After half a year, I revisited this place and thanks to Nishinari's "Ikki" restaurant, I discovered the deliciousness of kettle-boiled udon, which has improved my udon skills haha. Last time I had "warm", "thick", "kettle-boiled" udon, so this time I went for the complete opposite... "cold", "thin", "zaru" udon. I ordered the "zaru udon (large)" for 700 yen. I arrived just before lunchtime, so there was no wait. If you come later, you'll probably have to wait outside. While waiting for the noodles to cook, I grate some ginger. I transfer the kombu and bonito flakes tsukudani from the table to a small dish, which gets me even more excited. Both are probably made from the leftover broth. The default serving size is one large portion, there's no medium or small. The large comes with two servings, and the extra-large is double that, so four servings. I pour the broth from the small jug into a bowl. First, I add the grated ginger, then chopped green onions, tempura flakes, and white sesame seeds. The udon is glossy and shining, with thin noodles. I love thick and chewy udon, but I also love thin noodles. I'm a big fan of the "Udon Baka Heisei Seimenjo" in Juso. The thin noodles have a good balance of stretch and firmness, and the texture is excellent. The broth is slightly diluted with too much ginger, but with the other condiments, it's just right. I finish the noodles in no time, even though it's four servings. I hesitate a bit when I think about ordering the extra-large, but I think I could handle it. It seems to be a family-run business. The friendly service makes me want to come back again. I heard that there is also a shop run by the master "Ichitada" in Hirano Ward, so I would like to visit there too.

Whenever I pass by this shop in my car, I always manage to enter right at opening time. I order a large size thick noodle udon and a side of mixed rice. While waiting, I grate some ginger. The mixed rice arrives first. It's not heavily seasoned, but the flavors are well infused and it's easy to eat. The provided kelp is also delicious. The thick noodles take quite a while to cook, and I patiently wait as customers who ordered thin noodles after me get served first. It's delicious. The plentiful hot broth allows for enjoying a variety of condiments. I dip the noodles into the broth and slurp them up. Eating the noodles while sipping the broth seems to suit my taste. The chewy noodles provide a satisfying bite. Thank you for the meal.

Udon restaurant near Nagai Park. You can choose between thin and thick noodles, and I chose thin noodles. While waiting, I received ginger and a grater to grate while waiting for the udon. The udon had a very firm texture, and the dipping sauce had a rich flavor. I will definitely go back to eat there again.

I visited the restaurant on Saturday around 12 o'clock and was able to get in easily (usually there is a line?). The menu has two choices: Kamaage udon or Zaru udon. I was thinking of going to Kagawa for udon, but that desire has subsided a bit. The udon has a great texture and a refreshing taste. There is a generous amount of condiments, so there is absolutely no shortage. The broth was also excellent with a strong bonito flavor. I will definitely be coming back! :)

No matter how many times you eat it, this is the ultimate summer menu. The freshly made, chewy udon noodles are rinsed with cold water. Green onions, ginger, and tempura crumbs are generously added to the broth, which is then slurped down with the udon in one go. It's pure bliss. The udon and broth are exceptional. The combination with the condiments really brings out their goodness. I want to go back for another round before summer ends.

Lunch on Wednesday, July 19th was at #Nagai #Kamaage Udon One Heart. Even though it's just wheat flour kneaded with water and boiled, the taste varies depending on the restaurant. One Heart is exceptionally wonderful and has been attracting more customers lately, often selling out by early afternoon. The noodles are beautiful and smooth, and the broth is also good. I started with just green onions, then added tempura halfway through and sesame seeds. The Kamaage Udon is the best. I also had half of the limited quantity #mixed rice, which is always sold out. #Osaka Gourmet #Osaka Lunch

It had been a while since I visited, and I arrived around 1 o'clock and was the fourth group in line. I ordered the usual "Tai no Oo" udon. It's the best when you put plenty of tempura scraps, green onions, and grated ginger in the broth and eat it all together with the udon. The only downside is that they only open for lunch.

Let's start the day with an empty stomach! A famous restaurant in Osaka, Nagai, "Kamaage Udon Isshin"! This restaurant is a branch of the renowned "Kamaage Udon Ittada" in Yao City, Osaka. The original "Ittada" was a famous shop that spread the authentic Kagawa-style kamaage udon in Osaka, and although it closed a few years ago, its disciples have continued to maintain and inherit its taste, with "Isshin" being one of them. The menu is simple, offering only kamaage udon (with zaru udon available in the summer) in two sizes: Large and Extra Large. The noodles come in a choice of thickness, with the popular thin noodles and the traditional thick noodles available. I, of course, ordered the Large, thick kamaage udon, while my partner went for the thin noodles in zaru style, which I thought was a bit unconventional. (*´艸`*)ﾌﾟﾌﾟ As is customary in the Ittada group, whole ginger is provided for grating, and you grate it vigorously to get into the right mindset for the meal. Mental preparation!! •*¨*•.¸¸☆*･ﾟ While waiting for the udon to cook, you can enjoy the delicious tsukudani made from kombu and bonito flakes, which are used in the broth. The piping hot broth arrives in a tokkuri. This style is unique to kamaage udon, isn't it (^_-)-☆ The slippery, shiny, chewy Kagawa udon forms the base. Dip the piping hot kamaage udon into the hot broth and enjoy it ♡(*´д｀*)ﾊﾌﾝﾊﾌﾝ Delicious~!! Why is it so hot but still chewy and bouncy...? Simple is best when it comes to udon, it really brings out the flavor (^_-)-☆ I wish I could eat this every day in Kagawa, but since I can't go there often, having kamaage udon in Osaka is a real treat!! Thank you for the meal (*´▽`人)

