After the Yoshimoto lecture ended at 10 o'clock, I went downstairs and lined up on the first floor. It was a holiday, so I had to wait for about an hour. It was my first time trying Niku-sui, and it had an exquisite taste, very delicious. When I finished eating and left the restaurant, the soup had run out, so it was closed until evening. It was good that I got to taste it at the last minute.

When I went to Osaka, I wanted to visit a certain restaurant but it was closed that day, so I went to Bekkan instead. There were a few groups waiting in line, but I was able to get in quickly. I ordered the Nikomi (simmered meat) and Tamago-kake Gohan (rice with raw egg). The Nikomi in a flavorful broth was delicious. It was also tasty to eat the meat on top of the rice with raw egg. I would like to try it again when I go to Osaka.

I wanted to try the popular "niku-sui" dish, so I visited the restaurant and lined up from 12:30 on Sunday. I was able to get in after waiting for about an hour. I ordered the niku-sui with a side of "kotama" (rice with raw egg) which was simple and delicious! I finished it quickly, so I might have been able to go for the larger size. The broth was also tasty, and I ended up drinking quite a bit of it! It's recommended to line up in the shade compared to the main store.

I wanted to taste the real meat suki at the main store, but to my surprise, it was changed to bekkann. I lined up at the front of the line, but encountered several unwelcome guests trying to open the closed door before opening time. I was disappointed by the unwanted customers as if they were drawn in a picture. Nevertheless, the bekkann was as delicious as I had hoped for. #solodinner #diningalone #Chitosebekkann #scenery of Namba, Osaka #multiple locals trying to open the door before opening time and alarming the surroundings #rough way of trying to open the door #don't ask for my agreement as the first in line.

A Yoshimoto comedian was said to be the first to order udon without noodles for delivery, creating the famous dish "Niku-sui." I wanted to try it, but the restaurant didn't offer it. So, I went to "Bekkan" located in Namba Grand Kagetsu, and ordered the tofu-filled Niku-sui and a small bowl of tamago kake gohan. It was delicious, but I wished the meat was a bit juicier. I couldn't help but wonder how it compares to the original store's taste. I ended up feeling a bit unsatisfied. Next time, I'll have to visit the original store.

We went on a business trip to Osaka with two colleagues. We wanted to try a local specialty, so we headed to Chitose, but it was temporarily closed. We decided to go to Bekkan instead. It's located on the 1st floor of Grand Kagetsu, but we're not sure when it opened. When we arrived at 10 o'clock, they told us they would open at 11, so we killed time at a cafe doing some PC work. When we came back at 10:55, there was a long line. We had no choice but to wait at the end of the line. They opened at 11, and we were able to get in around 11:30. I ordered the Niku Sui, which arrived quickly. The gentle broth and meat were delicious, and the egg was a nice touch. My colleagues had the Niku Udon, which they said was tasty. It was a satisfying meal.

I waited in line for about 20 minutes. They asked a few people ahead of me, so the guidance was smooth. It had the flavor of my favorite broth, but it was quite salty. It felt more like a meat udon without the udon. It's not something you can drink up like soup. Thank you for the meal.

I tried "nikusui" for the first time! I thought it would be a noodle dish with meat, but it turned out to be a meaty soup. It's like a dish you eat with egg over rice. The soy sauce on the table was delicious, and the egg over rice was also tasty! I also tried "kasu udon" for the first time. The meat in the nikusui was light, so it was a nice contrast to the rich meat in the kasu udon. I prefer the kasu udon! If the udon noodles were even tastier, it would be perfect. The broth was delicious!

The broth had just the right amount of sweetness from the meat, and it was clear that this popular restaurant's broth was top-notch. The meat and green onions were generously added, leaving me satisfied. Personally, I prefer Sanuki-style udon, but this one was truly Osaka-style udon, and it paired perfectly with the broth, making it very delicious.

Went to Osaka to watch the opening ceremony of the high school baseball tournament at Koshien Stadium. Tried to go to the famous restaurant "Sento-se" in Namba Kagetsu, but the main branch had a long line of about 30 people, so I went to the branch called "Bekkan". Ordered the popular set menu which included "Niku-sui" (a dish with lots of meat but no noodles) and "Kodama" (rice topped with raw egg). The total cost was 1,020 yen. The place was very popular, but I wasn't too impressed. The meat portion was generous but had a chewy texture. The broth was not as good as the standing udon shops. However, the raw egg on top of the Kodama was delicious. Maybe it's not worth waiting in such a long line for this food? (Opinions may vary).

The main branch of "Sen Tose" was temporarily closed due to road construction in front of the store, so we decided to eat at the "annex" located in Namba Grand Kagetsu. It was a hot day in Osaka, 36.6℃... It was a relief to be in the annex with effective air conditioning. After waiting for about 15 minutes, we entered the store and used the ticket machine to order the "Niku-sui" for 800 yen. We handed the ticket to a beautiful female owner who seemed to be the owner and waited for about 3 minutes. The "Niku-sui" arrived, and the aroma of the broth whetted our appetite. We ate the meat with the half-cooked egg - it was delicious. We also tried eating the meat with green onions, which was also tasty. We finished all the soup, which warmed our chilled bodies and was gentle on our stomachs. Thank you for the delicious meal!

It was delicious. The taste was gentle and comforting, like something I've had before. I always end up drinking all the broth. It feels a bit lacking when eaten with rice, but when eaten with eggs, it becomes amazingly delicious.

