I transferred to Sakai City, Osaka Prefecture by Shinkansen and rental car. In the evening, I checked into the hotel I reserved and went out for dinner with my colleagues from the same company. We visited a hand-made udon restaurant in Osaka Kawachi called "Menkui Yamachan" located near the intersection of National Route 310 and Ichijo Street. The cozy restaurant has only counter seats for 12-13 people, with no waiting time when we arrived. The waitress at the counter kindly explained the menu to us, and we placed our orders. Yamachan, as the name suggests, is known for its udon, and the waitress, who was beautiful, took our order. We started with bottled beer to toast to a hard day's work. - Asahi Super Dry, Medium Bottle, 600 yen - Specialty Katsu Curry Udon, 1,100 yen - White Rice, 200 yen - Tempura, 350 yen (egg tempura, chikuwa tempura) The udon and tempura were ready in about 5 minutes. Let's dig in! The "Specialty Katsu Curry Udon" that even actor Masaki Suda praised was delicious. The homemade udon was chewy and flavorful, made with natural dashi using bonito flakes from Kochi, sardines from Miyazaki, and flying fish from Nagasaki's Goto Islands. The curry soup was not too thick, with a hint of crispy katsu flavor. It paired well with the udon. After finishing the udon, we enjoyed it with white rice. The tempura, egg tempura with rock salt, was crispy and perfectly cooked. The chikuwa tempura was large and had a strong fish flavor. We enjoyed it without any additional seasoning. We finished everything and it was a delicious meal. The udon in Osaka Kawachi was truly exceptional. I will definitely visit again when I come back to Sakai.

Bukkake Udon Address: 16-24 Ichijo-dori, Sakai-ku, Sakai City, Osaka Prefecture Phone: 072-238-8883 Business Hours: 11:30-14:00 (L.O), 18:00-20:30 (L.O) Closed on Tuesday nights and Monday nights (since August 2015) Note: The noodles and broth will be sold out once they run out.

Even though it's an udon shop, the parent and child bowl available only on Fridays, Saturdays, and Sundays won first place. And then, I found a signature from Masaki Suda, and even his signature is cool, amazing~. The tempura was delicious too, amazing~. As I was about to head home thinking about how great it was, I spotted Tempura Yamachan at the intersection nearby and was overjoyed. I'll definitely come back for takeout again someday.

I went to a nearby udon restaurant after a long time. Normally there is a long line, but I went right after it opened so I was able to get in quickly. I ordered a small udon set which came with a parent and child bowl as a limited menu on Fridays, Saturdays, and Sundays. The parent and child bowl had tender chicken with plenty of broth, which was my favorite taste. It might be the best parent and child bowl I've ever had. I wished it had a bit more volume though. I also had cold udon, which had smooth and chewy noodles that were delicious. I was surprised by the quality of the tempura bits on the table, they were different from chain restaurants. Since it's close by, I plan to try other menu items like curry udon in the future.

Since it's a popular restaurant, I arrived early and wrote my name on the waiting list. I was relieved to be the third in line. When the restaurant opened, I ordered the weekend-only parent and child rice bowl on the first rotation. I was told it's sold out if the person behind me orders it. The limited availability added to the excitement. When the parent and child rice bowl arrived, I took a bite and was amazed by the amount of broth. It was almost like a soup. Even though I usually eat rice bowls with chopsticks, I used a spoon this time. The tender chicken soaked in flavorful broth, combined with the broth-soaked rice, was incredibly delicious. Although this restaurant is known for its udon noodles, I debated whether to order a rice dish, but I'm glad I went with the parent and child rice bowl. The mini udon that came with it was a nice bonus and tasted delicious with its rich broth. I definitely want to come back for more.

