Several years ago, I used to stay at the Washington Hotel in Nihonbashi for baseball cheering trips. Even after returning from night games, I would visit the all-night open restaurant, Shinano Soba (commonly known as "Shina no"), located near the Yoshimoto theater. This restaurant was beloved not only by regular customers but also by comedians who frequented the theater. Many Osaka residents also have a strong attachment to this place. After a long hiatus, the daughter's husband took over the recipes and renamed the restaurant to "Inanoji," located near the original spot of the old restaurant, near Aioi Bridge, and opened the shop last year. I had been following the progress through Hamachan's "Gobugobu," so when I finally visited Osaka, I made it a priority to go there for lunch. As I opened the sliding door, I was reminded of the cramped space of the old restaurant, but now, there were also seating available on the second floor, making the place look more elegant and impressive. I sat at the counter on the first floor, where the daughter's husband, along with a few young employees, was working in the kitchen. The regular customers who loved Shina no probably had their favorite dish in mind without hesitation. In my case, I always ordered the curry soba, not the udon, as I had a preference for soba. The rich and flavorful soup base was unmistakable, and even with a strong curry flavor, the taste was exceptional. The soup was so good that if there was a faucet that poured out Shina no's soup, I could have kept drinking it without stopping, just like the confession made by Matsuchan on TV. The dish was garnished with green onions similar to chives and coarsely chopped minced meat, all blending perfectly with the thick curry broth. Although the price had increased by 200 yen since back then, it was definitely worth paying a thousand yen for such a delicious meal. I also tried the side menu item, onigiri, for the first time. The neatly wrapped rice ball with seaweed was simple yet delightful. I was surprised when the young employee freshly made the hot rice ball right after I ordered, as I had expected it to be pre-made. Despite being a bit fragile and crumbling when I tried to pick it up, it was still delicious. After finishing my meal and paying the bill, the energetic greeting from the daughter's husband reminded me of the beloved taste of Shina no, which had been cherished by many. The curry soba that arrived, after about 14 years since my last visit, left my mouth, stomach, and brain pleasantly surprised. I couldn't help but exclaim "Shina no!" even after finishing the meal and the next day. If I have the chance, I will definitely visit again!

I went to Minami no Inanoji in Osaka. I tried the famous meat udon and also ordered a dashimaki as an extra! The meat udon is perfect for those who like sweet broth! Personally, I found the sweetness a bit too strong. I took a photo with the extra-large meat udon that my friend ordered. As for the dashimaki, I felt it was not worth the price (600 yen). It had a light flavor. Personally, I prefer a stronger dashi flavor! When I visited, they were sold out of soba, so next time, I want to try the soba that carries on the taste of the famous Shinano soba.

Many comedians from Yoshimoto agency have visited this famous restaurant, and the katsu udon was incredibly delicious! The sweet and gentle broth was so tasty that I almost finished it all. The savory beef and crispy green onions, combined with the gentle broth and soft udon noodles, created a delicious dish. The croquette topping on the side was freshly fried and hot, with a crispy outside and fluffy inside, also very tasty. Thank you for the meal!

Finally got to go!!! I saw on Instagram or something that this place has taken over the delicious Shinano soba taste that I loved, and I couldn't wait to go. Just one word: the meat udon was incredibly delicious!! I'm satisfied ❤️ It was so tasty!! Thank you for the meal 🍲❤️

Sweet and salty Osaka udon is perfect for a severe hangover. When feeling all floppy and weak, for some reason, I start craving udon. The sweetened broth, rich with salt, fills my body with joy. The noodles are soft and gentle, easy on a rough stomach. Ah, this is what I need, this is what I want. I also had some tororo rice, which was delicious, but maybe a bit too much for me right now. The substantial volume of food is satisfying.

There used to be an homage restaurant to Shinano Soba called Inano Michi inside NGK. It is located on Soaihashi Street. The water is self-service. I ordered the Special Curry Soba with extra meat and a topping of egg for 1350 yen. The Curry Soba with extra meat looked delicious with plenty of meat. The noodles were a bit soft, but when eaten with the meat, the flavor improved. Adding the egg yolk also enhanced the taste. Eating the meat, egg yolk, and noodles together was a burst of deliciousness. I couldn't stop eating because it was so tasty. The best part of this soba was after finishing the noodles. The curry soup with plenty of meat was incredibly delicious. Ultimately, the best part of this restaurant is the soup, and I was able to confirm that once again this time.

