There was a special feature on Kasu Udon on the Kenmin Show, and a restaurant called KASUYA was also introduced. I had tried Kasu Udon at a famous shop before, but I didn't find it particularly delicious. However, after watching the show and learning about how Kasu Udon is made, I decided to give it another try. I found that there were not many convenient locations for Kasu Udon shops in Osaka city, but the Hozenji branch seemed to be the most accessible, so I chose to go there. When I approached the location of the restaurant, it seemed bright in the photos, but at first, I was worried if it was closed for the day. The entrance was not directly facing the street but was located in a side alley, and the sliding door was heavy. There were no other customers when I arrived. All the Udon dishes had Kasu (crispy fried batter) in them, and you could add toppings as you liked. Although I initially thought of getting just the Kitsune (sweet fried tofu) topping, a woman from Osaka on the Kenmin Show recommended adding Konbu (kelp) to the Kasu Udon, so I decided to try that combination. It seemed like they used frozen Udon noodles. Later, another customer ordered "Tempura Udon," and I could hear the sound of them frying the tempura after the order was placed. My order and prices were as follows: - Kasu Udon: 800 yen - Kitsune: 100 yen - Konbu: 100 yen The total came to exactly 1000 yen. The Kasu Udon with Kitsune and Konbu toppings arrived. I first tasted the broth, which had the delicious flavor typical of Kansai Udon. The Konbu topping was a bit too much when added as an extra topping. It had a strong kelp flavor. I felt like the amount of Kasu could have been a bit more even with the large serving option. It had been a while since I had Kasu Udon, and this time it tasted better than before. I hope the hygiene conditions inside the restaurant can be improved. Thank you for the meal!

The restaurant with about 8 counter seats has a lot of history. I chose the red ginger tempura udon from the menu. The vibrant pink color of the red ginger stands out. The crispy texture of the freshly fried red ginger tempura and the comforting taste of the broth were delicious. The owner was also quiet but served us attentively, making us feel very warm. Thank you for the meal.

First visit. On the third day of my Osaka trip, after having takoyaki, I tried katsu udon. The shop's sign looked like a takoyaki stand, but the exterior had a bar counter feel, and it seemed like a shop that put all its efforts into udon. I visited around 2 pm on a Sunday and there were about 5 people waiting in line outside. I ordered the katsu udon for 800 yen and a small bottle of beer for 400 yen. The master was working alone but the food was served fairly quickly. The clear soup with a rich broth from the katsu was delicious. I enjoyed drinking beer with the katsu and finished all the soup. I definitely want to try it again when I come back. Thank you for the meal!

I visited around 18:30 on Saturday and waited for about 5 minutes before entering. I was born and raised in Osaka, but this was my first time trying katsu udon. I was pleasantly surprised by how easy it was to eat. The gentle kelp-based broth and the richness of the fried hormone had a nice balance. It was lighter than I expected, not too heavy. The atmosphere inside the restaurant was like a Chinese restaurant, with a friendly uncle running the place alone. It felt quite cozy and comfortable.

After returning from Koshien Stadium and taking a walk in Dotonbori during snack time, I remembered a place I wanted to visit and headed to Hozenji Yokocho. The famous Glico Soba in Osaka was packed with people, mostly Asian tourists. Feeling tired from walking, we were drawn to the familiar red sign of Hozenji Yokocho. Despite being a well-known establishment, the door was manually operated and the counter-only seating area had around 10 seats. Since it was after 3 pm, there were only three local customers, so we were seated quickly. Despite the heat outside, the air conditioning inside was working well and we felt like we could enjoy some warm dishes. After carefully considering the menu, both of us decided to try the Kasu Udon, a first-time experience for us. The dish arrived in just a few minutes. My companion seemed puzzled by the Hormone (offal) topping, but it wasn't greasy and the broth-based udon was light and flavorful. Perhaps we should have tried the Tsukimi (egg) version. We knew about the lunch service offering onigiri, but we were unsure about it until we reached halfway through our meal. Eventually, we asked for a Katsuobushi and Shiso flavored onigiri, which was served as a complimentary side. We ended up enjoying it by adding it to the remaining broth, creating a delicious tea rice porridge-like dish. Despite the small size of the restaurant, we were able to use PayPay and had a relaxing lunch to rest our tired bodies.

