame tofu, shrimp vinegar, and mushroom salad. Then we had a sashimi platter, tempura, and udon suki. The udon was delicious with tasty broth, and I even had two extra servings. I left feeling full and satisfied. Thank you for the delicious meal.

The Ebi Tendon at Mimi Uo was good with decent-sized tempura shrimp. The udon or soba set was delicious, especially the warm soba with rich Kansai-style broth. I left feeling satisfied. Thank you for the meal.

I wanted to eat inside a restaurant after a long time, so I entered. Inside the restaurant, there is social distancing in place, with distance between neighboring tables. Of course, I used alcohol disinfection to clean my hands as well. I ordered the Nigiri Zen lunch menu, which I have never tried before. It includes sashimi and other dishes in one set. The yam included in it is used as a condiment for the soba. I also ordered a noodle dish with tempura. The first serving of warm soba arrived, along with well-cooked tempura. The tempura was crispy and had a nice color, indicating good quality oil was used. I enjoyed it with soba dipping sauce. This noodle dish allows you to eat unlimited cold and warm soba or udon. You can change the condiments as you like, so you can eat as much as you want. However, I only ate 2 soba and 1 udon, totaling 3 servings. The waitress told me that there was someone who ate 22 servings before. Even with just 3 servings, I was quite full. I still haven't tried the udon soup, so I want to come back when it gets colder. Thank you for the meal!

"When I think about it, I realize that I have never seen this dish at other locations," I thought to myself as I enjoyed the exclusive Nabeyaki Udon at Mimiho restaurant in Sakai. I am a fan of Mimiho and visit often, but this was my first time at the Sakai branch. Looking at the menu, I discovered that they offer unique dishes only available at this location. I decided to try the "Minato Nabe Set," which is a set including Nabeyaki Udon inspired by the Minato Village in the nearby Dejima-cho district. The set comes with a choice of white rice, mixed rice, or pressed sushi, and I chose the pressed sushi. The udon had a clear broth and elegant ingredients, perfect for those who appreciate the subtle flavors of soup-based noodles. The pressed sushi, cut into bite-sized pieces, also had a delicate and refined taste. I asked the staff and found out that even solo diners can order the popular Udon Sukiyaki at this location. Although I didn't check the portion size, I felt that the Minato Nabe and Udon Sukiyaki share similar ingredients. For those dining alone or with a small appetite at this Sakai branch, I recommend the Minato Nabe over the Udon Sukiyaki for better value. Feel free to consider this suggestion for your next visit."