I visited during the day on a regular weekday. I arrived 2 minutes before the opening time and was 22nd in line. I couldn't get in on the first round, so I signed up on the waiting list and waited for about 40 minutes before being seated. This is a highly rated udon restaurant in Kouri-en. The interior has a calm and clean atmosphere with a natural color scheme. There are 9 counter seats and 4x4 seats in a raised area. I ordered the "kake udon" for 700 yen, "half kashiwa tempura" for 250 yen, and "gyudon" for 480 yen. The udon made from 100% Kagawa-grown wheat "Sanuki no Yume" was chewy and had a good texture with a nice firmness. The broth made with Hokkaido kelp, Seto Inland Sea dried sardines, and bonito and mackerel flakes was surprisingly fragrant and flavorful. The tempura was juicy and tasty, but the size might be a bit small. The gyudon was also delicious, but I felt that the taste, portion, and cost didn't quite match up. The unforgettable broth with its aroma and umami left a deep impression on me. While my previous visit didn't leave a lasting impact, this time I felt compelled to revisit based on the flavors. Thank you for the meal!

I visited the popular udon restaurant "Ue wo Muite" in Kouri-en this time. Known for their delicious udon, I arrived early to try their limited edition noodles made with 100% "Mochihime" wheat from Iwate prefecture. After waiting for 1 hour and 20 minutes, I finally got a table and ordered their Oroshi Shoyu cold udon with extra noodles and a side of Gyudon. The noodles were made with the special Iwate wheat, giving them a chewy and moist texture that was simply irresistible. The simple combination of grated daikon and soy sauce enhanced the rich wheat flavor perfectly. I was lucky to get a special "Ittan Momen" noodle which was incredibly chewy. To top it off, I also ordered the Gyudon which was flavorful with a great dashi taste and a hint of ginger. Overall, it was a satisfying dining experience.

I arrived around 10:50 on Sunday, thinking that the restaurant would open at 11:00, but it was already open and there were about 12-13 names written on the waiting board. I entered around 12:15. The seats were spacious and they insist on serving freshly boiled noodles, so if you don't get in on the first round, you'll have to wait quite a bit. However, the wait is definitely worth it for the delicious taste. The dashi broth was the best I've ever had, with a rich flavor from the dried fish and a refreshing taste. My party of two ordered the cold noodles (limited quantity), iriko oil soy sauce (hot), meat and grated yam with raw egg (cold) (limited quantity), and chicken tempura. The cold noodles were outstanding, but the meat and grated yam dish was also amazing with the sweet and salty meat and fresh egg yolk. The only downside was that the tempura batter was a bit soggy, and it was a bit difficult to make specific requests, such as having the meat served on a separate plate or ordering more than 3 bowls for two people. This might be due to the restaurant's popularity. Overall, I was very impressed by the dashi broth, and I would like to go back to try the warm noodles next time!

At Neyagawa Karion, I tried the cold bukkake bamboo ring and the hot/cold topping. They use a different type of wheat every Saturday, and this time it was "Mochi Hime" 100%, which was very chewy and slightly thinner. The cold bukkake had a rich flavor and a good aroma from the broth. It's ranked 2nd in Kansai on Tabelog, so I decided to give it a try since I've already been to the 1st and 3rd ranked places. #LookingUp

This time, I visited the popular udon restaurant "Ue wo Muite" in Korien. Despite avoiding the peak hours on a weekday, there was still a line, and I had to wait for 20 minutes before being seated. I ordered the "Toro" udon, which was delicious, and decided to have another serving. The menu I ordered was: - Toro (cold): 900 yen - Extra noodles: 50 yen The Toro udon is served in cold broth with finely grated yam on top, and it comes with a bonus of "Ichidan Momen" which is only available in 1 out of 10 bowls. The broth has a strong flavor of dried baby sardines and the noodles made from 100% domestic wheat have a great texture. The combination of the broth, noodles, and grated yam is perfect. Even with the extra noodles, you can easily slurp them all up in one go. They have various limited-time offerings, but this combination is the best. I also want to try the "Kimura-kun" with kimchi and chili oil that was available in the past. I hope they bring it back as a limited-time special.