☆彡During lunchtime, there is always a line at the udon specialty store Kawachi, known for its use of "kasu" in their curry udon, which is very popular. They also focus on local chicken, using freshly picked Oyama chicken. One of the main attractions is the weekend limited edition seared oyakodon, which has a great texture thanks to the Oyama chicken. Not only the chicken, but the dish is also filled with plenty of eggs, making it irresistible ❤️ Only available during weekday lunchtime, there was a line of about 5 people in front of the store around 12 o'clock, with names written down and a 15-minute wait before being seated. The seared oyakodon (mini udon set for 1,485 yen) that was served was visually appealing and made you want to take a picture ○ Seared oyakodon (mini udon set for 1,485 yen) Limited menu available on Fridays, Saturdays, and Sundays Made with freshly picked Oyama chicken When the lid of the oyakodon was opened, it revealed a fluffy layer of thick egg covering the rice, creating a perfect combination of egg and texture. The Oyama chicken was also tender and fluffy, with a delightful contrast in texture between the tender thigh meat and the thick chicken skin. When you scoop up the rice with the egg, the egg and broth blend together perfectly ( ﾟДﾟ)ｳﾏｰ Although it gives the impression of being brothless, the egg and rice mix together, captivating egg and oyakodon lovers with its delicious flavor ❤️ I was so engrossed in eating that I finished it in no time. It's rare to find a dish with so much egg in a bowl like this (^ω^*) Thank you for reading until the end. Your likes, saves, and follows are very encouraging for me. If you like, please click on it (*･ω･)*_ _) I also have an Instagram account @ginjirou.star. Please check it out if you'd like ===========

Famous Katsu Curry Udon in large portion for 1270 yen. Chilled Bukkake Udon with two tempura for 1070 yen in medium size. My wife and I shared it. Delicious. The Katsu Curry Udon is excellent with flavorful katsu, curry, and udon. The chilled Bukkake Udon is superb with its chewy and smooth texture, especially refreshing when cold. The two types of tempura are also excellent. The eggplant and chicken are crispy on the outside and tender inside, absolutely delightful. Thank you for the meal!

After a long time, I visited "Menkuimachan." It's scorching hot, so I thought about getting cold bukkake udon, but when I come here, I have to get the famous katsu curry udon. This time, I resisted adding large prawns as toppings and only got the tempura egg topping. Still the best!

A well-known udon restaurant in Osaka with a great reputation. They are very particular about their udon and broth. I heard that on weekends they offer a limited morning-pulled Oyama chicken and egg bowl, so I knew I had to go. When I arrived at the restaurant around noon, there were four groups waiting outside. I wrote my name on the waiting list and waited for about 20 minutes before being called in. I ordered the katsu udon, Oyama chicken and egg bowl, and a side of Kujo green onions. The udon and bowl were served at the same time, which was fantastic! I couldn't decide which one to start with. I took a bite of the chicken in the bowl, and it was amazing! The juicy texture, the rich and not overpowering flavor, and the perfectly charred skin all made for a delicious experience. The freshness of the chicken was evident. The broth was also good, although slightly sweet for my taste. However, the richness of the egg and the lively flavor of the chicken made me very satisfied. Adding the Kujo green onions that I ordered separately enhanced the dish even more. Next, I tried the udon. It was the best udon I've had in Osaka. The surface was smooth and slippery, with just the right amount of chewiness that bounced back when I bit into it. The flavor of the wheat was enjoyable. The broth was delicate and smooth, without the strong fish or bonito flavor. The beef bits were also excellent, without any unpleasant smell or flavor, highlighting the goodness of beef. The beef used was wagyu, which made a noticeable difference. The aroma, richness, and harmonious blend with the broth were exceptional, and I savored every last drop. The strip of nori tempura was also great. The Kujo green onions I ordered separately worked wonders with both dishes! The Kujo green onions at this restaurant are amazing, with a perfect balance of spiciness, sweetness, and flavor. I was completely satisfied with both dishes. It was worth the trip from Namba to the south using the Nankai line. I will definitely revisit, and next time, I must try their famous katsu curry udon with jumbo shrimp tempura topping and rice.

For lunch on this day, we went to "Menkui Yamachan" in Sakai, Ichijo Street. Despite the pandemic, we decided to support a local restaurant in Sakai that is still open for business. Located on the northeast side of the Ichijo intersection of the Osaka Central Loop Line, "Menkui Yamachan" is one of our favorite udon shops. I ordered the "Choose your own tempura udon" with chicken tempura and egg tempura, my child had the "Charred parent-child bowl with mini udon" available only on Fridays, Saturdays, and Sundays, and my wife ordered the "Choose your own tempura udon" with chikuwa tempura and pumpkin tempura. The udon at "Menkui Yamachan" is made from 100% domestic wheat flour, handcrafted and medium thick, smooth, shiny, and chewy. The "Whim Tempura Udon" had chicken tempura and egg tempura on top of the udon, with chopped green onions, grated ginger, chopped seaweed, and a lemon wedge. The udon and tempura at Yamachan are amazing. By the way, they are opening a tempura rice bowl shop called "Tempura Yamachan" in August. Looking forward to it! #TempuraYamachan The "Choose your own tempura udon" was so delicious!