I arrived 30 minutes before the store opened and there were already several groups lined up. It was a bit hot, so I was glad I had a fan. I was tempted by the curry udon, but I decided to go with the meat udon for now. My family had sudachi udon and yamakake udon. We enjoyed the sweet broth. Ordering and paying with the QR code was convenient. I would like to try a different dish next time.

I wanted to slurp this Kansai-style dashi, so I went on a expedition from Kobe. Even in the intense heat, I wanted the dashi to be warm. It's moments like these that make me feel like I've truly become a Kansai person. Here, I recommend choosing between curry udon and meat udon.

In Mie Prefecture, there are many udon shops that serve udon similar to Sanuki udon, with less flavorful broth and firm noodles. I really like Kansai udon, which has a rich broth and soft noodles. When I went to Namba, I searched on Tabelog and found this place. Ordering was done through a smartphone, which was a bit confusing, but I managed to place my order. The udon was delicious, just as I had hoped.

I used it for lunch. I saw multiple Yoshimoto comedians talking about their comeback on TV and got curious, so I decided to go. I ordered the recommended meat udon and onigiri. Being from the Kanto region, I initially thought the meat udon was sweet, but that feeling quickly disappeared and it was very delicious. The perfect balance of meat and other ingredients made it a comforting and satisfying taste. I also tried the onigiri that Matsumoto from Downtown had talked about in the past. It was said to have the perfect amount of salt, and although I thought it was too salty at first, that feeling soon disappeared. I think ordering them together is the best way to enjoy them.

I went to a popular udon restaurant in Namba Aiaihashisujisu Shopping Street at 2:00 PM, but there was a long line... However, the turnover was good, so I was able to enter without waiting for more than 30 minutes. Once inside, the service was amazing! The food came out right after we ordered! This must be because of their high turnover rate. I tried their famous meat udon with a side of egg bowl and shrimp tempura topping, and it was delicious! The slightly sweet broth was amazing, and the udon noodles were firm and well-coated in the broth. I would love to come back and try a different menu item next time.

I looked at the history and visited for the finale. I didn't realize they also had meat sukiyaki, so I should have gone for that instead of udon, which was tough on the stomach. The broth and meat were delicious. The udon noodles were thin, which was okay. Next time, I would like to try the meat sukiyaki as a finale with alcohol.

Evening visit. Since the first floor was full, we were seated on the second floor. Water is self-service. When we placed our order, we were told it might take some time, but the service was actually quite fast. - Niku Udon (Beef Udon) 900 yen: The broth was sweet and filled with lots of meat. The udon noodles didn't have much chewiness but were easy to eat. The broth was really delicious. - Onigiri (Rice Ball) 1 piece 130 yen: The rice ball was seasoned just right and was fluffy. It goes really well with pickles or meat. Many people were ordering the onigiri. For those on the second floor, they need to go to the first floor with their receipt to pay. The service was very polite. It was delicious. Thank you for the meal.

Sudachi udon: Yes (has a hint of sudachi but the broth is on the sweeter side) Clam rice: Yes (delicious but a bit salty) Meat udon [Toppings: chopped tempura]: Yes (sweet broth, meat and green onions are great) I wanted inari sushi, so I substituted chopped tempura on the clam rice.

Finally, I was able to go to Inanoji, a shop that inherits the taste of Shinshu soba! I originally planned to eat warm udon, but it's the rainy season and it's steamy hot, so I had to give up on warm dishes. I ordered the Sudachi Udon for ¥800 and Onigiri for ¥130. The seating options include counter seats on the first floor and table seats on the second floor. I got a seat at the corner of the counter where I could hang my belongings on the wall behind me. First, the Sudachi Udon arrived. It was topped with sliced Sudachi and plenty of green onions. The broth was on the darker side, and I started with the broth which was sweet and flavorful. The Sudachi added a refreshing touch to it. The udon noodles were a bit thin, smooth, and had a good texture. A little later, the Onigiri arrived. It was warm and had a round shape with no fillings, seasoned only with seaweed, but it was soft and well-seasoned, very tasty. The Onigiri came with pickles on the side. The size was quite large, but I devoured it in no time. By the time I finished eating, the first floor was full, and the second floor was almost full as well. Even though it was a weekday, it was very popular. I'd like to try other menu items, but as long as they have Sudachi Udon, I want to keep ordering it. It was delicious. I am grateful to the staff, the restaurant, the udon, the food, and the Onigiri. Thank you for the wonderful meal!

