If my memory serves me correctly, this was my first visit to Nakau in 2025. Back when I used to commute to Tokyo every day, there was a Nakau along my route, and I would regularly stop by for a meal. However, since the COVID-19 pandemic, my daily commute has disappeared, and with no nearby locations around my home, my visits to Nakau have significantly decreased.
The other day, after finishing work in Tokyo, I suddenly remembered that there was a Nakau nearby, so I decided to stop by for the first time in a long while.
When I arrived in front of the restaurant, an advertisement for the Shiraga Negi Chicken Salt Udon caught my eye. Since Nakau uses a ticket vending system, customers select their meals from a touchscreen menu. However, when there are people waiting behind me, I always feel a bit pressured.
So, before entering the restaurant, I checked other menu options in advance and ultimately decided to go with the Shiraga Negi Chicken Salt Udon this time.
Fortunately, when I went to purchase my meal ticket, there was no one waiting behind me, so I could take my time navigating the screen. Although it had been a while since my last visit, the vending machine’s interface was still easy to use.
As I stepped inside, I was once again reminded of the diverse customer base at Nakau. Just as I remembered, compared to other beef bowl chains, Nakau seems to attract a wider range of age groups. I saw women dining alone, elderly couples, and even families. Since Nakau primarily offers Japanese-style dishes that are easy to eat, it makes sense that it appeals to a broad audience. In fact, the restaurant’s limited selection of so-called "hearty" or heavy meals might actually make it more accessible to a variety of people.
Then, my ordered Shiraga Negi Chicken Salt Udon was served. Its appearance was distinctly Japanese, exuding a comforting and gentle atmosphere. Just looking at it, I could already imagine the familiar flavors that suit the Japanese palate.
Starting with the broth, it had a Kansai-style dashi base, perfectly balanced with hints of garlic and salt. It was absolutely delicious. Although I’ve lived in Tokyo my whole life, I’ve always felt that when it comes to udon broth—not just at Nakau but in general—the Kansai-style suits my taste better.
The chicken was cut into bite-sized pieces, making it easy to eat, and it was impressively tender. There was a generous portion, too, making it quite satisfying. The shiraga negi (thinly sliced white leek) paired excellently with the udon, adding a crisp texture that enhanced the dish.
Halfway through, I tried adding some Pepper Garlic from the side dish, and it transformed the mild, traditional Japanese-style broth into something with a bit more punch. This little "flavor change" was surprisingly well-balanced, creating a whole new taste experience that I really enjoyed!
Overall, this bowl was exactly what I expected from Nakau—both in presentation and flavor. Since the pandemic, I haven’t had many opportunities to travel to Kansai, and I’ve missed having authentic udon from the region. Eating this dish brought back my craving for those familiar Kansai flavors.
If you’re curious, I highly recommend trying it out at your nearest Nakau!