Menu : Doutomboriimai

Dear Customers, Due to the relaxation of Osaka Prefecture's request for measures to prevent the spread of the new coronavirus on May 23, 2022, we have lifted the restrictions on the number of people who can visit our store and on the hours of use. We apologize for the inconvenience this has caused our customers. We hope that you will continue to use Dotonbori Imai Main Store.

This is definitely an adult flavor. Sake-steamed sweet sea bream and sliced yuzu are lightly cooked in dashi stock. Once the yuzu has softened, arrange the sweet sea bream and yuzu on top of the soba noodles and drizzle with a light dashi stock made from kudzu. The flavor of sweet sea bream and the sourness and bitterness of yuzu blend together in the soup stock. If you eat Yuzu Ansoba and think it's delicious, you're an adult. Yuzu Ansoba [with Sushi] ¥2,350 (tax included) [Single item] ¥2,200 (tax included)

Size: 202×202×48mm ●Seasonal rice ●White rice

Size: 140 x 140 x 40 mm x 2 tiers ●Seasonal rice, shisojako rice ●White rice

Size: 137 x 137 x 45mm ●Seasonal rice, shisojako rice, white rice

*The Bento (boxed lunch) box shown is for delivery. Please note that the type of Bento (boxed lunch) boxes available for take-out from restaurant may vary depending on restaurant, so please contact restaurant directly. Depending on your needs and preferences, you can choose from white rice, shisojako rice, sekihan, or seasonal rice. *Prices may vary depending on the type of rice. Please ask the staff for details. [Order reservations and inquiries] 06-6575-0320

Kitsune udon is the representative type of udon in Osaka. The delicious trinity of fluffy fried rice with just the right amount of sweetness, a rich and flavorful soup made with natural red kelp from southern Hokkaido, mackerel flakes and urme flakes from Kyushu, and chewy udon noodles. make. Please enjoy the warm taste born in Osaka.

First, cook the duck thighs in the stock. Once the umami flavor is strong, cook the lean meat until it is cooked through. Udon noodles topped with thinly chopped green onions are topped with duck meat and dashi stock. Please enjoy the flavorful duck soup stock and crunchy green onions together with the Osaka udon noodles, which have a great flavor. Don't forget the Japanese pepper for the duck!

When you think of ``grilled pork,'' you think of Chinese ``char siu,'' but Imai's homemade ``grilled buta'' goes well with udon. High-quality pork shoulder loin is grilled until golden brown on the surface, and then slowly cooked in a sauce that has been passed down over many years. The generous amount of grated ginger on top works well, making it a delicious dish with a refreshing aftertaste.

Along with kitsune udon, it is a representative type of Osaka udon. Add chopped wood ears to the soup stock to make a slightly thinner sauce. When the thick stock comes to a boil, place the beaten egg on top of the foam, making it fluffy like silk. Finally, add grated ginger and it's done. Please enjoy the rich ginger sauce and the crunchy texture of the wooden ears.

Lightly cooked with dashi stock topped with medium-sized kamaboko from Ebisubashi's long-established restaurant ``Daitora''. To finish, add the eggs and when the whites start to float, pour them over the udon noodles. Dashi soup mixed with egg yolk goes well with udon noodles. Please feel free to let us know how well the eggs are cooked.

A light dish with fragrantly baked noshi mochi floating on top of udon noodles. Enjoy the harmony of rice cake, noodles, and green onions covered in dashi soup.

I thickened the kitsune udon soup stock and made it into an ``ankake'' sauce, and topped it with plenty of grated ginger. The thickness of the soup stock locks in the sweetness of the fried chicken, making it a dish where each flavor stands out.

Hot udon noodles topped with finely chopped usuage, oboro kelp, dried bonito flakes, and unglazed okaki. "Yonaki Udon" was sold while playing the night streets of Minami, Osaka, from around 1920 to 1945, when Kanzo Imai, the previous generation, was running a store of Western musical instruments such as violins and saxophones at the current location. This is a reprint of the udon from the food stall. You can see the tipsy Senba men sitting at the foot of the bridge, slurping deliciously at Yonaki Udon.

Instantly transforms the wobbly soup stock into the right consistency. This is the key to making smooth and transparent udon with ankake sauce. Warm your body from the core by adding plenty of grated ginger. This is a dish that French cuisine master Alain Ducasse highly praised, saying, ``It's a miraculous soup that has a rich flavor despite the addition of so much ginger.''

Pour the beaten egg over the foam of the dashi that is boiling in a pot. The egg, which resembles a celestial maiden's robe, wraps the udon noodles along with the dashi soup.

Do you know the difference between “Oboro konbu” and “Tororo konbu”? ``Tororo konbu'' is a type of kelp that has been shaved into strings that everyone is familiar with. ``Oboro konbu'' is made by craftsmen who carefully shave each sheet of kelp using a special knife. ``Oborodon'' is made using high-quality Taihaku Oboro kelp, which adds even more flavor to Imai's dashi stock.

This udon is made by using the same hand-fried thin fried chicken as kitsune udon, cut into thin pieces without seasoning, and cooked quickly. Recommended for those who are not satisfied with plain udon but find kitsune udon too sweet.

