"I came to have the Toridama Tempura Udon (820 yen), with a free extra serving of noodles, an Inari Set (+200 yen), and Chikuwa Tempura (+120 yen) today (≧∇≦). It's been a while since I last visited. Maybe because of the Bon holidays, there were more people than usual. The free extra serving of noodles is really appreciated, right? So, I kept adding orders for Inari and Chikuwa Tempura. Even so, it didn't go over 1200 yen, which is really affordable. The dishes arrived ☆彡 The thick and chewy noodles are to my liking, although they are a bit different from the usual ones, the lineup was satisfying. The spicy Toriten is a unique twist compared to others. It's an udon restaurant right in the middle of Umeda, easy to visit."

I tried curry udon for the first time. I love the aroma of curry and dipping udon in it was a delightful experience. However, it felt a bit monotonous, so adding some tempura might have been a good idea. Nevertheless, it was very delicious. As the weather is getting cooler, I might try curry udon again next time.

A restaurant I often go to for lunch. It was the first place I ate in Osaka. Recently, there has been a sudden increase in lines. I ordered the Toma Bento, which includes tempura, inari, and bukkake for 1000 yen. Despite the recent rise in prices, it is still cheap. The udon noodles have a great texture and go down smoothly. I could eat as much as I wanted. I regret not getting the large size halfway through. The tempura included shrimp and sweet potato, among other things. I finished it all in no time. In the end, I was completely full. Thank you for the meal.

I visited this curry udon restaurant in Osaka because it seemed to be quite popular. I arrived right when they opened and there was only one person waiting. But soon after opening, about 80% of the seats were filled. I ordered the curry udon with shrimp tempura, cheese, and half-boiled egg tempura as toppings. The curry udon arrived promptly, and I found it to be a well-balanced and classic dish. It was good, but perhaps my expectations were too high due to the restaurant's popularity. Overall, it was a bit underwhelming compared to other curry udon places I've tried in Osaka. But to clarify, it wasn't bad at all. You can also check out a 60-second video on my Instagram.

I went before 2 pm on a weekday. The restaurant was almost full, but I was able to sit without waiting in line. Some people started lining up while I was eating, so there may be times when you have to wait even at 2 pm. I ordered the Chicken Tempura Rice Bowl Set and Niku Udon. The Niku Udon had a perfect balance of meat umami and bonito dashi. The Chicken Tempura Rice Bowl was served with warm udon. The curry-flavored tempura chicken increased my appetite. The udon had a strong bonito dashi flavor and was delicious! The udon was chewy and had a nice texture. Both dishes were served in large portions for free, so the udon in the photos is the large size. I was full and satisfied. I will definitely go back again. Thank you for the meal.

I entered the restaurant around 7pm on Sunday. The table seats were full, but I was able to sit at the counter right away. I ordered the tempura curry udon. The udon noodles were a bit thick and chewy, and delicious. The curry was not too spicy and tasty, and the tempura was big and satisfying. By the end, I was full. I wanted to try the chicken tempura curry udon, but I wasn't that hungry, so maybe next time. The large size is free, so I would like to go back when I want to eat a lot of udon.

I visited around 11 am on a regular day. There was no line, so I was able to enter without waiting. It was hot, but I was drawn to the curry udon in the photo and decided to order a set with rice. The beef in the curry was cooked in a sweet and savory sauce and was delicious. The curry was mild. The udon noodles were not like Sanuki udon, but rather ordinary. I also had a bowl of egg over rice.

Shosho, although it is said to be the beginning of the cool weather on the calendar, in reality, it continues to be extremely hot and humid. Today, in Osaka after a long time, I stopped by here in the underground of the station while hesitating between curry, udon, ramen, and soba for lunch. It was around noon when I arrived and the restaurant was full, but I was able to sit at the counter without much of a wait. The payment system here is pay after eating, cash only. I quickly looked at the menu and decided to order the rich curry udon (920 yen). The counter seats are quite narrow, with elbows touching the person next to you. There was no paper apron or tissues provided, and the staff, an older gentleman, was rather blunt. After waiting for about 5 minutes, the rich curry udon arrived, consisting of udon in a strainer, curry broth, and bonito broth. I tried the udon first, which was on the thinner side, slightly sweet in taste, lacking in firmness, and not very chewy for a dipping noodle. The curry dipping broth was rich and flavorful, with a sweet and slightly savory taste from the dashi, rather than being spicy. It was quite enjoyable. However, the broth had no toppings and lacked any ingredients, so it became a bit monotonous to eat. I tried diluting the leftover broth with bonito broth, but it ended up too watery to drink. Despite the good taste of the broth, I felt something was missing and left feeling somewhat unsatisfied.

I decided to wander around Hankyu Sanbangai to have lunch. I found a udon restaurant in a less crowded alley and decided to go in. There were a few counter seats and table seats. I sat at the counter and ordered the tempura chicken bowl and udon set. They mentioned that it would take a bit of time because they were boiling the udon. I think I ended up waiting about 15 minutes. The udon had a typical Osaka style with a gentle broth and slightly soft noodles. The tempura chicken bowl was not your standard version, it had a surprising herb-like flavor. I had never tried anything like it before! After finishing my meal, I checked the restaurant on Tabelog and found out that their curry udon is famous. No wonder many customers around me were ordering it. I'll have to try the curry udon next time!

