One of the representative udon restaurants in Kansai opened by Yusaku Ogawa in 2018. After training at udon shops in Nakatsu, Osaka, Ogawa trained at the famous Kagawa udon restaurant "Ikki" to learn authentic Sanuki udon, then returned to Osaka to open his own shop. He aims to provide udon with a chewy and firm texture, introducing Kyushu-grown wheat "Chikugoisumi" for the noodles. For the broth, he uses kombu, urume, and bonito flakes that suit the taste of Kansai people. The tempura is always freshly fried. The restaurant is located in the B2 floor of the Senba Center Building 4, directly connected to Sakaisuji Hommachi Station (exits 8 to 11). The nearest station is a 1-minute walk from Sakaisuji Hommachi Station. Opening hours are 11:30-14:30 (closing when sold out), closed on Thursdays, Sundays, holidays, and Senba Center Building closure days. There are 22 seats, including 6 counter seats and 16 table seats. Reservations are not accepted, so you may need to wait if it's full. The ordered menu items are kake and half-boiled egg tempura. The noodles have a firm texture and smoothness, with a good throat sensation, and the soup is light but flavorful, with a strong umami taste that you can drink every drop of.【Order】- Kake 750 yen- Half-boiled egg tempura 160 yen

Today, I visited a udon restaurant called Shigemi that I've been curious about for a while. I arrived at 13:10 and there were 20 people lined up. I hesitated on what to do, but decided to wait because the turnover of customers at udon restaurants is fast. At 13:29, the meat udon sold out! I was seated at 13:35. The staff were efficient and very kind! For lunch, I ordered cold udon with tempura and small fish rice. First, the udon. It was simply delicious. I tried it with just the noodles and broth at first. Then I added ginger and green onions (probably scallions). This combination was also delicious. Lastly, I added the tempura bits available on the table. These tempura bits had seaweed in them, giving off a wonderful aroma. It was delicious no matter how I ate it, but it might have been best without any additions! The small fish rice was also very tasty. The tempura was more impressive than the small fish rice! I have nothing else to say. I want to come back next time for the meat udon! Thank you for the meal! It was delicious!

Located just a 1-minute walk from Sakaisuji-Honmachi Station on the Osaka Metro Sakaisuji Line and Chuo Line, and a 10-minute walk from Honmachi Station on the Osaka Metro Midosuji Line, Yotsubashi Line, and Chuo Line, this restaurant is situated in the basement of Building No. 4 of the Funabashi Center Building. Upon arrival in the early afternoon, there was a wait of 8 people. However, the turnover was quick, so we were able to get a table after waiting for about 15 minutes. The lunch udon set costs 1200 yen and includes cold noodles with toppings such as sea bream and fish cake tempura, dried baby sardines with Japanese pepper, and rice. The broth for the cold noodles is clear and delicious. The noodles are soft and chewy, different from Sanuki udon. The noodles are more Kanto-style while the broth is more Kansai-style. The broth is so tasty that it makes this dish delicious in its own way. The crispy sea bream and fish cake tempura and flavorful dried baby sardines with Japanese pepper make the set a great deal. Follow them on Instagram at kuidaore.8.

I visited the restaurant just after noon. There were about 30 people waiting, but the turnover rate was very high, and I was able to enter the restaurant within 30 minutes. I ordered the lunch set (1200 yen), which included cold noodles, sea bream and fish cake tempura, and rice topped with raw egg. The noodles had a unique taste that I had never experienced before, leaving me feeling refreshed. I would definitely say this restaurant will be one of the top udon shops this year. I have a feeling that the line will only get longer in the future.

Arrived around 11:35 on Saturday. The line extended all the way to the stairs. Over 20 people waiting outside. Well, it's indoors so it's manageable. Waited for about 30 minutes and got seated. The turnover seems to be quick judging from the line. The staff is efficient. They raised prices starting in September. Food was served in just over 10 minutes from ordering. The noodles were smooth and chewy. Good texture, just the right amount of firmness, and delicious. I don't usually eat cold noodles, but this was probably the best I've had. The tai-chikuwa and jyako rice were also tasty.

