■Order Content Kamaage Udon (thin noodles) - 620 yen including tax ■Impression Located right near Kuromon Market, this small udon shop with only a counter and tables always seems to have customers inside. The Kamaage Udon I encountered here had a completely different visual than what I had seen before. Normally, udon is boiled and then placed in hot water without rinsing, to be dipped in the sauce. But here, it was served in a bowl with a large amount of bonito flakes on top, and a super rich soy sauce poured directly over it. This was a new style for me. The soy sauce was explained to be added gradually, starting with about 60% of the container, and adjusting to taste. Sesame seeds were ground in a mortar, and green onions and tempura flakes were available on the table. The thin noodles had a smooth and supple texture, lacking a strong firmness, and slid easily into the mouth. The large amount of bonito flakes soaked in hot water served as the broth, but on its own, it lacked flavor. The soy sauce provided the umami that complemented it well. The generous amount of grated ginger was also a nice touch. As indicated on the sign as "Niba Seimenjo," this place is operated by a noodle factory. Therefore, you can choose from udon (thin or extra thin), kishimen, or soba noodles. With this Kamaage style, kishimen would also be a good choice. ■Location and Access 5-minute walk from Nipponbashi Station on the metro, slightly east of Kuromon Market ■Menu Kamaage, raw soy sauce, grated ginger, curry, zaru (cold noodles). Additional charges for extra-large (1.5 servings) to super special (3 servings) portions, toppings, and rice dishes ■Interior 8 counter seats, 2 tables for 4 people each ■Store Information (from June 2023) Address: 2-12-27 Nipponbashi, Chuo-ku, Osaka Phone: 06-6641-0940 Opening hours: 11:30 AM - 2:30 PM (last order) Closed on: Mondays, Wednesdays, Fridays, Saturdays, Sundays Thank you for reading until the end. Your "likes" and "saving the restaurant" are much appreciated.

I visited the historic udon noodle shop "Kamaage Udon Futaba" located just a short walk from Kuromon Market. The restaurant is a bit hidden in a quiet alley with a sign that says "Futaba Seimenjo" outside. I ordered the following menu items: - Kamaage Udon (thin noodles) 620 yen - Small rice balls (3 pieces) 130 yen Futaba's udon noodles are known for their thin noodles and amazing texture. The noodles have a beautiful appearance and a delightful texture that is both smooth and chewy. Even if you prefer thick and chewy udon noodles, I recommend trying Futaba's noodles for a unique experience. The way to eat Kamaage Udon is different here. The noodles are served in a bowl with a clear broth and bonito flakes on top, along with ginger in the center. You can customize the flavor by adding soy sauce, grinding sesame seeds, and adding condiments like tempura bits and green onions. The noodles are delicious even without any additional seasoning, but adding these extras enhances the flavor. I also ordered small rice balls as a side dish, which were cute and perfect for those who want a small snack. Futaba is a traditional udon shop with over 100 years of history, offering a unique way to enjoy Kamaage Udon. It's a great place to try authentic udon noodles in Nihonbashi. [Shop Information] Name: Kamaage Udon Futaba Nearest Station: 4-minute walk from Kintetsu Nihonbashi Station, Osaka Metro Nihonbashi Station, 7-minute walk from Nankai Namba Station Phone: 06-6641-0940 Business Hours: [Mon, Tue, Thu, Fri] 11:30-16:00, 18:00-22:00; [Wed, Sat] 11:30-16:00; [Sun] 11:30-15:00 Closed on Sundays Reservation: Available Seating: 16 seats (8 counter seats, 4 table seats x 2) Payment: Cash only, no electronic payments or QR code payments [Instagram Account] @futaba_seimensho Address: 2-12-27 Nihonbashi, Chuo-ku, Osaka City, Osaka

Hello. This is a long-established udon restaurant that has been around for 100 years. Their specialty is thin noodles cooked in a kettle, but they also offer variations like kishimen. Here is a look at their menu. While waiting, they provide sesame seeds for grinding. The table setting includes sesame seeds and a light soy sauce for the thin noodles. The toppings are plentiful. The noodles are already thin, but I wonder what they would be like if they were even thinner? Lastly, I sprinkle some tempura flakes on top and dig in. I'm also curious about trying the kishimen. Thank you for the meal. Goodbye.

