It's so hot, I really want to eat cold noodles! So I went to the udon restaurant, Mugesho in Tamatsukuri for lunch. Luckily, they had cold noodles on the menu. They didn't have cold noodles on their own, so it came as a set with tempura. I ordered the large size of cold noodles with chicken tempura. Since there were two of us, we also ordered the regular size of noodles with tempura bits on top. The chicken tempura cold noodles arrived, and I could immediately taste the strong flavor of dried baby sardines. The saltiness was just right. The noodles were firm as always and delicious. The chicken tempura was also tasty. The noodles with tempura bits on top arrived, and they had a slightly sweet sauce on top of firm noodles. I was happy that the tempura was served separately. The noodles were not ice-cold but slightly lukewarm, which was enjoyable. Both dishes were delicious, but I personally felt that the cold noodles here are really amazing. Despite a slight increase in price, I would love to visit this restaurant again for their cold noodles.

It's been a while. The shop could have expanded to various locations, but they are just sticking to one, and it seems like they have reached their perfect form. I tried the Sudachi Hiyakake and it was amazing!! The combination of iriko broth and sudachi flavor was delicious. The udon noodles were firm yet had a nice stretch to them, really tasty. The curry udon had a strong broth flavor, and it was also very satisfying. The pork cutlet was a layered type, and it was so delicious. Overall, it was so good!

I came to Kansai for the Koshien cheering. Normally, I decide on a restaurant to eat at well in advance, but this time I decided on a restaurant right before arriving at Tamatsukuri Station, which was a new experience for me. I felt a bit nervous as it was my first visit to this restaurant. I ordered the Hiyakake for 680 yen. The menu only offered it as a set with tempura, but when I asked if I could have it without any sides, they kindly accepted my request. The udon noodles were thick and had a good chewy texture, very delicious. I took a gamble by changing restaurants at the last minute, but it paid off! The soup had a strong dashi flavor, which was quite good. The pickled daikon radish also did a great job. The tempura made with iriko (dried young sardines) was only 110 yen, and it was excellent in both taste and portion size. It came with matcha salt, but it was delicious even without any seasoning. The freshly ground sansho pepper on the table also paired well with it. It was very delicious. Thank you for the meal.

I had Oroshibukkake Udon and Nigiwai Tempura, it was delicious! The noodles were chewy and satisfyingly thick. The tempura was freshly fried, especially the bamboo shoot was tasty. I had to wait a bit outside, but it's worth it during this season.

Thursday around 8:45 PM. The restaurant is about half full, with a calm atmosphere even though it's an izakaya style. There is no background music playing, making it a relaxing place to spend time. I debated whether to get cold udon, but decided to go with the hot udon because I wanted to enjoy the broth. However, I usually prefer bukkake udon, so I ended up regretting my choice. Plus, the meat bukkake at the table next to me looked really delicious. Even though it's an udon restaurant with an izakaya concept, there is no pressure to order drinks, and the staff kindly asked if tea was okay. This made me feel comfortable and at ease. The udon was served shortly after. At first, the broth tasted a bit light, and the warm udon had a chewy texture rather than a firm one. While I wasn't blown away by the first bite, as I continued eating, the flavor of the broth spread throughout my body, making it very delicious. The mushroom tempura paired well with the broth, and the other tempura items added to the overall satisfaction. With a variety of small dishes on the menu, I definitely want to visit this restaurant again.

Around 12 o'clock on Saturday, there was a wait for 2 groups. After that, there was always a wait for 1-2 groups. I ordered the summer limited cold udon. The broth was delicious, and the udon had a nice chewy texture! It exceeded my expectations! I will definitely come back.

The clear cold broth paired with chewy noodles is the perfect combination! There are countless famous Osaka udon shops, and our shop is also well-known. Unfortunately, the lunch set was sold out just in time, but no problem at all. On hot and humid days, go for the cold noodles! Tempura is also included in the set. The tempura options include shiso leaf, mini fish cakes, chicken, half-cooked egg, pumpkin, and seaweed - a great deal with a variety of choices! The extra-large noodles with rich bonito broth poured over them are amazing. It's a true top-notch shop where the food disappears in no time. I definitely want to come back to try the other menu items! Thank you for the meal!

I slurped the chilled dipping udon at Udon Izakaya Mugeshi in Morinomiya for 990 yen. I was craving for some chilled dipping udon, so after some hesitation, I decided to go to Mugeshi. The scent of the dried young sardines wafts through the air, and the sharp saltiness spreads in my mouth. It was a wonderful bowl of broth that made me want to carry it around in a flask. Made with carefully selected high-quality young sardines from the Seto Inland Sea, kombu, and soy sauce, it is our proud signature dish. I enjoyed it very much. Thank you for the meal.

In between work, I visited Mugi Warai, a restaurant I had researched in advance and was curious about. It was so hot that I really wanted to eat cold udon, so I ordered the "Tempura Udon" (cold) and mentaiko rice. The noodles were slightly thick, providing a satisfying chewiness and excellent texture. I love udon and often go to Kagawa Prefecture to eat it, but I felt that this udon captured the essence well. The cost is a bit on the high side compared to Kagawa, but it's understandable. However, I learned that there are still high-quality udon places in Osaka.

