Kitatake Udon

Very refreshing cold soup udon. The udon is firm and great texture. The egg is great with an outer layer hog the egg is brilliantly with a thin layer of tempura flour. The egg yolk oozed out once you bite it. Price is reasonable given the quality and amount of noodle. Thumbs up. Ordering can be challenging as it only has Japanese and you will need to purchase the ticket from the machine then stand in the queue.

Ordered the zaru udon for 900¥. The value is very good for the price, it was also hot in the summer (went in August) so it was nice and refreshing, the portion was massive and I left feeling so full. Udon is made in house, you can see one of the chefs pulling them behind the counter. It’s soft, very chewy, has a good texture. It is very satisfying eating it. It’s thin udon so it kind of ressembles Taiwanese hand pulled noodles but it does taste like udon. It is also very, very long so they give you scissors to cut the noodles. I tried to slurp the noodles without having to use the scissors because it felt like a crime to cut the noodle mid bite but could not because my mouth was very full 😅 My only issue with the dish is that the broth that the udon was served in (not the dipping sauce) was quite salty so after a bit, you get an unpleasant feeling in the back of your throat. Would have been nice to be able to rinse the noodle in water to get rid of the saltiness or maybe some wasabi to cut through that flavour because it became quite unpleasant after a while. I would return to try other dishes but not sure if I would get zaru udon again due to the saltiness of the broth. It’s a place I recommend that people try at least once.

Had the cold bukkake udon, and it was amazing. Long bouncy and great chew. So refreshing with the ginger. Perfect balance and soup just held onto every bite. Still dream about this place. Overall lovely experience and staff!

My favourite udon ever! Noodles were thick but not too thick and bouncy, nice chew to them. Soup/broth was flavourful but subtle. Got the cold udon which I thought I wouldn’t like, but it changed my mind! The slices or shredded kind of pork was tender and the fried tofu was still hot and crispy. They give you a generous amount of noodles which are the star in the bowl. Came around 1130, had to wait in line for 15-20 mins. Went by really quick. As soon as you sit down at your table/bar, your dish comes out in a min or two. Super quick. Would come here again to try their other dishes!

All of our family had the cold udon which was refreshing and the noodle was chewy. The portion is pretty filling too. (The break hour mentioned in google map is at 3PM but when we visited yesterday, we were not welcome at 2:10.)

2025 I have returned. Menu has been refined. The taste of the udon of fresh ginger and pure udon stock. This place is so pure for all udon purists. It's subtle and elegant and pure. The service was efficient, don't think there's an English menu but who cares, use Google translate. In fact I didn't even use it, I ordered via pictures. The staff knows American English so they know Shrimp but not prawns ...etc Either way, if you want subtle complex udon flavors and textures. This is the place to be. -_--------2024 I have never been defeated by Udon. Ever. Period. Until today. The Udon texture is perfectly bouncy, I didn't think it could get bouncier. I lifted the Udon up with the chopstick grip all the way, beyond half a meter. No it is not enough, I have to use the provided scissors. With good measure, I watched the chef create a set of fresh udon, eyeball measurement, I'd say it was closer to 1.2m. next time I will stand and see if I can be defeated again. Ok so flavours. Yes there is ginger and shallots. If you throw them all in at once yes it is over powering, that is why they're on a separate plate as to guide you to choose your own settings. You can't just deduct a star because of your own choice... Grow some accountability reviewers!!! The tempura is perfectly seasoned. This is for those that appreciate subtleness and complexity. If you enjoy subtleness in life and taste, you need to visit this. They serve beer and sake. But next time I'm in Japan, I will ask for BYO on my own wine from Australia. It is this amazingly good that it pairs so well with Pinot.

Kitatake Udon offers a menu full of hearty toppings, so you should come hungry. We really enjoyed the cold udon with prawn tempura. The tempura was lightly battered and fried to a delightful crisp. This is legendary Udon House in Osaka!!

*** Oodles of Udon Noodles *** This is a fast pace restaurant that serves up hot and cold bowls of udon and other fried things. Whether it is the cold or hot udon, it is cooked with precision. The texture is still bouncy without being too soft or hard. You can tell that there are years of experience behind these noodles. The fried things are good as well but not as much of a stand out. We waited roughly 30minutes to get into the restaurant. By the time we left, the line was even longer so prepare to queue up. Wagyu Dry Noodle: 8/10 -The ginger, lemon and green onions balance out the sweetness from the sauce Rice with Tempura Egg: 7/10 -Rice is seasoned but there is no wow factor Fried Mochi: 6/10