Dotonbori Imai Honten serves kitsune udon in a fish-based kombu dashi in Osaka.
We haven’t confirmed specific diets here yet — use the phrasebook to show staff what you can and can’t eat.
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Last verified Jul 2026
Hours and details can change — please confirm before you visit.
Made-to-order udon, incl. cult carbonara udon & tempura
A perpetually-queued Tabelog Top-100 udon shop near Shinjuku where every bowl of springy noodles is cut and boiled to order — try the cult carbonara udon.
Last verified Jul 2026Premium pork tasted across rare cuts (loin, fillet, prime rib, rump)
A small counter tonkatsu specialist near Takadanobaba selected for Tabelog's Tonkatsu Top-100 across multiple years (2018-2026), known for cutlets cut from premium pork across unusual cuts and served with olive oil and truffle salt. Lunch draws long queues; evening dining is course-based.
Last verified Jul 2026Handmade miso soup with organic vegetables, paired with onigiri
A miso-soup-and-onigiri specialist near Kaminarimon serving dashi-based soups with organic vegetables; most bowls are dashi and miso based with no dairy (the 'creamy' soup uses soy milk, not milk). For severe allergies, confirm ingredients with staff.
Yamaimo-yaki — okonomiyaki bound with grated mountain yam
A Dotonbori okonomiyaki institution founded in 1945, now third-generation and a multi-year Michelin Bib Gourmand, famous for its 'yamaimo-yaki' bound with grated mountain yam. Long waits are common; it is not suitable for vegan, vegetarian, halal or gluten-free diets, as dishes use flour, egg, pork and bonito-based dashi.
Last verified Jul 2026
