Kidatake Udon
The Story of
Kidatake Udon
Kidatake Udon redefines what many diners expect from udon. While traditional images often focus on thick, chewy noodles served in hot broth, this Michelin-recognized Osaka restaurant presents a different interpretation. Its signature noodles are slender, smooth, and silky, created to feel light on the palate while remaining deeply satisfying from the first bite to the last.
Store Manager Makoto Imasaki has dedicated his entire career to udon, entering the field at nineteen and developing his craft within the Kida system. When founder Kida, a veteran with more than twenty years in Osaka’s udon scene, opened this location, he selected Imasaki to lead it. That responsibility continues to shape Imasaki’s daily approach to quality and consistency.
The noodles are produced exclusively for Kidatake Udon and paired with a katsuo dashi, a broth made from dried bonito flakes, designed to shine when served cold. Preparation relies on precision as much as intuition. The noodles move freely in abundant boiling water and are pulled at the exact moment they reach optimal texture. Temperature, humidity, and dough condition all influence the process, making each batch a balance of technique and experience.
A standout menu item is the Signature Chicken Tempura Udon (Cold), featuring a large, lightly battered chicken breast that remains crisp yet tender alongside a clean and refreshing cold broth. Many guests discover the restaurant through this dish and return for its balance and clarity of flavor.
Now part of YUU Japanese Food Hall, Kidatake Udon introduces U.S. diners to an udon style that challenges expectations through refinement and precision. The result is a focused expression of Japanese noodle craftsmanship that feels both modern and deeply rooted in tradition.
“Come with an open mind. Udon at Kidatake is thinner and lighter than anything you may have tried before. I especially recommend the cold dashi udon with chicken tempura—it will surprise you in a wonderful way.”