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Case No.: 2025-UDON-002
Filed by: MLR, Professional Food Systems Investigator
Date: October 21, 2025
Re: Field Investigation into Kamatake Udon (Yaesu North Exit Branch) – Analysis of Osaka-Style Sanuki Udon System and Unexpected Curry Synergy
Executive Summary: Beyond Sanuki – The Osaka Interpretation
Following my investigation into Mugimaru’s classic Sanuki Udon, my analysis turned to another udon specialist near Tokyo Station: Kamatake Udon. This establishment represents the Osaka interpretation of Sanuki Udon—a subtle but significant variation on the Kagawa prefecture original.
The Claimant respectfully submits that Kamatake Udon not only delivers a superb example of Osaka-style udon, characterized by its unique mochi-mochi (chewy) texture, but also harbors a surprisingly high-quality Japanese European-style curry. This unexpected dual excellence makes it a highly valuable destination for any investigator navigating the Tokyo Station food landscape.
The investigation revealed two distinct discoveries: first, a textural revelation that fundamentally differs from standard Sanuki preparation; second, a curry that defies all expectations for what an “udon shop curry” should be.
Investigation Method: Comparative Analysis with Tactical Timing
This investigation was conducted at 11:55 AM—precisely timed to arrive just before the peak lunch rush. The methodology focused on:
- Direct texture comparison with the standard Sanuki style documented at Mugimaru
- Assessment of the signature dish (Chiku-Tama-Ten Bukkake)
- Evaluation of the curry component in a combination set
- Analysis of the ordering system for non-Japanese speakers
Protocol Note: I maintained my standard practice of ordering cold udon for initial investigations, as cold preparations allow for clearer analysis of the noodle’s inherent texture and flavor profile without the masking effects of hot broth.
Exhibit A: The System – Access and Ordering Protocol
Location and Queue Management
Location: Namba Sennichimae Kamatake Udon, Yaesu North Exit Branch (near Tokyo Station)
Queue Status: Despite arriving just before noon, only one person stood ahead of me. Entry was granted within 3 minutes—remarkably efficient even during what would soon become peak hours.
Seating: Counter seating was provided, offering a clear view of the kitchen operations.
The Two-Phrase Ordering System
A critical finding for international investigators: this establishment appears to have no English menu. However, this should not deter investigation.
The Protocol:
- Gain staff attention: “Sumimasen” (Excuse me)
- Point to desired menu item: “Kore kudasai” (This, please)
- Payment: “Kaado de” (By card) – if applicable
During this investigation, these were the only Japanese phrases I used. The system proved perfectly effective.
The Menu: Large, visually oriented with photographs of each dish. The visual nature of the menu makes pointing an entirely viable ordering strategy.
Recommendation: Do not be deterred by language barriers. The combination of visual menus and the two-phrase system makes this establishment fully accessible to non-Japanese speakers.
Exhibit B: The Investigation Subject – Chiku-Tama-Ten Bukkake Curry Set
After reviewing the lunch menu, I selected the Lunch Curry Set (¥1,350), featuring Kamatake’s signature Chiku-Tama-Ten Bukkake Udon (cold version) alongside a portion of curry and a small salad.
Strategic Choice: The curry set offered the opportunity to assess both the udon quality and explore what I assumed would be a simple side dish. This assumption would prove spectacularly incorrect.
Temperature Selection: Cold udon (as per standard investigative protocol for texture analysis)
Delivery Time: Despite a warning from staff about boiling time requirements, the complete set arrived in approximately 3 minutes—unexpectedly rapid service.
Component Documentation
The Udon Bowl:
- Cold bukkake-style preparation
- Topped with freshly fried chikuwa (fish cake) tempura
- Topped with soft-boiled egg tempura
The Tempura Quality:
- Chikuwa: Notably large, substantial size
- Egg: Perfectly executed soft-boiled preparation with liquid yolk
The Curry: Presented as a substantial side portion in its own bowl
The Salad: Small, simple side salad
Field Analysis: A Tale of Two Discoveries
I approached this investigation with a specific question: how does Osaka-style Sanuki differ from the standard Kagawa interpretation I had documented at Mugimaru? The answer came in the first bite—but that was only the beginning of this investigation’s surprises.
The First Discovery: Mochi-Mochi Revelation
The udon arrived cold, as requested, allowing for clear texture analysis. I lifted the first strands with my chopsticks, noting immediately that these noodles possessed a different visual quality than Mugimaru’s—slightly thicker, with a softer appearance despite their substantial size.
