I stopped by a restaurant on my way back to the hotel after leaving the authentic shop. Without any prior knowledge, I ordered the tantan-men (Sichuan-style noodles). It was delicious in a Japanese style. However, when I checked later, I found out that the restaurant has about 20 locations in Osaka. The founder opened the first shop about 50 years ago after moving from Nagasaki. If that's the case, I should have ordered champon or plate udon... Checking the reviews, it seems like that's what most people recommend. I don't know when I'll be able to apply this lesson, but I hope to remember it for next time.

Founded by a native of Nagasaki, this restaurant has been in Osaka for over 50 years. They have introduced the flavors of their hometown Nagasaki to Kansai, becoming the originators of "Nagasaki Champon" and "Nagasaki Sara Udon." With over 20 locations in Osaka, this chain specializes in Nagasaki Champon and Sara Udon. The secret to their deliciousness lies in their dedication to quality noodles, ingredients, and soup over their long history. The noodles are made in their own factories in Nagasaki and Osaka, with a careful balance of wheat flour and water, temperature control for aging, and expert techniques developed over the years. The rich and flavorful soup is made from a collagen-rich white broth simmered from fragrant vegetables, pork bones, and chicken bones. They use 100% canola oil, which is said to help lower bad cholesterol and neutral fats. With so many details and care put into their dishes, you can't go wrong with their "Nagasaki Champon" and "Nagasaki Sara Udon." If you can't decide, try the Half & Half for 1010 yen, which includes Sara Udon and fried rice!

The last time I went was over a year ago, but I'm posting now. Whenever I go to a restaurant that serves champon and plate udon, I always order the plate udon. I was planning to stay at a hotel in Namba, so I searched for nearby restaurants and came to this place. I ordered plate udon and gyoza, and the plate udon was one of the best I've ever had (I've also had it in Nagasaki before). What was good about it was that the vegetables were finely chopped, with cabbage as the main ingredient. Some people might find it lacking in vegetable crunchiness, but I personally think that small cut vegetables go well with thin, crispy noodles. I hope to come back again once the situation with COVID-19 calms down.

The town Chinese restaurant with good food. I finally went to eat here because Mr. Goto from the past Foot said he liked the ramen here.

I was recommended by a friend to stop by after a wrestling match and the champon was delicious!

I am writing reviews of restaurants I visited in the past but did not post about. Some details may be fuzzy, so I will write based on what I remember. Thank you for the meal.

It was delicious.

The mapo ramen was delicious. It was easy to eat. I even finished the soup.

Memories of Chief Morita ===========

Chanpon =========== The chanpon dish is delicious.

Half & half mapo tofu rice bowl and plate udon.

If you don't eat vegetables!!! But I want to eat ramen!!! Oh, they have "Champon"!!! So I decided to visit the restaurant. It's a style where you can eat vegetables and ramen at the same time, a "two birds with one stone" kind of thing, that's what "Champon" is all about. It feels a bit pricey. There's nothing special about it, just your typical Champon. Considering the rise in vegetable prices, maybe it can't be helped, but I felt it was a bit expensive. Thank you for the meal.

I visited during lunchtime. I used to go to Chuo-ken quite often when I was younger, but it had been over 10 years since my last visit. When I finally went back to the main store and tried the food, I felt a sense of nostalgia and also noticed the improvements that made me want to start visiting again recently. The interior of the restaurant is small, with 4 counter seats and 6 table seats. Chuo-ken is famous for its champon, so I decided to have it for lunch since I was craving a vegetable-rich soup. The kitchen had two experienced cooks who worked efficiently, and my food arrived relatively quickly despite the full house. I ordered the Chan-chan set meal for 1,260 yen. It's a bit pricey, but the champon was loaded with shrimp, clams, squid, pork, cabbage, onions, bean sprouts, and fish cakes, topped with a raw egg. The presentation was nostalgic and pleasing. The fried rice was light and fluffy, with a mild flavor. It was consistently delicious. Even though it's a chain restaurant, the taste can vary depending on the skill of the cook. I left satisfied. Thank you for the meal.

After passing noon, I found a Nagasaki champon restaurant in Osaka and decided to go in. It was a small, old-fashioned diner with only a few customers, all middle-aged men quietly eating. I already like Nagasaki champon, but here the noodles were soft and light, with plenty of ingredients, and I was satisfied with the portion size.

Today, I went to Namba Sennichimae in Chuo-ku, Osaka City. In the morning, there was heavy rain, but it stopped around noon. The wind was strong, and I was worried that the weather might change suddenly. I tried to visit a new restaurant in Sennichimae, but unfortunately, it was not open. So, I decided to go to "Chuoken Sennichimae" nearby. I arrived around 12:50 pm. There were only about two groups of customers, so I was comfortably seated at a table for two. Later, a group of about 10 people came in, and the restaurant became lively. Now, I looked at the menu. "Chuoken" is known for its Nagasaki Champon and plate udon, but I hadn't eaten there in a while, so I decided to try the following dish: - Yaki Meshi (820 yen) The dish arrived quickly in about 4 minutes. It was not shaped with a ladle, but gently arranged on a flat plate. It had a nice aroma. The rice grains were coated with egg and fat, and there was a sense of unity with finely chopped green onions and carrots. I scooped it up with a spoon and tried it. It had just the right amount of salt, and the umami flavor spread with each bite. The soup that came with it was also good, maybe similar to the champon soup. It had a nice texture. It was a delightful experience. "Chuoken" is also famous for its omurice, so I would like to try that next time. Today, my hunger was happily satisfied. I am truly grateful. Thank you for the meal.

After having a few drinks at Nanatsu-ya, we decided to head to Chuo-ken for a meal. It's an old-established restaurant in Shinsaibashi that I remembered visiting in the past. I ordered the champon for 890 yen. It arrived quickly, within five minutes, and I started sipping the soup. The broth was light and the seasoning was mild. The noodles were straight and medium-thick, typical of champon. However, they were too soft for my liking. Perhaps it's tailored to the Osaka taste, but I personally prefer firmer noodles. At this quality level, paying 890 yen, I don't think I'll be coming back.

This is a review of a restaurant called "Chuokken," visited a thousand days ago. Despite originally thinking of eating something else, I happened to pass by a restaurant that made champon look delicious and decided to go in. I didn't have anything specific in mind, I just wanted to eat right away, so I placed my order quickly. It was lunchtime, but there weren't many people inside. I ordered the spicy champon set meal. The open kitchen was located behind my table, so I could smell the Chinese cuisine, which made me even more eager to eat! About 10 minutes later, the food arrived. The portion was huge!! Let's eat! I had high expectations for the spiciness because I chose the spicy option, but it wasn't very spicy. The taste was delicious, but I personally wished it was a bit spicier. The portion was so big that it was enough for lunch. The noodles were chewy, and there were plenty of vegetables, which was great! Thank you for the meal! It was delicious! Next time, I will ask for it to be spicier before ordering!! That's all!!!

It was my first visit. The woman working in the hall was very efficient and seemed to remember the regular customers well, as she greeted them with "Welcome! Thank you for coming!" The menu I ordered was a plate of udon noodles with rice, and one serving of dumplings. The dumplings were not steamed enough, and the edges where the skin overlapped were tough. The plate of udon had too much cabbage for this season, making it unsuitable for grilling or stir-frying. The noodles were a bit moist compared to individually packaged ones, and the texture was not great. The soup was decent, so I hope the restaurant can improve on the cooking aspect a bit more.