Enjoy a wide variety of udon in Osaka Prefecture! 20 recommended places by area

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Inside, the space is stylish, mixing a monotone industrial feel with the warmth of wood and Japanese touches.

This is a rare restaurant serving homemade stone milled udon, and you can see the noodle making room through the glass. There are also Private room seats with Sunken kotatsu seating, so you can use them to suit the occasion.

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A unique udon (thick Japanese wheat noodles) made by grinding whole wheat kernels with a stone mill, much like soba (buckwheat noodles). It is best to first enjoy it simply with salt.

The house milled udon is coarsely ground with a nice, distinctive texture, and it is said to have the full natural aroma and sweetness of the wheat.

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You can choose the udon from either jikaseifun sobabiki (house-milled coarse-ground flour) or a custom blend made by combining wheat flour from multiple production regions.

After 13:00, you can order a la carte dishes centered on Japanese cuisine, and in the evening they also serve grilled dried fish. To go with the food, you can also enjoy assorted varieties available alcohol such as Japanese sake.

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Udon Izakaya Mugiwara offers a wide range of udon dishes, along with Rice bowl options, snacks, and a la carte dishes.

With counter seats, tables, and Semi-private rooms to choose from, it is easy to use and is a popular spot that stays lively both day and night.

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There are so many choices that it is hard to decide, from cold udon (wheat noodles) and hot udon to bukkake udon (udon with sauce poured over it) and kamatama udon (udon with raw egg).

Of course, you can enjoy udon as the main attraction, but with an All you can drink plan, you can also enjoy it as an izakaya (Japanese pub).

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The udon made with Domestic wheat is served freshly cut and freshly boiled, with a firm and chewy texture.

They recommend bukkake udon, which lets you directly enjoy the texture and flavor of the noodles. The popular topping is Oita's local dish toriten (chicken tempura), which is said to have plump meat and a crisp coating.

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A restaurant that split off from the Gokuraku Udon group, which started in Tamatsukuri, Osaka. Along with its signature go-men (firm chewy noodles), you can also enjoy alcohol with All you can drink.

The bright, casual interior also lets you watch sports on the in-store monitors.

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These udon noodles are loved as “gomen,” known for their strong bite and chewy, springy texture.

The broth is made from natural kombu kelp and several kinds of bonito, with no additives, giving it a deep flavor.

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"Chicken Tempura Curry Udon" is a popular bowl where refined dashi broth and a spice-forward curry roux come together in harmony.

They also recommend the chicken Hot Pot course, where the dashi supports the rich flavor, and it is a great value option with All you can eat udon To finish & All you can drink.

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Tucked away in a quiet residential neighborhood, Oudon Yomogi is a restaurant that feels like a Japanese dining spot, with the texture of bamboo creating a traditional Japanese atmosphere.

In its calm and refined high end setting, you can enjoy elegant udon.

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When you take a sip of the dashi (Japanese soup stock), a gentle flavor spreads across the palate, bringing out the umami of the ingredients.

After enjoying the refined dashi, which shows the care that goes into its preparation, adding your choice of yakumi (condiments) gives it a different flavor.

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The classic topping for udon is Kitsune (deep-fried tofu). It is said to be called that because it is considered a fox’s favorite food and because it looks like the color of a fox’s fur.

The photo shows "Niku Kitsune Udon," served with the Kitsune (deep-fried tofu) topping and sweet-savory meat on the side. You can first enjoy the broth with plain udon, then add the toppings for a second way to enjoy it.

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Shichinihachi Seimen offers a wide variety of udon, from classic styles to creative takes, along with meat dishes.

The interior has a stylish, modern look with the contrasting combination of concrete and wood. On nice days, you can enjoy your meal on the open terrace with a spacious feel.

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Their house-made Sanuki udon (chewy udon noodles from Kagawa) is highly rated for its firm bite. They are so particular about it that they only start boiling the noodles after an order comes in, so it takes 15～20 minutes before your dish is served.

Along with the udon, they also offer many dishes that work well as snacks, so in the evening it is nice to order local sake and enjoy it like an izakaya (Japanese pub).

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The lineup is fun to choose from, with Osaka's local favorite kasu-udon (udon with fried beef offal) as well as unusual options like Peperon Kama-tama Udon and Honki no Abura Udon.

The Mentaiko Kama-tama Butter Udon, made with mentaiko (spicy pollock roe), is also recommended and popular with people of all ages. At this shop, you can discover the many sides of udon.

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"Udon to Sake to Odashi to," from the Gokuraku Udon Group, is an udon izakaya built around the theme, "Good dashi (Japanese soup stock) goes well with both udon and alcohol!"

