Hello. Today I visited "Jikasei Ko-kaishin Usu-biki Udon Aozora Blue" for the first time, which has been rumored for quite some time. It is located where there used to be a soba restaurant called "Kawayoshi." I used to visit the office nearby frequently. This time, it seems to be an udon restaurant, but it is opened by Mr. Matsui, who used to work at the renowned soba restaurant "Tsuchiyama-nin." The atmosphere is a mix of a cafe and a soba restaurant, and they serve until 4 pm. The menu is similar to "zaru" udon, without much explanation. It may look like soba in the photos, but it is actually udon. The texture is like udon. I followed the staff's recommendation and had it with salt. I finished it by dipping it in the broth. The restaurant was crowded throughout. I plan to visit when it's calmer. It was impressive to see flowers from "Soba Kiri Masa" and "Soba Kiri Tensho" delivered to the restaurant. The udon created by a soba restaurant. I look forward to visiting this enjoyable new place again. Thank you and take care. I have focused on one ranking button. Thank you for your support. ↓↓↓

Today, it was a lunch for three people. I asked two people, "Tan-tan noodles, pasta, udon like soba, which one do you choose?" Both answered, "Udon like soba!" Just as I expected. (laughs) It is said that when people are given a choice of three options, the last option they hear is the one that sticks the most in their mind, and by hearing the unfamiliar keyword "udon like soba," the impression is further heightened. Everyone, please try it once. It will be 100% accurate. (laughs) Actually, I wanted to come to this restaurant today, so I respectfully gave two options to the two accompanying people. But even if they had said, "I want pasta!" I would have forcefully brought them here saying, "What are you talking about, it's udon like soba!" (laughs) I have always wanted to come to this restaurant. Just like with ramen, I have a weakness for noodles. I fell in love at first sight with the visual of the noodles posted here. Fortunately, there was a cozy table in the back where three people could sit. Looking at the menu, I could see that soba-like udon. They all looked delicious. While regular soup udon is good, I really wanted to taste these attractive noodles directly, so I decided to order the dipping sauce style menu. Today, I ordered the following: Spicy sesame sauce udon with kalbi tempura (homemade coarse-ground udon) for 1,300 yen. One of my companions ordered cold soup udon and the same spicy sesame sauce udon in a large portion. The menus for the three of us arrived one after another. First, my spicy sesame sauce udon and kalbi tempura arrived. It's like waiting a bit until the main act arrives. And then the main act, the noodles, made their entrance. Ohhhhh. The live view is also delicious. The visual beauty is truly a national treasure. Japan is great after all. Japanese cuisine is great. I want to say, "Don't make me laugh," to the claim that the world's top three cuisines are Chinese, French, and Turkish. (laughs) I will enjoy these beautiful noodles dipped in sesame sauce. Ohhhhh! The smooth and chewy texture is of course outstanding, but the elasticity. The elasticity strength is incredible. These are truly amazing noodles. The quantity is modest and elegant, but if you order a large portion, it suddenly becomes a hearty amount. My friend next to me who ordered the large portion is saying, "Hey, it's not decreasing no matter how much I eat." with a happy shout. It's totally like bragging. (laughs) It's enviable to the point where you can think that. The other friend who ordered the cold udon also praised it highly. The three of us unanimously agreed that the elasticity of the noodles is fantastic. And the kalbi tempura was also fantastic. The taste surpasses the noodles. A deliciousness that makes you want to say, "You too!" Truly wonderful. Even after leaving the restaurant, the lingering taste of elasticity in my mouth. Maybe it was just a coincidence, but providing such a taste while not having a line waiting might mean it's quite a hidden gem? A secret spot? My three friends and I agreed to keep this restaurant a secret from our colleagues. We're keeping it a secret from our colleagues, but what am I doing, openly publicizing it to the world? (laughs) Or rather, being listed in the top 5000 restaurants on Tabelog, there's no hiding or secret about it. (laughs) Anyway, it was fantastic. Thank you for the meal.

Grilled duck with dipping sauce udon for ¥1440. Small draft beer for ¥530. You can choose between blended udon and homemade stone-ground udon. I chose the stone-ground udon. The udon is slightly thin and has a color similar to soba noodles. The udon served hot is stretchy with a chewy texture, making it easy to swallow. When dipped in the rich sauce, it has a good balance and a strong presence. Lastly, you can also enjoy it with hot water like soba-yu by diluting the dipping sauce with the udon cooking water. Thank you for the meal. It was delicious. 6.8

I tried this type of udon for the first time! It was so thick that I thought it was soba noodles at first. Personally, I liked it! I usually like Sanuki udon, but I thought this type of udon was also good. I had duck soup udon. The duck was tender and delicious. The udon was warm and soft, so if you want to savor the noodles, cold udon might be better! I think I want to try cold udon, zaru udon next time!