The humidity clung to my skin persistently, almost irritatingly so, as the night grew deeper. After finishing my work in Osaka, I spent the evening drinking in the unfamiliar Umeda area. The lively Kansai dialect, the infectious laughter, it all seemed to bounce off into the rainy sky. I felt a mix of accomplishment and fatigue from work, wrapped in a lazy drunkenness. I decided to stop drinking and eating, feeling the humidity in my body. As I walked through Umeda to catch the subway, I noticed the bustling crowds, different from Tokyo's even on a Sunday night. Did this city not have the same Monday blues that plagued others on Sunday nights? Intrigued, I wandered around the Osaka Station area. Before I knew it, it was past 9 PM. I wasn't particularly hungry, but the lingering alcohol in my system made me crave something to satisfy the growing urge. I ended up at a udon shop with a neon sign that read "Usagi Soba." The purple neon sign with the name "Usagi Soba" seemed out of place. The shop seemed to still be open. A female staff member was counting money for a female customer, and when I entered, she silently signaled my presence, only to return to the customer. A young male staff member appeared and asked if I was dining alone. I nodded, and he gestured for me to take a seat at the counter, as all the table seats were occupied. The mix of Kansai dialect and Korean in the air made it clear that this was not just an udon shop. Udon, known for its varieties like Sanuki udon from Kagawa, Inaniwa udon from Akita, and Mizusawa udon from Gunma, has a long history. Despite its popularity in places like Kagawa, Udon has never been a big part of my diet. However, its history dates back to the Edo period, and it predates soba in the western Japanese food culture. In the sweltering heat of Osaka, after work, alcohol, and fatigue, what could provide a stimulating experience for my tired body? I quickly chose the "Chiku Tempura Curry Udon" (950 yen) and called the staff over. The sound of slurping udon came from both sides. The man on my right had already finished his meal, and the man on my left, a tired-looking office worker, was fervently slurping cold udon. Suddenly, it appeared. The tempura overflowed from the bowl, its pride challenging the curry's aroma. The slightly strong yellow broth and slices of pork lay within, with green snow peas adding an accent. I started by sipping the broth. The creamy flavor was mild, not too spicy for curry, but just right when paired with the udon. I picked up the tempura and took a bite of the part soaked in curry. The fusion of tempura and curry was subtle, not overpowering the udon. The pork slices seemed to be considerate of the curry, playing a modest role without overshadowing the udon.

Irregular Saturday work started, and unfamiliar work can be quite tiring. To take a break, I decided to stop by "Hankyu Sanbangai," which I don't usually visit. On Saturday night, some shops had lines and every shop was bustling. After wandering around, I decided to have "Curry Udon" for dinner. The restaurant is not very large, with a U-shaped counter seat in the front and table seats, totaling about 30 seats. It was about 80% full that day. I ordered the "Shrimp Tempura Curry Udon" from the various curry udon options. The curry broth has a sweet richness to it, and the tender pork belly is delicious. The noodles are pleasantly chewy and go very well with the sweetness of the curry. The shrimp tempura was a bit small, but the overall balance was good. The gentle noodles, not too firm, surely bring out the individuality of other menu items as well. It's a convenient restaurant where you can enjoy delicious udon easily. It would be even better if they could accept electronic money or QR code payments.

I visited around 3 pm on a weekday. The restaurant was about half full, which was quite busy considering it was past lunchtime. I ordered the summer limited edition eggplant cold udon. The udon noodles had a nice texture, the broth wasn't too strong, and the crispy eggplant tempura matched perfectly. The grated daikon radish was not bitter and didn't overpower the dish, making it very easy to eat. Overall, it was a well-balanced udon dish.

I watched a YouTube video featuring curry udon and suddenly had a craving for it! I searched on Tabelog and found a highly-rated restaurant called Usagi Mugi in Umeda. I ordered the curry udon, while my partner ordered the tempura bukkake. First, we tried the chicken tempura curry udon with cheese topping. Even without the cheese, the curry udon was very creamy. Mixing in the cheese made it even creamier. The chicken tempura had a unique spicy flavor. The curry was delicious and original, but I prefer it a bit spicier. The chicken tempura was simple and juicy, which I might prefer. The tempura bukkake came with luxurious tempura toppings like shrimp, fish cake, chicken, eggplant, and egg. It was tasty, but not as amazing as I expected. The noodles were chewy and delicious, but I would prefer them to have a bit more elasticity.

I have been to Umeno-san in Hankyu Sanbangai basement several times, and their firm noodles and chewy noodles are still amazing! As a fan of strong udon noodles, the texture is perfect for me. Since coming to this shop, I no longer find soft noodles satisfying.

While on a trip, I had a hard time finding a place for dinner but finally arrived. It was a hot day, so I debated whether to go for something cold, but I couldn't resist the temptation of curry udon. I chose the shrimp tempura curry udon for 950 yen. The mild curry flavor and delicious udon were a perfect match. I added a little bit of shichimi pepper and finished every last drop. When I asked for directions to the JR station on my way back, a female staff member came outside and guided me. Thank you for your kindness. Itadakimasu!

