For dinner, I went to a specialty shop for kettle-cooked udon called "Katsura-chan" along Nagayoshi Nagahara. It's rare to find a shop that specializes only in kettle-cooked udon, so I decided to try their signature dish. The menu had options like "tanuki" with 1 serving, "tanuki" with 2 servings, and "otanuki" with 3 servings, which refers to the amount of udon noodles. I ordered the "Kettle-cooked Udon Tanuki" (900 yen) and a rice ball (120 yen). Before the noodles were cooked, I was served a rice ball, pickles (kombu and bonito), green onions, tempura crumbs, ginger, and dipping sauce. The design of the dipping sauce container reminded me of a place in Nishinari called "Ikki". Later, I found out that "Katsura-chan" and "Ikki" are both part of the same lineage as the famous kettle-cooked udon shop "Ittada" in Yao. The noodles were smooth and had the perfect chewiness even after soaking in hot water for a long time. The dipping sauce was rich and flavorful, making me wish I had ordered the 3-serving option. Luckily, I managed to get a seat just before they sold out. It was a delicious and satisfying meal.

Our restaurant is famous for its kettle-cooked udon noodles. I thought it would be more crowded, but when I visited before 12 pm on a weekday, the place was not too busy and I was able to get a table right away. There are 3 parking spots in front of the restaurant. It took about 10 minutes for the food to be served, and you can choose between thick or thin noodles. Overall, nothing particularly stood out, but the noodles were firm and tasty.

I ordered the following menu: Kamaage Udon, Mame Danuki (udon with sweet bean paste), 1 serving of 200g (slightly less), for 850 yen (including tax). I arrived around 1pm and was able to enter without waiting in line. They had a system where you could shave your own fresh ginger to add to your dish. Thank you for the delicious meal! Thank you very much, Katsura-chan!

The main store of Kawachi duck is nearby, and of course they serve Kawachi duck, so duck soup is popular! The broth is so good that they even write "drinkable broth" on the sign. Since it was hot that day, I tried the summer limited zaru udon. I chose the large portion of tanuki udon this time, but they also have options like regular tanuki, bean tanuki, and bean danuki (small portion). There are several condiments on the table, including ginger for flavor customization. It's quite rare to find a restaurant specializing in kettle-cooked udon!

"Katsura-chan" is located just a 1-minute walk south from the 2nd exit of Nagahara Station on the Osaka Metro. This restaurant has been selected as one of the top 100 udon shops for two consecutive terms, known for its specialty kamatama udon and the famous "drinkable broth." Although the prices may seem a bit high, the quality and reputation of this place make it worth a visit. I visited on a Saturday afternoon around 2 pm, and despite the few customers, the restaurant was still open. When ordering, you can choose the udon size, temperature, and thickness, so be sure to keep these in mind. I ordered the small kamatama udon, hot, with thick noodles. The udon was perfectly cooked, with a chewy yet firm texture. The hot broth was served separately and had a delightful flavor that complemented the udon well. The condiments provided on the table, such as bonito flakes, kelp, green onions, and tempura scraps, added to the overall experience. The combination of kamatama udon and the flavorful broth made my visit to "Katsura-chan" a delightful experience. If you happen to be in Nagahara, I recommend stopping by this udon shop and giving it a try.

I visited a shop I was interested in during my trip. They served kettle-boiled thin udon noodles, which were simple but delicious. The broth was also delicious. It's a taste that makes you want to eat it even when it's hot. I was very satisfied with the meal and I definitely want to visit this shop again!

I visited around 2:00 PM on Saturday. Since I had lunch a bit later, there were not many customers and it was not crowded. I chose the Mame Tanuki, which seemed to be a smaller portion. However, even the Mame Tanuki had a decent amount. The noodles were chewy and not too firm, but they were delicious.

Just a short walk from Nagahara Station, you'll find the Kamameshi Udon specialty restaurant, Chujirou. Despite the restaurant being full, we were able to get in smoothly when we visited at 11:30 on a weekday. The menu offers a choice of hot or cold udon, with sizes ranging from small (1 serving) to medium (2 servings) to large (3 servings). This time, we ordered the medium size (2 servings) for 1,000 yen, along with a rice ball for 150 yen. It took about 15 minutes for our order to arrive since the udon is boiled after ordering. The udon noodles had a chewy texture and were very satisfying to eat. You can grind your own dipping sauce and ginger, and there are also green onions and fried tempura bits as toppings. Pickled vegetables are free to add as much as you like. The hot dipping sauce was flavorful with a strong dashi taste, and it paired well with the toppings. Even though 2 servings seemed like a lot, it was surprisingly easy to finish. This udon is addictive and makes you want to come back for more. As we were leaving, there was already a line forming outside the restaurant. Thank you for the delicious meal!

