Hello! The menu is like this. It seems to be a second store in the neighborhood with just "Shin" in the store name. There is also a second floor. I like to change the taste. I love island hot peppers. I had a combination of Soki soba and kitsune udon. It's like killing two birds with one stone. Thank you for the meal. Well then, goodbye.

I visited this place for lunch on a Saturday before watching a baseball game at the dome. The restaurant is called Shin Taishoan, located about 10 meters from Taisho Street where Taishoan is situated. I ordered the "kayaku udon" from the extensive menu and it was served quickly with various toppings such as kamaboko, narutomaki, tororo konbu, shiitake mushrooms, negi, and steamed egg. The udon itself had a soft texture typical of Osaka's udon, which I quite enjoy. The best part of this udon is the slightly sweet yet flavorful broth that really enhances the taste of the toppings. I couldn't help but finish every last drop. It's great to have affordable udon places like this around each station, showcasing Osaka's udon culture. I'm a bit envious as a Kyoto native, but I would love to try more udon dishes here next time I use JR Taisho Station. I also want to visit Taishoan on the main street. Thank you for the meal!

I went to the usual Kobukuro live concert this year! It was so moving... and then I realized I was hungry! Let's go to that restaurant!!! It's Shin Taishoan. When I got there and placed my order... I unknowingly ordered the same menu as last year! Beer, fried chicken, kushikatsu, and champon udon!!! The beer was refreshing! The fried chicken and kushikatsu were delicious! And the champon udon at the end was amazing. They even have a set menu with Kobukuro and champon udon!!! Thank you for the meal!!!

The live performance by Kobukuro at Kyocera Dome ended in great success, and we left the venue before 9 pm. We wandered around the area near Taisho Station for dinner, but all the restaurants on the main street were full. It was already 9:30 pm, so we gave up on izakayas and looked for a place to eat. Surprisingly, Good Noodle was closed, and all the ramen shops had long lines. Even Miyamoto Munashi was full and we had to wait. It's summer vacation for students, so they must be excited, but as working adults, we didn't want to stay out too late since we have work tomorrow. We decided to take a chance and turned into a side street, where we spotted Taisho-an, a newly opened restaurant with tables still messy. My wife wanted to eat quickly and go home, so she agreed to have udon. My son wanted ramen but was fine with noodles, so we all went in. The flow after the live performance was similar, and we patiently waited for the staff to clean up the table. Taisho-an had a casual atmosphere with a menu focused on udon. They only served bottled beer, large and small. We ordered a large bottle of beer, Okinawan-style udon, and fried horse mackerel as a side dish. My wife had cold noodles, and my son had udon with fried tofu. I didn't taste theirs, so I won't review them this time. I started drinking the beer while waiting for the food to arrive. I wanted to drink it from a glass jug after the live show, but they only had bottles, so I made do by drinking it quickly from the bottle. Finally, the "Okinawan-style udon" arrived, a mix of pork, fried tofu, red pickled ginger, and a bottle of Okinawan chili peppers on the tray. The staff advised us to add the chili peppers gradually because it's spicy. The broth seemed to be udon broth, not pork soba. The pork was a bit timid for a signature dish. It could be more impactful with something like Rafute for a slightly higher price. Adding the Okinawan chili peppers did give it a Okinawan touch. The taste was as expected, with a standard rating, but the casual and relaxed atmosphere of the restaurant, along with some side dishes, made it a good place to visit if it were nearby. I would probably come back again. The "Okinawan-style udon" is worth trying once, but I might go for regular udon next time. Or maybe I'll try the pork soba properly (laughs). Looking forward to the future of Okinawan-style udon!

I went to a live concert by Kobukuro at the Kyocera Dome. On the way back, I got hungry so I thought about going to a bar. I passed by Shin Taishoan, a place I've been to before. I was thirsty so I decided to have a beer! I ordered some fried chicken and kushikatsu as snacks. My wife had curry udon. The kushikatsu was delicious! I felt like having udon too, so I ordered champon udon. The udon that arrived was really tasty! It had the authentic flavor of Nagasaki champon! It's a taste that you'll get hooked on. Thank you for the meal!

On a certain day in January 2018, near Taisho Station, there is an udon restaurant. It is located off the main street, with a standing eatery called Taishoan in front and this one further back. There are counter seats and table seats, with about 20 seats in total. It is close to Osaka Dome, and on this day there was a concert by a Johnny's group, so there were many female customers. While enjoying a hiré katsu skewer, I drank two cups of sake, each costing 280 yen and 360 yen. To finish, I ordered a tempura udon set meal for 800 yen. This set meal comes with two pieces of tempura and onigiri. The udon noodles were soft with a delicious dashi broth. It's a typical Osaka-style udon. The toppings included a large prawn tempura, tororo kelp, fish cake, and green onions. The udon with tasty broth was also great. It was a delicious meal.

