Hyun Udon owner-chef Park Sang-hyun takes noodle making very seriously. To ensure their freshness, Park and his team make the noodles twice a day, once in the morning and once in the evening. His ...

This ever-popular eatery in the Shin-Umeda Shokudogai restaurant corridor, underneath the sprawling complex housing the Osaka and Umeda railway and metro stations, is considered the birthplace of ...

Osaka is a popular destination for U.S. travelers to Japan and for good reason. ... Chefs’ Secrets to Slurp-Worthy Ramen, Soba, and Udon. Ramen is meant to be savored but quickly.

OSAKA — As I slurped the udon noodles, the flavor of the dashi broth that came with them spread through my mouth, filling it with a delicate, slightly sweet taste.

Where to eat in Osaka, ... Founded in 1968, the restaurant pioneered Osaka’s zaru udon style, which presents the chewy flour noodles cold with a dipping sauce.

Osaka udon, however, might be the city's most emblematic dish: silky noodles in an umami-rich broth made from kombu kelp and bonito, a legacy of centuries-old maritime trade.

Yamacho's udon n. Though the classy interior and plummy riverside perch might suggest otherwise, this Ebisu noodle shop can fill you up for around ¥1,000 a head. ... Osaka; English.

Here’s the finest beef. ATsurumaru hot bestseller is the Beef Bukkake (P205 for a regular bowl, P258 for a large one), chilled udon served with a soy-based broth and toppings like grated ginger ...