Actually, I am a regular here. I have to transfer trains midway, but I love this place so much that I get off at Sone Station just to come here. This time, I had yakisoba, katsu udon, yakimeshi, and zosui - all of them were delicious. And cheap too! No complaints at all! It's a small shop, and they only open on Mondays, Wednesdays, and Fridays, but I hope they keep up the good work. Thank you for the meal.

If you're craving for katsu udon, this is the place to go! They also have a wide selection of drinks (*´∀`)♪

Kasu udon. I tried it for the first time. I was feeling a bit strange because I had high expectations, but I think it's delicious. Think of it as "udon topped with fried tofu." Despite being made with cow intestines, it's not like a sweet and savory meat udon. It's simply udon with crispy fried intestines on top. However, just this alone doesn't satisfy your stomach. It's not a matter of quantity but rather taste. But if you haven't tried it before, I think you should give it a try.

Kasu Toro Udon, originating from southern Osaka. I honestly didn't know about this shop until it opened. So, what is kasu toro? Kasu toro is fried beef intestines in oil, rich in collagen and said to be good for health (as advertised by the shop). When I ordered kasu toro udon, I found that it was quite oily at first, but when I took a sip of the soup, it wasn't oily at all, instead, it had a refreshing yuzu fragrance, a delicious Japanese-style broth. It was surprisingly light and easy to eat, with the crispy kasu toro adding a nice flavor. I have visited a few times since then. Along with the kasu udon, I also order toro meshi (rice with raw egg). Initially, I pour the special soy sauce over the rice and enjoy it as a regular tamago kake gohan (rice with raw egg). The owner recommended pouring about half of the udon broth over the rice to make it like a porridge and have it as a finishing dish after the udon. When eaten this way, it is really delicious. Please give it a try. Recently, they have also added tantanmen-style kasu udon to the menu. It may look spicy, but it's not at all, and the tantan flavor surprisingly matches well with the kasu udon, making it delicious. I visited yesterday when it was very cold outside, and having the kasu udon really warmed me up. Unfortunately, due to the temperature difference, my camera fogged up, causing some of the photos to be blurry. I apologize.

Kasu udon is a dish that many people may have heard of but never actually tried. Some may wonder what "kasu" is. Well, it's not tempura flakes, but rather fried beef intestines that are low in calories, rich in collagen, and packed with flavor. I visited a kasu udon specialty shop near Hankyu Sone Station and ordered the kasu udon for 550 yen. The dish arrived quickly, with a generous amount of kasu, grated yam, and green onions. The broth was made from bonito and kelp, with a hint of sweetness from the kasu. The combination of flavors was delicious, and the udon noodles were perfectly cooked. The texture of the kasu was unique, similar to firm wheat gluten. Adding a few drops of lemon juice at the halfway point made the dish refreshing and smooth. Overall, it was my first time trying kasu udon, but I thoroughly enjoyed it and would definitely come back for more.

There is a small udon restaurant that opened in front of Sone Station. I had wanted to go in for a while, but the limited view from the outside made it seem like there were only about 4 counter seats, making it intimidating for a woman to enter alone. However, I recently gathered my courage and went in. The interior of the restaurant is mostly counter seats, but there are actually more seats than I had seen from outside, about 15 seats in total. However, it seems like it could quickly fill up with larger men. The owner is a handsome man in his 30s or 40s. The menu only offers "katsu udon" and toppings for rice and udon. This time, I ordered the "katsu udon" with fried tofu topping. The "katsu" in the name of the udon refers to a preserved food made from the intestines of cows or horses, which is surprisingly firm. The soup was richer than I expected, and drinking the broth made my lips feel like they were coated in gloss. But the broth had a yuzu flavor that made it very delicious. I almost finished the entire bowl, but stopped myself from drinking it all because I was worried about gaining weight. The udon costs 550 yen, which may seem a bit expensive, but I would definitely want to come back for that delicious broth.

I wandered around Sone Station looking for lunch. I found a place called "kasu udon" and though it might be oily, I decided to give it a try. The kasu udon arrived quickly and it was delicious! It had a rich meaty flavor but wasn't greasy. I finished it quickly. The restaurant is small so it's not ideal for lingering, but adding rice makes it a very affordable meal. I later searched online and found a few other places offering kasu udon, but none cheaper than here. Good taste, good price - I would like to visit again.

The restaurant is close to my workplace, so I often go there for lunch. The sweet broth in the katsu udon is delicious. The udon is on the softer side, typical of Osaka style. The grated yam adds a nice touch. I appreciate that they have both shichimi and ichimi spices available. With a large portion and raw egg, plus two free rice balls, I leave feeling full. The staff is very friendly and the guy even gave me a half-price voucher on my way out. Just be aware that it has an expiration date. This is why I find myself having katsu udon for lunch once a week.

I finished work early and decided to have lunch before heading home. As I walked north in the Sone area, I stumbled upon a katsu udon (udon noodles with deep-fried pork cutlet) shop. Normally, you see katsu udon in Minami, but it's rare to find in Kita. I entered the shop, placed my order, and took a seat. While waiting, I noticed a sign for Vitamin S (a young comedy duo) hanging around. It was surprising to see a local celebrity in a place like this. I watched "Waratte Iitomo" on the TV at the counter. When my katsu udon arrived, I dug in right away. The udon noodles had a soft yet firm texture typical of Osaka udon. The broth was a light soy sauce base with katsu (dried and shredded beef intestines, often used in okonomiyaki in Kyoto) and grated yamaimo (mountain yam) and chopped green onions floating in it. It had a rich flavor reminiscent of meat udon. It might be even better in the dead of winter than now. Just a heads up, this place is non-smoking, probably to keep the turnover rate high, so smokers should be aware.

