Ogimachi Udonya Asuro
For a city like Osaka that’s already saturated with udon shops on every corner, Nishgori Koki’s Michelin stamp of approval speaks volumes.
Restaurant Details
Walk south along Tenjinbashisuji Shopping Street, slip into one of its branched-out alleys and go under the noren banners to arrive at Ogimachi Udonya Asuro, a noodle den with a petite kitchen that borders the counter seating. Fans will find owner-chef Nishigori Koki, who apprenticed for six years at another udon-ya in Osaka, manning the noodle boiler.
Characterized by their glossy finish, sticky texture and thinner cut, Nishigori’s udon creations are exciting. He mixes wheat flour with salt water to form the dough, using two types of flour — one from Hokkaido and another from Kyushu — to add body to the noodles, which are only boiled after an order is placed.
For the apt blank-canvas experience, go for the simple “Hiyakake Udon” — cold udon submerged in clear dashi made from kelp, bonito flakes, mackerel and dried herring called “urume iwashi” — or the bukkake udon with chikuwa (fishcake) tempura and a soft-boiled egg. Add the extra eggplant and chikuwa (long fishcake) tempura when there’s more room in the stomach.
Come hungry and with a good appetite for chewy, squiggly noodles — the joint’s Michelin status leaves no doubt why people are willing to queue for a taste.
Michelin Guide accolades
2024 - Bib Gourmand
Ogimachi Udonya Asuro Access Info
Ogimachi Udonya Asuro is a 2-minute walk from Ogimachi Station.
Ogimachi Udonya Asuro Phone Number
Ogimachi Udonya Asuro Business Days
Ogimachi Udonya Asuro Address
Mathis Building, 3-8-3 Tenjinbashi, Kita-ku, Osaka, 530-0041
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
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