It was a regular day, but there was quite a long line, so I entered with anticipation. I ordered the chilled beef udon with meat on top. The meat in the beef udon was tough and the onion had a strong taste. The salt and pepper on the chicken tempura was too strong, making it hard to taste the chicken's flavor. The udon noodles had a good texture. It seems like they are particular about their wheat flour, but I couldn't really tell the difference in its quality. As a novice, I couldn't distinguish it from other restaurants. The atmosphere of the restaurant was nice, and although the staff wasn't overly friendly, they didn't give off a negative vibe at all.

The zaru udon and kashiwa tempura set at this place is insanely delicious. I love noodles. Address: 34-5 Kari Minaminomachi, Neyagawa-shi, Osaka Phone: 050-5316-2341 Business hours: [Wed-Sun] 11:00-14:30 Closed on Mondays and Tuesdays.

The best udon restaurant I've ever eaten at! When it was brought to me, the aroma of the broth was amazing, and when I tasted the broth, it was gentle but had a rich flavor that spread throughout my mouth, it was the best! The noodles were firm and smooth, delicious! The tempura was also hot and tasty! I will definitely come back. [Order] Kake Udon (warm) 700 yen, Tororo Tsukimi Udon (cold) 1000 yen, Half Kashiwa Tempura 250 yen, Bamboo Ring Tempura 200 yen

Arrived at 11 am on Saturday and there was already a line. My wife and second daughter waited in line while I took a walk with my oldest daughter to pass the time. We took turns waiting in line and walking around to pass the time. We waited for about an hour and a half in the scorching heat, but it wasn't too bad because there was shade. The restaurant had a few counter seats and four tatami rooms, which was great for us with young children. We ordered cold and hot meat miso udon, along with tempura, vegetable tempura, and half portion of chicken tempura. I haven't been to many udon restaurants, but this was the most delicious udon I've ever had. The noodles were firm and the broth was amazing. Even our usually picky 3-year-old daughter almost finished her cold udon by herself that day. She didn't want to share because it was so delicious. It was worth the wait!

There is a waitlist in front of the restaurant, so write your name and wait. It's a popular place even on weekdays. When ordering the cold udon and chicken tempura, they ask, "Would you like to make it a set?" and guide you to the weekday limited set menu. It comes with rice for the same price, but it fills you up, so maybe ordering just the items would have been better. - Cold udon: Chewy and smooth. You can feel the firmness and density of the udon. The broth is strong, so it may be a bit too much to drink all of it, but it's delicious and satisfying. Cold is the way to go! - Chicken tempura: Seasoned with salt and pepper. Goes well with the udon. Preferred the breast over the thigh. The thigh had a slight greasy feel, which was a bit disappointing. - Rice: The egg and soy sauce are tasty. However, if you have a small appetite, it's better to just order the udon. The owner is from Shimabara, although I'm not sure if that's relevant, but most of the dishes are made of Hasami ware, which suits the udon of this restaurant well and leaves a good impression. ◎

I went to Ue wo Muite in Kohrion. I arrived at 10:30 and didn't make it for the first round, but I was at the front for the second round. While waiting, more and more people kept coming. It's really a popular place. By 11 o'clock, there were over 30 groups. I ordered the cold udon with toppings of egg and fried chicken. It was simple and delicious. The bonito broth was rich and flavorful. The noodles had a good texture. I wish the fried chicken was a bit bigger. Overall, it was a simple and tasty udon.