I went to the main store but it was crowded, so I thought of giving up. However, I found another building nearby! When I arrived, it was full, but after waiting for 2-3 minutes, I was able to get a seat! The taste may be different, but it's great that you can eat without waiting outside in the summer heat. I was definitely called to the separate building! I knew that their grilled meat skewers were famous, but I was hungry so I ordered the meat udon. The noodles were thin and soft, breaking easily when picked up with chopsticks. I usually prefer Sanuki udon, so I was surprised, but this was also good. The broth had a gentle flavor, and the meat was delicious. I could probably eat another bowl. I even finished all the broth! It was delicious! Thank you for the meal.

I went to the annex because the main store was sold out. I tried "niku-sui" for the first time and I was disappointed. It seemed like just meat floating in bonito broth, something anyone could make at home. The quality of the meat was not good either. I also had udon, but I wish they would start by selecting better noodles.

I went after a long time. I used to go many times before the pandemic. It's been 4-5 years. I had such a craving to eat it!! I tried making it myself to satisfy my craving, but it's just not the same. It was seriously delicious. I didn't have much time, so I was in a bit of a rush, but I was satisfied.

In July, my friends from Shikoku came to Osaka. At first, I thought it would be nice to go if I could, but before I knew it, it became a reality. How active they are! But I've only been in Osaka for about a month, so I still don't really know the geography of the city. Even when told that the highway bus arrives at Namba, I didn't understand. Because it was my first time in Namba. Nevertheless, I managed to find my way there in the light rain. Now, where should we go as visitors? (I learned from a trip to Kochi with this group that it's best to start off slowly) The answer I came up with was "Niku-sui" (beef udon). Since there was no udon, I thought Lev. was like a slime. Using my phone map and holding an umbrella, I made my way to the main store, only to find a sign saying they were closed for the day at the end of the line. Disappointed! But when I saw a sign for Bekkan, I realized it was in the same building as Namba Grand Kagetsu (a famous theater in Osaka). This location was still open, so I immediately got in line. This place had a roof, unlike the main store, which was a relief in the humid weather. I waited a bit and then entered. I ordered the Niku-sui (beef udon) for 800 yen and a draft beer for 500 yen from the ticket machine. Ordering at the counter was also smooth. Walking in the humid weather and waiting in line, the draft beer was a soothing reward. I quietly raised my glass and said cheers. Glug glug, ahh! The delayed Niku-sui arrived, with a light bonito flavor in the broth. It wasn't as sweet as I had expected. The broth brought out the umami of the beef, and there was plenty of thinly sliced beef in it. The beef itself seemed to enhance the broth's flavor. The green onions added a nice touch. I sprinkled some shichimi (seven-spice blend) on top for a bit of extra kick. The half-cooked egg was a nice touch. I ate it carefully on the Otama (ladle) to avoid clouding the broth. This dish went perfectly with the beer. The udon was unnecessary. (It was originally created for comedians with hangovers, they say) It may be a bit pricey, but I was satisfied to try a local specialty in Namba for the first time. My stomach was reasonably full. By the time we left, the line had been closed. Thank you for the meal! After leaving the building, there was a shooting range right in front of us. We had fun trying it out as tourists. We walked under the arcade to Dotonbori to avoid getting wet in the rain. We were delighted to see the Glico sign and the Kani Doraku crab restaurant, fully embracing the tourist experience.

Gathering and dispersing on-site travel, part 2. This time, the destination is Osaka. It was my first time riding a highway bus, and although I have traveled down before, going up is not something I do often. I rarely visit urban areas, so I was quite nervous. Despite my fear of the subway, my dad greeted me when I got off the bus. The feeling of relief when I saw a familiar face in an unfamiliar place was overwhelming. The size of Abeno Harukas seen from the bus was abnormal, with only one main road and frequent luxury cars passing by. Excited by the suggestion of trying some meat, we headed to a place called "Mantoku." The main store had a long line and a "sold out" sign, so we went to the branch inside Namba Grand Kagetsu. We waited in line and ordered meat udon and beer. Meat udon is udon without noodles. The price difference between meat udon and meat sucking udon is supposedly due to the presence of an egg. We started with a toast with the cold beer that arrived. Despite my dislike for sweet broth in meat udon, this one wasn't too sweet and not as heavy. It was a good accompaniment to the beer. Although we planned to save some room for what was to come next, we ended up quite full after finishing the meat sucking udon. Overall, it was a great experience, and it changed my perception of Osaka from just being known for its sauce.

I had been to this restaurant before, but I had never been to Bokkan. I was lucky to be able to get in without waiting. I tried the meat udon, and it was consistently delicious. The clear broth, tender meat, it was fantastic.

I ate it after a long time, and it was really delicious! I like it a lot. I waited for about 10 minutes. The turnover rate is good, so even if there's a line, you get seated quickly.

Nankai Electric Railway Namba Station is a 4-minute walk away. This udon restaurant is located on the 1st floor of Namba Grand Kagetsu. It was founded in 1949 in Namba Chuo, Osaka. In 2012, a second branch was opened in Namba Grand Kagetsu as part of a renewal. The signature dish is "Niku Sui" udon. The original store, located a 1-minute walk from "Namba Kagetsu Theater (now Namba Grand Kagetsu)," is frequented by many comedians during breaks or for lunch. The dish originated when popular actor "Hanaki Kyo" from Yoshimoto Shin-Kigeki ordered "udon with meat, hold the udon" due to a hangover. It has become a famous anecdote in Osaka, symbolizing Osaka's dashi culture. The Niku Udon features a blend of bonito and urume dashi base, with beef, green onions, and soft Kansai-style noodles. The meat is slightly sweet and plentiful. The soup is gentle and comforting, despite a slight dryness from being simmered well. The Tamago Udon includes a half-cooked egg for a softer taste, great for hangovers. It is recommended to order it with egg rice. The restaurant was packed even before opening, as the main store was closed that day. It is a perfect spot to enjoy the comedy scene in Namba, Osaka. Thank you for the meal.