This time, I decided to change things up and visit the famous Nikomi (simmered meat) restaurant "Sento-se Hon-ten" in Osaka. After seeing it on TV recently and trying their Nikomi at a nearby Seven Eleven, I was curious about the taste of the original store. The restaurant is located between Nipponbashi and Namba, close to the Yoshimoto Shinkigeki theater, which is related to the origin of Nikomi. When I arrived 40 minutes before the Sunday opening time of 10:30, the curtain was not yet out, and the exterior looked like an old udon/soba shop in a traditional town. There was a monument next to the entrance with "The birthplace of Nikomi" written on it. Next to it was the menu. I regretted not lining up at that time, but after exploring the area for a bit, I returned 30 minutes before opening, only to find a line of about 20 people had formed...it seems like once someone starts lining up, it moves quickly. The line extended all the way to the alley beside the shop. So, I joined the line. While waiting, I could hear the sounds of preparation from inside the shop, and by the time the store opened at 10:30, the line had doubled back and continued to grow. It took about 50 minutes from the start of lining up, and I was able to enter the store on the second round (about 20 minutes after opening). Upon entering, I bought tickets from the vending machine on the left. Although it was not on the outdoor menu, besides Nikomi, Nikomi with tofu, Nikomi udon/soba, and Tamagokake Gohan (small and large) were available, as well as Buta Nikomi/Buta Nikomi with tofu/Buta udon, and kake, kitsune, tamago, kobu, tsukimi, and tempura udon/soba. However, on this day, I had already decided on the Nikomi (800 yen) and Tamagokake Gohan small (200 yen), so I purchased a ticket with a thousand yen bill. It seemed like many people were ordering Nikomi. The store had about 15-20 seats in total, with 6-person, 4-person, and 2-person tables. I shared a table with others on this day. There was soy sauce for Tamagokake Gohan on the table. It seemed like one person was in charge of cooking, and another of serving and cleaning. After a few minutes of waiting, the long-awaited Nikomi and Tamagokake Gohan arrived. I took a bite of the Nikomi meat first. The tender, finely sliced meat had a gentle flavor that blended well with the broth, a taste that would put any Japanese person at ease. The meat was finely sliced and tender, allowing you to enjoy the gentle deliciousness of the broth without interfering with the meat texture. There was also a half-cooked egg in the Nikomi, so if you're not very hungry, you could just order the Nikomi. Next was the Tamagokake Gohan. I sprinkled a little soy sauce and mixed it. I tried it as it was and with the Nikomi meat on top, and personally, I felt that mixing the Nikomi meat and broth into the rice made the broth's deliciousness blend well with the Tamagokake Gohan. I then alternated between the Nikomi, Tamagokake Gohan, and pickles and finished it in no time. The Nikomi surprisingly had a generous portion, so even though the Tamagokake Gohan was small, it was a satisfying amount for me. It started when a Yoshimoto Shinkigeki actor asked for "Udon without udon" when he was hungover, and now it has become one of the famous dishes in Minami. It was a nostalgic taste that sometimes makes you want to eat it. I would like to try the udon next time.

I lined up 40 minutes before the store opened, but I didn't make it in time for the first round of seating. However, I was able to get in about 20 minutes after the store opened. I hadn't eaten there in 5 years, but the meat sukiyaki was still incredibly delicious. The broth really warms your stomach.

I traveled to Osaka and visited a restaurant near NGK that is popular among comedians. I ordered the meat udon and meat skewers. The sweet aroma of the delicious broth filled the air as soon as I entered the restaurant. When I tasted the food, it had a milder flavor than I expected. If you prefer strong flavors, you may find it a bit lacking. There was no hint of any meat smell, and the food remained delicious until the last bite. Thank you for the meal.

In Namba, Osaka, there is a udon restaurant known for its "niku-sui" (beef udon) which originated there. The simple ingredients of beef, green onions, and tofu create a rustic yet flavorful taste that is truly delicious. The restaurant is only open for lunch and always has long lines, so it's not easy to visit casually, but I definitely want to go back when I have the chance.