This is the Housenji branch of Katsuya, which popularized the unique dish called "kasu udon." I visited this restaurant for a consecutive meal at New Light. It is said that all menu items here come with kasu. Of course, my main purpose was to try the famous kasu udon, so I ordered the default kasu udon. It must have been over five years since I last had kasu udon, back when I ate at Naniwa-ya in Higashi Umeda (which has since closed). Kasu is a byproduct extracted from the intestines (mainly small intestines) of cows in the southern part of Osaka (around Fujiidera and Sakai), used to make soap. It was a secondary utilization of waste products, a true pioneer of the SDGs concept. The aroma of the broth during cooking is pleasant. The ingredients include kasu, grated yam, green onions (Kujo negi), and sprinkled yuzu powder. I took a sip of the broth. It's delicious, but... The broth is gently sweet, not overly sweet which I dislike, within an acceptable range. The combination of the sea and mountain flavors of the broth with the umami of kasu spreads softly. Next, I tried the udon and kasu. The udon is not too soft, with a chewy texture, which slightly altered my understanding of Kansai udon I had in Kyoto. As for the kasu, it's within the acceptable range, but I could sense a slight animalistic smell or the cow's flavor. Perhaps it's not a problem for most people, but my senses are incredibly sharp in detecting not only the taste of meat but also the smell and flavor of ingredients. However, the presence of yuzu powder is the answer this time. As a condiment, it enhances the umami of the ingredients and masks any unpleasant flavors. In this world of kasu udon, green onions and yuzu powder fully demonstrate their ability to suppress the kasu's flavor while adding a good taste, allowing me to enjoy the broth and udon. Additionally, the fried kasu has a nice crispy exterior and a tender collagen-filled interior, offering a delightful contrast. I do not mean to say that the kasu udon at this restaurant is bad. The unique ingredient kasu has been skillfully prepared with various combinations and seasonings to make it more palatable, leading to the establishment of kasu udon in Osaka. I commend the company's efforts. Still, if I had felt such a strong animalistic smell in the first kasu udon I tried, would I have become such a fan of kasu udon? Also, the price is quite high... When I had it at Naniwa-ya before, I was satisfied with the 500 yen price for a delicious kasu udon without any unpleasant smells. Perhaps due to the rise in prices or the transformation from waste utilization to a main ingredient... I will decide after trying various kasu udon dishes at different restaurants.

On July 11, 2023, I visited Katsuya in Namba for the first time for lunch. It is a small restaurant with only a counter, but the air conditioning was working well, so even in the sweltering heat, it was not a problem. Following the reviewer's post, I ordered the tempura udon with an egg topping. It arrived in about 5 minutes. The shrimp tempura was substantial and delicious. The udon was just regular Osaka udon. The tempura flakes were not as heavy as I expected. The egg yolk was orange in color, rich in flavor, and delicious. I even received a complimentary onigiri as part of the lunch service, and I left feeling full. Thank you for the meal!

In Namba, near Hozenji Temple, there is a famous udon restaurant in Osaka called Kasu Udon. The entrance curtain is very worn out, which is a sign of delicious traditional udon. The small counter seats about 10 people, and it was crowded during lunchtime. Many inbound tourists were also lining up, and the menu was written in foreign languages with the owner accommodating them. During lunchtime, I ordered Kasu Udon with onigiri, and to my surprise, I received two onigiri instead of one. My stomach was definitely full after the meal. The walls were decorated with signatures, and the owner mentioned that they were from the members of the Kyoto Daisakusen. (Note: Kyoto Daisakusen is a music festival organized by the band 10-FEET, and many artists frequent the restaurant). Thank you for the delicious meal.