This is a unique udon restaurant located in a business district in Osaka. I visited before 2 pm, but all the popular set menus were sold out. I ended up getting a unique udon set with chicken tempura for around 1300 yen. The dipping sauce had a sesame flavor. The firm texture of the udon was enjoyable, similar to Gonpachi's soba. Dipping the noodles in the sauce was delicious. The mini chicken tempura was crispy on the outside and juicy inside. The overall portion was modest, more suitable for women. Considering the price, it might feel a bit lacking for those who prefer hearty meals. The quality was undoubtedly high, but it may not be extremely popular in this area. For udon lovers who want to savor the taste with salt, having coarse salt on the table would be nice. Overall, I found the taste and portion size to be a bit disappointing for the price range. Thank you for the meal!

I ordered the tempura on top of udon noodles. I arrived on a weekday at 1pm and was surprised to find a Michelin-starred restaurant with available seats. I decided to upgrade to the homemade noodles for an additional 110 yen. The udon noodles arrived in about 5-10 minutes. The tempura was served separately, which was unexpected but interesting. The noodles were smooth and delicious. The tempura was served on a separate plate, not on top of the noodles as I had expected. The tempura was perfectly fried, with a thick and crispy coating. Overall, it was a unique and tasty experience.

The homemade coarse ground udon, similar to soba, is famous in a stylish cafe-like setting with a clean and trendy interior. This month's special is "Fig and Duck Ham Cold Udon," featuring ripe sweet figs and moist duck ham. The balance of sweetness and saltiness is excellent, and it pairs perfectly with the broth. The udon has a deep flavor and a good texture, making it delicious. However, customers wearing strong perfume should be refused entry! Instagram: @masayan.310

Famous restaurant!! It was empty at 7:00 on weekdays! It felt like an izakaya, so I wonder if ramen lovers might be a bother... Alcohol customers were given priority and seated in 15 minutes. The futomaki arrived in 18 minutes. I had udon with salt... Udon with salt?? I couldn't taste it... The large serving of udon was more like a regular serving. Hmm... Hmm... I will definitely go again.

I made a reservation for a large group and visited. It's like soba but with udon. I was very interested and arrived early, but there was already a line. The staff at the restaurant were friendly and the place is clean. There are many options for lunch and it's hard to decide. The texture is unique and unlike anything I've had before. You may have preferences. The rolled sushi is on the sweet side, which I like. This is a restaurant that you should visit at least once.

I found a restaurant with a great atmosphere while walking, and decided to go in because it had a very high Tabelog rating. The stone-ground udon on the sign looked like soba, but when I tried it, it was a firm udon with a good texture. The other blend was a thin white udon with even stronger elasticity. The taste and atmosphere were both great, it was really good.

The popular udon restaurant near the company. I have visited several times already, but there is always a line at lunchtime. It is recommended to go a little later to this area of ​​shops! Since I am alone, I am usually seated at the counter. Ordered Ooyama Wakadori Tempura Udon 1390 yen Changed to Original Coarse Ground Udon +110 yen Coarse ground udon has a rough surface that allows you to fully enjoy the sweetness and aroma. The appearance is like soba, but it is completely different when you eat it. The tempura of Ooyama Wakadori is crispy and delicious. I also had the blended udon last time, and the noodles were thin but had a good texture and were delicious. There are various menus, so I look forward to visiting again. Thank you for the meal.

Homemade coarse-ground flour udon thick rolled sushi 2 pieces, chicken kalbi tempura set kake udon (blend) Address Osaka, Osaka City, Chuo Ward, Hiranomachi 4-5-8 Phone number 050-5571-3055 Business hours [Mon-Fri] 11:30-14:30 17:30-22:30 (LO22:00) [Sat, holidays] 11:30-14:30 17:30-21:30 (LO21:00) Closed on Sundays

On the second night in Osaka, I hadn't planned dinner as I was out during the day, so I searched for a restaurant around Honmachi. I ended up visiting this place due to its reasonable prices and great reviews. I started with a beer to gauge the level of the restaurant. I ordered various dishes, all of which were elegant and sophisticated. I enjoyed vegetable tempura, deep-fried fish cake, rolled omelette, salted raw horse mackerel, and mushrooms. For the finale, we shared two types of udon noodles: cold udon and spicy udon. The udon noodles were delicious, with a unique texture from the coarse ground wheat flour. It was more about enjoying the alcohol and food rather than feeling full. It was a wonderful restaurant experience.