I visited a noodle shop that has been around for over 100 years since 1910. The interior had a L-shaped counter with 6 seats and 2 tables for 4 people each. It was a bit late for lunch, but more than half of the seats were occupied by regular customers. I have been into udon noodles lately, so I wanted to try their tempura udon, but unfortunately, they didn't have tempura on the menu. They offered various simple options like boiled udon, raw soy sauce udon, mentaiko raw soy sauce udon, grated yam udon, zaru udon, beef tendon curry, and plain broth. I decided to try the weekly special udon with a side of rice, which was a mushroom rice for the day. The noodles were served thin by default, and the broth had a strong kelp flavor that was very comforting. The noodles had a chewy texture with a nice wheat flavor. It may not have the modern flair or presentation, but it was a classic and delicious bowl of udon. I left with a good aftertaste and look forward to trying their raw soy sauce or zaru udon next time. I will definitely be back. Thank you for the meal.

Kuromon Market, Futaba Seimenjo: Kama-age udon with a choice of thick noodles, thin noodles, or kishimen. Topped with plenty of pork cutlet, grated sesame seeds, green onions, and tempura bits for added flavor. Add your preferred amount of broth and enjoy.

I visited the restaurant "Kamaage Udon Futaba" for lunch that day. It is an udon shop located near the Kuromon Market in Nihonbashi. The unique feature of this udon shop is their one-of-a-kind Kamaage Udon! While Kamaage Udon typically involves dipping the noodles boiled in a pot into a dipping sauce, the Kamaage Udon here is a bit different. I ordered the "Kamaage Udon for 590 yen (tax included)", and chose the thick noodles. When the Kamaage Udon arrived, it looked different from the usual ones. The noodles boiled in the pot were served in the broth, which was already seasoned with soy sauce. It was topped with bonito flakes, a unique style I had never experienced before. There was soy sauce in a separate dish to adjust the flavor as desired. The thick noodles had a satisfying texture, and I enjoyed them with the bonito flakes in the soy sauce-flavored broth. It was a unique and enjoyable experience of Kamaage Udon. I recommend this place to udon lovers who want to try different types of udon. Thank you for the meal!

Winning was not a miracle. It's simply because they did what they had to do. Former French national soccer team coach, Aimé Jacquet, was surprised when he first heard the news. In the US Women's Open, there was a playoff between two Japanese players. And the 19-year-old Yuka Saso defeated the accomplished Nasa Hataoka. Winning a major title right away is truly impressive. These two have been competing against each other since the 2016 World Juniors, so they have a solid foundation for their rivalry. Now, I'm heading to "Kamaage Udon Futaba" today. The restaurant I originally planned to visit was closed, making it really tough these days. If a restaurant actively shares information on social media, it brings peace of mind, but taking a chance on random places can also be fun. That's why I chose "Futaba". Established in 1910 at the Kuromon Market, this noodle shop has been around for over 100 years. This is my second visit. - Oroshi Soba = 840 yen Last time, I tried their signature dish, "Kamaage Udon", so this time I went for "Oroshi" style. You can choose from "Udon Thin/Noodle Thin/Kishimen/Soba" for the noodles, and I chose "Soba". The presentation is quite elegant. The effort put into the egg yolk is evident. The soba noodles are dark but have a strong, firm texture. I added the "Tempura Bits/Chopped Green Onions" from the table to enjoy different textures and flavors. It was delicious. Thank you for the meal. It has been a while, but I was impressed by the consistent service. I would love to visit regularly, but today alone I discovered three new restaurants, so it's hard to cover them all. I will continue to strive on my journey, with no regrets in the end.

I went to a shop located in a side street near the lively Kuromon Market. Last time, I ended up ordering soba instead of udon, so this time, I wanted something refreshing as the temperature was rising... I ordered a large serving of zaru udon! The noodles had a firm texture and were thin. However, I felt that the dipping sauce was a bit lacking...

On this day, I came to the area near Kuromon Market for work. It was around lunchtime and I was thinking about where to eat when I passed by this restaurant. It caught my interest, so I decided to visit. I ordered the Kamaage Udon for 540 yen and three small onigiri for 120 yen. Kamaage Udon is a style where you put the desired amount of sauce into the udon and eat it, rather than dipping the udon in the sauce. You can add soy sauce, ground sesame, green onions, and tempura bits to your liking. It has a very simple taste. The small onigiri are bite-sized, so they are recommended for those who want a little more to eat. They also have a pack of five for those who want more. Overall, it was a delicious meal.