Kasuya Hozonji @ Namba, Osaka We had a sudden change of plans, but surprisingly we found a restaurant easily. This is "Kasuya Hozonji." The opening time of the restaurant is 11 am, and it was currently 11:22 am. However, when we tried to enter the restaurant, there was a young couple standing in front of it. They had large travel cases and seemed to be tourists from Korea. The restaurant was full, with the couple's 551 paper bag on top of their cases. We decided to wait in line behind them. There was a building nearby called "Zuboraya," which seemed to have closed down a while ago. It took quite some time for the seats to open up after the first group of customers left. Finally, after waiting for about 10 minutes, the previous customers finished eating and left. They were all in a group. So, we had to wait for everyone to finish before we could enter. We finally entered the restaurant after the cleanup was done. The restaurant had a capacity of about 8 seats at the counter. The menu had "Kasu Udon (800 yen)," which we ordered. There was only one young male staff member handling everything. The udon was served quickly. It was a unique Kasu Udon, with soft udon noodles in a gentle broth with konbu flavor. The main topping was fried beef tripe in oil, which was delicious. We sprinkled some shichimi pepper on top and enjoyed the flavorful dish. It was a great experience, and we left the restaurant satisfied. Kasuya Hozonji, thank you for the delicious meal.

When I visited on a Saturday before, there was a long line, so I changed the day and went on a weekday around 12 o'clock, and it was smooth. Among the various types of udon, I chose the meat udon (which has oil kasu in all udon). It had a soft Osaka-style noodle with the umami of meat and oil kasu seeping out, creating a feeling of happiness in the broth.

I had to wait for 30 minutes. However, I feel like they could improve their operation a bit. It was the same as what I ate at the Tokyo Racecourse, but there seemed to be less residue. I wonder what the role of residue is... Does it enhance the flavor and richness? If that's the case, maybe this amount is enough. It cost 700 yen... which seems reasonable, but when considering the role of residue, it makes me think twice. It was delicious though. Thank you for the meal.

Overall: Is katsu udon really the best way to end a night of drinking at Kenmin Show? Date: May 20, 2023 (Saturday) at 9:00 pm First Visit Order: Katsu Udon - 700 yen - Plain Payment: PayPay Dish: Katsu udon made with fried small intestine oil residue, a first-time experience for me. The smell of frying is a bit off-putting. As someone who purely loves plain udon, I prefer the Sanuki style. Cost Performance: 4 points Store: The store is long and narrow with two entrances, one at the front and one further back. Background: I bookmarked it after seeing it on my favorite Kenmin Show. I came to Ashiya today for a yacht race, with my usual accommodation in Minami, so I went all the way to Minami f^_^;) Personal Note: I didn't know about this place back in the early 2000s when I lived in Ishikiri, Higashi-Osaka.

Located about a 5-minute walk from Namba Station, this restaurant is highly rated on Tabelog with a score of 3.56. It is situated on a street that leads to Hozoji Temple. I arrived during snack time due to my work schedule, and I appreciated that the restaurant is open all day. The exterior and interior have a nice, well-worn feel. The noren curtain is so tattered that it no longer serves its purpose (laughs). Inside, there is only a counter, and the place is run by one older gentleman. I ordered the "katsu udon" for 700 yen. The toppings were simple - katsu, green onions, and kelp. The broth had a layer of oil on top, giving it a very oily appearance, but the taste was not overly oily. The broth had a good flavor without being overpowering, and the katsu added a delicious and fragrant touch, creating a nice balance. The katsu had no unpleasant raw smell, showing that this place truly specializes in it. The udon was Kansai-style, without much chewiness. It was smooth and slurp-worthy. There were many foreign customers during my visit, and the place had a decent number of customers throughout. The older gentleman seemed comfortable speaking English, which was not surprising. The restaurant, the gentleman, and the udon all embody the essence of Osaka. I highly recommend stopping by. Thank you for the meal.

