I visited this restaurant in Osaka with a friend to experience a food feast. We arrived around 2 pm on a Saturday and there were 6 people in line. The menu was provided while waiting, and we were informed that certain items were no longer available for order. I ordered the "Kimura-kun" udon, which was the last one available. We were seated after a 10-minute wait and the udon was served in 5 minutes. The udon noodles were thin but had a good texture, and the portion was generous. The dish was topped with boiled pork belly, spicy oil, green onions, grated ginger, kimchi, and sesame seeds. Mixing all the ingredients together created a delicious and flavorful dish. The pork belly was tasty on its own and even better when combined with the spicy oil. Soy sauce was provided but not necessary. I didn't opt for extra toppings this time, but I look forward to trying them next time. It was a satisfying meal, and I can't wait to visit again.

Kimura-kun from the Order Legend often comes to Otaro Road to play (as a duelist), and due to various coincidences (mostly negative), I decided to visit this shop for the first time. I arrived after 1 pm, and even though the shop closes at 3 pm, there was a constant line, so early closure is the norm, and by this time, it already felt like the closing atmosphere was setting in... The tempura and fried rice were already sold out, so this time, I ordered the legendary Kimura-kun (the name reminded me of Ramenya Imakura) with extra-large serving! The extra-large size comes with 600g of noodles, and after sitting down, it only took 15 minutes for the bowl to arrive... The visual impact was amazing! I got more than I expected when I ordered the 600g size (I'm an idiot). I poured the dashi soy sauce, mixed it well, and started eating! The first bite... was so delicious! What is this!? First of all, the umami of the dashi soy sauce is incredible, with a strong flavor of kombu and bonito flakes. The fairly strong punch of the dashi soy sauce mixes well with the kimchi and the spicy chili oil, creating quite a junky flavor... which I really like. The udon noodles are like Inaniwa udon, very thin and incredibly long, making it impossible to slurp in one go. The texture is very chewy and the throat feel is excellent, making these noodles also very much to my liking. The topping of pork belly is rich in flavor, and it pairs perfectly with the dashi soy sauce and udon! The ginger, mixed with kimchi and chili oil, doesn't have much aroma, but the unique spiciness of ginger is still present, harmonizing well with the spiciness of the kimchi and chili oil, making it very delicious. I was worried about being able to finish the overwhelming 600g portion, but it was all unnecessary concern - it was so delicious that I finished it all in one go. I never knew there was such a delicious udon shop... I should have noticed you sooner... you might be my favorite alongside Kiske... Cheers!

I visited my favorite udon restaurant in Namba after a long time. When I arrived before opening, most of the people in line were foreigners. I ordered the chilled Osaka dipping noodles. It was a unique menu to eat chilled udon with dipping sauce. First, eating it as it is was incredibly delicious. I wanted to keep eating the chilled noodles like that forever. The dipping sauce was rich in flavor, different from the chilled noodles. It was a delicious udon where you could enjoy two different flavors at once.

In Namba for lunch, I had been curious about this udon restaurant called Kohichi, but I had never been able to go because there was always a line even on weekdays, and they would be sold out by 1 pm. This time, I decided to take a look and there were only 3 people waiting inside, so I took the chance to enter. As I sat on a waiting chair and looked around, I noticed that half of the customers were foreigners, probably because it was featured in a guidebook. When the previous customer was seated, I was asked if I was dining alone and given a menu. Before I could glance at the menu, a staff member came to take my order. I ordered the Osaka tsukemen, a cold udon with dipping broth (1300 yen). I was seated at the counter (surrounded by foreigners) and my order arrived in 5 minutes. It was interesting to eat cold udon with dipping broth. The broth was light and thin, while the dipping broth was thick and I mainly enjoyed it with that. The noodles were thin with a good chewiness, and I used the scissors provided to cut them as they were long. Despite hearing that the portion was large, I surprisingly finished it all. The udon was delicious but a bit on the pricey side. Thank you for the meal.

I stopped by for lunch on my way to work. It was before 1:00 PM, and there were 3 customers ahead of me. I didn't have to wait long before being seated. They took my order while I was waiting in line, and soon my udon arrived. It was my first time at this restaurant, so I tried their popular "Chikudama Tempura Bukkake" for 930 yen. The noodles were 400g, thin, long, and had a good chewy texture. The broth was unusual for Kansai style, being rich and savory. They recommended squeezing lemon for a different taste. Unfortunately, they were sold out of tempura and rice dishes, so I plan to come back earlier next time.