The first bite confirmed what the visual assessment suggested: where Mugimaru’s noodles presented firm, resilient koshi—that characteristic Sanuki bite that resists your teeth before yielding—Kamatake’s noodles revealed something entirely different.
These noodles are smooth (tsuru-tsuru), yes, but the dominant characteristic is a soft, yielding elasticity. This is mochi-mochi texture—the same satisfying chewiness found in Japanese rice cakes. The noodles don’t resist; they embrace. They bounce back gently rather than snapping back firmly.
And yet, they are not soft in the sense of being undercooked or lacking structure. The wheat flavor is present and well-defined, emerging gradually as you chew. The bukkake sauce—slightly sweet, rich with dashi, unmistakably Kansai in character—complements rather than overpowers.
Comparative Analysis:
If Mugimaru represents the pure Kagawa tradition—firm, assertive, demanding respect—then Kamatake represents the Osaka evolution: softer in approach, more yielding in texture, but no less sophisticated in execution. Neither is superior; they are simply different philosophical approaches to the same ingredient.
Both are delicious. Both are valid. The choice between them is a matter of personal preference: do you prefer the firm handshake (koshi) or the gentle embrace (mochi-mochi)?
The Second Discovery: The Curry Anomaly
With the udon analysis complete, I turned to the curry with modest expectations. Udon shops typically serve simple, dashi-based curry as an afterthought—a way to offer variety without demanding too much attention from a kitchen focused on noodles.
The first spoonful proved those expectations spectacularly wrong.
This was authentic Japanese European-style curry (Ōfū Karē)—the real thing. The complexity was immediate: layers of spice, depth of flavor suggesting long-simmered roux, a heat level that built gradually but unmistakably. This was not “udon shop curry.” This was curry that could stand on its own merit.
[AI IMAGE 6: European-Style Curry Close-Up]
The evidence was clear: one could visit Kamatake specifically for the curry and leave satisfied. This was entirely unexpected.
For context: Tokyo Station houses several curry specialists, including Gavial’s European-style curry at Curry Quartet and Okushiba Shoten’s Hokkaido soup curry. Kamatake’s curry belongs in that conversation. At an udon restaurant. This should not be possible, and yet the evidence was irrefutable.
The Synergy Experiment
Standard investigative protocol suggests testing component interactions. I transferred half of the soft-boiled egg tempura into the curry bowl.
The result: the rich, creamy yolk blended seamlessly with the spicy, complex curry sauce, creating a luxurious, almost decadent combination. The crispy tempura batter softened slightly, absorbing curry flavor while maintaining enough structure to provide textural contrast.
Professional Assessment: This is not merely acceptable; this is a recommended technique for maximizing the set’s enjoyment.
Professional Opinion: The Dual Excellence Verdict
Kamatake Udon presents a unique value proposition within the Tokyo Station dining ecosystem: genuine excellence in two distinct categories simultaneously.
The Claimant respectfully submits the following conclusions:
On the Udon
- Kamatake successfully demonstrates the Osaka-style Sanuki interpretation with its signature mochi-mochi texture—softer and more yielding than standard Kagawa-style koshi, but equally sophisticated in execution
- The cold bukkake preparation with Chiku-Tama-Ten topping is an ideal showcase for this texture, with the concentrated sauce and substantial tempura complementing the gentle noodle character
- This represents an essential data point for comparative udon analysis and should be investigated by anyone serious about understanding regional variations in Japanese noodle culture
On the Curry
- The curry quality far exceeds reasonable expectations for an establishment primarily focused on udon—it represents authentic Japanese European-style curry that could succeed as a standalone specialty
- The curry’s presence transforms Kamatake from a single-focus udon shop into a dual-excellence destination—investigators can visit for either component and leave satisfied
- The egg tempura synergy is not incidental but rather suggests deliberate menu design understanding flavor and texture compatibility
Strategic Positioning
Based on extensive field observations, Kamatake Udon occupies a unique position in the Tokyo Station food landscape:
- For udon investigators: Essential for understanding Osaka-style mochi-mochi texture vs. standard Sanuki koshi
- For curry investigators: Unexpected high-quality option in an unlikely setting
- For efficiency-focused investigators: Rare opportunity to experience two distinct Japanese comfort food categories at high quality in a single meal
- For non-Japanese speakers: Accessible despite language barriers through visual menu and simple ordering protocol
The Claimant respectfully submits that Kamatake Udon is highly recommended for inclusion in any serious Tokyo Station dining investigation.
Recommendations
Primary Recommendation
Order the Lunch Curry Set (¥1,350) featuring:
- Chiku-Tama-Ten Bukkake Udon (cold version recommended for texture analysis)
- European-style curry (surprisingly authentic)
- Small salad
Enhancement Protocol: Transfer half the egg tempura to the curry bowl approximately halfway through the meal.
