Osaka, Japan｜Kasuya Hozenji

Very delicious Udon. The shop is quite small with limited seats, it takes sometime to wait for it. The chef is very kind and helpful. He speaks english too.

"I'm not always great in pictures, but I'm always true to the Japanese spirit." - Toshiro Mifune Wandering around Dōtonbori is exciting, stimulating, and ohhh so tasty! Sensei asked what I was craving for lunch and I immediately said Ramen. She lives in Osaka and used to work in this area so she knows a thing or two about finding the most delicious foods. Dōtonbori is perhaps the most electrifying food scene in the world, dubbed "Japan's Kitchen", visually it's living up to this hype. Ginormous signs, neon lights, and just the excitement in the air. Of course, this vibe brings tourists from all over the world and Japanese from all over Japan to soak it all in. Reservations are recommended for the most famous restaurants, so when Sensei called on the two Ramen hot spots, both were booked up for hours. Did we really want to wait? We're both foodies and hungry and waiting in line for hours wasn't our thing, so she asked on my thoughts. For me, I was just grateful to be here so happily said Noodles of any kind, be it Ramen, Soba, or Udon. However, I did emphasize food for my Japanese spirit! Sensei took the lead and told me she's bringing me to one of her old lunch spots when she worked in the area. She asked if I was okay with Udon and of course I said let's do it! Kasu Udon Kasuya Hozenji became our destination. Located on a side alley, it's still in the Dōtonbori area, just hard to find if you're not Osakan. The exterior has a rustic charm and we entered to a very Japanese vibe. Bar seating only, maybe a small table or two to the side, but we were the only ones here. Sensei was pleasantly surprised as she told me that it is always packed with line. Timing is everything because as we sat more people trickled in. Udon it is! Menus in hand, Sensei orders Ume (Plum) Udon, I order Niku (Meat) Udon. The Oji was a one man show as he took our orders, served it, and chatted with us in "Toshiro Mifune" Japanese. Yes, my type of chat! Lots of humor, grunting, but all seriousness when it came to the broth! Sensei shared with me that the broth is specially made in-house and it is well known in all of Osaka. Within a few minutes lunch is served. Ohh my! This ain't your American Udon version. This is legitimate Japanese where every drop is cherished. Every morsel flavorful. Every moment in time appreciated and we pray... "Itadakimasu!" So grateful for the meal in front of us. The first spoonful of broth was everything as it defined my experience. I've never had Udon broth like this in my life! Life altering ne! I really enjoyed my Niku Udon and Sensei obviously enjoyed her Ume Udon with every spoonful a sigh lol. The Udon noodles smooth, fresh, satisfying. Sensei explained to me that "Kasu" comes from the Japanese word of "Aburakasu" and this broth is made with a base of fried beef intestines, so I later found out why it was so tasty lol. It's also unique to Osaka. Also the hours open til are crazy like to 5am crazy lol, or don't close at all!? Udon past midnight?! Welcome to Osaka! In the end, I highly recommend Kasu Udon Kasuya Hozenji in Dōtonbori. A truly Osaka foodie experience I'll always cherish in my heart and intestine lol. Oji was such a cool throwback soul and I paid less than I expected for us? I asked Sensei if he discounted us and her only response was a wink and a "it's an Osakan thing, Eric-san". Ahhhh, I love Osaka! Ja ne.. Pls follow my adventures on IG: @eric_travel_guru

Cosy place, best udon we’ve ever had! Soup was so delicious we slurped it all up. Udon has a really good chewy texture and the tempura fried in a light but delicious batter. Highly recommended. Owner was really friendly! English menu available.