Osaka

I recommend the “Dotonbori Imai” restaurant. When I lived in the Kansai area, I was surprised to know that they really call Kitsune “Ketsune” (not everyone in Osaka, though). The taste of the udon, fried bean curd, and soup are all so tender. It would be great for when you want to have a heartwarming experience.

（Maruta）

The Kansai-style udon. Unlike the firm Sanuki Udon, it has a tenderness that makes you feel relaxed. I also love the sweetness of the Kitsune fried bean curd.

（Akueri）

Ketsune-Udon is a must-have when you’re in Osaka. Pronouncing it “Ketsune” and not “Kitsune” is how the locals call it!

（Mimi）

I would like the Kitsune-Udon at “Dotonbori Imai” mentioned in the survey results. The firmness of the Sanuki Udon noodles has been well-known since they became available throughout Japan, but the heart of Kitsune-Udon is the broth. I’d instead not explain why because I would like you all to go and taste the spirit of Osaka’s udon!

（Gacchan）

This is the type of udon that the after-work or drunk men in Osaka love to eat: soft, health-friendly noodles and light-colored soup with fried bean curd. Tasting it made me understand how simple and gentle everyday life was in the Kansai area. It tastes like a high-end version of the Donbei noodles… or maybe not. The taste makes you realize how much time and effort has been put into it. The dish healed my exhaustion when I was first transferred here.

（Mizumomo）

The sweetly cooked fried bean curd combined with the bonito and kelp-based broth makes the udon even more delicious.

（Suran）

Although Takoyaki and Kushikatsu are popular specialties, I always want my friends visiting Osaka to have at least one dish of Kitsune-Udon before they leave. I especially love the one at “Dotonbori Imai.”

（MITSU）

The udon in Osaka uses round and soft noodles. The udon at “Chikaramochi Shokudou” in my local shopping street is delicious! It’s the kind of udon with fried bean curd sweetened with soup stock.

（kuumama）

The word “Kasu” in the name stands for oil dregs, which are beef hormone bones deep-fried in oil until crispy. The soup with plenty of Kasu has a rich, soft, sweet taste infused with the flavor of the fat but is surprisingly not too greasy. The Kasu is crunchy yet plump and has a unique, outstanding texture and taste. Put the soup, the Kasu, and the udon noodles all in your mouth and experience the gratifying deliciousness. Adding some green onions will make it even better!

（Megochi）

I first encountered Kasu-Udon when I moved to Osaka. I was fascinated with the uniqueness, the cheapness, and the deliciousness of the tender broth, and it has now become my favorite dish.

（Atonosesakusaku）

Instead of the Tenkasu Tempura flakes, this udon dish consists of beef Kasu, the fatty part of the beef, and udon noodles. It’s simple, but the fat in this udon makes it very satisfying, filling the stomachs of the Osaka locals.

（EMMA）

I assume it is enjoyed as fast food in restaurants since I haven’t heard from my acquaintances in Osaka that they cook Kasu Udon at home. The Kasu oil dregs make it a satisfying dish, and you can also enjoy adding some toppings.

（Kiku）

I eat at “Kasuya” in Houzenji every time I visit Osaka. The Kasu oil dregs soaked with broth are the best. I recommend having the dish with extra Kasu!

（Momonae）

Osaka is famous for Chicken Ramen. It was the world’s first instant noodles, and now, it is the comfort food for the Osaka locals. We also consider it our friend who cheers for the Hanshin Tigers baseball team with us every year. You usually pour hot water and wait three minutes to serve, but my family’s style is to put the dried noodles in a pot with eggs and vegetables and simmer them for about two minutes. It tastes even better.

（Sasaki Yoko）