Today I had some errands in Toyonaka in the morning, then passed through Umeda on my way back to Yodoyabashi. My morning plans took longer than expected, so I found myself looking for a delicious lunch spot near Yodoyabashi that wouldn't overlap with lunchtime. After some searching, I decided to try out the udon restaurant "Aozora Blue," which had a rating of 3.69 on Tabelog. I was torn between choices but ended up ordering the coarse-ground udon topped with tempura chicken. It was incredibly delicious, with a great chewy texture and satisfying taste. I definitely want to go back again!

This restaurant in the Honmachi area of ​​the workplace stands out as particularly unique and delicious among the lunch options. The homemade coarse ground udon noodles are especially delicious! Today, I had the parent and child bowl set for lunch. I think the portion size is just right, a bit on the smaller side, so it's suitable for women as well. I will definitely go back again!

I have memories of going during the day and enjoying delicious food, but this was my first time visiting at night! I made a reservation through Tabelog for a course meal, which included a hot pot. Surprisingly, hot pot is also great in the summer! The meal ended with regular udon noodles and then coarse-ground udon noodles served in a colander, allowing us to enjoy two different types of udon. Overall, it was a great restaurant experience.

The course includes several appetizers and ends with udon. There are various types of udon to choose from, known for their firm texture and visual similarity to soba noodles. The sake selection is predominantly dry, with a wide variety available. With the 4000 yen course, you can enjoy quite a few drinks for just under 9000 yen. It would be even better if the appetizers had more distinctive features.

Underground Midosuji Line Yodoyabashi Station or Honmachi Station, or underground Yotsubashi Line Higobashi Station or Honmachi Station, 6-8 minutes walk. There are two types of menus to choose from, homemade flour coarse-ground udon and blend udon, with a variety of seasonal vegetable and seafood tempura and dipping udon being popular! There are also course dishes, private rooms, and tatami rooms, so you can relax with groups, family, or friends. Homemade flour stone mill ground udon Aozora blue main store The atmosphere is glass-walled and you can see inside right away. A calm atmosphere in the restaurant! It is easy to enter even if you are alone at night. Order Homemade flour stone mill ground zaru udon 890 yen Udon that is closer to soba! Dashi, yaku, salt coarse-ground... A new sensation with a texture and a crushed feeling! Enjoy it with salt.. It tastes great with dashi! Delicious! Thank you for the meal! I also ordered "Chikuwa Tempura" for an additional 320 yen, which was the cheapest item on the menu, but it had three large chikuwa and both volume and taste were great!

The noodles are made by grinding wheat with the bran, giving them a brown color that can be mistaken for soba noodles. However, they are actually udon noodles. They are low in calories and high in fiber, making them a great choice for noodle lovers. The tamagoyaki (rolled omelette) that came with the lunch set was delicious, with just the right amount of sweetness.

On this day, I took my friend who came on a business trip from Tokyo to Aozora Blue to enjoy delicious food in Osaka. We had edamame, simmered pork with black sugar, assorted tempura, and of course, we finished with simple homemade stone-milled udon noodles served cold. The staff at this restaurant are very friendly and the atmosphere is great. Previously, it seemed like there were more female customers, but now there are more older male customers who have become fans of the taste. There are also foreign customers. My friend is very particular about taste, but he was very happy with the cold udon noodles.笑

A popular new udon restaurant. During lunchtime on weekdays, there is a line outside the restaurant. You can choose from two types of udon, and the coarse brown one has a unique chewy texture. After finishing up some business in Nakanoshima, Osaka, I had some time to spare so I went for a walk to find lunch. The exterior of the restaurant and the reviews on Tabelog were promising. However, some lunch sets were already sold out by the time I arrived around 12:30, so if you're aiming for a set, you might need to go earlier. I chose the spicy sesame dipping udon with kalbi tempura set from the available menu options. There is an additional charge of 110 yen for the coarse udon. They served the sesame dipping sauce first, with a spicy miso sauce provided for flavor variation. The udon was quite firm, with a chewy texture. It reminded me of the firm noodles in Jiro-style ramen, suitable for mixed noodles like maze-soba. Despite its firmness, it had a satisfying eating experience. The sesame dipping sauce complemented it well. The kalbi tempura was crispy and freshly fried, with a hint of salt. It was enjoyable both on its own and dipped in the sesame sauce. The popularity of the restaurant is understandable given the atmosphere.

I like the atmosphere, where I can enjoy tsukimi and zaru udon in my favorite style. The tempura and other dishes are also good, and the staff's service is excellent, which is why this is my favorite place. I prefer table seating, so I make a reservation with a table seat request to enjoy my meal.