Osaka, Japan｜釜揚うどん 一心

Awesome Udon. The most delicate toppings and taste I have ever tried in 20 years

The udon restaurant I went to during my university days. I came here for the first time in about 10 years and it was still delicious. When you eat freshly boiled kamaage udon dipped in a soup stock made with kelp and bonito flakes, you'll think, ``This is what happiness means!'' The inside of the store is also very clean, and I think the fact that it is kept well-maintained is one of the factors that makes it feel so comfortable. If I come to Osaka, I'll stop by again!

It was a hot afternoon, so I ordered cold noodles. Plenty of ginger that I grated myself produced the effect after eating. I ate that ginger, so I thought I wouldn't get heat stroke. Add green onions and tempura bits to the dashi stock to enhance the flavor of ginger. I thought this was good. After finishing the udon, I drank only the dashi soup, and I am grateful for this.