Located on the south side of the Yakedonya-gai in Michishucho, a 250-year-old udon suki restaurant. As a child, I thought udon suki was the leftover sukiyaki with udon added and simmered. As an adult, I had my first experience at this restaurant. A stately traditional Japanese building nestled in the valley of office buildings. You can feel the history of this long-established establishment in its dignified appearance. I visited without a reservation at the opening time of 11:30. If you arrive at a different time, a reservation is a must. The menu offers a variety of soba and udon, as well as all-you-can-eat options with tempura and side dishes. However, the classic udon suki is the highlight here. The broth is poured into a metal pot, and I first tasted just the broth. Delicious... a taste that permeates through your whole being. A gentle, deep flavor. The ingredients are skillfully added by the staff. They arranged them delicately and beautifully. The table's induction cooker heats up quickly. The udon is soft Kansai-style udon. With this broth, you can eat as much as you want. When it's fully cooked, I added the prawns. They were lively and jumping, so I had to firmly grip them with tongs to prevent them from escaping. Lastly, I added the easily crumbling small taro and mochi. Phew, I'm full. I thought it would be difficult to finish if I had beer or something to drink. Thank you for the meal. I hope they continue to operate energetically, preserving Osaka's history.

This restaurant holds many memories as it was the last place my mother and I dined together. The portion of udon suki for one person is quite generous, always leaving me feeling too full! The hot pot includes boiled white cabbage, carrots, taro, daikon, seasoned shiitake mushrooms, chunks of eel, large pieces of chicken, yuba, and hirousu. Although I was a little disappointed that the shrimp was overcooked, everything was delicious. Thank you for the meal.

I went to Udon Sukibibio Honoten in Osaka. This was my third visit here. The restaurant has a Japanese garden and a great atmosphere. This time, I ordered a course meal. It started with an appetizer and then sashimi with sea bream and fatty tuna. Next, a platter of tempura was served followed by the main dish, Udon Sukibibio. This dish includes conger eel, geoduck clam, clam, chicken, and other ingredients in a broth for a hot pot. The interesting part was when they put a live spiny lobster in the pot. It was a bit cruel to see it moving, but it was surprisingly delicious! I also ordered extra udon, and I wished they had offered me some porridge that I saw being made at the next table. The porridge looked tempting. Finally, dessert was served to end the meal. The flavors were traditional with a rich broth, and the ambiance was great. Thank you for the meal!

I love udon, but I don't eat it often. Many people outside of Kansai have never tried udon, so I visited a udon restaurant. The atmosphere of the restaurant was calm and there were quite a few families there. The udon was not too soft even when simmered, and it had various toppings such as chicken, shrimp, vegetables, clams, eel, and fish balls. The taste was elegant and delicious, but it's not the type of place I would visit frequently because it's not that cheap. I wonder when I will visit next.

The store has a calm atmosphere both in its appearance and inside. The presentation of the ingredients is beautiful and the broth is delicious. The refillable broth is also available in a lighter option, and the staff's attention to detail, such as serving tea at the right moment, was appreciated. I enjoyed a delicious udon suki in a relaxed manner at a table with a view of the garden.

I arrived at the restaurant just 10 minutes before the last order, but the staff were very polite and accommodating. I had a delicious tempura donburi with crispy tempura and kitsune udon, along with salad and pickles. It was a comforting taste and a cozy restaurant. I would love to come back again.

The tempura is not that great. It's freshly fried but lacks flavor. They refill the tea frequently, but it takes a while for them to bring the soba broth. Two staff members greeted us, but their coordination seems off. Maybe I had too high expectations for the main store?

On this day, a friend came to Osaka from Tokyo to hang out and have dinner together. We went to the restaurant "Mimiu Honten." The restaurant is about a 7-8 minute walk from Yodoyabashi Station. We made a reservation for 6:30 pm and arrived on time. Mimiu used to be located in Sakai, Izumi, then moved to Shinsaibashi, and finally to its current location in Funamachi, Hirano-cho after the war. It truly feels like a well-established store with 250 years of history. We were seated at a table for 4 and started with a toast with beer. We also ordered a bottle of barley shochu. For food, we ordered the popular Udon Sukiyaki for two, with additional orders of duck meat and rolled egg with dashi. The dashi for the Udon Sukiyaki is made from special domestic bonito flakes, soaked for 2 hours daily with Sota bonito flakes, honkarebushi, and Rishiri konbu. It was delicious. The Udon noodles were thick and supple, perfect with the dashi. The ingredients were carefully selected from the mountains and sea. Putting a live shrimp into the hot dashi was a bit cruel, but it added great flavor. We thoroughly enjoyed the taste of this traditional, long-standing restaurant. Thank you for the meal!