I went there for the first time! I checked the reviews on Tabelog in advance and arrived 20 minutes before opening on a weekday!! There were already about 15 people lined up!! While waiting, I decided on my order and managed to get in on the first round at 11:30 when they opened!! I ordered: - Lunch set with a choice of toppings (raw soy sauce cold udon, small dried fish rice) - Sea bream and fish cake tempura - Cold udon with soft-boiled egg tempura I waited about 25 minutes for the sea bream and fish cake tempura, and then the udon arrived!! First, I tried the cold udon (*´꒳`*) The broth was delicious!! The udon noodles were normal thickness, smooth, not as chewy as I expected, and the portion was just right, easy to finish. The sea bream and fish cake tempura had seaweed mixed in the batter, and the fish cake had a good flavor, although it was a bit soft for my taste. The soft-boiled egg tempura was just okay. The raw soy sauce cold udon was tasty when you pour the soy sauce from the table over it and eat it. It was delicious, but I think I prefer the cold udon. The small dried fish rice had the usual small dried fish topping. Overall, I was satisfied with the experience. It was interesting to try the cold udon with toppings that you choose yourself. However, I personally didn't find the udon noodles to be my favorite, so I'm not sure if I would line up again to go back to this place. The staff were very efficient and I was impressed by how quickly they worked!! Amazing!! They were friendly and that was nice. Thank you for the meal!!

A popular udon restaurant located in the food court of the Hankyu Center Building basement. It was a weekday in August, and even though I arrived 30 minutes before opening, there were already 7-8 people waiting. Luckily, I managed to get in on the first round. I ordered the lunch set (1,000 yen) which came with udon topped with sea bream and fish cake tempura, along with rice (you could choose between TKG or katsuobushi rice). I chose the cold udon with broth. The udon was not too firm when eaten cold, with just the right amount of chewiness. It may be a bit too refined for those who prefer thicker, chewier udon. The noodles were not too thin or too thick, and had a homemade appearance. The broth was quite distinctive, with a strong umami taste of kombu followed by a subtle bonito flavor. It had a gentle flavor that was quite delicious. The tempura was freshly fried and tasty, and the TKG could be enhanced by adding the tempura flakes on top, providing a nice change in flavor until the end. It's no wonder this place is popular. I look forward to trying other items on the menu next time.

The dashi broth is amazing!! I just want to drink it all up!! I ordered the agodashi and chikuwa tempura as standalone items. The 1,000 yen lunch set may be a better deal, but for me (a woman), the udon and rice would be too much (lol). The chikuwa tempura had a nice touch to it. The tempura scraps on the side were crispy, and overall, I was completely satisfied with this udon restaurant!!

The lunch set for ¥1000 includes a choice of udon (plain, with sauce, or with soy sauce), tai chikuwa tempura, and a side of rice (with small fish or with raw egg). The crispy and flavorful tai chikuwa tempura was excellent. The chewy udon combined with the elegant broth makes for a smooth and enjoyable meal!

The udon noodles with rich broth were very effective! It may seem a bit pricey, but it's so delicious and satisfying that I definitely want to come back again. The set meal comes with a choice of tempura chikuwa and a small bowl of egg rice (or dried fish rice). It's the best!

Visit date and time: 12:25 on a weekday Wait time: 10 minutes Menu: Lunch set for 1,000 yen + Extra noodles for 250 yen I always gave up on visiting this place because of the long line in front of the store, but on this day, there were only about five people waiting so I was able to visit for the first time in about two and a half years. I ordered the cold noodles that I had heard about from the staff during my last visit. I was told that during the summer, most people order the cold noodles. It was my first time trying the broth for the cold noodles, and it had a delicious bonito flavor. The noodles were chewy and soft yet had a good texture. It had been a long time, but I was finally able to enjoy the cold noodles I had been wanting to try, and it was a very satisfying lunch. I will visit again when it's not crowded. Thank you for the meal.

Around 1:00 p.m. on a regular day, there were 5 people waiting ahead of me. Sometimes there were no people waiting, so it seems to depend on the timing. The noodles were smooth and delicious...!!! The flavor of the broth was amazing, I couldn't help but drink it all up like soup. The tempura chikuwa is a must-try. The batter with seaweed in it is delicious. It's also great that you can get there without getting wet in the rain.

When I first tried it, the impact was unforgettable! My favorite udon restaurant in Osaka is "Udon-dokoro Shigemi". The must-try dish is definitely the "hiyakake" udon! Once you taste it, you'll be amazed ♥️ Located in the B2F of the Senba Center Building 4th building. You know, in front of that mirror! It combines the seriousness of Kagawa udon and the rich broth of Osaka udon. Best of both worlds!! ◉ Hiyakake 750 yen ◉ Tai-chikuwa tempura 180 yen. It's a bit pricey due to its prime location in Osaka (under the Senba Building), but it's worth it. The noodles are incredibly smooth and stretchy with a great chewiness. The broth is made using Kansai-style white dashi, clear and sharp! It has a nice saltiness that seeps into your body. They use kombu, urume fish flakes, and mackerel flakes to bring out the umami flavor. The udon is just too delicious! The pure white noodle surface is smooth and slippery! The wheat aroma bursts out as you chew, spreading sweetness in your mouth. They knead water, salt, and wheat flour well, stretching the gluten to its limit and aging it! Hooray for gluten ♥️ I could eat just the noodles forever. For wheat lovers, it's irresistible ♥️♥️♥️ Ah, it's just so delicious! As a resident of the udon prefecture, I can endure not going to Kagawa because "Shigemi" is here. Everyone has their favorite udon restaurant, but for me, this is No.1 •*¨*•.¸¸☆*･ﾟ This is just a matter of compatibility. (**˘ω˘(˘ω˘**) The carefully made tai-chikuwa tempura is fluffy and chewy. The flavor of the sea bream is tightly locked in. The attentiveness of the staff and the humility of the owner are the secrets to the popularity of this restaurant. I want to go back for a refreshing hiyakake before it gets cooler. Thank you for the meal (*´▽`人)