I'm a local, but I was hesitant to post this review. However, I decided to share it because of a small incident. The rating is quite lenient, considering it's a local place. The taste, in my opinion, is a bit... Don't imagine it to be like the typical Kansai-style udon. The udon noodles could use more firmness, personally speaking. The restaurant itself is new, so I hope they will do their best and strive for improvement. I sincerely pray for their further development. I wish they would expand their menu a bit more.

It's like a rustic B-grade gourmet style udon. It's made with beef offal that is slowly deep-fried until the fat is removed, and it originated in southern Osaka. I didn't know that. When you hear it, it seems like something you wouldn't find in northern Osaka. The udon here has a delicious broth, a distinct flavor, and soft noodles. The broth mixes well with the noodles. And when you pour the broth over the rice with raw egg, it's like a B-grade gourmet meal! Towards the end, it started to get a bit heavy, but if it's nearby, I might go again.

I often passed by this place and was curious about it. It looked like a typical udon restaurant from the outside. Inside, it had the typical udon restaurant vibe with a counter. But the taste was amazing! The katsu was thick and juicy, very satisfying! The udon noodles were thick and the broth was flavorful. I ordered the extra kombu topping and it was delicious! I felt like I discovered the secret to the deliciousness of this udon after sipping the broth. The flavor of the kombu and the richness of the katsu were abundant! They mentioned that it's good to pour the broth over egg rice, but unfortunately, they were sold out of rice yesterday... I definitely want to try it next time! It would be great if they had more options for toppings and side dishes. If the restaurant had a more welcoming atmosphere for women, I might even go alone. But I will definitely be going back!

This is a specialty shop for katsu udon located in front of Sone Station. I tried katsu udon for the first time and I got hooked. Here are some thoughts and information: <About the shop> - Only counter seats available - The manager is friendly - Even if you're not good at conversation, there is always a TV playing inside so it's okay <About the food> - The rich flavor of the katsu comes out well in the slightly strong broth, which is delicious!! - The noodles have a slightly firm texture compared to the ones you can buy in stores for 298 yen for 2 servings - It's rich but light on the stomach!! <Recommended item> You can take home the katsu (\600/100g). It can last for about a month in the freezer. It's said to be enough for 2-4 servings per 100g, so I made 4 servings worth in two separate batches. The udon is delicious of course, but you can also make beef tendon curry with the leftover broth, so I recommend it (⌒∇⌒)

As I was browsing through Tabelog, I discovered a restaurant I had never heard of before, and since I love udon, I decided to give it a try. I really enjoy udon, whether it's Sanuki udon or Osaka-style udon, I eat it quite often. However, I had never tried "kasu udon" before. The interior of the restaurant was simple, giving off a fast-food udon shop vibe. I placed my order and it arrived fairly quickly. It was really delicious. As others have mentioned, the broth was very tasty. It seemed like the flavors from the kasu were seeping into the original broth, giving it an extra kick. The udon itself had a nice chewiness, different from the soft udon commonly found in Osaka, and the combination of bonito flakes, green onions, and udon was delightful. The regular kasu udon is priced at 550 yen. In comparison to my favorite tori-don from Torihira priced at 350 yen, or the duck udon at 450 yen, it may seem a bit expensive, so I was initially thinking of giving it a 3 for value for money, but according to Balzac, it's actually considered cheap for kasu udon, so I gave it a 3.5. It seems like kasu is a somewhat high-end ingredient. The young and friendly owner with a cute smile was present. I hope this local restaurant continues to thrive for a long time.

This is a udon restaurant located in front of Hankyu Sone Station. I have eaten udon at several places, but this shop is the cheapest and has a lot of tempura crumbs. I was surprised when I ordered the tempura crumbs extra because it was piled up high. I had heard that it was a high-quality ingredient, so I felt like I got a good deal. Thanks to that, the broth was very delicious. The manager is easy to talk to, and there is a TV, so I could eat calmly. However, there are only about 10 counter seats, so if it gets crowded, it may feel cramped. It's about a 1-minute walk from Hankyu Sone Station, so it's nice to stop by on the way home. I'm happy that the shop is open even after drinking alcohol. I plan to visit again.

I visited "Kasutoro," a kasu udon restaurant in Toyonaka City, Osaka Prefecture. Kasu udon is a famous dish in the Minamikawachi region of Osaka. It consists of fried beef intestines in oil, which are called "kasu," served with udon noodles. This was my first time trying kasu udon, and I'm still not entirely sure what to make of it. The broth was slightly sweet. The fried kasu was fragrant but tough to chew. It had a satisfying texture. The noodles lacked flavor and chewiness, suggesting they may not be the main focus of the dish. Overall, the balance was decent, but I didn't feel completely satisfied. I found the price of 550 yen to be a bit high. Nevertheless, the owner is young, so I look forward to seeing what they have in store for the future.