Alternative Investigation Targets
Within Kamatake: The Zaru Udon and Tendon set warrants future investigation to assess their tempura system more broadly and evaluate hot udon preparations.
Comparative Analysis: For different udon texture profiles in the Tokyo Station area:
- Mugimaru – Standard Sanuki style with firm koshi texture
- Suju Masayuki – Thick-cut rustic soba for contrast with refined udon styles
For Curry Comparison: Within Tokyo Station vicinity:
- Gavial – European-style curry specialist at Curry Quartet
- Okushiba Shoten – Hokkaido soup curry at Curry Quartet
Practical Notes for Fellow Investigators
Location: Yaesu North Exit area, Tokyo Station (short walk from station)
Operating Hours: Lunch service (verify current hours before visiting)
Budget: ¥1,000-1,500 per person for set meals
Language: No English menu observed, but visual menu + two-phrase ordering system (“Sumimasen” + “Kore kudasai”) is fully effective
Queue Management: Arrive before 11:45 AM or after 13:15 PM to minimize wait time
Optimal First Visit: Order cold udon to properly analyze texture; hot udon can be investigated on subsequent visits
Seating: Counter seating provides view of kitchen operations and rapid service
Payment: Card payment accepted (“Kaado de”)
FAQ: Kamatake Udon (Tokyo Station)
Q: What is Osaka-style Sanuki Udon?
A: It’s a regional variation of Sanuki Udon, originally from Kagawa Prefecture. While still substantial, Osaka-style features softer, chewier (mochi-mochi) texture compared to the firm koshi of traditional Sanuki Udon. The broth also tends to be slightly sweeter, reflecting Kansai-area taste preferences.
Q: How does Kamatake compare to Mugimaru?
A: Both are excellent but focus on different textures. Mugimaru offers the classic firm koshi (resilient bite). Kamatake offers delightful mochi-mochi chewiness (soft elasticity). Think firm handshake vs. gentle embrace. The choice depends entirely on personal texture preference. I recommend trying both.
Q: Is there an English menu?
A: Based on this investigation, no. However, the menu has large photographs, and the two-phrase ordering system (“Sumimasen” + “Kore kudasai” = “Excuse me” + “This, please”) is perfectly effective. Do not let this deter you.
Q: Can I visit even if I speak no Japanese?
A: Yes. The visual menu and pointing system work perfectly. I used only three Japanese phrases during my entire visit: “Sumimasen” (excuse me), “Kore kudasai” (this please), and “Kaado de” (by card).
Q: What is Chiku-Tama-Ten Bukkake?
A: It’s Kamatake’s signature dish: cold bukkake udon (noodles with concentrated dipping sauce) topped with freshly fried chikuwa (fish cake) tempura and soft-boiled egg tempura. The egg yolk is liquid, the chikuwa is large, and both are served immediately after frying.
Q: Is the curry really that good?
A: Yes. This was the investigation’s biggest surprise. It’s authentic Japanese European-style curry (Ōfū Karē)—deeply flavored, properly spiced, complex. It’s not “good for an udon shop”—it’s genuinely good, period. You could visit Kamatake specifically for the curry.
Q: Should I order hot or cold udon?
A: For first visits, cold udon is recommended. Cold preparation allows clearer analysis of the noodle’s inherent texture and flavor without the masking effects of hot broth. Hot udon can be investigated on subsequent visits.
Q: What’s the egg tempura trick?
A: If you order the curry set, transfer half of the soft-boiled egg tempura into your curry bowl. The liquid yolk blends with the curry sauce to create a richer, more luxurious combination. This is a recommended technique, not optional.
Q: How long is the wait?
A: If you arrive before the lunch rush (before 11:45 AM) or after peak hours (after 13:15 PM), wait time is minimal (3-5 minutes). During peak hours (12:00-13:00), expect 10-15 minutes, though turnover is efficient.
Q: What does mochi-mochi mean?
A: Mochi-mochi describes a soft, elastic, chewy texture—like Japanese rice cakes (mochi). In udon, it means the noodles yield gently when bitten and have a pleasant bounce, as opposed to koshi which is firm and resilient. Both are desirable qualities, just different approaches.
Q: Should I visit Kamatake or Mugimaru?
A: Visit both if possible—they represent different but equally valid approaches to udon. If you must choose: prefer firm, assertive texture → Mugimaru. Prefer soft, gentle chewiness → Kamatake. Want curry as well → definitely Kamatake.
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