I had passed by the front of the store many times before, but each time there was a long line, so I was curious about what kind of shop it was. Upon researching, I found out that the udon restaurant was closed on Mondays and Tuesdays, and only open from 11:00 to 14:30, which was quite a high hurdle. On top of that, there was always a long line, so I hesitated a bit. However, I decided to visit on a holiday. When I arrived right after the store opened on a Saturday, the first group of customers had just entered, and the restaurant was already full with a line of about 20 people outside. Udon is a living thing, so one of the reasons for the slow turnover might be that they do not serve udon that has been boiled for more than 15 minutes. But I think this is a result of their sincere dedication to udon. I waited patiently after writing my name on a paper placed outside the store, but it was a scorching hot day nearing 40 degrees, and I couldn't drink water while standing in the sun, so I was dripping with sweat from my face to the ground. After waiting for about an hour and a half, I finally got a seat around 12:30, but if you go in the summer, it's better to bring a water bottle and a parasol. The menu mainly consisted of cold udon options like kake, zaru, bukkake, and shoyu, and the reviews mentioned that the broth was delicious. So, I ordered the cold udon with a raw egg topping and half kashiwa tempura. The noodles were the firm type that you would expect from Sanuki udon. Nowadays, there is a trend for Sanuki udon that is soft when you bite into it but has a moderate elasticity in the center, stretching like rubber. However, this restaurant's udon was different, with a strong, solid elasticity from the beginning, and when you bite into it, it snaps cleanly. The texture was similar to a hard gummy candy. The amount of noodles can be changed with an additional fee, so this time I upgraded to a medium size for an extra 100 yen. Since it's a restaurant with a high hurdle to entry, I think it's worth going for the large size with an additional 200 yen. But what left a lasting impression on me was the broth. It was based on kombu and boiled fish, with the addition of bonito and dried sardine shavings, which gave off a rich aroma and umami from the nose to the tongue. It reminded me of the scent that used to waft from bonito flakes specialty stores in the past. Looking at other reviews, many people praised the delicious broth, and I have to agree. The kashiwa tempura used both breast and thigh meat(?), and I personally enjoyed the tender texture and umami of the breast meat. However, even without it, the noodles and broth were impressive enough. The one thing I regretted was ordering the raw egg topping. When you order it, they top the egg yolk and naruto on the udon, but it was completely unnecessary for the cold udon. Mixing it would make the clear broth cloudy, and simply swallowing the egg at the beginning would make it irrelevant to the udon. So this time, I reluctantly left it until the end, and after fully enjoying the broth, I tried to mix it with the noodles, but since it's a soup dish, most of it just flowed away, and I didn't really taste the egg flavor when I had the bukkake style. The best order at this restaurant is probably "cold udon large size, that's all." For bukkake or cold tamago style where you mix the noodles, the raw egg is a great choice, but for cold udon, you should just enjoy the broth and noodles. Also, a small amount of green onions and ginger come as condiments, but they also change the flavor of the broth, so it's better to use them at the end for a slight flavor change. The noodles and broth alone were outstanding for me, and I confidently recommend this restaurant to those who want to enjoy them simply.

When I arrived at the restaurant at 11:00, there were already about 10 people waiting. There was a paper in front of the shop with instructions on how to line up at the top. However, many people did not realize they needed to flip it over and write their name, so some ended up out of order. Occasionally, a staff member would come out and remind people to write their names. Improvement is needed in this area. I entered the shop after waiting for about 40 minutes. I sat at the table where Hamada-san had sat. I ordered the Hiyakake Tendonya with higher expectations for the flavor. The delicious broth exceeded my expectations, with a smooth and satisfying udon texture. The rich flavor of the egg yolk did not lose to the cold, rich broth. The Tendonya was also delicious, with juicy and tender chicken meat despite being described as Miyazaki chicken with a chewy texture. There were the shop owner and three female staff members, who provided very polite service in the dining area, creating a space where you can spend time comfortably. It was udon that makes you want to slurp it down along with the delicious broth. Thank you for the meal.

