Satoshi stumbled upon a relatively new udon shop in our shopping arcade called Kichi.
The owner has high standards about the type of noodles, soup...everything he serves.
Osaka is known for 3 types of foods...okonomiyaki, takoyaki & udon.
The dashi (broth) used in Osaka is said to make or break the dish and is considered light by many standards.
Another thing that Osaka udon is known for is the use of abura kasu (literally oil/fat bits).
You may be familiar with tenkasu, these are bits that come from the tempura batter.
Abura kasu is the fat from an animal that is fried.
I ordered the niku kasu udon...850 yen (tax included).
At Udon Kichi, they use the small intestines from pork...fried up they taste like chicharrons.
I liked the chew they had when it soaked up the dashi and the sweet-salty flavor of the thinly sliced beef.
Everything was nicely balanced.
The noodles are thinner than most udon places but I liked that it was easy to eat (since I'm still not very good with chopsticks).
Satoshi ordered the Stamina Omori Udon...850 yen (tax included).
Tamago toji (egg swirled into the soup), some seasoned beef, some tenkasu, and some sliced garlic.
They were giving a larger portion of noodles free this day, so he ordered his dish "omori".
He enjoyed this.
The dashi (broth) is definitely what makes their dishes so good!
Even if Satoshi is watching his salt, it was hard for him to stop drinking the soup.
The place is small(less than 10 seats?!), also, they make each dish after it is ordered so be prepared to wait.
We'll be back.
Hours: Lunch 11:30-15:00, Dinner 17:30-23:30 (if they run out of soup, then they close)