As Typhoon No. 7 approached, I decided to visit a famous udon restaurant in Namba after paying respects at the grave. I arrived in Namba around 9 o'clock and noticed a lot of inbound tourists, so it seems like the lively atmosphere from before the pandemic has returned. I had about an hour until the restaurant opened, so I withdrew some money from the bank. By the time I arrived at the restaurant around 10 o'clock, there was already a line of about 20 people, which grew to about 40 people right after the restaurant opened around 11 o'clock. I apologized and ordered the meat udon, but changed it to the meat dipping udon. The menu arrived promptly after I sat down. The broth was less salty than I expected but had a strong flavor. The meat and soft-boiled egg paired well together. However, since it is primarily an udon restaurant, I regretted changing my order. Would I come back again? I would prefer to visit the main branch rather than the annex. The restaurant is small and can only accommodate about a dozen people at a time, so be prepared for that.

Visited the restaurant on Saturday, August 5th at 9:54 AM. There were 9 customers already there, and by the time the restaurant opened at 10:30 AM, there was a line of about 30 people. Managed to get a seat during the first round of seating. I was craving the meat dish that is currently being sold at Seven Eleven, so decided to visit the restaurant. The seating inside consisted of 4-person tables, 6-person tables, 4-person tables, and 2-person tables. Purchased the meat dish with tofu and egg rice at the ticket machine. It was served at 10:42 AM. The meat dish included not only meat but also an egg similar to a soft-boiled egg and about half a block of tofu. The combination of meat, egg, and tofu alone was quite filling. It might be just right to opt for the dish without tofu and add extra rice instead. The amount of meat was generous, filling the bowl to the brim, unlike sometimes at Seven Eleven where the meat portion can be lacking. Despite the long line, I felt that it was worth the wait. Thank you for the meal.

I had never tried "niku-sui" before, so I decided to line up and give it a try. I arrived at the restaurant 10 minutes before the 10:30 am opening time, but there was already a line of 30 people. I couldn't believe that a hot dish like this would have such a long line, especially in this hot weather. After waiting for 50 minutes, I finally got inside. The line continued even after I finished eating, with over 30 people waiting outside. It's incredibly popular. Inside the restaurant, I purchased "niku-sui" for 800 yen, which is a dish without udon noodles, just beef and egg. I also got a "shoudama" with egg on top for 200 yen. I was considering getting udon, but I decided to go with the most popular choice, "niku-sui." First, I tried the beef: It was surprisingly delicious. I thought about mixing the egg with the rice, but the broth was so tasty that I ended up drinking it all. It was really good. I think eating it with udon is definitely the way to go. Mixing the rice with the "niku-sui" like a porridge is a great way to enjoy it. I couldn't resist finishing the broth completely. I recommend not putting the meat on top of the rice, but instead, eating it with the rice inside. The half-cooked egg inside was also a nice touch. Breaking it midway through the meal was a pleasant surprise. It was a satisfying meal.

I visited Chitose for the first time after living in Osaka for 5 years. Of course, I ordered the meat suki and egg over rice set! The meat was plentiful, and the broth was just right. I drank it all up to the last drop. Next time, I'll try ordering the meat udon.

On the first day of the 3-day weekend, I arrived at the restaurant 1 hour before opening and was the 4th in line. The weather was so nice that I was worried about getting heatstroke while waiting, but I made it inside safely! First, I purchased a meal ticket and took my seat. I ordered the meat sukiyaki for 800 yen and a small bowl. When I sat down, they served me cold tea, which revived me. The dishes were served in order, and then it was my turn. I enjoyed the hot meat sukiyaki. The taste was just right and went well with the rice. I also tried the egg over rice with the special soy sauce provided on the table. It was delicious. Thank you for the meal.