There is no other restaurant in this area that can create such long lines. This shop is always crowded with people seeking delicious udon, regardless of whether it's a weekend or a weekday. The shop owner's udon is exceptional, from the broth to the tempura and rice, everything is delicious without any flaws. The freshly made, chewy udon noodles have a great texture and taste amazing. The cold udon served in the summer is so delicious that it taught me the greatness of cold udon at this shop. I want to carry the broth in a water bottle with me. On weekdays, you can also order rice dishes as a set, and the egg over rice I had after a long time had a rich yolk and was superb when topped with broth. Of course, the must-have kashiwa tempura was also incredibly delicious. On busy weekends, you can purchase a fast pass-like reservation seat online, which may become the standard in the future.

I visited "Ue wo Muite" in Neyagawa, a udon restaurant that has been selected as one of the top 100 udon shops. I arrived around 11:30 am and had to wait in line outside the restaurant. After writing my name down, I went back to continue my research and when I returned, I was the fifth person in line. Finally, I was called in and seated at the counter in the clean and beautiful restaurant. I ordered the Niku Mizo Tukimi Hiyatsu for 1200 yen. The dish arrived after about 10 minutes, with a beautiful egg yolk shining on top, accompanied by grated daikon with a hint of sweetness. The noodles were thick and chewy, and the dish was made with Sanuki wheat from Kagawa. The meat was tender and delicious, but considering the price of 1200 yen, it felt a bit expensive. This is just my personal opinion.

I visited on Sunday!! It's a popular place, so I went right at opening time. When I arrived at the shop, it was already open... It seems that on this day they opened at 10:30. There were already several groups inside, but I was seated at a table without having to wait. I was prepared to wait, so I was lucky!! I decided right away to try the cold udon, which is a limited item. I also had some vegetable tempura. The noodles had a great texture and were delicious. I understand why people are willing to wait in line to eat here. I would like to try the warm udon in cold weather too. Thank you for the meal!!

This time, I visited "Ue wo Muite-san" in Korien. I had been curious about this restaurant for a while, and this time I was able to make a reservation easily and visit quickly. I ordered the cold noodles with chicken tempura and mixed rice. Since it was during the period when Sanuki Yume no Shinmugi was being served, I ordered the large portion of noodles. After a short wait, the dishes arrived. The aroma of the broth was delightful, and the noodles had a strong wheat fragrance with a hint of sweetness, making them very delicious. The noodles had a nice firm texture, and were very tasty. I enjoyed them quickly and finished the meal smoothly. Oh, it was so delicious. Thank you for the meal!

Today, I suddenly had the day off, so I decided to visit "Ue wo Muite" in Kouri-en, where I hadn't been for a while. I arrived around 11 am, just after the opening, and managed to slip in just in time for the first round. Here, they take orders in order of seating, so I patiently waited for my turn at the counter seat. After about 5 minutes, a staff member came over, and I asked if it was possible to order two types of udon by myself. They said it was possible as long as both were regular servings. It seems there are other greedy people like me who order two dishes by themselves. I ordered the summer limited edition cold udon and the soy sauce cold udon that I had been curious about for a long time. The owner is from Nagasaki, so I had been wanting to try the soy sauce udon because they use a sweet soy sauce. I also ordered the chikuwa isobeage. About 15 minutes after ordering, the soy sauce udon arrived first. The neatly arranged udon looked delicious with a beautiful surface. When I took a bite, the first thing I noticed was that the udon was not very cold. I was a little disappointed at first, but as I chewed, the disappointment disappeared. The udon itself had a strong texture, and I realized that if it was colder, it would become too hard. I understood that it was intentionally served at this temperature. Furthermore, the udon did not break even when pulled, showing its high quality. The soy sauce was indeed sweet, but more than that, it had a strong umami flavor and a solid dashi aroma. It was a delicious soy sauce. When I finished eating, the cold udon arrived. It was rare to see a raw quail egg on udon, and even the cut edges of the dough were included, showing a playful touch. The appearance was very beautiful, almost like art! When I took a bite, the strong scent of bonito quickly passed through my nose. Then the umami of the soy sauce hit me hard, but it was not too strong, creating a well-balanced flavor. Combined with the high-quality udon, it created an exquisite cold udon. As expected, in Osaka, this place is by far the most delicious for cold udon. However, what always disappoints me is the tempura. This time, I ordered the chikuwa isobeage, and the balance between the chikuwa and aosa was very good. The chikuwa had a strong flavor and did not lose to the udon. However, the batter was too wet, making it unpleasant to the touch. It would be better if it was fried a little more crispy. Nevertheless, the udon is still excellent, so I would like to visit again. Thank you for the meal!

