Handmade Udon Rakuraku, this is my second visit. I arrived at 11 o'clock and there was already a line of about 30 people, with the staff informing me that it would take about 50 minutes. The thoughtful details such as providing umbrellas as sunshades and offering water if needed are nice touches. They also asked about seating preferences, whether at the counter or in a tatami room, and if it's okay to sit separately from accompanying guests, although the order may change. As I was alone, I was seated at the counter a bit earlier than the person in front of me, and I was taken to my seat in about 40 minutes. While waiting in line, they confirmed my order, which was as follows: - Black Wagyu Beef Udon @1280 - Shrimp Tempura @250 - Soft-Boiled Egg Tempura @150 - Beer (Medium Bottle/Asahi) @500 The udon arrived about 15 minutes after entering the restaurant. The beef, egg yolk, bonito flakes, chopped seaweed, green onions, grated daikon radish, and ginger were beautifully arranged, stimulating the appetite visually. First, the noodles. When people talk about udon with a strong texture, it often refers to noodles that are generally very firm, but these udon noodles have a unique texture where they feel soft at first when you put them in your mouth, but become chewy when you bite into them. I have never had a soup-based udon at this restaurant, but I recommend the bukkake style where you can fully enjoy the noodles. Next, the beef. Beef in beef udon is typically sweet and savory with a rich flavor, but here, the beef has a refined sweetness that doesn't overpower the deliciousness of the meat. It's a quality that you won't find in many udon shops. Additionally, the shrimp tempura and soft-boiled egg tempura. The shrimp is crispy and has a sweet taste. The egg is a perfect soft-boiled egg. After savoring each component, I placed half of the soft-boiled egg tempura on the udon, crushing the egg yolk as well. The flavors of the bukkake broth, egg yolk, and beef broth all come together with the udon, creating a very rich taste. I usually prefer kettle-cooked udon, but the bukkake udon here is exceptional. I left the restaurant around 12:30, and the line had gotten even longer. My last visit was 12 years ago, and I remembered waiting even longer on a day with higher temperatures. It's amazing how this place has maintained its popularity by preserving its flavors amidst changing trends. I look forward to bringing my eldest son, who loves udon, next time.

This is my fifth visit to this restaurant. This time, I arrived at 10:30 and it was already the second round. There were announcements saying that the next round would start at 11:30. I was asked for my order in front of the restaurant, and when I tried to order the Wagyu beef Kamatama, I was persistently told that it might be delayed and that the noodles and order might be different because it was not the season for it. When I changed my order to the Wagyu beef Bukkake, I was oddly asked for confirmation in a slightly aggressive manner, which made me feel uncomfortable. The food arrived at 11:45 after entering the restaurant. The noodles in the Bukkake were a bit firm, and I actually prefer warm noodles here. However, the noodles here are unique and have a special chewiness, sweetness, and deliciousness that I can only find here, so I feel like coming back regularly.

On this day, I came to Katsuragi City in Osaka (*•̀ᴗ•́*)و ̑̑ Of course, the purpose was to eat at my favorite restaurant, "Handmade Udon Rakuraku," which has been ranked first on the Udon Ranking in Osaka Prefecture on Tabelog. I have a weak stomach, but I really want to eat their amazing gum-like udon again (ᵒ̴̶̷ωᵒ̴̶̷ ). Even if someone were to say that I only came for that, I would still praise myself for being able to do it just for that reason ♥ Wait, no, that's not it (ؓؒؒؑؑؖؔؓؒؐؐ⁼̴̀ωؘؙؖؕؔؓؒؑؐؕ⁼̴̀ )♪ I want to praise "Rakuraku Udon" itself •*¨*•.¸¸♬︎ The number of fans who come to Katsuragi City just for this unique udon must be immeasurable. "Handmade Udon Rakuraku" has won "The Tabelog Award" every year from 2017 to 2023, and has been selected as one of the top 100 restaurants from 2017 to 2022. This is incredibly amazing, regardless of the value of the Tabelog awards. The fact that so many people continue to pay attention and support this restaurant is truly amazing ( ᵒ̴̶̷̤໐ᵒ̴̶̷̤ ). The long line in front of the store is always intimidating, but even though I don't want to wait in line, I still want to come back! I have to come back to experience that view from the top of the mountain (*˘︶˘*).｡.:*♡ Finally, on my revisit, I ordered the Black Wagyu Beef Bukkake Udon for 1280 yen. The visual looks different this time (´Ꙩωꙩ`) ‼︎⁉︎ It seems so luxurious and stunning... when I look back at my previous review, I see the words "Black Wagyu Beef Kamatama"... A happy ordering mistake? No, it's the right choice! And it's a huge success (ᐥ῀͒᷄༿ළ̵̮̈͂༾῀͒᷅ᐥ)ﾌﾟｯ This glamorous topping is flawless from the appearance alone. It looks even more dazzling than the "Black Wagyu Beef Kamatama" I had before. This time, the toppings are more abundant, making the choice more challenging and rewarding. It's too difficult to decide, but it's too happy ｡+.｡ヽ(*>∀<*)ﾉ｡.+。 Oh, have you tried this? The "Black Wagyu Beef" is like a fluffy "blanket," with a sweet marinade that melts in your mouth. Sweet and satisfying, it's like a warm hug.