They stock Japanese sake from different regions, and it is easy to imagine the drinks going down well with dishes rich in dashi.

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If you want to fully enjoy this udon izakaya (Japanese-style pub), a course with 120 minutes of All you can drink is recommended.

They also offer plans that include Japanese food, plans where you can choose the type and portion size of the To finish udon, and plans where the udon served To finish the udon suki becomes All you can eat.

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These labor intensive udon noodles are started only after an order comes in. Tarai udon, which lets you enjoy the taste of the udon directly, comes in hearty portions for 3–4 people or 5–6 people.

The thin noodles are smooth and supple, and they apparently go down more easily than you might expect.

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This hidden udon restaurant on the first basement floor of the Nippon Seika Building draws lines at lunchtime.

Inside, the soft natural color palette and stylish design touches with a Japanese feel create a calm and relaxing atmosphere.

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The menu is extensive, with monthly changing udon that brings in a sense of the season, along with a wide range of hot and cold udon.

At lunchtime, they also offer set meals that come with a Rice bowl or rice (assorted varieties available). The good value is another plus, with a free Large size of udon, and diners love how filling it is.

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Cold udon noodles make it easier to appreciate the springy texture and firm bite of the noodles, and they are also known for going down smoothly. The Tenzaru Udon in the photo comes with several kinds of tempura that bring out the best in the ingredients.

The hot udon is also popular, with a broth scented with iriko (dried sardines), a specialty of Ibukijima in Kagawa Prefecture.

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The basement level 2 of Herbis PLAZA, a commercial complex next to The Ritz-Carlton Osaka.

The restaurant offers a range of seating options, including Semi-private room seating, so it works well for everyone from solo diners to groups. Inside, goods from a professional baseball team with many local fans in Osaka and Hyogo are on display.

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The soy sauce brings out the flavor of the udon. In particular, the udon served with nama-shoyu (fresh soy sauce), which lets you really taste the soy sauce itself, is well regarded.

Though the nama-shoyu has a sharp taste, the seasoning is said to be well balanced and lets the simple character of the udon shine through. Along with A la carte udon, the Osaka specialty udon-suki (hotpot with udon) and the All you can drink course are also recommended.

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They use Sanuki udon from Kagawa Prefecture, affectionately known as the "Udon Prefecture." You can enjoy these firmly chewy noodles with raw soy sauce and a range of different combinations.

Their top recommendation is the "Toro Tama Nama Shoyu." This great udon pairs smooth tororo (grated yam) with egg yolk, which softens the dashi soy sauce.

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On the 7th floor of Osaka Takashimaya, right by Nankai Namba Station, you can take care of shopping and dining in one place. The interior has a calm atmosphere, making it a good choice when you want to enjoy a relaxed meal.

Founded in 1776 as a ryotei (traditional Japanese restaurant), it is now known as a famous place for udon and udon-suki (udon hotpot).

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Mimiu is famous for udon-suki (udon Hot Pot), a dish it created. This Hot Pot simmers udon and a range of ingredients in dashi, and it is one of Osaka’s local specialties.

(Each) table has a built-in heater, so everyone can gather around the pot. In addition to udon-suki, the restaurant is also known for its Japanese cuisine made with seasonal flavors.

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For "udon suki," the staff cook it first, so you can enjoy it at its best.

The broth made with soda-katsuobushi (frigate tuna flakes), hongarebushi (aged dried bonito flakes), and Rishiri kombu kelp soaks into the udon and the various ingredients, making this a dish full of aroma and umami.

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Located in Haginochaya Hondori Shotengai (Haginochaya Main Street Shopping Arcade), which still keeps its old time charm, is Matsuya Udon, a spot loved by regulars.

Inside the small restaurant, counter seats line the space, and customers keep coming in one after another. It opens early in the morning, making it a good choice for a meal before sightseeing.

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This long running restaurant in Nishinari Ward serves down to earth Osaka udon.

Besides udon, the menu has a wide range of items including Rice bowls, ramen, and "Matsuya Tokusei Yaeyama soba (Yaeyama-style noodles) (with chashu pork)." Payment is made in advance before you receive your order.

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You can enjoy assorted varieties available udon dishes, including the most popular niku udon (meat udon) and the standard Matsuya Tokusei kasu udon (fried beef offal udon) / soba.

The niku udon comes with meat and onions seasoned in a mild way that blends well with the slightly sweet dashi broth.

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A5 Niku Ohako Ten is a sister restaurant of Dairikitei, the famous spot near Nanzenji (Nanzen Temple) in Kyoto. It is a Yakiniku restaurant, but at lunch they serve the popular udon from this well known place, made with Domestic Japanese Black Wagyu.