About 8 minutes' walk south from Nankai "Sakai Higashi" Station, you'll find the famous udon restaurant "Menkui Yamachan" located right by Ichijo intersection. As soon as you open the sliding door at the entrance, you'll see the counter seats which may feel cramped due to its small size with only 11 seats. This popular udon restaurant often has long lines during lunchtime. Today, I ordered their specialty "Kasu Curry Udon ¥1,050" with an additional favorite topping of "Nasu Tempura +¥200". I also ordered the essential "Steamed Rice ¥200" for the curry udon. The viscosity of the specialty curry udon is not too high, and you can taste the flavorful broth. It includes plenty of seared black beef fat, although the fat flavor is not very prominent in the broth. When you chew, the umami flavor bursts out, and the crunchy texture of the Kujo green onions is excellent in my opinion. These green onions are the highlight. The oil from the topped eggplant tempura also adds a nice touch. The steamed rice is a perfect match for the curry with lower viscosity, serving as a dip. Yes, it's definitely a great combination. Even during my visit just before the 2 pm last order, Yamachan was full of customers. The deliciousness was truly satisfying.

Original post here ↓https://ameblo.jp/fry2567/entry-12821627720.htmlA new beginning. Let's make it udon so that we can keep going for a long time. So, let's go to "Menkui Yamachan" after a long time. But there might be a line, right? It's right in the middle of lunchtime... but there's no line!! Can you believe this miracle!? Feeling excited, I entered the shop. However, the shop was full. It was a miraculous situation with only one seat available. The owner said, "Oh, it's been a while, Mr. Atou~" even though it had been a long time, she remembered me. It was so nice~ The menu looks like this ↓https://ameblo.jp/fry2567/entry-12821626207.htmlThe prices have increased a lot since the last time I came, but that's understandable. Wait a minute, when was the last time I came here? Looking at it, it was in 2018!? No way!!!! I haven't been here that often!? I'm too close to this shop and haven't been able to go... It's been a while, so for this new beginning, I chose the basic option of Tempura Udon for 957 yen. I chose Chikuwa Tempura and Tamago Tempura to make it a Chikutama Tempura Udon. The visual presentation is as wonderful as ever. The volume is also amazing. The number of tempura pieces... Chikuwa, Shishito pepper, onion, sweet potato, Ooyama chicken, egg... this is crazy!!! I can't believe they are giving me such a generous service when I can't come here often. Let's have it after a long time. The noodles are still the same, firm wheat-scented chewy noodles. They have a great texture. The broth is also delicious. The aroma of the ingredients they use is written on the menu, and just the aroma of the broth makes me feel full. The tempura is also amazing~ When I cracked the egg... it's perfectly half-cooked. The Ooyama chicken is huge!! It's breast meat, but it's moist and fluffy, perfectly fried. The Shishito pepper is as big as the Chikuwa!!! Unbelievable~ It's been a while, but it's still incredibly delicious. It's really great to have such a wonderful udon shop nearby. It was a perfect lunch to welcome a new beginning. It was delicious. Thank you for the meal~♪

I discovered a highly rated restaurant on Tabelog while passing by. I chose the curry udon, rice (forgot the name), and fried mochi, which were all very delicious. However, the cost performance was high, totaling over 1700 yen. There was no parking lot, which was inconvenient. The taste was great, but other aspects didn't quite suit me, so I would rate it 3 out of 5.