Next to the west side of Houshoji Yokocho, there are many unique dining establishments in this area, so I often stop by. Suddenly, I felt like eating katsu udon, so I visited this restaurant. This place is located next to the popular Osaka Amakara Curry restaurant, Indian Curry, and both open at 11 am, often causing long lines. Inside, there is a narrow counter with only one staff member. The udon menu all includes katsu (fried pork cutlet) and offers options like Tsukimi (egg), Ume (plum), Niku (meat), Hari Hari (spicy), Kobu (seaweed), Tempura, Kitsune (fried tofu), Mix, etc. You can also order with salmon rice, egg rice, or dried fish rice. I ordered the meat udon. It arrived in about 7 minutes. The udon was soft like Osaka-style udon, with a sweet and rich broth with katsu. The ingredients included thinly sliced beef, katsu, tororo kelp, and green onions. The katsu had a unique texture and a rich umami flavor seeping from within. Although there was less katsu, it's quite expensive due to the quality. The katsu udon here might be well-received even in Kanto, but perhaps the name is a factor. Overall, it was delicious. Thank you for the meal.

KASUYA, Kasu Udon, the birthplace of Kasu Udon, meat udon, located in Hozenji, Osaka, Namba, on Hozenji Mizukake Fudoson Sando Street in Minami. Just a 2-minute walk from Namba Station (M20 Y15 S16) on the Osaka Metro Midosuji Line, Yotsubashi Line, and Sennichimae Line, a 4-minute walk from Osaka Namba Station (A01 HS41) on the Kintetsu Nara Line and Hanshin Namba Line, and a 6-minute walk from Namba Station (NK01) on the Nankai Main Line and Airport Line. Enjoy their famous meat udon for 900 yen (tax included).

Moon-viewing udon for 800 yen, onigiri is served until 5 pm as a service. You have to ask for it, it won't be served automatically. As always, the food is delicious! The appearance of the restaurant is old and shabby, but the taste is top-notch. This was my 10th visit already. It's usually crowded, but I was able to get in quickly this time. The friendly owner with a nice Kansai dialect is very likable. I will definitely visit again when I come to Osaka next time.

Ordered the plain katsu udon (700 yen) and arrived around 3 pm to the restaurant. The establishment has an old-fashioned appearance but seems to be conscious of catering to inbound tourists. The broth was delicious, although I didn't taste much of the hormone. It seems like a place that would attract a lot of people during the World Expo.

I went with my good friend at lunchtime. I have visited this place for lunch several times, and I always have the meat udon. The noodles are regular thick noodles with a strong texture, but the broth and toppings are very delicious. There is usually a long line, so it's rare to get in without waiting, but we were lucky this day. I would like to take some of the toppings home someday. They would look delicious in a pot (*´꒳`*) Thank you for the meal!

A rare cold wave has arrived once every 10 years, and I had already decided to go to Osaka, so I couldn't back out of the situation. I'm not a celebrity, so I can't afford the Shinkansen. That's why I usually take the night bus, but this time I planned to use an LCC from Narita. It turned out to be a great decision. The buses were suspended on the highway due to snow, and many people fell ill after being stuck on the JR Kyoto Line for over 5 hours. Safety is the most important thing! We arrived at Kansai Airport slightly later than scheduled. The second terminal only had a food court, but I wasn't in the mood to eat. I avoided the JR trains and used the Nankai Line. I couldn't afford the expensive Rapi:t, so I took the free express train. I arrived in Namba just before 3 PM, feeling hungry. Unfortunately, most places were closed. I finally found a place that seemed closed, but I tried to open the door anyway. I ordered a beef intestine udon for 900 yen. The udon was a local favorite in southern Osaka, with beef intestines in the broth, which was delicious. The udon had a texture similar to Hakata udon and the soft water in Kansai enhanced the flavor. Eating the beef intestine udon in Namba, with snow falling outside, was a truly enjoyable experience. Thank you for the meal.

I visited "Kasuya Hozonji" near Namba Station for the third time. I ordered the Tempura Udon for 900 yen and added an egg for 100 yen, just like last time. It may cost 1000 yen, but it is worth it for such a delicious bowl. The horumon (offal) adds a nice touch, and the shrimp tempura is firm and tasty. Mixing the egg halfway through adds a gentle taste change, making it even more delightful.