Osaka, Japan｜釜揚げうどん 桂ちゃん

This is my second visit. Delicious! Kamaage udon is cut and boiled after you order it. (not all) Feel the spirit of craftsmanship It's not chewy noodles, but it goes well with dipping soup. Excellent quality! The perfect combination of noodles for kamaage! I prefer thin noodles The dipping soup is also delicious 😋! The rice balls are gentle, deep, and delicious, and the condiments are unlimited! It's really the best. *There is no picture, but duck soup is also delicious! ! The shopkeeper is also a bright and good person! It's human and I love it. It seems that there is an original master. There are 3 parking lots in front of the store. It's hard to stop except in the middle! Please be careful! If you do not put it in the back, it will be an accident! After the car has stopped coming, pay attention to pedestrians and back up.

Visited for the first time, ordered a raccoon dog with fried thin udon noodles. Dashi comes out in a large tokkuri. The soup stock is delicious, so add toppings and have 3 refills. Despite the heat, the store was packed. The husband's heartfelt udon making was the best.

2 minutes walk from Nagahara Station on the Osaka Metro Tanimachi Line. There is a shop along the central ring road. The interior of the shop has a bright wooden atmosphere. I heard that this is a disciple of Mr. Kazutada, a famous kamaage udon restaurant in Yao City, who retired and closed. There are counter seats and table seats in the store, so you can enjoy it alone or in a group. The main menu is kamaage udon. You can choose the size according to the condition of your stomach: small is “Mamedanuki”, normal is “Tanuki”, and large is “Otanuki”. You can choose not only size but also thin udon. There are other menus such as monkey udon and duck soup. I want the thin udon of "Mamedanuki". Every time there is an order or a visitor, the staff is making udon noodles, and you can enjoy freshly made hot water. The noodles are chewy, but the core is firm and goes down smoothly. Even an amateur can tell that the noodles are freshly made because the noodle strings are clean. A lot of dashi is served in the sake bottle. A dashi soup that is not too strong and has a umami flavor with bonito and kombu seaweed. At first, I eat udon with only dashi and drink the dashi. Next, add green onions and enjoy udon and drink up the dashi stock. Next, add ginger and green onions and eat udon. By changing the seasoning, you can enjoy each mouthful of udon and never get tired of eating it. It was a very delicious udon with takeout.