I arrived at the restaurant around 11:30. There was miraculously one empty parking space next to the store (lucky cookie hug cookie). Unfortunately, I couldn't get there on my first try, so I had to make a second round. At that time, the staff informed me that it would take 30 minutes for the food to be ready. While waiting, I placed my order from the menu. I was seated in the restaurant almost on time and the food was served promptly. The noodles had a gummy texture, not a firm one, and I enjoyed the delicious taste of wheat the more I chewed. The tempura and torikara were also delicious. After eating, I was able to savor the deliciousness for a while. This restaurant has earned a place in my personal Udon Michelin Hall of Fame.

Visited on a regular Thursday around 10:45 am. Wow, quite crowded. The parking lot was full so I parked at a nearby coin parking. There were about 13 people waiting in line. This place is really popular. Couldn't get in on the first try. Waited for about 30 minutes as the staff had mentioned. Finally got seated after 30 minutes. The menu was given in advance, so it arrived in 1-2 minutes. Very smooth service. I had the black wagyu beef on top of udon. The egg was beautifully colored and the udon was lovely. The meat was very tender. The udon had a strong texture, you have to chew it well. It was a bit challenging with the large portion, so I'm glad I got the regular size. Overall, it took about 70 minutes. The staff did a great job guiding us, so we could enjoy our meal with minimal stress. Thank you for the meal.

I arrived 30 minutes before the store opened. When I thought I could enter, I was told that the first round was already full. I had to wait another 30 minutes. The Wagyu beef over rice bowl I had in the store, where the air conditioning was working well, was amazing. The noodles had a good texture and were satisfying to eat! The service was also pleasant, with no tense atmosphere. It's a restaurant I would like to visit again. It's quite far from Hirakata-shi Station, and transportation can be difficult. They provide umbrellas, fans, and water, so be sure to take care!

Recently, I have been visiting various udon restaurants, but I felt like eating at RakuRaku again and decided to revisit. Learning from the last time, I arrived around 9:40 in the morning to secure one of the 8 waiting seats in front of the restaurant. There were no customers ahead of me, so I started to worry if the restaurant might be closed and ended up calling to confirm. After waiting for a while, people started to gather slowly, and by 10:30, there were almost 30 people waiting in line. It seems like Sundays are busier than Saturdays. While waiting, I chatted with the family behind me, which made the time pass faster than waiting in silence. The restaurant opened at 11, and we were seated in a six-person tatami room even though there were only two of us. I suggested sitting at the counter, but they insisted we use the tatami room as there are many solo or duo customers. It felt like a consideration for the person who had been waiting the longest. Some restaurants prioritize turnover over customer comfort, but RakuRaku seems to value their customers greatly. I ordered the Black Wagyu Beef Bukkake Cold Udon with side rice toppings and the Kitsune Udon with Shrimp Tempura and side rice toppings. I ordered the beef bukkake again because it was delicious last time. As always, it was delicious! The wheat flavor was strong, and the chewy noodles were satisfying, complementing the tasty beef. The Kitsune Udon was served warm, but the restaurant was well air-conditioned, so even warm udon was enjoyable. The Kitsune Udon had a prominent fried tofu topping with just the right amount of sweetness, and the broth was perfect! I thought warm udon might not have the same chewy texture as cold udon, but it was just as delicious. I might try the curry udon next time. It was a very delicious meal. Thank you.