I had some business in Taisho and on my way back, I spotted "Okina Nawan Udon"! Let's go to Taishoan! The shop is located near JR Taisho Station. It seems to be a new store. It is an izakaya that serves udon and set meals. It has a nice atmosphere that suits the town. Taisho is known as "Little Okinawa," an area in Osaka with many immigrants from Okinawa. I have visited a few times and had Okinawan dishes like Soki Soba, but this time I tried Okina Nawan Udon... a collaboration of Okinawa and Osaka udon. I ordered the Okina Nawan Udon for around 650 yen. In short, it was a udon with a strong sweetness. The broth reminded me of the Okinawan soba I had before, but it was surprisingly normal. It was delicious. Thank you for the meal!

I went to a live performance by Kobukuro at Kyocera Dome in July 2015 and got hungry, so I went to a yakiniku restaurant. Then, I went to a drinking establishment and wanted to eat something more, so I went to Shin Taishoan for the first time! When I entered the restaurant, it was packed! They told me to go to the second floor. I saw someone eating curry rice bowl on the first floor and it looked delicious! Without hesitation, I ordered the curry rice bowl set! I ate too much! My wife ordered curry udon. When the curry rice bowl arrived, it was even more delicious than I expected! It was the right choice! As for my wife's curry udon, it was just delicious! Mine was the right choice! I might come back here after the dome event. Thank you for the meal!

I started living in Osaka and discovered dishes that I rarely (or never) saw when I lived in Nagoya, so I decided to explore and try them out. One of the dishes that caught my attention was "oboro udon." This dish is not commonly found in Nagoya (although it may exist if you search for it). I was curious about the meaning of "oboro." Is it like grated yam? Or maybe grated konbu seaweed? I had all these thoughts in my head as I entered the restaurant and ordered a serving of "oboro udon" (without ordering a drink since I didn't know what to expect). I later learned the difference between "tororo konbu" and "oboro konbu." They are both made from the same konbu seaweed, but the difference lies in the way they are shaved. Tororo konbu is shaved from multiple layers of konbu, resulting in a fluffy texture. On the other hand, oboro konbu is shaved from a single layer of konbu, creating a delicate and elegant appearance. The price difference is due to the craftsmanship and quality of the konbu used. As I ate the oboro udon and researched more about it online, I realized the significance of oboro konbu in enhancing the flavor of the udon. It added a unique and distinct taste that complemented the dish perfectly. This made me appreciate the attention to detail and quality ingredients used in Osaka cuisine compared to the cost-effective approach in Nagoya. It was a delightful dining experience.

On this day as well, I had work in the Taisho area. Last time, I had a delicious curry rice bowl at "Mingei Sobadokoro Imai" right near Taisho Station, so I decided to have lunch around Taisho Station again. I wanted to eat another delicious curry rice bowl, so I searched on Tabelog and found this place. After exiting the ticket gate at Taisho Station, I walked a little to the left along Taisho Street and found the restaurant. When I entered the restaurant, I saw that there were tables on the right side and a counter facing the wall on the left side, with the kitchen in the back. I sat at the counter and looked at the menu. Just as I had hoped, I found the "Curry Rice Bowl" on the menu! This restaurant also offered a set with soba, so I ordered the "Curry Rice Bowl Set". Before long, the Curry Rice Bowl Set arrived. It came with the curry rice bowl, soba, and two side dishes. I immediately took a bite of the curry rice bowl. It was so delicious! The curry rice bowl here had finely chopped carrots and potatoes in it, giving it a slightly different flavor compared to my usual curry rice bowl. It had carrots, potatoes, beef, onions, and green onions as ingredients, and did not have a raw egg yolk on top. Next, I tried the soba, and it was just as expected from a popular standing udon/soba shop, with a great broth. Compared to the Curry Rice Bowl Set I had at "Mingei Sobadokoro Imai" the other day, the price here was cheaper, but the portion of the rice bowl and soba was smaller. However, this set came with side dishes, making it a good deal overall. I wish there was a casual udon/soba shop like this near my neighborhood! Thank you for the meal! (^O^)/~~seeyou!

I wandered around Daisho Station at lunchtime. Even though Okinawan cuisine is common in this area, I decided to explore other restaurants. I found a diner in a pseudo shopping street slightly north of the station, which offered a 50 yen discount on weekdays. I entered the restaurant and noticed that it was frequented by locals and office workers. They seemed to specialize in soba and udon, but for some reason, I decided to order the chicken cutlet set meal. It arrived in about 5 minutes, but it felt like the service was rushed due to the number of customers. The set meal came with both sauce and tartar sauce, so you could choose to pour both or eat them separately. The taste was... average. I didn't really feel any particular uniqueness. And all this for 700 yen in Daisho... I wonder if their udon is tastier.