"An afternoon eating at Kawafuku feels like a visit to an uncle’s kitchen. Take a seat at the slightly shoddy wood counter, and chat with the three elderly chefs as they load up steaming bowls of udon. Founded in 1968, the restaurant pioneered Osaka’s zaru udon style, which presents the chewy flour noodles cold with a dipping sauce. Kawafuku’s chefs take pride in slicing dough by hand with Japanese knives, which makes the noodles smooth and firm. Try the popular curry or tempura udons, or order the tanuki set with inari tofu, fried chicken, and pickled vegetables." - La Carmina, Michael Sosnick