I found out that there is a restaurant in the neighboring town that has won the bronze on Tabelog for its udon, so I decided to go! I went on a Sunday and even though they open at 11 am, I arrived at 10 am considering the limited parking for only 5 cars and the fact that there might be a long line. I thought I would be the first in line, but there was already one group waiting! By 10:30, the line had become very long, with about 30 people waiting! They opened at 11 am, and I ordered the "Black Wagyu Beef Bukkake" udon. The beef was delicious and the udon had a nice chewiness with a deep umami flavor. I can't go there often, but it's a restaurant I would like to visit again!

The dashi broth has a rich flavor and the udon noodles are cooked in a pressure cooker, resulting in a chewy and smooth texture! Those who prefer this type of texture will definitely love it. The tempura udon came with a luxurious serving of three shrimp tempura.

Enduring the scorching sun for an hour, the air-conditioned interior of the restaurant was a relief. Despite being just two people, we were seated at a table for six which felt a bit awkward. We ordered the "Black Wagyu Beef Kamatama" for 1,408 yen. Pouring soy sauce over it, we mixed it thoroughly. The udon noodles were slightly softer than usual for this season, but had a nice elasticity making it very easy to eat. The sweet and savory Wagyu beef was incredibly delicious. It was definitely worth the wait even in the intense heat. On this particular day, a lady who came in during the first round seemed to be suffering from heatstroke and sadly had to leave. Since there is no shade in front of the store, please remember to take precautions against heatstroke. ☂️☀️Instagram→ @masayan.310

I visited around 12:30 on a weekday. Waited in line for about 50 minutes before entering. Placed my order before entering. The udon arrived at my table within 5 minutes of entering! I had the cold wagyu beef udon (weekday limited), chicken tempura, and fish cake tempura. Everything was incredibly delicious! I can see why this place has such high ratings on Tabelog.

Arrived at the shop at 10:00 on the holiday of August 11, 2023. There were 2 empty parking spaces in the shop's parking lot, and I was able to park safely. There were 13 customers ahead of me, and I knew the shop had 22 seats, so I expected to get in on the first go. It is a midsummer day with no shade, so I recommend bringing a parasol if you have one. The shop opened at 11:00, and when I looked back, there was already a line of about 30 people. As expected, I was able to enter the shop smoothly on the first go. The taste of the Black Wagyu Beef Bukkake Cold Udon with Large Chikuwa Tempura was delicious. Looking into the kitchen, I understood the secret of its deliciousness. There are similar udon shops in Kadoma, but I personally prefer the udon at Raku Raku-san. The noodles have a firm texture that bounces back when you chew, and the smooth throat feel is excellent. The seasoned meat on top is different from the meat typically found in udon shops, and it would also be delicious in a shabu-shabu style. The egg yolk in the middle is rich in flavor, and just a light drizzle of broth makes it a satisfying dish. I was worried it might be too big, but it disappeared in an instant. The tempura was crispy and hot, and very tasty. Service-wise, there were 5 female staff members and the owner present, all providing pleasant and welcoming service, creating a comfortable atmosphere. Although our udon took a bit longer to be served, the owner personally came out to apologize before we left, showing a thoughtful gesture that makes me want to come back again. Personally, this is the best udon shop in Kansai that I would be willing to wait in line for.

When I came last month, the restaurant was unexpectedly closed, so I think it's essential to check in advance. It was posted on Twitter. There were about 20 people in line, so I was prepared to wait for about 1.5 hours, but I was seated in about 1 hour. (There were only 4 of us, but we said we were okay with sitting at the counter, which may have helped us get seated faster.) We were able to place our order while waiting in line, so the food came out fairly quickly after we were seated. I ordered the udon with soy sauce base and added shrimp tempura and egg tempura, while my companion ordered the meat and chicken bamboo tempura curry udon. The noodles had a chewy and refreshing texture. They mentioned that the noodles change depending on the season, and this time I felt that the texture was softer compared to when I had it before. I visited in the middle of summer this time, but I would like to come back in a different season.

First visit. Even though it was 30 minutes before the 11 o'clock opening, there was already a line of waiting customers, and unfortunately we had to wait for the second round under the scorching sun, enduring a tough wait. The time until the food was served was also long! It took a whopping 40 minutes for all the orders of the first round of customers to be served (the turnover was really slow). It doesn't seem like the kind of place you can just casually drop by... We were finally seated around 11:40 (> <) I ordered the Torigara Tsukemen with 1.5 servings (1,110 yen tax included) and added a half-boiled egg tempura (150 yen tax included) and shrimp tempura (250 yen tax included). The noodles were voluminous and there was no need to get 1.5 servings (apparently it's about 400g). It was very delicious, but next time I'll think twice before visiting.