Udon restaurant review: Today I felt like having cold zaru udon, so I ordered that along with some onigiri. The zaru udon took some time to prepare, but in the meantime, I enjoyed a simple onigiri with tsukudani. When the udon arrived, I found the soy sauce-based dipping sauce to be a bit too strong for my taste, but the udon noodles had a nice firm texture and were delicious. I also liked being able to grate my own ginger for extra flavor. Overall, it was a satisfying meal.

#Kamaage Udon #Famous restaurant #Keichan #Mame-danuki #Thick noodles ordered #Tsukudani #All-you-can-eat #Delicious #Finished by adding plenty of green onions and ginger to the dipping sauce #Delicious #Thank you for the meal #Udon #Kamaage Udon #Nagahara #Nagahara Gourmet #Osaka Gourmet #Udonwest #Top 100 restaurants #udon #keichan #nagahara #osaka #osakagourmet #nippongourmet

The portion size at Otanuki is quite large! When I went, they happened to run out of thick noodles so I had thin noodles instead. The udon is kettle-cooked, but compared to thick noodles, the texture is not as chewy and the satisfying feeling is reduced. The onigiri side dish was delicious, and the table-side toppings of bonito flakes and simmered kelp were also tasty.

I felt like eating udon, so I went to Katsura-chan's place where you can park 2 cars in front of the shop. It was late on a weekday, so it was not crowded. They have both counter seats and table seats. I ordered the "small size Mame Danuki" for 850 yen. It takes about 15-20 minutes to prepare because they cook it after you order. They brought the broth first, and soon after, the steaming hot kettle-cooked udon arrived...!! The udon had a firm texture and the broth was delicious. There are condiments like green onions, tempura flakes, and ginger on the table for you to enjoy changing the flavor. Thank you for the meal.

Doudanuki (Thick Noodles) Address: 3-1-68 Nagahara Higashi, Hirano-ku, Osaka, Osaka Phone: 06-6790-1555 Business Hours: 11:00-15:00, 18:00-20:00 *Closed when sold out Open on Sundays Closed on Thursday and Wednesday evenings

Today's lunch was at "Katsura-chan," a restaurant that specializes in kettle-cooked udon noodles. Even Mairebi-sama has visited this place! I'm excited to try their kettle-cooked udon noodles. Here is what I ordered (all prices include tax): - Tanuki (2 servings) 1,000 yen - Onigiri (rice balls) 150 yen each x 2 While waiting, here are a few things to do: 1. Serve yourself the all-you-can-eat bonito and kelp tsukudani on a small plate. 2. Grate some fresh ginger. The lady, maybe the owner's wife, said, "If you need more, just let me know!" Such a nice thing to say. After grating the ginger, I decided to have a little more. After a few minutes, the onigiri and udon noodles were served in that order! The lady poured the broth for the udon noodles. I was curious how she would pour from the hot kettle. Ah, I see now. She holds the kettle by the thick rope around its neck and pours it while tilting the kettle outside the counter. Now, a quick review: - Tanuki (2 servings): First, I tried it plain... Delicious! Then I dipped it in the broth... So good! Added green onions and ginger... Amazing! Added sesame seeds, shichimi pepper... Heavenly! Topped with tempura bits... Delicious! It's hard to describe how tasty it is. It's just incredibly delicious!!! The udon noodles are cooked perfectly, and the broth is irresistibly tasty! The broth is generously served in a large kettle, so you can enjoy it as much as you want! I feel like having this kettle-cooked udon with sake! But I wonder if they only serve beer as alcohol? - Onigiri: Yummy! These rice balls are really tasty! - Bonito and kelp tsukudani: So good! It pairs perfectly with the onigiri! Even if you don't eat the onigiri, it's a great palate cleanser! The ginger in the photo is before the additional serving. The second serving of ginger was about 1.5 times the first one. I was so happy that I grated all of it and ate it, but it was a bit too much (laughs). The flavor of ginger didn't come through in the later part of the broth... I think the amount of ginger the lady initially served was just right! Next time, I want to enjoy the full flavor of the broth with the right amount of ginger! The owner here, Mr. Hachio, trained at "Ittada" in Onchi. I've always wanted to go to "Ittada," but it closed down before I could visit... When it comes to kettle-cooked udon, I've been to "Kamitake" in Habikino twice. That was almost 30 years ago. It was also a really delicious kettle-cooked udon place, just like "Katsura-chan." I hope "Katsura-chan" continues to thrive for a long time! Thank you for the meal!

It's a restaurant that specializes in kettle-cooked udon noodles, and I had a lot of fun trying different options. They have toppings like fried tofu, tempura, and mixed tempura that increase the amount of noodles. You can also choose between regular thick udon noodles and thin ones. The best part is being able to change the flavor with different toppings combinations. It was a blissful udon time.

