A little slice of the ‘udon prefecture’ Kagawa smack in the middle of Osaka, Udonbo serves its thick and chunky wheat noodles just like you’d get them in Takamatsu: fast, simple and cooked to al dente perfection. Made with a mixture of Kagawa- and Hokkaido-produced flours, Udonbo’s product gives off a rich aroma and has that unmistakably firm and elastic mouthfeel. Most other ingredients are sourced straight from Kagawa too, including olive-fed pork and beef, Sanuki heirloom chicken and Kamebishi’s artisanal aged soy sauce.
In addition to a variety of hot and cold udon soups available year round, the menu lists a monthly special that’s usually well worth a punt. For example, the January-only dish is an innard-warming udon zoni (rice cake soup) topped with a hearty serving of vegetables cooked in traditional white miso from Kagawa.
Note that the shop closes irregularly and may end business early on any day if they run out of ingredients.