Every morning, we receive freshly harvested conger eel grilled with a special sauce from Nawayoshi in Kizu Market, Osaka, a conger eel restaurant that we have been working with for decades. One and a half conger eel is quickly cooked with Imai's dashi and served over udon noodles. The flavor and aroma of grilled conger eel melts into the soup and is mixed with udon noodles along with tree buds in the spring, green yuzu in the summer, and yellow yuzu in the fall and winter.

Duck udon with fragrant roasted rice cake floating on top. Udon and rice cake? , isn't it? However, the rice cake, which is soaked in the flavor of the duck and the dashi stock, goes really well with the udon noodles. If you think you have been fooled, please try it once.

A very simple Tempura udon made with just one extra large shrimp crisply fried in crystal oil and green onions. Typically, the shrimp used in Tempura udon is ``scattered-age'', in which the shrimp is floated in oil and fried with batter sprinkled on top, but at Dotonbori Imai, the shrimp are placed on a stand placed in oil and the batter is gently collected. Fry while wrapping. This is a piece that shows the ingenuity of the previous generation who owned a musical instrument store. There is one other difference in "Imai's shrimp tempura" that you can't find anywhere else, have you noticed it?

Each piece of high-quality polished herring is wrapped in white kelp and braised in a special sauce. Please enjoy the elegant herring with no odor that melts in your mouth with Imai's dashi and udon noodles.

First, the fatty duck thigh meat is cooked in dashi stock, and once the umami flavor has fully come out in the dashi soup, the lean meat is added and lightly cooked. When the dashi comes to a boil again, add the green onions that have been chopped into thick bamboo shoots, season with the egg, and it's done. The duck meat and green onions, which go well together, are wrapped in a fluffy egg that makes the udon even more appealing.

Shippoku (Takubuki) is a banquet dish that originated in Nagasaki, where a round table is filled with seafood, mountain, and other delicacies. At Dotonbori Imai, the kamaboko, grilled plums, tiger prawns, braised donko shiitake mushrooms, and green onions are brightly arranged. Imai's soup stock brings together each flavor in a simple dish.

The perfect combination of perfectly browned noshi mochi and oboro kelp. The aromatic aroma whets the appetite.

When I opened the lid of the custom-made clay pot baked in the Kumoigama kiln, I found duck thighs, grilled conger eel, simmered donko shiitake mushrooms, grilled plums, kamaboko, millet wheat gluten, and green onions all simmering together. The egg that was added to finish the dish was also cooked perfectly. Be sure to try the unique taste of ``Nabeyaki Udon'' created with carefully selected ingredients and Imai's soup stock.

One and a half pieces of conger eel, grilled with a splash of soy sauce, simmering with udon noodles in a custom-made clay pot from Kumoigama. To finish, crack the egg and add the crunchy mitsuba leaves and it's done. Enjoy the seasonal scent of tree buds in spring, green yuzu in summer, and yellow yuzu in fall and winter.

Flavorful duck thigh meat and plenty of green onions are cooked together with udon noodles in a clay pot made by Ichibe Nakagawa. Please sprinkle with plenty of Japanese pepper.

A dish of fragrant roasted rice cakes floating on simmering nabeyaki udon noodles. Duck thigh meat, grilled conger eel, winter shiitake mushrooms, millet gluten, and kamaboko. Each flavor dissolves in the dashi soup and is mixed with the rice cake and udon noodles. This is Osaka style, combining various flavors.

Dotonbori Imai's most popular ``meal'' in summer is this. Sprinkle thin udon noodles with colander, top with condiments, green onions, wasabi, raw egg, and seaweed and serve. It goes down your throat easily even when you have no appetite. We also recommend adding tempura.

Pour the stock into the thin udon noodles and top with the grated yams. The dishes are seasoned green onion, wasabi, egg yolk and green seaweed. It's a dish that you can easily eat even when you're busy. Please try the handmade soba noodles.

Grated radish, dried bonito flakes, exposed onion, and ginger. The soup stock is made using the old-fashioned method of combining plenty of natural kelp, mackerel flakes, and Mechiki flakes with Chiba's Tame soy sauce. It's very refreshing and fits easily in your stomach at any time. We also recommend adding a little Tenkasu. I ordered grated udon and said, ``Give me a bit of tempura.'' This might be a typical Imai-dori dish.

If you love ``kitsune udon'' in both summer and winter, we recommend this cold kitsune. The gentle sweetness of the fried chicken and the refreshing taste of the green onions and wasabi combine to perfectly complement the thinly sliced udon noodles.

Cook the duck thighs in a colander to bring out the flavor. Add plenty of chopped green onions, and when the duck loin is lightly cooked, it's done. The duck and green onions, which go perfectly together, melt together in the soup and cling tightly to the noodles.

"What?! Imai in Dotonbori is an udon restaurant, right?" It's true that the overwhelming majority of orders are for udon, but they also serve soba in earnest. I mainly use buckwheat flour from Hokkaido at Nihachi. We also have hand-made items, so please give it a try. Today it is called ``Dotonbori Imai'', but in the time of the predecessor, Seizo Imai, it was ``Soba Restaurant Imai''. Please check the noren at the entrance next time you visit our main store. It has become a "soba restaurant".

