Whenever I visit Osaka (or Kansai area), I want to visit Umeda Hagakure (梅田はがくれ) at least one time. They are udon shop. Actually, I always visit there. They are open from 11 a.m. People start to gather before 30 minutes before the opening time. So, Hagakure is always open a few minutes before the official opening time. There’re only counter seats. So, all seats are always occupied soon.
They are in the very old building named Osaka-ekimae Daisan (No.3) Building. This building is connected with Daiichi (No.1) and Daini (No.2) on the underground. Of course, it’s connected with stations. The underground of Umeda is like maze.
When I go to there from Hankyu and JR Umeda station in the underground path, I go through in front of the ticket gate of Hanshin Umeda station. So, I drop in at Umeda Mix Juice on the way to and from.
This is the menu. Udon cost us from 500 yen. Inexpensive. I rarely see this menu. They have winter-limited udon and summer-limited udon. But I didn’t know about it at all. They use ingredients made in Japan. Flour, water, salt... Their noodles is made by them in the shop. It have springy and smooth texture.
They say they are Sanuki udon shop. But I think their udon is not within Sanuki udon genre. Their udon is one and only.
I said that I rarely see their menu. Of course, I have a reason.
I always order kamatama. I can’t see another udon.
First of all, I love kamatama. Kamatama is the best way of eating udon for me.
But Hagakure’s kamatama is exceptional.
At first, udon, spice and egg is served separately. And the shop manager asked us “Are you here for the first time ? Can you mix by yourself ?” and if people say “yes” or “please mix” , he mix everything in the bowl. Contrary to his rough tone, his hand dealing with udon is gentleman 🙂 He said, mixing strong make udon sticky texture and bad.
Warm udon dressed with beaten egg, spice, soy sauce. Everything become one and it’s delicious. The manager said, “you can’t find its tastes with only one noodle. Hold two noodles with chopsticks and eat.”
I did as he say, and I felt this udon’s springy texture and strong flavor of flour. He also said that they use special eggs.
Except kamatama, I ate bukkake. This was good, too. It have sudachi citrus, grated daikon radish and soy sauce (ki-joyu). This udon is so fresh. It going down smoothly.
If I visit there with someone, we can share two udon, but when I visit there by myself, I always kamatama after all. But it is good, too.
Half-boiled egg and chikuwa tempura. Also pumpkin there. Everything was good, but especially the egg is great all the same. Their egg is exceptional.
My those photo make me feel like eating their udon soon 🙂 There’re counter seats only and interval of each seats is narrow. If you have schedule to go to have one night trip from Saturday, be careful. They are open at lunchtime only on Saturdays and they are closed on Sundays.
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Name Umeda Hagakure (梅田はがくれ)
Open Lunch
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[…] Tours 2014 (3/15) – USJ * Jun 4th, 2014 Osaka (mainly)Food Tours 2014 (4/15) – Teppanyaki * Jun 6th, 2014 Osaka (mainly)Food Tours 2014 (5/15) – Udon at Umeda “Hagakure” * Jun 7th, 2014 Osaka (mainly)Food Tours 2014 (6/15) – Akashiyaki * Jun 9th, 2014 Osaka […]