I tried a different menu this time and had the mixed udon noodles with Kimura-kun chili oil, which I had been curious about. The mild chili oil made it easy to eat. The pork inside was delicious.

There is an udon restaurant located about a 9-minute walk from Exit 5 of Nihonbashi Station. I arrived 20 minutes before opening and there were already 5 people in line. By the time they opened, there were about 30 people waiting. They take your order while you're in line, so I was seated and got my udon in about 5 minutes. I ordered the Tori Hiyashi udon for 1420 yen. The noodles were thin and not very chewy, but had a smooth texture. The noodles were also very long. When you slurp them, they keep coming into your mouth, making it a bit tricky to handle at first. The dipping sauce was rich in flavor and complemented the long noodles well. The udon bowl also had a light broth, so you could enjoy both the rich and light flavors. Despite the large portion of noodles, I didn't get tired of eating them. I would love to play with the noodles again.

I used to like this restaurant in the past! But it was different this time. The thin noodles are easy to eat, but they seem a bit lacking in firmness. I understand that it's a matter of personal preference, but I had just finished a tour of Sanuki udon in Kagawa, so I felt like this was not quite right. (laughs) Looking at other reviews, it seems like people who enjoy slurping the noodles with the broth tend to give higher ratings. I might try that next time. Oh, and the tempura was delicious! Thank you for the meal!

Namba Takashimaya, 5 minutes southeast of the station, "Kitataké Udon". Selected for the Michelin Bib Gourmand in 2023. Although it is in the top 5000 on Tabelog, it's probably one of the top 100. Arrived before 11:30 AM and found 7 people waiting, then realized there were 8 people waiting inside the restaurant. It faces north so it's shaded, which is nice. Inside, you can sit and wait, receive the menu, and place your order in advance. Ended up being seated in about 15 minutes because the turnover is fast. There are shelves under the counter and the aisle is wide enough to store your belongings. ★Chikudama Tempura Bukkake (noodles with tempura and broth) including tax 930 yen. The most recommended and most popular menu. Served in about 2 minutes. The chikuwa tempura is long! It's hot, crispy on the outside, and fluffy on the inside, really delicious! The udon noodles are thin, which is rare. They have a good texture but are not too firm, so everyone can enjoy them. The portion is quite generous, and it feels like there might be 1.5 servings. Cold and delicious udon is always good. The half-boiled egg tempura is soft when picked up with chopsticks, and the yolk mixes with the broth. There is plenty of ginger, and I finished all the broth. I was full after eating. The seating time was about 15-20 minutes, and the line was getting longer, but everyone leaves quickly once they finish eating. If you're interested in the restaurant, please save it based on this review.

I waited for 50 minutes and finally got my hands on some udon. The noodles were thinner than I expected, but the portion was generous! The smooth texture was perfect for a cold noodle dish in the summer. I tried the Chikudama Bukkake Udon for 930 yen and the Chicken Yakitori Rice for 230 yen. While waiting, I looked at the menu and was tempted by other dishes like udon with fried tofu and beef udon, so I'll save those for my next visit. I wanted to give it 3.5 stars, but considering the wait time... I think I wouldn't go all the way to Namba again, so I'll give it 3 stars this time.

The noodles are thin and very delicious, just the way I like them. The tempura is also very tasty, with a perfect flavor. The friendliness of the staff varies greatly, with some being very kind and others more curt. Overall, it's a restaurant I would love to visit again.

I visited the restaurant on a weekday because there is always a long line before opening on weekends and holidays. I ordered the large serving of Kimura-kun's cold mixed udon. When I found out that the large serving was 600 grams, I hesitated and thought maybe I should have ordered the regular size. However, I decided to go for it and waited. A few minutes later, the dish arrived, and despite feeling a bit overwhelmed, I found the thin noodles and smooth texture easy to eat and finished it all. My stomach was completely full, but it was very delicious. Thank you for the meal.

I arrived at the store 20 minutes before opening. There were 8 people waiting in line. After a while, a staff member came out from the store and handed out menus, explaining that they would come to take orders later. As the opening time approached, the line grew to about 40 people. I entered the store as soon as it opened. I ordered the chicken tempura dipping noodles. The udon noodles were served in a light broth, and you dip them in a richly flavored dipping sauce to eat. The noodles were thin, reminiscent of Mizusawa udon or Inaniwa udon. The chicken tempura was freshly fried, crispy on the outside and juicy on the inside, and delicious.