This high quality, luxurious udon is popular, something only a Yakiniku restaurant with real expertise in meat can offer.

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The restaurant serves udon during the day and focuses mainly on Yakiniku at night. Its popular udon features kurokegyu (Japanese Black Wagyu), one of the breeds that represents Japanese Wagyu.

You can enjoy kurokegyu with Osaka's local specialty kasu-udon (udon with fried beef offal) and curry udon, which is said to have originated in Tokyo.

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The "Domestic Kuroge Wagyu (Japanese Black Wagyu) meat udon" features a solid dashi broth, smooth noodles that go down easily, and high quality meat with rich flavor.

Another popular option is the "Limited Quantity Domestic Kuroge Wagyu Premium harami (skirt steak) rice box," which comes with a daily mini udon.

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Osaka City, a popular tourist destination, has busy entertainment areas like Osaka Castle and Dotonbori (a major entertainment district), with plenty of fun spots to enjoy.

This restaurant on the 3rd floor of Nippo Royal Building has a hideaway feel, with the warmth of wood creating a calm atmosphere. It is also equipped with monitors and karaoke, so you can use it for lively gatherings as well.

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The broth is Kansai-style udon based on seafood stock made with kombu kelp and Sea Bream. Meanwhile, the noodles are Sanuki udon (chewy udon noodles) with a springy texture, so you can enjoy udon styles from two different regions.

They also offer a nice free service with classic toppings like green onions, nori seaweed, and tenkasu (tempura bits).

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In addition to Osaka’s local specialty kasu udon (udon with fried beef offal) with oil-kasu soaked in dashi broth and the classic Kitsune (deep-fried tofu) udon, the creative-style udon is also worth trying.

There are so many kinds, so if you come with a few people, it would be fun to compare different bowls too.

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A famous restaurant for Sanuki udon made with the old fashioned fumi-seiho (foot kneading method). Both the exterior and interior have a Japanese look, and the restaurant has a nice local atmosphere.

Along with the udon, they also recommend oden (Japanese simmered dish), a Japanese stew where the dashi broth makes all the difference.

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The signature dish is kamaage udon (udon served hot straight from the pot). After boiling, the udon is transferred to a bowl together with the cooking water, then eaten hot by dipping it into the sauce.

While the udon cooks, you grate the yakumi (condiment) ginger yourself to get it ready. The freshly grated ginger has a nice fresh aroma.

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The udon made with the ashibumi seihou (foot kneading method) has a nice chew and firmness, and the kamaage udon (hot udon served straight from the pot) is said to have a smooth texture.

One reason for its popularity is that you can add yakumi (condiments) like ginger, green onion, and tenkasu (tempura crumbs) to the dashi scented dipping sauce however you like.

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The menu is extensive, from food to Japanese sake, making this a convenient place for lunch, izakaya use, or a second stop.

This is a relaxed, hideaway-style udon restaurant and izakaya with the aroma of dashi broth in a calm-toned setting. It is located at the top of a narrow staircase in the building.

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The aroma rising from the udon soup comes from dashi made from dried flying fish. Called ago-dashi (flying fish stock), it is known as a premium ingredient with roots in the Kyushu region.

The slightly soft thin noodles soak up the dashi, and its light taste is said to be perfect To finish after drinks.

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The recommended dish is kasu-udon (udon topped with deep-fried beef small intestine), a favorite among Osaka residents. The topping of beef small intestine, slowly deep-fried in oil, adds condensed umami to the broth.

The udon broth is excellent, and you can also enjoy a range of menu items such as chicken tempura and Horumon.

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Honkkaku Jukusei Udon Ichigo Ichimen is known for its high quality udon made with great care for the ingredients and process, along with polite and pleasant service.

The simply designed interior has counter and table seating, as well as Private room options.

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These udon noodles are made with udon flour from Mie Prefecture, soft water, and 100% Domestic wheat. The noodles are carefully matured at two temperature stages, giving them a firm, chewy texture and a smooth feel going down.

For the dashi, they use seafood ingredients such as saba-bushi (dried mackerel flakes), mejika-bushi (dried meijika bonito flakes), urume-bushi (dried round herring flakes), and ma-kombu kelp.

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"Tori-ten Ontama Bukkake" is a signature menu item that gets high praise for its crispy and juicy chicken tempura, flavorful maitake mushrooms, and springy udon noodles. It has also been chosen as a shogi player's match meal.

The "udon suki nabe (udon Hot Pot)" course, an Osaka gourmet dish that makes the most of the house-made noodles, is also recommended.