I arrived after 11 o'clock and there were already about 5 groups seated. By the time I finished eating, it was almost full. I had the "Zenbu-nose" udon for 1020 yen (with a free extra serving of 1.5 portions). The taste was delicious, but not exceptionally amazing. Of course, it was tasty though! I was happy that they provided lemon. The free extra serving was a great deal, and the tempura had a good amount (especially the chikuwa tempura was big). If you eat a decent amount, I definitely recommend getting the extra serving! It's 1.5 portions so even with the extra serving, it's still manageable. The service was attentive, they noticed when my water was running low. Overall, for 1020 yen to have udon of this quality with 5 pieces of tempura, it's really good!

On July 21, 2023, I went out and had lunch at Sanbangai. I arrived around 12:50 and luckily one person left, so I was able to sit at the counter right away. I ordered verbally, asking for the "Chicken Tempura Set for 930 yen with regular cold udon." The udon came in a generous portion for free. In less than 10 minutes, my order arrived. The udon was thick and chewy, topped with grated daikon radish, ginger, green onions, wakame seaweed, and a slice of lemon. The chicken tempura bowl had three large pieces. I mixed the udon with the broth, and even though I was already full from the regular portion of udon, I struggled to finish the chicken tempura bowl (laughs). Thank you for the delicious meal!

On a holiday, I decided to stroll around Umeda and head to the underground area of Hankyu Sanbangai before lunchtime to avoid the crowds. While many other shops already had long lines forming even before opening, this particular restaurant only had a few customers ahead of me. I had been eyeing this place on Tabelog for a while, so I considered myself lucky to have a shorter wait. I ordered the chicken tempura curry udon and inari sushi. You could choose between 1 or 1.5 servings, so I opted for 1.5. As for the udon, coming from someone who regularly eats Sanuki udon, I found it lacking in texture and a bit too sticky, even considering it was curry udon. The inari sushi had a strong vinegar taste and was not particularly delicious. I started to understand why this place wasn't drawing long lines.

Midday of a three-day weekend. When I arrived at the udon restaurant I had been aiming for, there was a long line... In the scorching heat of over 35°C, I didn't feel like waiting, so I looked for another shop and found this one! There were also 7-8 people in line here, but luckily since I was alone, they let me sit at the counter. I ordered the Tori Tamaten Bukkake Udon for 860 yen. It seemed that the curry udon was popular here, but I had eaten curry for breakfast just 10 minutes ago, so I chose this refreshing option (lol). The garnishes were beautifully arranged in a separate dish. The udon noodles were not as firm as Sanuki-style, but they were chewy and delicious. The noodles were not completely chilled, so they were slightly lukewarm, which was disappointing... The Tori Tempura seasoned with herb sauce was unique, but I feel like regular Tori Tempura would go better with the noodle soup, but maybe it's just a matter of preference. There are plenty of delicious udon restaurants in Osaka, which is fun. I look forward to exploring more different shops.

After the Riverside Marathon Yodogawa event, I really felt like eating udon, so I decided to go in. I ordered the "tenzaru" which comes with tempura and udon noodles. I heard that "knowledgeable people eat the noodles first without anything else," so I tried eating just the noodles. It was delicious. I learned for the first time that udon noodles have a slight saltiness to them. It's not that the surface is sprinkled with salt, but when you chew, a subtle salt flavor and the taste of wheat spread out. I wonder if they use salt water when finishing the udon noodles? Anyway, I thoroughly enjoyed eating just the noodles. Of course, they were chewy and had a good firmness. They may not beat the udon noodles in Shikoku, but they were still good. There were four types of condiments, which was interesting. The best one was the shiso (perilla) leaf. I usually don't use shiso as a condiment, so it was my first try. Unlike green onions or grated daikon radish, the shiso leaf seemed to overpower the taste of the udon noodles. If you like shiso, that's great, but if you don't, even just one piece can be quite overwhelming, so be careful. The tempura was crispy and freshly made, and it was simply delicious. The only issue was that it was just "good." It was neither exceptional nor bad. It was interesting that the tempura included Korean seaweed and fried tofu. However, both the Korean seaweed and fried tofu were quite salty, which risked overshadowing the original taste of the udon noodles. Overall, the udon noodles had a slight saltiness and a good firmness with sufficient chewiness. They were delicious. The tempura was simply delicious, but it didn't go beyond that. The abundance of condiments may appeal to those who like to showcase their food on social media like Instagram. Overall rating: 3.9 points

In a corner of a large food court on the second basement floor of Hankyu Sanbangai in Osaka Umeda, this udon restaurant is located. Despite the relatively spacious interior, there was a line during lunchtime. I chose bukkake udon with a topping of tempura egg. The thick udon noodles had a good chewy texture and were satisfying to eat, and the half-cooked tempura egg matched well with them. It was a shame that I couldn't enjoy the broth as it was too hot in Osaka to have hot udon.