In the summer, I always end up eating cold noodles. This thin udon noodles here feel perfect for summer. I ordered the meat udon. The tempura was delicious and fluffy, so I ordered an extra serving. I wanted to add some soy sauce, but there was none on the table, so I gave up. The meat and udon were undeniably delicious. If the atmosphere allowed for a more leisurely meal, it would have been perfect.

It is a famous restaurant. There were also foreign visitors and travelers with suitcases. The main udon noodles were thin and smooth, very delicious. The tempura chikuwa was freshly fried and satisfying. Unfortunately, the rice dishes were sold out.

I arrived at the restaurant right at 11 o'clock. There were already 2 groups waiting, so I had to wait on a chair inside. By the time it was past 11, there were about 10 people lined up outside the store. I ordered the chilled shrimp tempura. It was a bit disappointing that it was 1200 yen for just one shrimp tempura. It was a unique style where you dip the cold noodles in the dipping sauce. The dipping sauce was a bit strong, so you might want to dip about half of the noodles. It was delicious even when eaten as chilled noodles. As reviews said, the wait was just incredibly long!

It was a Friday, but I arrived around 11:30 am on a weekday. The sign was a small wooden one, so I hesitated a bit before entering (laughs). There were about three groups ahead of me, but the turnover seemed quick, so I was able to place my order and be seated in less than 10 minutes. There were 9 seats at the counter and it looked like there were 7 two-seater tables, so it seemed like a decent amount of seating.

Today was another scorching hot day, and I was in the mood for something cold to eat. I couldn't decide between udon, soba, or ramen, but I ended up choosing udon. The restaurant had a stylish glass exterior and a concrete interior. There were about 2 groups ahead of me, but I was seated quickly. While waiting, I decided on what to eat from the menu. I ordered the Chikuwa Hiya Udon (1,040 yen). The portion of udon was quite large, with thin noodles that needed to be cut with scissors. Although it was a cold dish, it wasn't as cold as I expected. The udon noodles didn't have as much chewiness as I had hoped for. The portion was generous, and the thin noodles made it easy to eat. The Chikuwa tempura was large in size, crispy on the outside, and chewy on the inside, which was delicious. The Chicken Hiya Udon seemed to be popular, but it was already sold out when someone else tried to order it. It was just before 1 pm, but popular items sell out quickly. Overall, it was a satisfying meal.

Hello! It's RamenWalking here❗️ Today is Udon Day, and I went to Kitatake Udon in Namba to try their "Chikuwa Hiyashi" udon. It was a sunny day, perfect for cold udon. The restaurant is run by the founder of Kamitake Udon, and I was excited to try their delicious udon. I arrived at 12:15 and saw a small line outside the inconspicuous building. I believed in the udon's popularity and decided to wait at the end of the line. I placed my order quickly and by 12:20, my udon was served. 【Order】Chikuwa Hiyashi 1,040 yen The cold udon was served with a refreshing dashi broth and a soy sauce dipping sauce. I added half of the green onions and grated ginger provided, and the slightly strong soy sauce flavor paired well with the noodles. The dashi broth was also delightful, with a gentle flavor that could easily be enjoyed on its own. The noodles were thin and had a chewy texture, and the portion was generous. I recommend using the scissors provided to cut the noodles as they were very long. Side Menu: Chikuwa Tempura The chikuwa tempura was freshly fried and hot, with a fluffy texture and a delicious taste. I finished my meal soon after, including drinking all the dashi broth. It was truly a legendary dish from the Osaka udon scene. Thank you, Kitatake Udon, for the wonderful meal! Today's steps: 15,726 Calories burned: 605 kcal

I arrived at the restaurant around noon on a weekday and there were already about 10 people waiting outside. Inside, there were around 10 more people sitting. However, since the restaurant has a fast turnover, I was seated in about 15 minutes. By the time I got in, the line outside had cleared up, so if I had arrived a little after 12 o'clock, I might have been able to get in easily. By this time, some menu items like bukkake and rice bowls were already sold out. I ordered the classic chicken cold noodles for 1300 yen. The noodles arrived in a light broth. They were okay to eat as they were. The long noodles that had to be cut with scissors were more like Inaniwa udon than Osaka udon. The fried chicken pieces were crispy and delicious.

This was my first visit. I was able to enter without any wait around 1 pm, which was good because I couldn't get in before due to being sold out. Unfortunately, the tempura was sold out, so I ordered the mixed tempura on rice. I may have had too high expectations because it didn't impress me that much. The atmosphere was nice though. I would like to go back to eat again.