Summary: Mimeo Namba Store opened on March 2, 2010, operated by Mimeo Co., Ltd. One of Osaka's long-established establishments, founded in 1776 as a traditional Japanese restaurant called "Mimuro." Mimeo's cuisine includes freshly boiled soba and udon noodles, served with a quail egg-infused dipping sauce, signature dishes like quail soba and kitsune soba, and a variety of other traditional Japanese dishes. The company operates various types of restaurants, including noodle dishes, Japanese cuisine, tempura, and kaiseki cuisine. With a total of 19 stores in Osaka, Kyoto, and Aichi, Mimeo Namba Store continues the 250-year-old tradition of Mimeo's authentic flavors. The restaurant's exterior features a high-class appearance reminiscent of a traditional inn, with digital signage displaying recommended dishes, a distinctive illuminated wooden sign, and a warm and inviting atmosphere. Inside, there are 82 seats, including private and semi-private rooms for up to 12 guests, ideal for gatherings of up to 30 people. The interior design combines a modern and stylish aesthetic with a traditional Japanese ambiance, featuring natural brown tones, embedded lighting, and a large chandelier. The tableware includes chopsticks, hot towels, and tea served in rabbit-shaped containers, enhancing the dining experience. The menu offers a wide selection of dishes, such as soba, udon, sushi, and desserts, all beautifully presented. A specific menu item, the "Conger Eel with Sudachi Grated Radish," is described in detail, highlighting the use of Hokkaido buckwheat noodles and a flavorful broth made from high-quality ingredients. The review concludes with a detailed description of the soba dish's appearance, taste, and overall dining experience at Mimeo Namba Store.

One of my favorite Japanese restaurants is "Mimiu" located in Namba Takashimaya. It is a well-known chain store in Osaka with an elegant and calm atmosphere. My husband and I have been coming here for over 20 years. Their specialties are udon suki and shabu-shabu. We always end up ordering the same dishes. The tempura and pressed sushi are incredibly delicious. Of course, the udon and soba noodles have a wonderful fragrance and texture that make us want to come back occasionally. We enjoyed our meal today as well. Thank you for the delicious food. We will definitely come back again.

I had a peaceful and satisfying meal at IKEA in Namba after a long time. Later, around 3 pm, I felt a bit hungry and wanted to have some udon, but the place I wanted to go was closed. So, I ended up going to MIMIU for some delicious and reliable food. Next time, I want to try their hot pot.

I went shopping in Namba and had lunch at Takashimaya. It was my first time at Miu Miu Namba store, which had a bright and spacious interior. Luckily, we were seated in a semi-private room at the back and had a comfortable meal. This time, I had: - Oyster and vegetable tempura with soba set for 1800 yen - Shrimp tempura rice bowl with soba set for 1790 yen I used the premium meal vouchers from Osaka City.

Mimiu, famous for their udon suki, offers a dinner buffet with soba and udon at the 7th floor restaurant floor of Takashimaya in Namba. The spacious and comfortable interior makes for a pleasant dining experience. The "Nigirai Soba" set includes tempura (2 shrimp, eggplant, lotus root, green pepper), sesame tofu, tuna and squid sashimi, grated yam, and seasonal dishes. You can enjoy unlimited refills of soba and udon, allowing you to try different toppings like condiments, grated yam, and tempura. Check out my gourmet posts on Instagram @misa_stagram_osaka!

I went shopping at Takashimaya Osaka store on this day and decided to eat before heading home, so I went to the Dining Kitchen at Takashimaya to look for a place to eat. Since I don't drink alcohol, I thought Maimaiya would be a good choice, as I have been there many times at Abeno Harukas and know their menu well. I ordered the shrimp and egg rice bowl with soba as usual. The broth had the usual light and nice taste, but unfortunately, the tempura at this restaurant was not freshly fried. I felt like it had been about 20-30 minutes since it was fried, which was disappointing. I wish I could have had freshly fried tempura. It's understandable during lunchtime, but thank you for the meal.