Famous restaurant in Namba. First visit. Upon entering, I was surprised by the spacious interior, with the table seating area quite far away. I love this luxurious Showa era design. When it comes to Showa retro, some places are known for being deep or old-fashioned, but here the retro feel is more high-class. It gives me a nostalgic feeling like in a hotel. I had the "ten-zaru" cold udon, which was delicious. Next time, I want to try the warm udon to savor the broth. The clientele on this day seemed nice - elegant mother-daughter pairs, couples, and even some men dining alone. The floor staff, including a head waiter and a woman who seemed to have worked there for a long time, were great. I really liked the atmosphere here. I wonder why I didn't come sooner. I will definitely be coming back. I hope these long-standing Osaka restaurants continue to thrive.

It's been a while since I visited Mimi Udon Hon-ten...(^ ^) Udon lovers at the main store, it's been a while... The appetizers, hassun, sashimi, etc. can be enjoyed in a course, making it a perfect place for simple entertaining or discussing work. I chose the Botan course... Hamo somen, hassun, tuna sashimi, udon lover. I enjoyed a leisurely dinner with white peach dessert. However, I have been thinking recently... the main udon has changed...? It seems that the udon noodles have become softer, and the exquisite texture that it used to have is gone... which is disappointing ⤵️ Changes are inevitable with time, but... since it's the main udon dish... I felt very disappointed.

When it comes to udon suki in Osaka, Yodoyabashi's "Mimiu Honten" is the place to go for entertaining guests. Before the meal, take a photo - the rich and flavorful taste is truly delicious! In the summer, the conger eel hot pot is also tempting, but everyone's unanimous opinion is the trademark udon suki! The spacious interior, though luxurious, provides a relaxing dining experience.

Lunch is great. I haven't been there at night so I can't say. Mie U's is a luxurious restaurant with a traditional atmosphere. It's perfect for entertaining guests. Even though the atmosphere is so luxurious, they offer all-you-can-eat soba and udon for lunch. It's not a typical buffet style, they serve the dishes in a proper manner and you can order more if you want. I went there for a business meeting so I didn't eat too much. I would like to go again by myself, but I feel like I might be a bit self-conscious dining alone. It's a great place for entertaining out-of-town guests or for business meetings.

During a break from work, I was able to escape reality. The main store has a charming entrance, and although I didn't have a reservation, I only had to wait about 15 minutes before my order arrived. The tempura was freshly fried and delicious! The sauce was also good. The amount of rice was just right. The sweet udon broth was comforting. It seems that eating something delicious on a lucky day like Tenjosai boosts your luck, so I'm glad I chose Maimaiya! I am very satisfied.

After passing through the entrance and reception area, I found myself on the first floor, which was fully occupied, so I headed up to the second floor. The traditional large hall with sunken kotatsu tables was a surprise. The neat and orderly atmosphere exuded a sense of long history. In such moments, I always check the seasonal recommendations. I ordered the Sakura shrimp tempura sudachi udon. The tempura was served separately, allowing you to add it to your liking. The thin noodles of the udon had a firm texture and a satisfying bite. The tempura on top of the udon was crispy and quickly melded into the broth, making it easy to eat and not fall off. It provided just the right level of satisfaction. Combined with the ambiance of the restaurant, it put me in a good mood.

I went to Osaka because I wanted to try Udon Sukiyaki! I went to Mimi Udon, the origin of Udon Sukiyaki. It's a well-established restaurant with a nice atmosphere and polite staff. I had no idea what Udon Sukiyaki was, so I imagined something like Sukiyaki, but it was completely different. It was like a light soup with noodles in a hot pot! At first, the staff helped with the cooking. The ingredients included seasonal vegetables and live shrimp that you can put in the pot yourself. It was really fresh! The noodles were smooth and chewy. There were various condiments, and the black seven spice was especially delicious! I wanted to buy some to take home. It was much tastier than I imagined! I want to come back again!