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Located next to Osaka City, Suita-shi (Suita City) has good rail access and is home to Banpaku Kinen Koen (Expo '70 Commemorative Park), famous for the Taiyo no To (Tower of the Sun).

Inside, the natural look created by the materials used for the walls, ceiling, and tables feels stylish. This kappo izakaya (Japanese-style pub serving refined small plates) has the feel of a hideaway for adults.

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Udon made with house-made noodles blended from carefully selected wheat. The dashi uses makombu (true kombu kelp) from Hokkaido, simmered at a low temperature, and blended with bonito from Makurazaki.

They say the dipping sauce gets even more umami by adding bonito. The house-made udon with rich dashi flavor is recommended To finish.

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At night, be sure to enjoy the Japanese sake selected by the owner, who is a certified Japanese sake sommelier, along with à la carte dishes and even the final udon.

At lunch, the popular set comes with your choice of udon and chicken gomoku rice.

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This highly recommended spot stands out for its additive-free dashi (broth) and house-made udon (Japanese wheat noodles), and appeals to all generations.

The interior is chic and stylish, and the calm atmosphere makes you want to relax over a bowl of udon.

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A carefully made dashi that brings out layers of umami from several ingredients, including Rishiri kombu kelp, urume-bushi (round herring flakes), and saba-bushi (mackerel flakes), while respecting the ingredients themselves.

This udon showcases the restaurant's commitment, using slowly simmered dashi as the star and adding as few seasonings as possible.

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Along with a limited time menu that lets you feel the season, their popular specialty is also the "Meibutsu Niku Udon (signature meat udon)." It has 150g of meat in a seafood based dashi broth, with a deep flavor full of rich umami.

They make their homemade udon by hand every day using Domestic wheat flour. The hot udon is pleasantly chewy, while the bukkake (udon served with sauce) has a firmer bite.

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Habikino City is home to the large Ojin Tenno-ryo Kofun (Emperor Ojin Mausoleum tumulus), which is registered as a World Heritage site as one of the Mozu-Furuichi Kofun Group.

Kita Hachi Tarai Udon is a local favorite that people use for celebratory gatherings, memorial services, and Banquet as well. It has spacious table seating and Sunken kotatsu seating, so you can relax and enjoy your meal.

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Founded in 1970 and rooted in the local community, this restaurant is popular for "kamaage tarai udon (hot udon served in a wooden tub)" and "kamaage tempura tarai udon," which let you enjoy the appeal of hand-cut noodles, as well as seafood dishes.

"Kamaage tempura tarai udon" also has an All you can eat udon option available for groups of 3 or 5 people.

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This is the Yamaguchi Prefecture Hagi specialty, meibutsu oyogi ika sugata-zukuri (whole live squid sashimi), a dish so photogenic you'll want to snap a picture without thinking. As soon as it comes in, you can order this luxurious dish, made with squid taken from the fish tank and prepared only after your order is placed for top level freshness.

Because it is so fresh, you can enjoy its crisp texture along with rich flavor and sweetness.

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Neyagawa City is home to Naritasan Osaka Betsuin Myooin, a temple famous for prayers for traffic safety.

This popular restaurant is known for freshly made Kansai-style Sanuki udon made with high quality ingredients. Inside, the decor has a calm feel with a dark color scheme.

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They use fully additive-free carefully selected ingredients, and the udon is completed through Each step from blending the flour to foot-kneading and aging.

The udon, made fresh that morning and served just after boiling, is said to be springy and pleasantly chewy.

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They use Kyoto’s famous water and make the dashi with kombu kelp and dried soup stock flakes, using both cold steeping and simmering to bring out the flavor.

The specialty is "renkon oroshi udon," a dish unique to Japan inspired by the renkon surinagashi (pureed lotus root soup) served in Kyoto kaiseki cuisine. The refined, deep flavored dashi pairs well with the natural sweetness of the lotus root, they say.

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This udon restaurant started in Kishiwada, Osaka Prefecture, and now has locations not only across Kansai but also in the Kanto region.

Noraya (restaurant name) Ishikiri Ten is a well-loved local favorite and one of the most famous spots in Higashiosaka, with lines forming at mealtimes.

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The restaurant name Noraya was inspired by stray cats with ties to the shop. The cute cat-shaped dishes are original tableware featuring the character Nora-chan.

Along with the udon and tableware, the interior is also part of the appeal, with a nostalgic Japanese atmosphere.

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When making udon, the artisans adjust the salt level and water temperature based on the conditions of the day. The carefully crafted udon is said to have a nice chew and just the right firmness.

The dashi made with Rishiri kombu kelp and naturally dried and aged katsuobushi (dried bonito flakes) is said to be full of the ingredients' rich umami.