I planned to go before but didn't have time and had to give up. This time, I arrived at 11:30 in the morning and was able to get in without waiting. I ordered cold udon for the first time in my life. I got the "Nigiwai Hiyakake (large)" size. I love the flavor of the soup stock made from dried bonito. The udon noodles have a nice texture and are delicious! Cold udon is definitely great for summer. The tempura is crispy and tasty. I had high hopes for the chicken tempura, but it was just average. Tempura dipped in salt is the best way to enjoy it.

Udon noodle tour: Chicken tempura and bukkake udon. Went during lunchtime and found the perfect spot, but it was full. The turnover was quick, waited only about 5 minutes to get a seat. The menu was overwhelming with options, but decided on the chicken tempura bukkake udon. Ordered the udon and tempura separately. The noodles had a great texture, the tempura was okay. Overall, the price was fair for what you get.

Udon Izakaya "Bakusho" in Higashi Sumiyoshi Ward, Osaka City. Located a 5-minute walk south from JR "Morinomiya Station" on Tamatsukuri-suji Street, then 2 minutes east from "Royal Home Center," "Udon Izakaya Bakusho" is selected as one of the "Top 100 Udon Restaurants in the West 2022" by Tabelog. The interior of the restaurant has a clean and typical udon shop atmosphere, with seating for 3 at the counter, 16 at tables, and 5 in private rooms. I sat at the counter and ordered the "Chiku Tamatama Hiyakake (Large)" for 1180 yen including tax. Since I felt the noodle portion was small during my last visit, this time I ordered the "extra-large" portion. The dish arrived in about 5 minutes. I first tasted the unique and delicious broth made only from dried bonito, kelp, and soy sauce. "Yes! The flavor of dried bonito stands out in this delicious broth." Next, the noodles were thick, smooth, and firm, with a strong wheat flavor when chewed. Since I ordered the "extra-large" portion this time, the volume was satisfying. The "chikuwa tempura" and "soft-boiled egg tempura" were freshly fried and delicious, although not particularly distinctive. The staff's service was excellent, and I would definitely like to visit this restaurant again.■ "Udon Izakaya Bakusho"■ Business Hours (Tue-Sat) Lunch 11:00-14:30, Dinner 17:30-22:00■ Closed on Sundays and Mondays■ Address 1-10-19 Nakamichi, Higashi Sumiyoshi Ward, Osaka City, Osaka

Hello! It's Ramen Walking here! Today is Udon Day, and I visited a udon izakaya called Bakusho in Morinomiya where I tried their "Toriten Hiyakake" udon. I heard about their delicious Hiyakake and decided to give it a try. I arrived at 6:30 PM and there were no other customers, so I got seated right away. I ordered the Toriten Hiyakake for 990 yen. The soup is made with a blend of Setouchi's carefully selected dried bonito and kelp, and soy sauce. It has a strong flavor of dried bonito, with a hint of bitterness, rather than the usual sweet soy sauce and kelp flavor. The thick noodles are what they call "sturdy noodles" and they have a great chewy texture that goes well with the dried bonito soup. The Toriten (chicken tempura) is served separately and you can either eat it as it is or dip it in the udon soup. It was crispy and delicious. I finished my meal and drink. Thank you, Bakusho, for the delicious meal! Today's step count: 17,708 steps Calories burned: 656 kcal

For lunch on this day, I went to "Udon Izakaya Bakusho" in Morinomiya. It was a support lunch for a restaurant that is still open despite the coronavirus pandemic. I had the "Niku Kamatama Udon" at this popular udon restaurant located a little south of Morinomiya Station. I ordered the large size. "Kamatama Udon" is udon noodles that are not rinsed in cold water after being boiled, but instead mixed with a raw egg while still hot from the pot. The udon noodles at "Bakusho" are firm and delicious even when rinsed in cold water, but the chewy texture of the noodles when they are taken out of the pot is also really delicious. The finishing touch for the Kamatama Udon is with dashi broth. I added the leftover eggs to the udon broth and finished every last bit! The Niku Kamatama Udon was so delicious!

I had the bustling udon with tempura topping! The volume of tempura was amazing, and it came with matcha salt! It was night time, but the place was very crowded, and it seemed like the staff were not enough, so the waiting time was quite long. The other customers around seemed irritated, so I hurriedly finished my meal. It might be better to visit when you have plenty of time. The udon was delicious, but I couldn't get used to the atmosphere, so I don't think I will visit again.

