Neyagawa, Osaka, Japan｜Ue-wo-Muite

I can understand why they’re known for one of the best Udon restaurants in Kansai. Loved the noodle, dashi soup, the shredded radish and the egg topping with Kitsune- the taste was perfect. Can’t completely anything than the long waiting queue.

This is my favorite udon restaurant in Osaka. I got the kamatama on the weekend menu and the C tempura set during the week.

I visited a udon restaurant in Korien for the first time that had a long line of people! ! ! \(//∇//)\ Tabelog's 100 famous udon restaurants are extremely popular in Osaka, and there is always a line of people waiting in line, whether it's weekdays or weekends. There is a waiting sheet, and you can leave the store for a while after signing your name ^ ^, but please be careful as you will be ignored if you are not there when your name is called (°▽°) The udon noodles made by the owner, who was trained in Kagawa Prefecture, the home of udon noodles, are made using 100% Sanuki no Yume wheat, which was developed specifically for making udon noodles from Kagawa Prefecture. Thanks to the shop's motto of ``Freshly cut, freshly boiled,'' the noodles have a very pleasant texture and bring out the flavor of the noodles themselves (о´∀`о) The soup stock is made from seafood such as dried sardines, dried sardines, and dried sardines, which brings out the deliciousness of the udon even more. ``Ittan Momen'', which is eaten by 1 in 10 people, and ``Kashiwaten'', which uses two types of chicken, also seem to be popular (*´ω`*)