April 21st (Thursday) 4:22 AM... I couldn't resist getting up so early because I really wanted to eat this... Sorry for the sudden outburst... The reason is that I saw on SNS that a new product was starting from 11:00 AM on April 20th, 2023... Now, about the taste, I had the Beef Sukiyaki Bowl (regular size) for ¥530 (tax included). It had a Kansai-style sweet and rich sauce with a deep flavor. The large pieces of fried tofu soaked up the flavors well, adding a chewy texture to the dish. The rice went perfectly with the ingredients soaked in the sauce. Overall, it was delicious, but personally, I still prefer the Beef Sukiyaki Bowl from Yoshinoya that is available in winter... Nevertheless, I appreciate the efforts of Nakau in constantly striving to improve the taste of their dishes, including their beef bowls. Thank you for the meal. Rating on Tabelog: 3.08, Number of reviews: 42, as of April 2023.

First time at Nakau. To wrap it up! Ordered the Yoshinoya-style oyakodon - surprised by the price. Is it really this cheap and good!? The perfect half-cooked texture. More generous portion of green onions in the oyakodon than I thought. I'm full! Someone was eating curry, and that looked delicious too. It's nice to be able to eat without worrying about the business hours. It's great to have a restaurant open late at night, right?

Today's second meal is at "Nakau Ningyocho" where I'm feeling a bit mischievous and want to indulge! I ordered the following at the ticket machine: Morning Hai Kara Udon for 280 yen including tax. Morning Hai Kara Udon is a steal at 280 yen! It's like a school cafeteria price! Nakau's classic Hai Kara Udon comes with "fried egg" on top of the udon noodles! It's consistently delicious. The noodles seem to have a slightly firmer texture than before? Maybe it's just my imagination? In the past, they were softer, right? Well, as long as it's tasty, it's all good! The broth has a gentle flavor that you can easily finish till the last drop. It's comforting. Delicious! It was a reliable meal at Nakau (^^)♪ Thank you for the meal.

The morning started with cloudy skies, but by lunchtime it had turned into a rainy day. Despite being close to my workplace, I decided to visit the Nakau restaurant in Ningyocho. I usually don't go to chain restaurants for lunch, but after trying a delicious oyakodon at Tamahide this summer, I was curious to see how Nakau's version would compare. Recently, I saw a report on Rocket News about a new menu item called "Torotama Oyakodon" by Masami, so I decided to try it. I purchased a ticket for the "Torotama Oyakodon (regular size - 520 yen)" and also got a side set of "Tonjiru soup and 3 pieces of Tatsutaage (280 yen)." The dishes arrived as ordered, with the Torotama Oyakodon topped with mitsuba and egg yolk. As I dug in, I found that it was indeed a delicious oyakodon, different from the high-end ones but satisfying in its own way. It made me wonder why the oyakodon at Torimoto was disappointing in comparison. The side of Tatsutaage was also tasty, but the Tonjiru soup was lukewarm and lacking in flavor. I recalled a previous Rocket News article comparing pork soups from four gyudon chains, where Nakau ranked last. If I had remembered that, I would have been fine with just a regular miso soup instead.

The restaurant "Nakau," which serves parent and child rice bowls, is located a bit away from the station, making it seem like a lesser-known spot. However, in recent years, I have come to think that Nakau might actually be the most delicious chain restaurant. The reason for this is their well-targeted menu and the variety of condiments available on the table. The menu mainly consists of parent and child rice bowls, udon noodles, and delicious fried chicken at affordable prices. They were one of the first chains to introduce ticket vending machines, which are very user-friendly (unlike other chains where you might get lost). The parent and child rice bowl is undeniably delicious, and it's great to see condiments like pickled ginger, shichimi pepper, and even sansho pepper and renge (Japanese mustard greens) available on the table. It may seem trivial, but the fact that they offer complimentary green tea (although very light and not very flavorful) instead of just water, with a pitcher available at the counter seats, is a nice touch.

I used this shop near Ningyocho Station. In the scorching heat on a holiday around 2 pm, I passed by and found out that they were offering a limited-time Sudachi cold udon, so I decided to enter. The shop had about 4 other groups besides me, and I purchased a meal ticket and submitted it at my seat, which is a typical system for many other shops. The shop is a major chain, so the ticket machine is cashless. This time, as mentioned earlier, I only ordered the Sudachi cold udon. The meal was served in an astonishingly short time of less than 1 minute, showing great speed. However, the noodles did not absorb the broth, so I ended up adjusting the flavor myself. The taste itself is probably similar to other shops, with a slightly sweet sauce. The taste and cost performance are not significantly different from other shops, but I was a bit concerned about a slightly unpleasant odor coming from the tray that the food was served on. If you are someone who is concerned about hygiene rather than the food itself, you may prefer other shops.

