Osaka, Japan's culinary heartland, is renowned for its vibrant food scene, with udon noodles being a beloved staple. Many travelers seek out the city's signature dishes, and for noodle lovers, the quest often leads to a comforting bowl of udon. Kitsune udon, a simple yet profound dish of thick noodles in a savory broth topped with sweet fried tofu, is famously associated with Osaka. However, in a thorough review of firsthand traveler accounts provided for this guide, there is no specific mention of kitsune udon. The notes detail a wide range of other culinary experiences, from savory okonomiyaki to fresh sushi and various other types of noodle dishes.

While the trail for kitsune udon runs cold within these specific notes, they do offer a glimpse into the diverse world of udon available in Osaka and the wider Kansai region. Travelers shared their experiences with everything from curry udon to tempura udon, highlighting both celebrated restaurants and potential tourist traps. This guide will therefore pivot to explore the udon experiences that were documented, providing an alternative journey through Osaka's rich noodle culture.

While the classic kitsune udon was not mentioned, travelers did share their thoughts on several other udon varieties found throughout the Kansai region.

• Dotonbori Imai: This well-known udon restaurant is a fixture in Osaka's famous Dotonbori district, with another branch conveniently located on the 12th floor of the Hankyu Department Store in Umeda. Its inclusion in multiple travelers' plans points to its established reputation as a go-to spot for udon in the city.

• Hommachi-seimenjo honten: For those craving a classic pairing, this restaurant was highlighted as a place to enjoy tempura udon. As is common in Japan, the udon here is served with a side of rice, a combination that might surprise some visitors but is a staple of local dining.

• Tamatama: A word of caution comes from a traveler's experience at this udon shop in Shinsaibashi. Described as a "pure tourist shop," it was blacklisted due to its disappointing food. The curry udon was found to have a weak and slightly bitter flavor, and the tempura served alongside was criticized for its excessively thick batter.

• Regional Varieties: The love for udon extends beyond Osaka's city limits. In Kyoto, Tsukumo Udon in Kyoto Station was noted for its thick broth and tempura. Further afield in Uji, a city famous for its green tea, one can find specialty noodle dishes like matcha curry noodles at the main branch of Ito Kyuemon, showcasing the versatility and regional adaptations of this beloved noodle.