Established for over 250 years, visit the Mimumi Udon Sukiyaki Honten in Osaka's Senba district. This is actually the birthplace of "Udon Sukiyaki" (registered trademark). The broth for Udon Sukiyaki is carefully made from Muneo bonito flakes, dried bonito flakes, and Rishiri kombu, and then the colorful and beautiful ingredients are simmered with their proud udon in a container resembling a jewelry box. The price for "Udon Sukiyaki dish" will be 3,960 yen (including tax) from April 1, 2022, and will be revised to 4,070 yen (including tax). The dish includes ingredients such as Chinese cabbage, spinach, hirousu (type of tofu), conger eel, quail, clams, carrots, shiitake mushrooms, yuba (tofu skin), yomogi mochi (mugwort rice cake), nama-fu (wheat gluten), taro, bamboo shoots, mitsuba (Japanese parsley), green beans, shrimp, and wakame seaweed. Actually, I'm a hidden Mimumi Udon fan, I even have a Mimumi pot at home. I love Udon Sukiyaki, but I also love Soba Sukiyaki, I'm a Mimumi lover. The taste that I have been familiar with since childhood is really good. It was delicious after a long time. Thank you for the meal. Thank you very much for reading until the end. Your "Follow," "Like," and "Save the restaurant" are really encouraging. I appreciate your continued support. Please also check out my Instagram. Mariko Fujisaki (@mariko_fujisaki) https://www.instagram.com/mariko_fujisaki/

Gourmet site, started. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" By the way, what is "udon suki"? It is a regional dish in Osaka, common in Kansai, but may not be familiar to us Kanto people. It is a type of hot pot dish where various ingredients, including udon, are simmered and eaten together. "Udon suki" was born in 1928 at the long-established restaurant "Mimiu," which has been in business for over 250 years. The broth has a strong umami flavor from kombu and a subtle aroma from bonito flakes. The colorful ingredients in the lacquered box resemble a jewel box when served, with the natural colors of vegetables and seafood creating a beautiful presentation. Even when added to the pot, the vibrant colors remain. The udon itself has a chewy texture and a rich wheat flavor. The components include vegetables such as Chinese cabbage, carrots, mitsuba, taro, bamboo shoots, and green beans; seafood like clams, shrimp, conger eel, and seaweed; and chicken meat. Other ingredients include shiitake mushrooms, yuba, nama-fu, and logo-printed yomogi mochi. I learned what "udon suki" is at the original restaurant, and it was a delicious meal.

I had the Nigiwai Soba (2420 yen) at the main store of Mimi Udon. Nigiwai Soba, along with Udon Suki, is a popular item at Mimi Udon. While Mimi Udon is known for its udon, the origin of the restaurant actually started with "Quail Soba," where quail eggs are cracked into a bowl of soba noodles. Quail Soba dates back to the Taisho era, while Udon Suki was introduced after the war, making it relatively new. Nigiwai Soba is even newer, but at Mimi Udon, it's a great option for a reasonably priced meal with friends. You can also get refills of soba and udon, and you can even order a hot version of the Nigiwai Soba. Enjoy your meal! ☺

Starting the new year with a spicy curry, followed by a visit to a shrine, sauna, and a casual drink on a lucky day. The main event was a hot pot at "Mimiu" main store in Osaka, a well-known restaurant famous for its udon suki. The store in Tokyo has closed due to the pandemic, which is a shame as it would surely be popular in Kanto. The atmosphere at the main store in Yodoyabashi is excellent, with many people using it for business meetings or entertaining guests. The staff beautifully prepare the udon suki, even though the taste may not be to everyone's liking. Nevertheless, it was a satisfying experience at Mimiu. After that, we went to another bar for more drinks, and although I don't remember much due to being a bit tipsy, I found a mysterious drawing in my pocket done by a talented artist. Picasso would be proud.

Yodoyabashi! Reception is at Miumiu Honoten! First time! Exciting! Is it a measure against Corona that you can have one pot per person? You can have shrimp raw and even get matsutake as an extra. While enjoying shabu-shabu, you can also snack on udon! Miumiu is really delicious. The atmosphere is also outstanding. However, the dishes come out really fast. Is it because it's in Kansai? Or are they just impatient? Is this considered good service? I don't know anymore!

It's been a while since I visited Mimi U Honoten, but it was my first time ordering Udon Sukiyaki. When my husband and I were discussing whether two portions would be too much, the staff kindly offered to make 1.5 portions for us. We chose raw shrimp, and the staff cooked it in the hot pot for us. The shrimp was plump and delicious. Surrounded by the aroma of the broth, we enjoyed various ingredients such as taro, daikon radish, Mimi U's branded rice cake, yuba, and raw wheat gluten. Our stomachs were satisfied, and we left feeling very pleased.