Located along the Oyamahashi Street in Naka-michi 1-chome, Higashinari-ku, Osaka, this popular Sanuki udon izakaya has been selected as one of the top 100 udon restaurants in the Udon WEST Best 100 for 2022 on Tabelog. The restaurant accepts various credit cards, electronic money, and QR code payments. The interior is clean and offers 3 counter seats, 3 four-person table seats, 3 two-person table seats, and 1 semi-private room. As an udon izakaya, they also have a wide range of side dishes on the menu, including various types of udon such as cold and hot udon, and their special mixed noodles. I was particularly intrigued by the special mixed noodles, but I decided to order the "Tamago Toji" (egg drop) hot udon for 810 yen. The udon is made from domestically produced wheat, with a chewy and firm texture, and a rich and flavorful broth made from a blend of Hokkaido Rishiri kombu, bonito, urume, meji, and mackerel flakes. It was incredibly delicious and had a deep umami flavor. The fluffy and generous portion of egg drop complemented the broth perfectly, resulting in an excellent dish.

For lunch on this day, I went to "Udon Izakaya Mugeshou" in Morinomiya. I wanted to support a restaurant that is still open despite the pandemic. The restaurant is located a little south of Morinomiya Station and I tried their limited-time menu item, "Mugeshou Special Mixed Noodles." I ordered a large portion and it came with a mini bowl of rice. Lately, I've been enjoying mixed noodles at udon restaurants. The "Mugeshou Special Mixed Noodles" had a description on the menu that said, "Onion-based homemade aromatic oil and soy sauce-based sauce mix with chewy udon for a delicious combination! Mugeshou's masterpiece mixed noodles are the best creation...!?" The dish included spicy minced pork, diced bamboo shoots, chopped leeks, finely chopped green onions, shredded seaweed, bonito flakes, and a raw egg yolk in the center. Tempura bits were also served on the side. The menu indicated that it was okay to mix everything thoroughly from the first bite, so I did just that before eating. While it looked like Taiwanese mixed noodles, the taste was more Japanese with a refreshing flavor typical of udon restaurants. The texture of the large pieces of bamboo shoots was particularly interesting. I finished off the meal by diving into the rice at the end! The Mugeshou Special Mixed Noodles were incredibly delicious!

"Udon WEST Top 100 Shops 2022" [Visit] Easy access from JR "Morinomiya" Station, 5 minutes on foot [Queue] None Arrived at 11:35 on a weekday, 7 people inside the restaurant, full when finished eating [Order] Hormone Udon ¥900 (Broth) Deep umami of iriko broth (Noodles) Homemade thick noodles with strong texture (Ingredients) Intestines, fish cake, garlic chives, garlic, green onions, shredded red pepper, cabbage, bean sprouts, watercress, onions (Table condiments) Sesame seeds, chili oil, shichimi togarashi, extra spicy shichimi, sansho pepper [Interior] 24 seats, 3 counter seats, 16 table seats, 5 private rooms. Google Local Guide https://maps.app.goo.gl/1mWL6ULmcHWD8Gza9 Instagram https://instagram.com/i.shige_tabearuki?igshid=ZDdkNTZiNTM

I had a regular business trip to Osaka. For lunch on the first day, I visited the "Udon Izakaya Mugesho" restaurant. It is located a little south of Morinomiya Station, along Ooyamabashi Street. It was just after opening, and the restaurant was about 70% full. I sat at a table in the back. Now, onto the order. The menu has around 50 items, ranging from regular hot udon to kettle-cooked, tempura, set meals, and more, but what caught my eye was the "Curry Udon." There are over 10 toppings to choose from, making it a popular item. As I looked, I was in the mood for curry, so I decided to order the regular "Curry Udon." It comes with free rice. After waiting for about 7-8 minutes, it was served. The soup was quite thick, with thick udon noodles, pork, onions, and green onions. I started with the soup. It had a Japanese-style dashi flavor, focusing more on umami and richness rather than spiciness, without much spice. I prefer a bit more spice, so I added some shichimi togarashi from the table, and it became just to my liking. The udon noodles were literally super thick. They had a good chewiness and mixed well with the soup, making it delicious! Unlike Sanuki udon, the slippery texture was nice. The abundant pork and sweetness of the onions added to the satisfying meal. After finishing the noodles, I added the soup to the rice bowl and made instant curry rice, finishing everything. It was truly an ideal curry udon that would please everyone. With these noodles, the kettle-cooked and tempura udon also seem delicious. I would like to try them next time. The bill came to 830 yen. Thank you for the meal!

Bukkake udon and tempura with various ingredients like lotus root, fish cake, egg, seaweed, chicken, and eggplant. It was crispy and delicious! We enjoyed it with matcha salt. The udon noodles were a bit soft for my liking, I prefer them with more firmness. We were the only customers in the restaurant as we arrived just before closing time.

For lunch on this day, I went to "Udon Izakaya Mugeshou" in Morinomiya. I wanted to support a restaurant that is still open despite the pandemic. I had the "Shrimp Tempura Nabe Yaki Udon" dish. It was a bit chilly that day, so the hot pot udon was perfect. The udon noodles were thick and firm, known as "tsuyu-men". The dish included fish cake, shiitake mushrooms, fried tofu, wakame seaweed, enoki mushrooms, mizuna greens, green onions, pork belly, chicken, crispy shrimp tempura, and fried mochi, with an egg in the middle. The udon had delicious broth, and I ended up finishing it all. It really warmed me up. The Shrimp Tempura Nabe Yaki Udon was so delicious!