An udon shop I've been visiting regularly for years ✨️ Of course the udon, but single dishes like sashimi and tempura are really all delicious! There are many daily menus, so every time I go there is a different menu, which I look forward to each time. There are many kinds of udon, but I always order "Duck Broth Kamage Udon"! (This is seriously too delicious 😭) The staff are also kind. Sometimes it's full and you have to wait, so I think you should go after making a reservation 😊

+2

First visit to "Dashi Jiman Udon Kashiwamoto" located near Senriyama, Suita City, Osaka. True to its name boasting about dashi, the dashi was delicious. The katsudon, which seemingly uses that dashi, was also voluminous and delicious.

Ordered large curry udon with onsen tamako topping and rice. Curry with a thick broth featuring dashi and chewy udon with a great throat feel. This is a good curry udon. Can be eaten slurping smoothly. Visited at night, customers used it like an izakaya making it lively and warming up the restaurant.

+3

If you want to eat udon in Hokusetsu, this place is recommended. There are many kinds and nabe in winter. At night it can be used as an izakaya. Ordered large curry udon this day. Adjusted with curry powder in dashi and thickened with water-dissolved potato starch at the end. So it's not thick and heavy, but a curry udon where dashi aroma stands out. The noodle amount is also large, so if you order a large portion, let's try hard to eat it.

Dashi Jiman Udon Kashiwamoto 13-18 Satsukiigaoka-higashi, Suita City, Osaka First visit. A nice-looking shop from the outside. And the taste... Yeah, the dashi is definitely strong and delicious. The amount of dashi... quite a lot is used. Similar to the taste from the past when it was made with a mix of bonito and mackerel flakes. In short, to be exact, it's close to soba dashi. The aroma is also strong and differs from standard restaurant dashi. Just one thing... It's a bit too strong-tasting for Kansai udon dashi. The amount of light soy sauce might be a bit much, so the color is also slightly darker. I feel the salt content is high. The noodles are Sanuki-style, thick, have a good tongue feel, chewiness, and are delicious. This is purely from a chef's perspective, but you could say it's a taste made possible by using dashi without sparing... yet the price is not high. There is something even more important. That is, not letting it boil. Not letting it simmer maintains this aroma. The absolute basics of Japanese cuisine. While thinking about this... Before you know it, it's full. It felt like a hidden popular shop. The kaeshi for donburi is also good. Many people probably like this shop's taste. Definitely worth visiting once. Deliciousness enriches and makes people's hearts happy. Chef Shaka

+3