Arrived around 11:07 AM and it was already full, so I had to wait for the second round. The popular choice seems to be the Kamaage Udon in large size (800 yen including tax). The large size comes with 2 servings, while the special size comes with 3.5 servings (according to the explanation given, the special size is about twice the size of the large size). The udon was served slightly firm but softened as I ate. The broth was kept warm in a small pot and did not get too thick. There was sudachi citrus juice available as a condiment, which added a refreshing touch to the dish. Overall, it was delicious. Thank you for the meal. It was impressive to see the owner working hard, stretching and cutting the udon while giving instructions to other staff members.

Kamaage Udon Isshin @ Osaka Seishun / Namo Amida Butsu I went to eat delicious udon in Osaka! When I arrived at the popular udon restaurant, there was a line of people in front of the shop. The menu only had Kamaage and Zaru udon. So, we decided to share one of each ✧︎ You can choose between thick or thin noodles for the Kamaage udon. I like thick noodles, so I chose that one, while the Zaru udon came with thin noodles. Also, we chose the size to be large or extra-large, and we went with large (just enough for one person to finish!). The cute bunny-shaped cup was too adorable not to take a picture of haha. Zaru Udon (Large) ¥800 Kamaage Udon (Large) ¥800 After ordering, we grated the ginger ourselves while waiting. The noodles were chewy and had a good firmness, making them easy to slurp. Even amateurs can tell that these noodles are delicious. The combination with the bonito and kelp broth is excellent. On the table, there were condiments like green onions, tempura flakes, sesame seeds, etc., along with toppings like bonito flakes. Starting with the plain state and gradually adding condiments, you can enjoy the change in flavor. It's worth the wait. By the time we left, they had sold out, so I recommend visiting early! #Risabou'sSelfSatisfyingGram #Risabou'sOsakaGourmet #Osaka #OsakaGourmet #OsakaUdon #KamaageUdonIsshin #Isshin #EatingIsHappiness #WantToConnectWithPeopleWhoLoveEating #WantToConnectWithGourmetLovers #Kansai #KansaiGourmet

Near Choukyo Station on the subway, there is a shop that specializes in kama-age udon and hiyashi udon. They offer both thin and thick noodles, and they also provide freshly grated ginger and sliced green onions for toppings. The dipping sauce is made from dashi stock with kombu, and they serve it in a hot tokkuri. The staff are friendly and the attention to detail in the ingredients and preparation is evident.

I ordered the thin noodles in broth. My companion ordered the thick noodles, which tasted better at first, but as I continued eating, I started to appreciate the thin noodles as well. I think I will order the thin noodles again next time. The service is a bit slow so the line isn't too long, but surprisingly it takes some time. The broth is delicious! If you have time to spare, it's definitely worth a repeat visit.

On a rainy afternoon, I came to enjoy delicious udon at Kamayaki Udon Isshin. This popular restaurant is not only loved by locals but also attracts people from far away. Luckily, despite arriving 10 minutes after opening, I was able to find a seat at the back. I ordered the large zaru udon, while my companion ordered the large kamayaki udon. The kamayaki udon was served first, and my companion eagerly enjoyed it with gusto. Finally, my zaru udon arrived, and I savored the chilled noodles with the refreshing dipping sauce. The udon had a great texture and the sauce had a clean and flavorful taste. I quickly finished my meal, while my companion slowed down towards the end. Overall, it was a wonderful dining experience with reasonable prices, great service, and a pleasant atmosphere.

Head to "Kamaage Udon Isshin" in Sumiyoshi-ku, Osaka. It is located about 120m south of exit 4 of Nagai Station on the Osaka Metro Midosuji Line. If you are driving, it is convenient to use the coin parking around Nagai Park. I visited on a Saturday after 1 pm and there were 5 people waiting outside, but shortly after, they announced that they had sold out (sweat). It seems that the "business hours until 4 pm" should be understood to include the time for selling frozen udon. While waiting outside for a while, watching the powerful hand-kneading process. In the 12 minutes before entering, how many customers were told that they had run out of noodles... Just before entering, I ordered the "Kamaage Udon - Oomori (thick)" for 800 yen. The interior with a straight counter seat for 6 people, table seats for 4 people x 3, and table seats for 6 people x 2 is a battlefield bustling with activity. In addition to condiments like sudachi juice, ground sesame, simmered kombu, bonito flakes, shichimi spice, and tenkasu, there are also fresh green onions and ginger to grate yourself. The bonito flakes and kombu to enjoy while waiting. It's delicious with a moderate amount of salt and I feel like I could eat it endlessly (laughs). A simple dipping sauce with soy sauce in the foreground. Thick udon that maintains its firmness even when soaked in hot water. The spiciness of the ginger, the aroma of the green onions, the nuttiness of the white sesame, and the oiliness of the tenkasu that adorn the hot dipping sauce. These, along with the sweet aroma of the hot water, send me into a "distracted huffing and puffing mode" (laughs). At this point, the chopped green onions that I thought were "too much" and the unlimited grated ginger seem very much appreciated. Without hesitation, I add more to my small cup and thoroughly enjoy it. Thank you for the meal (^^)

