Umeda-Hagakure is an udon restaurant that completely makes its own udon starting with the flour. You’ll never forget the perfection of texture found in these noodles after taking your first bite. These udon made from domestic flour, water, and salt have a strong resilience and slippery smooth surface that make for ideal slurping. This is one famous restaurant that never lacks for hungry customers. Umeda-Hagakure’s freshly made, freshly boiled, top of the line udon have been presented in various media on numerous occasions including the Michelin Guide for Kyoto and Osaka in 2016. Whether it’s cold refreshing noodles in summer, or warm and thick udon soup in winter, there are always seasonal specialties to enjoy at Umeda-Hagakure.
Udon as fresh as sashimi
The head chef at Umeda-Hagakure will even compare the importance of freshness of udon noodles to sashimi. In order to serve the absolute freshest handmade boiled-to-order noodles possible to every single customer waiting, the head chef has calculated the perfect number of seats in the restaurant which amounts to only 14. Come on by to enjoy some udon masterpieces made by the meticulous craftsman head chef.
Experience the true flavor of udon with “Kijoyu”
“Kijoyu” (600 yen including tax) is a simple dish of freshly boiled then chilled noodles served with sudachi (Japanese citrus fruit) from Tokushima, grated daikon radish, and chopped green onions. The slippery shining thin noodles will feel like they are dancing in your throat on the way down. This bowl has a refreshing taste that brings out the true flavor of udon.
Tempura that goes great with the refreshing udon
The “soft-boiled egg and chikuwa (fish paste) tempura” (300 yen including tax) is an item on the side menu that goes especially great with cold udon noodles. The light and crunchy batter of the tempura along with the perfectly soft-boiled egg is just the perfect match for a bowl of refreshingly chilled udon.