I heard that Nakau has introduced a new menu item, Keema Curry Oyakodon, and decided to try it. The Oyakodon at Nakau is already delicious on its own. I didn't understand the need for this curry version...the regular Oyakodon is delicious enough.

I visited during lunchtime when I was short on time and suddenly had a craving for oyakodon. I used to stop by this place often after drinking in the past, but it had been a while. First, I bought a meal ticket, but there were more options now compared to before, so I was a bit flustered. I ordered the oyakodon set and waited for about 5 minutes, feeling nostalgic. When the oyakodon set arrived, it turned out to be soba instead of udon. I had expected udon to be served as usual, but times have changed. The soba was not very good, lacking in chewiness and flavor. I thought maybe the oyakodon would be better, but the meat was dry, the egg was overcooked, and only the broth was satisfactory. Perhaps I should not expect too much given the price, but knowing how delicious it used to be, I couldn't help but feel disappointed. It's really disappointing how the quality can vary between different branches of the same restaurant.

Today, I had a lonely dinner time at a "Nakau" near my home ( ＾ω＾ ). When it comes to Nakau, the only choice for me lately is the "duck soba". It's packed with duck meat such as thigh, breast, duck meatballs, and the soft 80% buckwheat noodles have a great texture. The sweet broth with a hint of yuzu adds an elegant touch. The ingredients, noodles, and broth come together to enhance the deliciousness. Among chain standing soba shops, this might be my current favorite soba.

I entered a shop that I often saw on my way from Ningyocho intersection to Kobunecho intersection, but never thought of going in. They serve udon, soba, and rice bowl dishes at a reasonable price. Today, I bought a ticket for a set meal with a pork cutlet bowl and a small soba (690 yen including tax). The taste is suitable for everyone, as it is a chain store. I thought that women might find it difficult to enter such a place, but surprisingly, it was quite busy during lunchtime. Perhaps it's because they also offer a 500 yen lunch option with a smaller portion. In any case, it's good when you want to keep the cost down.

After a long time, I went drinking in Ningyocho until morning, drinking and drinking until I felt sick, and then feeling hungry before the first train, I searched for a place open at 5 am and found a 24-hour chain restaurant. There were options like McDonald's, Matsuya, Yoshinoya, but after a discussion about udon at the previous place, we decided to go to Nakau with 4 people. Saying things like "You're still young to be out until morning in your 40s," we headed to Nakau. We ordered various udon dishes to share, including yuzu bukkake udon and regular udon. We ate until our stomachs were full. Udon eaten in the early morning somehow tastes delicious and feels gentle on the stomach (although maybe not eating at all would be gentler). We passed the time until the first train and then went our separate ways. I like both the oyakodon and gyudon at Nakau, but the udon was good. Thank you for the meal. I will come again!

The Naka-ume in the neighborhood was the cleanest among all. However, the udon noodles had a strange texture, as if they were boiled in advance. They brought the order in less than a minute after receiving the ticket. If you're looking for good udon, you might want to try a different store.

The tempura udon for 280 yen is cheap. The tempura contains onions, carrots, and a little pumpkin. The color of the broth is easy on the eyes and feels like it goes into the body smoothly. I finished it all today as well. Thank you for the meal.

I have always wanted to try the parent and child rice bowl.

I ordered a grilled salmon set with extra rice, a regular beef bowl, and morning soba. The rice in the set meal is delicious, but the rice in the beef bowl is too salty for my liking. The morning soba is a bit too soft.

The food was delicious and the service was excellent. I highly recommend this restaurant.

I happened to discover this restaurant while looking for a place to have lunch in Ningyocho area. I hadn't been here for a long time, so I impulsively decided to go in. Although this type of restaurant is usually my favorite, this particular branch did not meet my preferences.

When I think back to my days as a taxi driver, I used to frequent Naka Udon in Ikisakaue quite often, about 15 years ago. It was initially known as a new type of gyudon restaurant, but eventually I started going there for things other than gyudon. One of those things was udon. I wonder if they had oyakodon back then? The oyakodon set was ¥630. Looking back, I remember enjoying the combination of the udon broth with the gyudon, which prevented it from becoming too heavy in the mouth. Today, I decided to start with the udon. The noodles are soft but have a slight chewiness, and the broth, while not outstanding, complements the udon well. As for the oyakodon, it has a rich egg flavor that stands out. It lacks the deep broth and strong seasoning typical of local diners. The secret to maintaining the perfect runny egg consistency seems to lie in some additional ingredient. It's something that's hard to achieve on your own. When I had gyudon with udon, the combination seemed to produce a synergy, likely due to the beef fat element interacting with the broth components. This is a combo that worked well. Perhaps I should have just stuck with the gyudon? By the way, looking at the current campaign on the Naka Udon website, would anyone really feel like eating meat after watching that film? Popularity alone shouldn't determine your partner... The previous campaign was better in that regard.