Located a 3-5 minute walk from Sakaisuji Hommachi Station, Udon restaurant Shigeki is a popular spot known for its long lines and being ranked in the top 5000 on Tabelog. I visited around noon on a weekday and there were about 15 people waiting in line. However, the turnover was quick and I was able to get inside in about 30 minutes, so the wait wasn't too stressful. I ordered the cold Bukkake Udon with sea bream fish cake and half-cooked egg tempura. Shigeki's specialty is the incredibly chewy and bouncy Sanuki Udon that you can't stop chewing. The refreshing Bukkake broth paired perfectly with the crispy sea bream fish cake, and the half-cooked egg tempura with its perfect runny yolk was exquisite! Despite being a highly rated restaurant that could easily make it into the top 100 Udon shops, the prices are reasonable, allowing you to enjoy delicious Udon. I highly recommend visiting this place. Thank you for the meal!

There is a restaurant called "Udon-dokoro Shigemi" that has seen a rapid increase in ratings on Tabelog since the year 2023 began! As of July 2023, it has a rating of 3.82, which is quite high. The restaurant is located on the second basement floor of the Senba Center Building No. 4, directly connected to Sakaisuji Honmachi Station in Osaka. Even on a weekday just before 2 pm, there was still a line of about 10 people waiting to get in, showing its popularity among office workers in the area. Upon entering the restaurant, you will be asked how many people are in your group and then guided to your seat. A staff member will come to take your order once you are seated. I ordered the "Cold Bukkake Udon" for 750 yen. The appearance of the dish is simple and clean, resembling a typical kake udon. However, the broth was surprisingly strong and rich in bonito flavor, which caught me off guard. The udon noodles had a smooth and slightly chewy texture, typical of Osaka-style udon, with a good balance of firmness and softness. You can add toppings like green onions and ginger to customize the flavor, and there are condiments like white soy sauce and tempura flakes on the table. I enjoyed the noodles thoroughly and finished them quickly, a sign of their deliciousness. While the initial impression may not have been overwhelmingly positive, the unique flavors grew on me as I continued eating. However, there seems to be some inconsistency in the taste, as mentioned by a neighboring diner and the staff, attributing it to the busy kitchen and varying cooking times. Overall, despite some minor drawbacks, I found "Udon-dokoro Shigemi" in Osaka's Sakaisuji Honmachi area to be a promising spot for Osaka-style udon. It may become even more popular in the future, so I recommend visiting before it gets too crowded.

My wife and I visited the restaurant a little after 12 o'clock, but it was crowded and full. We gave up and decided to try again around 2 o'clock, and luckily we were able to get a table. The atmosphere inside the restaurant was great, the staff were very friendly, and all the dishes we ordered were delicious. The cost performance was also good, so it's a restaurant we would like to visit again.

Lunch set kake udon (hot) with sea bream and fish cake tempura, topped with dried small fish over rice. Address: 2-1-4 Funaba Chuo-ku, Osaka City, Osaka Prefecture, B2F Funaba Center Building No. 4 Phone number: Business hours: [Mon-Wed, Fri-Sat] 11:30-14:30 (Last order, subject to availability) Closed on Thursdays, Sundays, and holidays, as well as Funaba Center Building closure days.