I went to "Mimiu" at Takashimaya Osaka store. I originally planned to go to an udon restaurant in Namba, but there was a long line so I gave up and went to Takashimaya Osaka store instead. The udon here is a bit pricey, but it has a refined taste and you can enjoy it in a calm atmosphere. I think this kind of restaurant is better when you want to eat udon slowly.

I went shopping at Takashimaya in Namba. At lunchtime, I walked around the Dining Maison and decided to have lunch at this restaurant. It was my first visit. I had eaten udon suki at another "Mimiu" restaurant before. This time, I went with another person and we ordered the "Mimiu Bento" set. It was quite a generous portion. The sashimi included sea bream and tuna. There was also chilled chawanmushi, salad, simmered vegetables, and a tempura assortment. Of course, there was white rice and soba noodles included as well. It was quite a challenge to finish everything. The dessert was warabi mochi, which was the most delicious part of the meal.

Located directly connected to Nankai Namba Station, and just a short walk from Namba Station on various lines. This branch of the long-established restaurant known for "Udon Suki" is situated on the 7th floor of the restaurant street at Takashimaya Osaka Store called "Namba Dining Maison". I spotted Mimi Uo while wandering around looking for lunch. I remembered that I had never tried "kitsune udon" before, even though I had eaten "Udon Suki" and soba at their stores in Abeno and Sakai several times. The restaurant mainly consists of table seats, totaling around 80 seats. Private rooms are also available, suitable for small gatherings. The tables are equipped with IH stoves to accommodate Mimi Uo's specialty "Udon Suki". I ordered the "kitsune udon" (880 yen) without hesitation. To my surprise, the udon was brought to me very quickly. The bowl contained two pieces of fried tofu and garnished with chopped green onions. A small dish and a spoon were also provided alongside the udon. First, I tried the broth... the taste of the broth was truly remarkable. The deep flavor from the kombu and bonito flakes was simply delightful. It permeated through every part of my body! The udon noodles were slightly thinner compared to the ones in "Udon Suki". They had a modest chewiness, a glossy texture, and a smooth mouthfeel. They slid down the throat effortlessly. These were high-quality udon noodles in their own right. The fried tofu had a subtle sweetness, was plump, and juicy. It paired well with the slippery udon noodles. The crunchy green onions added a nice texture to the dish. The aroma of the udon was already delightful, but when I sprinkled a bit of the shichimi togarashi (seven-spice chili pepper) provided on the table, the fragrance intensified significantly. I believe this unique flavor comes from the shichimi togarashi from "Yamatsu Tsujita". Despite having numerous branches, "Mimi Uo" maintains a commitment to cooking at each individual store without relying on a central kitchen, which is perhaps the secret to maintaining the quality of their food. As a high-end establishment exuding the elegance of a long-established restaurant, the quality of the food and service is top-notch. Yet, being able to enjoy a bowl of udon for less than a thousand yen is truly a blessing.

I had lunch at Mimi U in Takashimaya 7th floor in Osaka. The atmosphere inside the restaurant feels a bit upscale. I ordered the Ebi Toji Zen (1895 yen including tax). The tempura included two large shrimp tempura and vegetable tempura. It also came with egg over rice and soba noodles. The dishes were served in high-quality bowls, and the food seemed to be enjoying it. The two shrimp tempura were crispy and crunchy, with a rich shrimp flavor. The soba noodles were thin, and it seemed like there were no buckwheat hulls in them. The broth was refreshing, and it paired perfectly with the soba noodles. The egg over rice was creamy and delicious, with a perfect balance of flavors. The dessert was a soft pudding-like dish, also delicious. Overall, it was a restaurant where you can enjoy flavors that exceed the price.