Stayed in Dotonbori. Decided to visit a restaurant that I had been wanting to try for over 10 years, as it had been recommended by a Yoshimoto comedian as "delicious, a place they often go to." The restaurant opened at 10:30 am, so I decided to have breakfast there. I checked out of the hotel in the morning and arrived at the restaurant around 10:10 am. There were about 15 people in line, so I joined the back of the line thinking I would be able to get in after 2 or 3 turns. But I was wrong. By the time the restaurant opened at 10:30 am, the line had grown to over 50 people! The line didn't move much after 10:30 am, and I was getting hungry. Finally, I reached the front of the line at 11:40 am. Yes, I had to wait for an hour and a half, unbelievable! Finally got inside, first ordered at the ticket machine. The interior of the restaurant had a retro atmosphere with a Showa-era vibe. Due to the ongoing impact of the pandemic, there was only 5-6 groups (even individuals) seated with gaps between tables, making the turnover slow. The specialty of the restaurant is "Niku-sui" (meat soup without noodles). The dish originated when a Yoshimoto comedian wanted a light meal for a hangover and ordered "Niku-udon without udon." The popular way to eat it is with meat soup and rice (with a raw egg). Since I was aiming for dessert, I ordered the version with udon. The bowl was covered with sweet and savory simmered meat. The udon was soft without much chew, similar to Hakata udon. It was a simple and nostalgic dish that felt familiar yet unique. Next time, I would like to try the meat soup and rice, but waiting in line for over an hour might be tough.

I arrived at the restaurant 20 minutes before it opened on the first day of a three-day weekend. There were already about 20 people waiting in line at that time, and more people continued to line up behind me until the restaurant opened. Within 30 minutes of opening, it was finally my turn. I had already decided on ordering the nikomi (simmered meat) and kogoma (rice with raw egg) set, so I handed the ticket to the motherly lady at the restaurant and took my seat. The rice dish may have had a different name on the ticket machine. The food arrived promptly, with the piping hot nikomi and the glistening rice with raw egg. It was a sight to behold. I started with the soup, which had a gentle yet deep flavor, with the rich taste of the meat concentrated in it. Next, I tried the meat, which was tender and flavorful, getting even tastier as I chewed. Then, I mixed the egg and made the rice dish. I drizzled some soy sauce on top and took a bite of the classic egg rice dish, followed by a bite of meat on top. It felt almost sinful to eat such a meal at the beginning of the day, but it was worth it. Thanks to the delicious flavors, I was able to start my day off on the right foot.

First Osaka expedition, on a weekday, arrived at 10:15 and there were 14 people waiting ahead. By 10:45, only 7 more people could enter, with nearly 30 people waiting behind! It seems incredibly popular. Finally got in at 11:04. Of course, the main dish was "Niku-sui" (meat in broth). Added a small bowl of rice with raw egg on top. The Niku-sui was delicious, with a gentle broth. Despite the scorching hot day over 30 degrees, this dish was worth it. It reminded me of the ones they used to sell at the convenience store. The egg rice was also tasty. Next time, I want to try the meat udon. I love udon, and I think it would be great with this broth. Bon appétit!

Today's lunch^o^ I came to eat beef udon^o^ It's been over 10 years since I last visited^o^ When I arrived at the opening time of 10:30, there was already a long line\(//∇//)\ About 30 people were waiting\(//∇//)\ After about 45 minutes, I purchased a ticket from the ticket vending machine● Beef udon 800 yen The broth was rich and the beef had been carefully prepared to remove any unpleasant smell^o^ The udon noodles were soft and fluffy^o^ It was a comforting bowl of noodles~~ Thank you for the meal~~ A foreigner asked me in English if they could use anything other than cash❓ I replied "Maybe cash only", but I wonder if that was correct❓ Chitose Main Store 06-6633-6861 8-1 Namba, Chuo-ku, Osaka City, Osaka https://tabelog.com/osaka/A2701/A270202/27002763/

"I had the meat sukiyaki for 800 yen and rice for 200 yen. It was a Monday and when I arrived just 5 minutes before opening, there were already about 15 people in line. I waited for about 30 minutes, bought my ticket from the machine, and sat down. My meal arrived in just 5 minutes. It was hot, delicious, and my first time trying it. It was really good!"