I went for lunch on a regular day. This shop is a udon restaurant that opened after taking over a famous shop. Inside the shop, there are counter seats and also seats on the second floor. I sat at the counter and ordered the famous meat udon, onigiri, and croquette. The croquette took a little time. First, the onigiri came out hot, with the rice being freshly molded when ordered. The saltiness was just right and delicious. The meat udon came in a bowl full of meat and green onions, with a sweet and savory broth that had a hint of bonito that lingered at the end. The udon noodles were medium thickness, and after eating about a third of them, I added some shichimi pepper for a bit of spiciness. The croquette had both Worcestershire sauce and tonkatsu sauce, so you could choose your preference. I mixed the udon and meat together, which enhanced the flavor, with the meat's richness doubling the sweetness. Even after finishing the croquette, onigiri, and udon, I was happy to savor the broth.

I tried Osaka udon for the first time. I had the meat udon. The taste of the soup is amazing. Just thinking about it makes me hungry. It's comforting to eat it even in the summer. The chives add a nice flavor. I think it was around 1000 yen. I will definitely go back.

I had been watching Gobugobu for a while, so I wanted to visit this restaurant since its previous location. People might think it's strange to come to Osaka just to eat udon, but for me, it's not about seeking the quality of udon at this restaurant. As a casual fan, I simply wanted to visit the place I had seen on TV. However, after visiting, I understood the meaning when Downtown's Hamachan said, "This is it!" The deliciousness of the broth and the rice balls were more impressive than the udon itself! Even though I saw them making the rice balls right in front of me at the counter, I couldn't help but wonder why they tasted so good... are they putting something extra in them by hand!? I totally understand Hamachan's feelings now! I will probably end up going there again next time (laughs).

When it comes to udon, is it Kagawa or Kansai? Before the Shin-Kigeki show, I visited a udon shop that many comedians have eaten at. I ordered the meat udon and the energetic staff brought it out in about 2 minutes. Even impatient people can wait. The noodles were soft, giving an impression somewhere between Fukuoka and Kagawa. The soup was sweet and the meat had a delicious flavor, becoming addictive. Personally, I prefer udon with a firmer texture, so the score didn't go up much, but it was not bad.

Last time, I had curry udon, so this time I tried the most popular meat udon. I arrived a little before 2 o'clock, and the staff told me that they still had clam rice available, so I decided to try that as well. When they brought out the clam rice first, they mentioned, "It's recommended to dip the udon in the broth and eat it together." Now, the meat udon has arrived. When ordering, I debated whether to add extra meat, but this time I decided not to. First, I tried the broth. It's delicious! But it's a bit sweet, isn't it? The richness from the meat fat adds depth, so I prefer it a bit sharper. However, the subtle sweetness of this broth is quite soothing. Next, I slurped the udon, which was soft and had a pleasant texture with the sweet broth coating it. The green onions were crunchy, and the meat was tender. The clam rice had a nice aroma of the broth rising from it, and when I tasted it, the flavor of the clams combined with the rice was really delicious. The green onions added a nice touch here too. Following the staff's recommendation on how to eat it, I could definitely taste the broth more distinctly, and it was also delicious this way. I think a set meal with clam rice, rolled omelet, and meat dishes would be good here too. But I really like the soft udon here, so I'll probably order udon again next time. Thank you for the meal.

I ordered the meat udon. You can get your own water. The bowl is filled to the brim. It has a lot of meat and green onions. The broth is sweet like the meat, but delicious. The price of 900 yen is a bit high. You can choose between udon and soba. You can also choose thin udon.