Restaurant · Shinsaibashi / Minamisenba
Usamitei Matsubaya うさみ亭マツバヤ
The birthplace of kitsune udon: in 1893 this shop first floated a sweet simmered tofu pouch on udon. Still family-run and still the best place to taste the original.
Oji-ya udon: ¥1,300
About
Usamitei Matsubaya is credited with inventing kitsune udon, the Osaka staple of soft udon in light, golden kombu dashi topped with sweet-simmered fried tofu (aburaage). The shop in Minamisenba keeps the recipe simple and the broth delicately clear, the opposite of Tokyo's dark soy-heavy soups. Also try the oji-ya udon, a hearty hot-pot style bowl with rice, udon and toppings that has its own following. Expect a modest neighbourhood dining room, office workers at lunch and very fair prices.
Highlights
- Credited birthplace of kitsune udon (1893)
- Clear, gentle Osaka kombu dashi
- Sweet simmered aburaage made in-house
- Oji-ya udon, a rich hot-pot bowl with rice and udon
- Historic family business
Tips
- Avoid 12:00-13:00 when nearby office workers fill it
- Drink the broth first to taste the difference from Tokyo udon
- Closed Sundays and holidays
Open in Google Maps · Info checked 2026-10-09
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