I celebrated a reunion with a close friend at a restaurant I love, Mimi Uo, which unfortunately has withdrawn from the Kanto region and always makes me want to visit when in the Kansai region. It had been two years since I last visited, when it was renovated in the restaurant floor of Takashimaya. We arrived before 6 pm and, despite the restaurant being empty, my favorite set menu with perfect sake pairings was sold out, which was disappointing. I ended up choosing the Yurizen set for 1870 yen, which came with sashimi and tempura, and added a salad. I enjoyed it with beer and hot sake, and finished with a warm tofu soba. (You can choose between soba and udon for the Yurizen set) They say you should eat udon at Mimi Uo, but I won't say that. haha It wasn't my first choice, but the selection and taste of the meal tonight did not disappoint, and the service was good as well. It's a restaurant where you can feel the stability and hospitality along with the food, which is greatly appreciated by the common people, and it offers good value for money, making it convenient to use.

When it comes to udon suki, Mimi U is the place to go. The aroma of the broth is delightful, the udon noodles have a nice texture, and the ingredients are plentiful. They even offer live spot prawns. Located within a department store, it's convenient. The cozy atmosphere and thorough infection prevention measures make dining here a pleasant experience. I'll definitely come back when I crave udon. Thank you for the delicious meal.

I came to Namba, so I went to eat Udon Sukiyaki at Maimai Udon after a long time. This menu might not be familiar outside of Kansai, right? My friends from Tokyo were like, "Udon in Sukiyaki?" haha. And this year, due to the pandemic, all the Tokyo stores have closed down, and my friend from Osaka who lives in Tokyo was lamenting about it. Udon Sukiyaki is a type of hot pot, and Maimai Udon seems to be the originator. The rich broth is filled with ingredients like clams, conger eel, seafood, chicken, yuba, and more. Live shrimp is also a must-have. In addition to the usual vegetables like Chinese cabbage, daikon radish and taro are also included, providing a variety of flavors and textures. But the star of the dish is the udon noodles. The thick, chewy noodles absorb the delicious broth, creating a unique and irresistible taste. I love the distinct noodles that are different from both Sanuki Udon and Hakata Udon. Today is New Year's Eve, so soba noodles were also included as a special treat. While waiting for the pot to cook, I enjoyed some sake, which was delicious and easy to drink even for someone like me who isn't knowledgeable about alcohol. Once the pot started simmering, we each helped ourselves to the delicious ingredients. The live shrimp was firm, sweet, and incredibly tasty. Even though I was already quite full from all the ingredients, we finished off the meal with the soba noodles, which were quickly warmed up and soaked in the flavorful broth from the ingredients. It was so delicious, but I was so full haha. It was a perfect dinner for New Year's Eve. I will definitely visit again. Thank you for the meal!

During the pandemic, I finally had the chance to visit Minami (Takashimaya). I had the shrimp tempura rice bowl and cold udon set. It was my first time in a while at Maimaiya, and the food came out quickly as always! The taste was consistent! The tempura was crispy!

I visited Mimi Uo in Takashimaya Dining Maison. I ordered the Nigiwai Soba and enjoyed it with Kiramugi shochu mixed with water. The sashimi included tuna and squid. The meal also included sesame tofu, boiled spinach, winter melon stew, cape gooseberry, tamagoyaki, shrimp sushi, and broccoli. The tempura was freshly fried. You can have unlimited refills of soba. You can enjoy the soba by pouring toppings like grated yam, seaweed, wasabi, and green onion over it. I had a total of 9 bowls on this day. Located at 5-1-18 Namba Dining Maison 7F, Chuo-ku, Osaka City.

I met up with a friend who lives overseas at Mimasuya, Namba store, as it is a convenient meeting spot at Takashimaya. We chose this place because the request was for udon. Unfortunately, they were closing early due to COVID-19 measures, so we couldn't have udon suki, but the time spent there was enjoyable. Personally, I think the udon in Sakai is the most delicious, but it was still tasty on this day.

After watching a movie, I checked the time and it was 5:00 PM, a somewhat awkward time. I decided to go upstairs to Takashimaya, which is open all day. Usually, there would be long lines at the floor I went to, but due to the influence of COVID-19, it was quiet. I went to Mimi Udon for their Udon Sukiyaki. The restaurant was spacious and not crowded, so I felt at ease. We ordered sashimi, dashimaki tamago, and Udon Sukiyaki. Since there were two of us, we ordered one serving of Udon Sukiyaki and two servings of live shrimp and condiments. The food was consistently delicious. The only downside was that the shell-shaped ladle was now made of plastic because shells are no longer available. Thank you for the meal. I will definitely go back again.

