Kamatake Udon is the restaurant responsible for creating the new genre of “Osaka sanuki udon.” Osaka’s udon noodles are best known for their soft but resilient texture while the sanuki udon of Kagawa are well known for their soft and sticky texture. Kamatake Udon takes the best parts of the two different styles of noodles to make their own original blend that are soft and slippery while also maintaining a strong and resilient texture. In addition to the classic udon dishes, this restaurant is always coming up with new original ideas and is well known for a wide variety of toppings. Kamatake Udon is a popular restaurant where you can find many different ways to enjoy your udon.
Specializing in udon texture
Kamatake Udon offers all of its hot udon dishes without rinsing the noodles after boiling them in the “kama-nuki” style. While noodles are generally rinsed after boiling in order to get rid of any sliminess, here they are left as-is allowing for one to enjoy the maximum level of soft stickiness.
Awesome match with tempura: Chiku-tama-ten bukkake udon
The “chiku-tama-ten bukkake udon” (780 yen) is the representative classic dish for “Osaka sanuki udon.” The fresh deep fried crispy chikuwa (fish paste) along with the soft-boiled egg tempura goes perfectly with light flavored udon. Kamatake Udon takes a lot of care with its tempura deep fried soft-boiled eggs boiling them to the perfect level of cooked runniness.
Original “Kimura-kun” udon that’s a huge hit
“Kimura-kun” (800 yen) is an original udon dish that was created in 2010. This new genre of udon comes with toppings of kimchi and a mixture of finely sliced spices with chili oil called “taberu rayu.” It may seem like a strange mix of flavors, but once you try this masterpiece you’ll be hooked for sure.