I visited the top-rated handmade udon restaurant, "RakuRaku," because I have some weekdays off and didn't want to miss out. It's a 15-minute walk from the Keihan Koritsu Station. Even though it was past 2 pm on a weekday, there was still a line outside the restaurant. I waited on a chair outside and was offered a glass of water while waiting. After about 20 minutes, I finally got inside. I ordered the weekday special, Tori Chiku Tempura Udon (960 yen). The udon noodles were thick and chewy, with a good texture. The tempura chicken was juicy and well-seasoned, reminding me a bit of KFC. The chikuwa tempura was packed with filling and had a nice chewy texture. Overall, I enjoyed my udon meal at this place. Thank you for the meal!

Udon lovers come from all over the country! I decided to visit a famous restaurant where there is a long line every day before opening. This restaurant has won a bronze award on Tabelog in the udon category, and there are only 3 bronze winners in the whole country. What's amazing is that the other 2 bronze winners are udon restaurants in Kagawa Prefecture, known for udon. So, this restaurant in Osaka is really exceptional to be ranked 3rd in the country for udon. I've visited many famous udon restaurants in Kagawa, so I was curious to try the udon at this place in Osaka that beat all those Kagawa restaurants. I've heard that there's always a long line, and it's a bit far from central Osaka, so I kept putting it off. But on this day, I suddenly had a craving and decided to go for it. It was a scorching hot day with a heatstroke alert. I arrived 40 minutes before opening... and there was already a line... The restaurant's parking lot was full, so I parked at a nearby coin parking lot. I waited in line under the scorching sun, but barely made it in on the first round. It took about 1 hour and 20 minutes to be seated (on a holiday). I ordered the Black Wagyu Beef Bukkake Udon (1408 yen tax included) and Chikuwa Tempura (165 yen tax included). The udon had a beautiful appearance, glossy noodles, and a raw egg yolk. You could tell that the eggs and meat were of high quality just by looking at them. And the udon! When I put the noodles in my mouth, at first, they seemed soft, but then the firmness came, and they were chewy and smooth. What impressed me the most was the pleasant texture. It felt like silk on my lips. I know no one talks like that, but I felt that the texture of the noodles was completely different from others. It was so delicious that I wanted to keep eating it forever. The Chikuwa Tempura was also excellent, crispy on the outside and fluffy on the inside. I can't explain it well, but I was hooked on the Chikuwa Tempura for the first time. Apparently, they only serve Chicken Tempura on weekdays. By the way, they change the noodles for their Kama Tamago Udon in summer and winter. The summer version has softer noodles, while the winter version has firmer noodles. I'd like to try their special Kama Tamago Udon. In any case, it was worth waiting in line from the early morning. It was delicious. Handmade Udon Rakuraku in Ikuno, Osaka.

I arrived at the restaurant before 2 pm and didn't have to wait long. I ordered the "Chikutori Tempura Bukkake" from the weekday menu. I also wanted to try the udon, but decided to start with the hot and delicious tempura first. It was so tasty! The tempura was delicious, and I finished it quickly. Thank you for the meal. It had been a while since I last visited, so I don't remember if the staff had mentioned before to not mix the udon too much when eating.

I went alone because I had some time, and it was easy to stop by! It was my first visit, and even though it was a weekday afternoon... around 1 pm, it was super crowded. I was thinking I might not be able to eat here on weekends. I had curry udon, and it was delicious! Thank you!

I came to this restaurant to eat udon. I arrived before 2:00 PM, but as usual, there was a long wait... In the end, it took over an hour to get my udon, but they provided a sun umbrella, a fan, and complimentary water while waiting. This time, I ordered the reliable Wagyu beef bukkake udon. The meat was tender, and the noodles were chewy and delicious! Thank you for the meal!

Visited around 12:30 on a holiday. There are 4-5 parking spaces next to the shop, but they are a bit narrow so be careful. Luckily, there were only two groups waiting in line. I ordered Oroshi Bukkake Chikuwa Tempura and Ebi Tempura Udon x2. The unique chewy broth was excellent, not too sweet but perfectly seasoned. The tempura was crispy with a thin batter and delicious fillings. Thank you for the meal.

I opened the store later around 1 pm and found a parking spot right away. The waiting time was only 20 minutes and the turnover was good. This time, I tried the cold bukkake udon with black wagyu beef, which was delicious. The udon was a bit soft, so if you prefer firmer noodles, you might find it lacking. Next time, I'll try the weekday limited menu.