The soup stock for Dotonbori Imai's rice bowls is darker than the soup for udon noodles, and is made with light and dark soy sauce, mirin from Aichi Prefecture, and sugar. After the high-quality young chicken thighs are cooked to the right degree and the green onions are softened, the whites of two eggs and the yolks of one egg are added to make it fluffy. Finally, gently top with the remaining yolk and serve. Imai's style is to make it a bit like rice with egg.

Chop the kamaboko and Fuyuko shiitake mushrooms and quickly cook them in a bowl of soup, add chopped green onions, season with eggs, and serve on top of piping hot rice. Finish by sprinkling with nori seaweed.

It's simple, with just two large shrimp made into Imai-style chirashi-age, and the rest is green tang and ginger Tempura. This dish is a delight for Ten-don (tempura rice bowl) lovers, who enjoy shrimp Tempura and rice with a bowl of soup rich in flavor.

This is the simplest bowl that doesn't add anything or subtract anything. Just add green onions to the rice bowl soup and season with an egg. Because it's so simple, it's a bowl within a bowl where you have to worry about how well the egg is cooked and how well the green onions are cooked.

Two large chirashi-age shrimps, assorted seasonal vegetable Tempura, and lightly salted rice balls are a perfect combination. Please enjoy Imai's tempura soup with plenty of grated radish.

``Onishime'', which is made with natural red kelp from southern Hokkaido and various types of bonito flakes, and comes in nine different flavors, has been a popular dish since 1965. Enjoy it with a fluffy straw rice ball that allows you to enjoy the sweetness of the rice with just the saltiness.

Plenty of vegetables, grilled conger eel from Kizu Market ``Nawayoshi'', meaty braised shiitake mushrooms, millet gluten and yuba from Motomachi ``Fuyoshi'' in Namba, high quality chicken meat, prawns, etc. Each ingredient brings out the rich flavor unique to udon yose nabe. However, the star of this hot pot is the udon noodles.Please enjoy them together rather than as a finishing touch.

This is a standard appetizer at soba restaurants. Enjoy a simple grilled dish from the famous restaurant "Otora Kamaboko" in Namba/Ebisubashi with wasabi and soy sauce.

Grate the sea bream into three pieces and remove the skin, then sprinkle a light amount of salt to remove the odor. Sandwich it with true kelp from southern Hokkaido and leave it in the refrigerator overnight. Please enjoy it with wasabi and ``roasted sake'' made by boiling kelp and pickled plums with sake and adding dried bonito flakes to adjust the taste.

A block of high-quality pork shoulder loin is grilled over high heat until just the surface is fragrant, and then cooked with a special sauce that we continue to use over and over again. Slice thinly and enjoy with mustard soy sauce. It's also delicious wrapped in hot rice.

Each shrimp with a tender texture is made into Tempura tempura. Perfect with beer with salt and lemon.

A quick stir-fry of homemade chirimen sansho and crunchy green tang. Recommended for sake lovers, both Japanese and Western.

Dotonbori Imai's rice balls are simple. We want you to enjoy the sweetness and chewy texture of the rice, so the only seasoning is salt. It goes perfectly with various Imai menus.

Speaking of oden, the standard phrase is, ``Well, radish, fried tofu, burdock tempura, and tendon...'' but Imai's oden is different. Nine types of udon are served in earthenware pots made by Ichibe Nakagawa of the same Kumoigama kiln as the Nabeyaki Udon. All nine types of neta are seasoned separately and then finished together at the end. Whale tongue, duck thigh and green onion skewers, quail eggs and scallops, Ebisubashi Daitora skewers, and of course fried tofu, konnyaku, daikon radish, and grilled tofu. You can also eat it as a side dish with beans and rice or chestnut rice. You can also huff and puff for alcohol. It's also delicious to use the remaining soup stock to cook udon noodles as a finishing touch.

Pero's warabi mochi. From the 1950s until just before the Heisei era, Mr. Pero carried 400 warabi mochi every morning from Yamatotakada in Nara to Dotonbori. Pero's real name is Kitaura. Machiko, the creator of Imai's dashi soup, called out to Kitaura, a young man who was walking aimlessly through the streets of Minami, Osaka, shortly after the war, saying, ``Come join me at my warabi mochi kneading!!'' I'll take it all away.'' That was the trigger. I don't know who started it first, but before I knew it, everyone was calling me "Pero-san." Imai's warabi mochi is Nara Todaiji style and square in shape.The warabi mochi itself is not very sweet and is topped with plenty of soybean flour and molasses (white sugar syrup). One day, Mr. Pero, who had worked hard for Imai's warabi for 40 years, told him, ``I don't care if I get cancer. Before I die, I will tell you all about my warabi mochi.'' Since then, day after day, Mr. Pero has been telling us all about warabi mochi at the then-employee Cafeterias of the Dotonbori main store. ``Okay! It's okay now.'' Pero passed away a few days later. Now and in the future, Dotonbori Imai's warabi mochi is ``Pero-san's warabi mochi.''