On August 24th, a sunny Saturday afternoon, I arrived at the east side of Kuromon Market by bicycle around 1:30 PM. I decided to have lunch at Futaba Udon. The exterior of the restaurant looked traditional, with a spacious kitchen and counter on the left side, and tables on the right side. I sat at the counter near the entrance. The menu offered various udon options such as Kama-age, Nama Shoyu, Mentaiko Nama Shoyu, Oroshi, Gyusuiji, Zaru, and Gyusuiji Curry, with choices of udon, Kishimen, or Soba. You could also choose extra noodles like Oomori (1.5 servings), Tokumori (2 servings), Chomori (2.5 servings), or Chotoku (3 servings). For rice, there was a weekly changing colored rice, white rice, or a small onigiri. Toppings included umeboshi, raw egg, onsen tamago, and mentaiko. I ordered the Gyusuiji Curry with colored rice. After a short wait, my set arrived - a slightly smaller bowl of curry udon with colored rice topped with torigobou, rakkyo, and pickles. The presentation was elegant. The curry udon was mild in flavor as expected, with thin noodles lacking in firmness. I enjoyed mixing in the meat, green onions, and tempura bits to add some variety, then took bites of the torigobou rice and sipped on the curry broth. Before I knew it, I had finished the meal quickly. It was a charming udon restaurant near Kuromon Market. Bon appétit!

Had lunch at Kamagae Udon Futaba in Nihonbashi. It seems to be a noodle shop that has been around for over 100 years. I remember buying udon wrapped in paper here when I was little. I ordered the Kamagae Udon and Oroshi Udon. The Kamagae Udon is different from regular Kamagae Udon, as it comes in a broth with udon and bonito flakes, seasoned with soy sauce. You can taste the richness of the broth. However, I feel like it would be better if the udon was served hot... The simple taste of the broth, bonito flakes, and soy sauce really allows you to appreciate the flavor of the udon! It's all a matter of personal preference, I guess. The udon is delicious, and the broth is tasty, so it's definitely worth trying. The Oroshi Udon is a cold udon dish with grated daikon radish on top. It's not too firm, but still has a nice chewy texture. It might be slightly softer than the udon at trendy udon shops, but it's still delicious. I think it's a good restaurant. Just keep in mind that the regular portion size might seem a bit small, so it's probably best to order the large size. The Oroshi Udon in the photo is a large size.

"I see, I've never seen this in Kagawa before." On this day in Nipponbashi, Osaka, I tried a unique style of kama-age udon. Typically, kama-age udon involves placing boiled udon noodles in a bowl and soaking them in broth before eating. However, the kama-age udon served at this restaurant already had bonito flakes and grated ginger on the noodles, and you directly add sesame seeds and soy sauce to the bowl. Additionally, the noodles here are thinner compared to other places. The flavor of soy sauce and other seasonings is more subtle than the traditional kama-age udon, which may leave some feeling unsatisfied, but personally, I enjoyed the smooth texture and aroma of the thin noodles. It seems that they do not offer tempura at this restaurant. I also tried a side dish from the counter, and if you are looking for udon that highlights the natural flavors of the ingredients and is easy to eat, I recommend giving this place a try."

On the last day of my trip to Osaka, I finally visited a restaurant near my hotel that I had been curious about every time I passed by! I ordered the spicy cod roe soy sauce kishimen noodles, while my companion ordered the regular kamatama udon. I was happy to see they had kishimen noodles (flat noodles) because I like them! The restaurant also offered soba noodles, which was a bit unusual. The soba noodles were slightly more expensive. The restaurant had two tables and a counter, and it was not very spacious but had a clean and refreshing atmosphere. We arrived around 11 am and were the only customers at first, but by the time we left, more customers had arrived. The food was served shortly after we ordered. The staff advised us to add the soy sauce little by little, but I ended up putting it all in, and it was just right for me. It had been a while since I had kishimen noodles, and without the soup, it was a bit challenging to eat, but the noodles were chewy and delicious. The kamatama udon had round noodles with a flavorful broth, and it was tasty. I couldn't help but think it would have been even better with flat noodles. As we were leaving, another customer ordered curry udon with beef tendon curry, which also looked delicious. The attentive staff made us feel comfortable, and we had a relaxing time enjoying our meal. It was delicious! Thank you for the meal.

I wanted to eat Kishimen! Even without soup, the fried tempura bits and green onions on the table somehow make the taste even better. Thank you for the meal.

Udon is always delicious no matter where you eat it, but I keep coming back to this shop. I prefer thin noodles. Today, I had udon with fresh soy sauce, mentaiko, and a hot spring egg. Thank you for the meal.

Actually, I have been going to this place for a long time. They taught me a simple but delicious way to eat freshly boiled udon with raw soy sauce. Today, I also added mentaiko and a hot spring egg.

I have been using this place for about 20 years. I like udon with thin noodles that have a good firmness. My favorite is curry udon. The soup, made with black wagyu beef tendon broth and well-balanced spices, goes perfectly with the noodles. It's also nice that you can add your preferred amount of green onions on top.

"Kamaage udon"