I revisited Udon restaurant Shigeki at the Osaka Metro Sakaisuji-Honmachi Station in the Ebisubashi Center Building. Although I thought giving udon a score of 4.5 was too generous, I couldn't help but be impressed during my first visit to this restaurant. With a high score of 3.83 on Tabelog, which is surprisingly high for an udon restaurant. I recently visited Shiran in Godzaka River, which was also impressive in its own way. Upon revisiting, I realized that the two are undoubtedly the top udon restaurants in Osaka. However, while Sanuki udon is known for its firm texture, like chewy gummy, Shiran is in that category, while this udon here is categorized as Osaka udon. In other words, Osaka udon is not about the firmness, but about the perfect match with the broth. The soft and wonderfully cooked udon here pairs beautifully with the flavorful and delicate broth, creating an exquisite taste. Personally, I think ginger and green onions are unnecessary. So, which one do I recommend between the two ultimate and impressive udon restaurants? If you love udon, go to Shiran. If you enjoy a variety of Japanese dishes including udon, donburi, curry rice, etc., then try Shigeki. Personally, I prefer the latter, so I recommend Shigeki. However, on this particular day, Shiran had a significant advantage in terms of the richness and skillfulness of the broth. It can vary depending on the day, so it's hard to say for sure. Therefore, be prepared to wait in line and give it a try. If you haven't been to these udon restaurants, you can't really be trusted as an udon or Japanese food enthusiast. Highly recommended! It might be possible to avoid the line if you go around 2 pm on weekdays. Just for your reference.

I arrived 15 minutes before the store opened and there was already a line. I was able to enter without much waiting as it was the second round. Since it was hot, I immediately ordered a cold dipping noodle set. The noodles had a good texture and bite to them. The broth was a bit stronger than expected. The noodles seemed to have been left to sit for a little too long, leaving a slightly powdery taste. It made sense why there was a line. Thank you for the meal.

On this day, I had to go to Honmachi for something. I stopped by a udon restaurant called "Udon-dokoro Shigemi," which is highly praised by the members of MyRebi. The restaurant is located on the basement 2nd floor of the Senba Center Building 4, and I heard that it has been selected as a Bib Gourmand by Michelin. I arrived 10 minutes before the opening at 11:30, but there was already a long line in front of the store, extending all the way to the stairs next to the store (^_^;) I hurriedly tried to join the line to see if I could get in on the first round, but then I bumped into something. The side of the store leads to a dead end, and the entire wall is covered with mirrors (5th photo) haha. In the end, I couldn't get in on the first round, so I waited in line on the stairs for about 40 minutes before entering. I ordered the lunch set (1000 yen, udon, sea bream and fish cake tempura, choice of egg over rice or rice with dried small fish) as it's a popular choice, and of course I chose the cold udon (1000 yen). After a short wait, the beautifully arranged swirl of cold udon was served with sea bream and fish cake tempura, and egg over rice. I immediately slurped the udon, and first of all, the texture was amazing! It was chewy and had a great elasticity, making it impossible to stop eating. The broth is a clear type made with Kansai-style white dashi, using kombu, dried baby sardines, and mackerel flakes, resulting in a simple yet deep flavor that goes perfectly with the cold udon. The sea bream and fish cake tempura were also delicious. They were freshly fried and had a good chewy texture. I topped the egg over rice with soy sauce dashi and sprinkled some tempura flakes on top, and it was also very tasty. The owner of the restaurant is originally from the famous udon restaurant "Udon Ichifuku" in Kagawa, and despite being open for less than 5 years, it is recognized as one of the best cold udon restaurants in Osaka. I usually like firm noodles with a good bite, but I didn't feel much firmness in these noodles. However, the supple and unique texture was amazing, and it was so delicious that it made me change my preference for udon.

Recently in Osaka, there is a buzz around Shigemi-san who has been scoring high and gaining popularity. Located on the 2nd floor underground of the Senboku Center Building, this place is Bib Gourmand and is sure to be listed in the top 100 on Tabelog. During the weekend lunchtime, they open at 11:30 and I arrived at 11:00 to find myself as the 5th in line. Soon after, a long line formed quickly. In Osaka, people line up relentlessly for udon and curry... I ordered the Hiyakake Taichikuwa Ten Tamagokake Gohan set for 1000 yen. I was considering ordering a la carte as I wanted to try a few places, but the topping of tempura flakes on the Tamagokake Gohan looked too delicious to pass up. The cooking process was meticulous, with the weight of the noodles being carefully measured after boiling. The owner's gentle yet efficient communication and the swift movements of the staff were impressive. I wish my workplace staff could receive hospitality training here! The udon was delightfully chewy with excellent firmness. The smooth texture was truly outstanding. The attention to detail and perfectionism were evident in the meticulous work. And the broth... what a gentle and delightful flavor. This is why dashi culture is the best. The taste was truly shocking! Furthermore, the freshly fried crispy chikuwa tempura was outstanding. While many Sanuki udon shops pre-fry their tempura, nothing beats freshly fried tempura. The Tamagokake Gohan with crispy tempura flakes was also delicious. This may be the first time I've encountered a place where the tempura flakes are so tasty. Since there were many children as customers, it would be nice if they could provide a lid for the bowl. As I was leaving, the owner, despite being busy, made sure to make eye contact and communicate with me. I really appreciate that.