I asked for a lunch recommendation at a nearby store after shopping, and was told that there was relatively few people in line today. After looking it up, I found out that it was highly rated as one of the top 100 restaurants last year. So I decided to go there, prepared to wait in line. When I arrived, there were 5 groups ahead of me, but I was seated inside after about 20 minutes. I ordered the limited quantity menu item "Mizore Tsukimi" (hot/cold) for 980 yen, with a topping of "Takenoko Iso Tempura" for 200 yen. I also ordered the weekday limited set menu "Kashiwa Tempura Zaru Udon" for 1100 yen. The Mizore Tsukimi had a sweet flavor from the grated daikon radish, and a rich broth that I could enjoy until the last drop. The Zaru Udon had a firm texture, and paired well with the slightly sweet dipping sauce. The Kashiwa Tempura, made with breast and thigh meat, was juicy and delicious. The staff were very friendly, and I enjoyed the experience so much that I would be willing to travel far just to visit this restaurant again next time.

This ultimate udon shop serves freshly made udon using 100% domestically produced wheat, and they provide it within 15 minutes of boiling. Their topping of kashiwa tempura comes in two types, thigh meat and breast meat, each with a different flavoring, making it not only never boring but also perfectly complementing the udon. Once you try it, you won't forget the taste, and personally, I think it's the best udon you can eat in Osaka.

On this day, I decided to try my luck at the famous Osaka restaurant "Handmade Udon Uewomuite" for lunch, prepared to wait in line. As expected, there were many people waiting, so after signing up, I strolled around the streets of Kouri-en for about an hour before finally being able to enter the restaurant. The interior of the restaurant had a counter in an L-shape, a raised tatami room, and a small round table where even small children could play in the tatami room. Since there were three of us, we sat at the round table in the tatami room, giving us a cozy feeling as if we were gathering with friends at home. We ordered the lunch special of "Niku Mizore Tsukimi" (hot/cold) udon for the day. After chatting for about 15 minutes, the popular Osaka udon we were looking forward to arrived! Served in a cute bowl, the dish included meat, egg yolk, kaiware radish, and mizore (leafy greens) on top of thick udon noodles. The broth was a well-balanced combination of bonito, dried fish, kelp, and dashi, with each flavor standing out. The slight sweetness of soy sauce added to the broth without any roughness, making it a simple and delicious broth. The udon had a wheat aroma, chewy texture, and a good bite, with a pleasant fragrance. The simmered meat was sweet and savory, very tender, and its umami flavor blended well with the broth, enhancing the overall deliciousness. Mixing the egg with the meat gave it a sukiyaki-like taste, and eating it with the udon felt like a luxurious experience. The grated daikon radish was not spicy at all, with a hint of sweetness, providing a refreshing and light taste, perfect for hot summer days. The crispy and hot tempura topping of bamboo ring and seaweed had a delightful aroma, and the fluffy bamboo ring was irresistible. I would like to try the cold version next time! Thank you for the delicious meal. - Restaurant Information - - Name: Handmade Udon Uewomuite - Location: 34-5 Kari Minaminomachi, Neyagawa, Osaka 572-0084 - Instagram: @uewomuite1027 - Recommended for - - Solo diners: ✔️ - Dates: ✔️ - Friends gathering: ✔️ - Families: ✔️ - Business meals: ⚪️