Udon restaurant in Nagai. Around 12 o'clock, there were two groups waiting in line. I thought I could get in pretty quickly, but around 12:40, they ran out of kama-age udon and closed the curtain. You can choose thick or thin noodles for the large kama-age udon. Only thin noodles were available for zaru udon. I ordered the famous large kama-age udon for 850 yen. The condiments like green onions, ginger, tempura crumbs, sudachi, sesame seeds, kelp, and bonito flakes on the table are free to use, which was very helpful. The udon noodles had a good texture, even though it was kama-age, it didn't get soggy until the end, and it had a good mouthfeel. The grated ginger condiment had an excellent aroma. There were also several local families, so I could tell that it was a beloved restaurant.

Today, I had a long day at work, so I decided to have lunch here. The menu was mainly focused on kamadaki udon and zaru udon. I ordered the kamadaki udon for 800 yen and a side of rice for 300 yen. Even though I asked for thin udon noodles, they were delicious. The side of rice was also excellent, especially the kombu tsukudani and katsuobushi sprinkled on top. It was a bit pricey for lunch, but I left satisfied. Thank you for the meal. Location: 3-4-21 Nagai Higashi, Sumiyoshi-ku, Osaka Phone: 06-6697-9141 Hours: 11:00-16:00, Closed on Tuesdays

I went to a udon restaurant near Nagai Station. I arrived at 10:40 AM and there were no other customers. I waited in line. The male staff in white clothes was busy making and cutting udon. They seemed to offer 3 sizes of udon. Three other staff members were also preparing. They opened at 10:55 AM and there were 14 people waiting. There were 5 counter seats, 3 tables for 4 people, and 2 tables for 6 people. The menu included various sizes of udon, rice balls, and side dishes. I ordered the large thick udon. I grated ginger myself and poured my own tea. There were plenty of green onions, tempura crumbs, and condiments on the table. My udon arrived around 11:10 AM. The noodles were chewy and had a strong wheat aroma. The broth was flavorful and I added various toppings one by one. Everything was delicious, especially the broth. It was a truly amazing udon experience.

Today's lunch was at Nagai, Kamayaki Udon Isshin. The menu at Isshin offers a choice between Kamayaki Udon and Zaru Udon. I chose Kamayaki Udon, and it was delicious. The noodles were made from Tsurusiko wheat flour and were surprisingly tasty. The broth was also excellent. I started by adding plenty of green onions, then later added tenkasu and ground sesame. Before I knew it, the noodles were gone. A great meal in Osaka!

I went to an udon restaurant in Nagai, Osaka. I was the first customer at 11 am and ordered the Kamaage Udon for 800 yen. They had thick and thin udon noodles, and I chose the thick ones. The appetizer soup was not too strong, and it was delicious even when drank as it is! The udon noodles had a nice chewiness. It's irresistible to have hot udon in winter (laughs). #OsakaGourmet #OsakaLunch #Gourmet #LunchTour #Noodlestagram #UdonLovers #Udon #UdonStagram #UdonRestaurant #UdonTour #Noodles #JapaneseFood #RamenNoodles.

I visited the udon restaurant Isshin, which is known for its kettle-cooked udon. There was a short wait of about 2 groups around 12:30. I decided to order the extra-large size kettle-cooked udon, priced at 1000 yen. You can choose between thick or thin noodles, and I opted for the thin noodles. I also ordered the Zaru udon in a large size for sharing. The noodles had a nice texture and were served with ginger and broth. The broth was carefully made with bonito and kelp, giving it a natural and delicious flavor. The udon was served with condiments like ginger, green onions, and tempura bits, which enhanced the taste. I found the kettle-cooked udon more flavorful than the Zaru udon, but it was interesting to try switching the broths between the two. Overall, it was a satisfying lunch experience. Just a note, they tend to sell out quickly, so it's best to arrive early.

I arrived before 11:30 am. At that time, there were 4 people waiting inside and 12 people waiting outside. 4 people were seated right away. There are 6 counter seats and 5 tables. It took less than 20 minutes to get inside. Once inside, you can place your order. It took about 7 minutes from ordering to receiving the food. The menu offers two types of udon: kettle-cooked or cold. You can choose between thin or thick noodles, and regular or large portions. They also have rice, rice balls, and a limited special rice dish. After ordering, they bring you freshly peeled ginger and green onions. You can grate the ginger yourself. The dipping sauce is served warm in a large jug. I ordered the thin udon in a regular size. The owner pays attention to the cooking process and communicates with customers, showing great care and consideration. The udon has a wonderful wheat aroma and a great texture. It's no wonder this place always has a line.