I went to the restaurant right after it opened and there was a long line. I ordered the "Little Meat Sucking" for 800 yen, which was the main dish. The taste was truly amazing, perfect for those who love the taste of meat. Although the udon looked good too, I decided to stick with just the meat. I wonder if foreigners can appreciate this flavor. I wanted to have seconds, it was that good.

When there is work in the Kansai area, I always make sure to find time to go because I love it so much. Their concept of "meat udon without the udon" is a bold move to cut out the main ingredient, but they have made it into a completely new dish with amazing creativity. The story of how the dish was created at the request of a comedian is also wonderful. Even though it's a serious udon shop, I can feel the Osaka humor in everything they do. Eating at my favorite Chitose-san, then teasing the nearby tool shop street, and finishing off with takoyaki before heading home is the standard Osaka experience course. This is what makes it fun. Thank you always! Bon appétit!

Arrived 15 minutes before opening on Sunday. Already over 30 people in line. Thought the turnover might be fast, so decided to wait in line. While waiting, could smell the delicious broth from the shop. Entered at 11:45. It was crowded, but they offered to share tables, which was not too tight, so felt relieved. Bought tickets from the machine and then sat down. Ordered the "Niku-sui" (meat and vegetable soup) and "Kodama" (rice with raw egg). The egg in the Niku-sui was different from the one in the Kodama, which had a different yolk color. Enjoyed the Kodama with the special soy sauce for Chitose. The Niku-sui had a rich broth and plenty of meat, and as a soup lover, I ended up finishing the soup too quickly. Ate it all in no time. Feeling satisfied in my stomach. Left around 12, but the line was still long with people waiting. I want to eat Niku-sui again next time. Thank you for the meal!

I visited for the first time. I was guided by the nice smell in front of the store haha. The soup and soy sauce have a rich flavor. It was my first time trying the "niku-sui" and there was a lot of meat in it haha. It closes at 2 pm, but I was able to enter quite smoothly a little before that haha.

Today, I came to Osaka. Osaka is known for its delicious food, so I was really looking forward to coming here. One thing I really wanted to try when in Osaka was "nikusui" and I wanted to try it at the original shop where it originated. The shop opens at 10:30 in the morning and since the opening hours are limited, I decided to line up before opening. I lined up about 30 minutes before opening and there were already 7-8 people in line. I managed to get in on the first round and ordered the regular nikusui. The presentation was just as I expected. The meat was sweet and delicious, with the perfect thickness. Then came the broth, which was gentle, flavorful, and very tasty, different from the Kanto region. I was happy to find a soft-boiled egg in it. I savored the egg while enjoying the meat and drinking the broth. After finishing, I felt satisfied and thought I would like to come back again tomorrow. It was a delightful experience. Thank you very much.

Lining up for lunch at 12 o'clock was worth it. I had the meat udon, but I also wanted to try the meat sukiyaki because everyone was ordering it. It turns out that the idea of meat sukiyaki without udon started because a comedian was hungover. I wanted to try the udon version as well. The broth was gentle and I drank it all up. The udon was soft and easy to eat. I definitely want to try the meat sukiyaki next time.

This time, I went with my friend. We arrived at the restaurant before 11:30 AM, but there were 6-7 people in line. After waiting for about 30 minutes, we entered the restaurant and first bought the food we wanted at the ticket machine at the entrance. According to the restaurant's rules, each person can only order one item, and rice alone is not allowed. This time, both of us chose the tofu-included dish for 850 yen each. We handed over our tickets and waited at our seats, and soon our food was served. The soup had a lot of meat and quite a bit of tofu. We started with the meat, which had a lot of fat but surprisingly wasn't too heavy. The tofu was also hot. There was a half-cooked egg in the soup, which was a nice and tasty surprise. We drank every last drop of the soup and it was delicious. Thank you for the meal.