When I was a student, I often ate "kasu udon" at a restaurant in Osaka. It is udon topped with fried offal in a light broth. The combination of offal fat and Kansai-style mild broth is perfect, not too heavy or too light, making it popular locally. Over time, the popularity of kasu udon has increased, and now there are more places in Kanto where you can eat it. This restaurant has also become a popular spot with constant lines. I think kasu curry udon is more popular than kasu udon. Feeling a bit hungover that day, I tried regular kasu udon for the first time, and it was delicious. I usually go for "kasu curry udon" or "bukkake shoyu udon," but the taste was as expected. Additionally, I was quietly pleased that if you ask, you can receive a souvenir of ○○○ from this restaurant. The polite lady who serves always remembers me, and on this day, I ended up receiving two. Thank you for the meal.

On June 19, 2023 (Monday), I tried the original seared oil offal curry, a specialty dish for ¥1,155 (tax included). The oil offal is a rare and valuable part of black wagyu beef, made by slowly deep-frying the intestines until the fat is removed. It has a crispy outer texture and a tender inside, packed with the rich flavor of the meat. It is fragrant, low in fat, and rich in collagen. The curry is made with a blend of 20 types of Kyoto Kujo green onions, onions from Awaji Island, and Yamagata pork, along with a mix of curry spices. The noodles are homemade using 100% domestically grown wheat, giving them a chewy texture. The broth is natural and additive-free, making it gentle on the body.

When I returned to the company after my first visit to the restaurant and told everyone that the noodles at Yamachan were delicious, they all expressed interest in joining me next time. Last time, I had the classic chicken tempura udon, so this time I decided to try the whimsical tempura set with three pieces (egg, eggplant, and chicken) in dashi soy sauce. My companion today ordered the whimsical tempura set with two pieces (egg and chicken) on top of udon. My companion was extremely impressed and said it was worth the wait. I also enjoyed the new dashi soy sauce flavor with the udon and tempura. Overall, today's order was a great success and we left the restaurant satisfied with our delicious udon lunch.

My son and I visited this restaurant for the first time. We parked at the coin parking next door and arrived at the restaurant around 1 pm. There were 4 groups of 5 people waiting. We wrote our names and were seated in about 15 minutes. I chose the cold noodles with large shrimp, eggplant, and onion tempura. I was expecting soft noodles like in Osaka, but they were firm and chewy. The broth was very delicious.

I arrived around 11:30 on Sunday and there was already a long line. I wrote my name at the entrance and waited with my friend, chatting. The sun was shining and it was hot. After waiting for a little over an hour, we were finally called! We ordered the famous curry udon with chikuwa topping. We also ordered a mini tempura rice bowl to share. They even gave us paper aprons, which was very thoughtful. The food was delicious! The curry had just the right amount of flavor. The chicken tempura was surprisingly large and tasty. We were full and headed home. I thought about trying something else next time. Thank you for the meal.

I wanted to try the tempura bowl set, but the person in front of me recommended the famous katsu curry udon. Since the tempura was sold out, I decided to try the curry udon with chikuwa tempura. I thought it would just have a slight oiliness from the tempura, but it was different. The curry udon was delicious and the tempura paired perfectly with it. The tempura was tasty and I was overwhelmed by the flavors. Although it was a bit pricey for udon, I was very satisfied!

I have been curious about a shop where customers have been lining up for a long time, so I decided to do an undercover report. It was raining, so I thought there might be fewer people lining up today, but I was wrong. There were 10 people waiting. I waited for about 35 minutes before entering. Looking at the menu, it seems that the recommended dish is the katsu curry udon. However, I decided to order the special menu only available on Fridays, Saturdays, and Sundays, which was a set of oyakodon (chicken and egg rice bowl) and mini udon. The oyakodon was incredibly delicious with a rich and tender texture. The mini udon also had a wonderful aroma. When I tried the udon broth, I could taste the flavors of dried baby sardines and bonito flakes. It reminded me of my time living alone in Kagawa Prefecture. The oyakodon also had a great broth, and the half-cooked egg was perfect. This is delicious. Next, I decided to try the katsu curry udon. It was a feast for the taste buds. Thank you for the meal.

I couldn't decide what to eat, so I felt bad for holding up the line (laughs). I ordered the Yama-chan Koudon and my friend got the most popular Kasu Curry Udon. I regret not asking for the tempura on the side because it got soggy quickly. The mild flavor of the broth reminded me of a famous shop in Tenmacha-ya. Personally, I prefer noodles with a bit more firmness.