For lunch on this day, I visited the restaurant "Kasu Udon Tomo." Just like the other day when I visited "Ai," this restaurant is also owned by "Niku no Itto." Here, the main dish is Osaka's soul food, kasu udon. You can easily recognize the restaurant by the eye-catching yellow tent, a chaotic design showing beef feeding pork udon. The restaurant is very clean and bright. Inside, you purchase your meal ticket from a vending machine. I bought the "Kasu Udon for 880 yen." It's a bit pricey for a tourist, but with the expectation of Niku no Itto's kasu, it was worth it. The udon noodles are slightly thin, and the broth has a rich flavor from the kasu. I wish there was more quantity, but it was delicious kasu udon. Thank you for the meal!

Located in the Kansai region, "Itamae Yakiniku Itto" is a restaurant known for its fresh horumon (offal) dishes. One of their popular creations is the "kasu udon," made using fresh horumon. This led to the birth of "Kasu Udon Tomo," a udon specialty shop by Itamae Yakiniku Itto. Situated just a 2-minute walk from Imazato Station on the Hankai Line, near the main branch of Itamae Yakiniku Itto in Tenkachaya, the shop has a stylish wooden exterior that resembles a traditional Japanese restaurant. The warm and modern interior features an L-shaped counter and tables for two, creating a welcoming atmosphere for solo female diners or groups of women. The signature dish, "kasu udon," is priced at 880 yen. "Kasu" refers to the residue extracted from slowly heating beef intestines (hormone) and extracting edible oil, known as "oil kasu." This oil kasu is added to the broth of the udon, creating a unique flavor. The clear broth is topped with plenty of oil kasu, green onions, and fish cake. The broth has a rich umami flavor with a hint of sweetness and a distinctive aroma. The noodles are thin and soft, unlike the firm Sanuki-style udon, allowing the wheat flavor to come through with each bite. The finely chopped oil kasu provides a crispy texture on the outside and a chewy texture reminiscent of dried squid when bitten, complementing the soft noodles perfectly. The light and gentle broth enhanced by the umami of the oil kasu may tempt you to finish every drop, but it is also recommended to add rice balls to the remaining broth for a delightful combination. Additionally, the rice balls, shaped like a bundle, come with pickles and kinpira, making them a perfect match for the delicious udon broth. If you are a fan of udon or even prefer soba, this is a must-visit restaurant. Enjoyed every bite! ＼(^o^)／

I went to "Kasu Udon Tomo," a new udon restaurant that opened on March 15th a little east of Itamae Yakiniku Itto Tenkacha Hon-ten. The restaurant is beautiful. I tried the "Curry Udon" (880 yen) and it was delicious! It had a generous amount of tender meat, just like the Niku Udon. I couldn't help but slurp up all the broth. So tasty!

The big paintings of a pig and a cow give a nostalgic feel, but the restaurant itself is new and clean. I had heard of "kasu udon" on TV before, but had never tried it. It's not tempura flakes, but rather crispy fried lard on top. The udon noodles were quite delicious as well.

Order: Katsu Udon Impression: Clean interior, possibly related to Itamae Yakiniku Itto The broth was delicious and I drank it all up Next time, I want to try adding meat toppings or eating soba.

The katsu udon was delicious.