-Kamaage Udon Katsura-chan- Topped with Tempura Flakes. ¥1000 Onigiri. ¥150 On my day off, I finally made it to the famous Kamaage Udon restaurant, Katsura-chan, that I've been wanting to visit for a while. I was the first customer of the day. This time, I chose the tempura flakes topping with onigiri. As I waited for my order, they brought out ginger and broth. The udon was served in a large bowl, with a generous amount of freshly boiled noodles. The udon had the perfect chewiness, and the broth was amazing. I enjoyed adding green onions, tempura flakes, and sesame seeds from the condiments on the table to customize the flavor until the last bite. The kamaage udon stayed warm until the end, making it perfect for the cold winter season. The onigiri also had a nice salty flavor and was delicious. If you have the chance, be sure to stop by Katsura-chan. #Gourmet #KansaiGourmet #OsakaGourmet #HiranoGourmet #NagaharaGourmet #Katsura-chan #KamaageUdon #Udon #UdonLover #Foodie #WantToConnectWithFoodies #Foodstagram #TabelogTop100

A bright and cheerful young lady provided size-specific menu explanations and excellent customer service, despite being busy. Contrary to some negative reviews, my experience was fantastic. The udon had a gentle aroma, served with hot broth in a small jug. You could grate fresh ginger as much as you wanted. The scallions were replenished as needed, with a kind offer to ask for more if necessary. It was fun to add toppings and enjoy multiple bowls of hot udon.

The inside of the shop has a counter with 10 seats facing backwards, and at the back, there are 3 tables for 4 people each. The menu includes 1.5 servings of "mame danuki," 2 servings of "tanuki," and 3 servings of "otanuki." The "mame danuki" with a smaller portion is 1 serving and weighs 200g. The prices seem to be gradually increasing. I ordered the "mame danuki" for 900 yen. It takes about 20 minutes as it is freshly made, cut, and boiled. I also ordered an "onigiri" for 150 yen and enjoyed the homemade tsukudani while waiting. A large tokkuri with broth was served, and soon after, the kettle-boiled udon appeared. The broth was clear with a hint of sweetness and saltiness, and the udon had a chewy texture with a good wheat flavor. It was very satisfying to eat, and I enjoyed changing the taste by adding toppings like green onions, tempura flakes, and ginger. The delicious broth made me thirsty, but I couldn't resist drinking it all. There are also 2 dedicated parking spaces in front of the shop. It was delicious, thank you for the meal.

Located along Prefectural Route 2 (Osaka Central Ring Road), right by the Nagahara IC south entrance, is the specialty Kamatama Udon shop "Katsura-chan". Just a 3-minute walk from Osaka Metro Tanimachi Line "Nagahara-Nagayoshi Station". There are 2 parking spaces available in front of the shop. - Tanuki (2 servings of udon) ¥1,000 - Onigiri ¥150 Today's order is "Tanuki"... Tanuki? Tanuki as in raccoon dog? Here, "Tanuki" refers to 2 servings of Kamatama Udon. A serving and a half is called "Mame Tanuki", so it must be that raccoon dog after all. The name is strange, but it's no wonder it has been selected as one of the top 100 restaurants on Tabelog. The owner's homemade hand-kneaded noodles are smooth and refreshing. Freshly fried in the pot, they are hot and chewy, so delicious. The broth is drinkable and adding tempura crumbs and green onions makes it even more delicious. Please grate the necessary amount of ginger yourself. The separately ordered onigiri has a good salty flavor. It's a nice balance with the konbu and shigure-ni on the table.

I went around 2 pm. I had Mame Danuki Somen for 900 yen and a bottle of beer for 500 yen. I enjoyed the beer with some tsukudani as a snack, while grating fresh ginger and waiting for about 15 minutes. Then, a hot bowl of soup and Kama-age Udon arrived. The rich broth made with bonito and kelp was delicious. I added green onions, ginger, tenkasu, and ground sesame seeds to the soup, and soaked the long thin noodles in it before eating. It was incredibly delicious. Thank you for the meal.

On this cold day, I went to eat kettle-cooked udon noodles at a place called "Kamaage Udon Katsura-chan"♪ The shop is located just a 1-minute walk from exit 2 of Nagahara Station on the Osaka Metro Tanimachi Line. I arrived around 1:00 PM. The shop faces a main street and has parking space for 2 cars in front of the store. There are about 22 seats in total, with 10 seats at the counter and 12 at tables. I sat at the counter and ordered. The menu only offers kettle-cooked udon noodles. I ordered the "Mame Tanuki" with 1.5 servings of thick noodles as recommended. In front of me were homemade simmered vegetables, bonito flakes, and kelp. As condiments, there were green onions, tempura flakes, and grated ginger provided separately. In less than 20 minutes, the kettle-cooked udon noodles were served. The homemade hand-kneaded udon noodles were piping hot from the kettle, with a nice chewy texture! They had a good umami flavor as well. The dipping broth initially seemed a bit light, but it had a rich dashi flavor that was quite nice. When I added all the condiments, the ginger gave it a sharp kick, making it even better! It really warmed me up inside. Delicious meal!