Located on the 7th floor of Namba Dining Maison, I visited this place for the first time during lunch. I used to visit Mimi Udon in Shinsaibashi many times, but the menu has changed quite a bit. It's a calm Japanese-style space with spacious table seats. There are quite a lot of seats. When I think of Mimi Udon, I imagine they have a lot of udon-based lunch menus, but surprisingly, that's not the case here. There were many lunch sets with Japanese-style dishes, tempura, and a side of udon or soba. I ordered the Mimi Udon Bento for 2300 yen, which came with sashimi, appetizers, tempura, side dish, seasonal soba (udon), rice, and dessert. I chose udon for the noodles. The dashi broth of Mimi Udon, which I tasted after a long time, was delicious. The topping of yuba added an elegant touch. The rice was chestnut rice. The content expressed a seasonal feel, and I was able to enjoy the atmosphere. I am satisfied. Thank you for the meal.

Due to the coronavirus, there was no one around. My parents had their usual set meal, while I ordered seasonal vegetable tempura and zaru soba with seasonal rice and two side dishes. The side dishes were hijiki and sesame tofu, and the meal included jyako rice and tempura with spring mountain vegetables. It was a well-balanced and healthy meal, with a taste of the season and I left feeling satisfied. Thank you for the delicious meal.

I visited "Mimiu" on the 7th floor of Namba Dining Maison, which is located in the same building as Ding Tai Fung that was featured in the previous article. Despite the high prices of many restaurants in Namba Dining Maison, the place was bustling with customers. Mimiu is a long-established restaurant that has been in operation for 250 years and holds a trademark for "udonsuki." The dish consists of a variety of vegetables arranged neatly in a stacked box, resembling precious jewels. The staff then brings a pot of dashi broth made with bonito flakes and starts adding the vegetables one by one. Customers are given the choice of adding live or cooked prawns to the pot. The writer's wife chose live prawns, which turned out to be a challenging and emotional experience. The dish is completed by adding mochi and udon noodles, resulting in a delicious and comforting meal. The writer praises the homey flavors of the dish and the quality of the homemade noodles. Despite the high prices, the writer recommends trying the "udonsuki" for a delicious and wholesome dining experience.

I visited the Mimi Udon restaurant at the Namba Dining Maison on the 7th floor of Osaka Takashimaya. I arrived around 5 pm without having eaten breakfast or lunch, so it was a combination of lunch and dinner. The entrance had samples, and the interior of the restaurant had a cozy atmosphere. I ordered the Udon Sukiyaki without a reservation, and it arrived in about 5 minutes. The Sukiyaki had a golden broth made with high-quality dashi stock and included ingredients like grilled conger eel, shrimp, rice cake, shiitake mushrooms, carrots, taro, daikon radish, chicken thigh meat, ganko (fish cake), mitsuba (trefoil), cabbage rolls, hirousu (fish cake), green beans, yuba (tofu skin), and udon noodles. The vegetables may vary depending on the season, with clams included in the winter. You can choose between live shrimp or boiled shrimp, and the rice cakes had a cute Mimi Udon stamp on them. There were four condiments available: green onions, grated daikon radish, ginger, and lemon. The portion of udon for two people was generous, and most of the ingredients were already cooked and just needed to be heated up before eating. The dashi stock made from bonito and kombu was more on the bonito side, not too sweet, allowing for easy drinking. The homemade udon noodles were round and slightly thick, not easily overcooked. The sukiyaki was a luxurious hot pot with plenty of ingredients. The cabbage rolls used the outer green leaves of the cabbage, which added a delicious flavor. The tied chrysanthemum greens were also cute. The hot ganko and crispy daikon were highlights, along with the plump shrimp. The Udon Sukiyaki was also available for takeout as a souvenir, which was a nice option with everything included.