MBS's gourmet information program "Mizuno Maki's Magical Restaurant" (Wednesdays at 7pm) will feature an udon dish that has been highly praised by a "Kansai big shot" on February 18th, titled "Want to line up even in the cold! Midwinter gourmet food that will have you queuing up."
UDONZIN Biito, a popular udon restaurant in Nishiohashi, Osaka, has been featured in the Michelin Guide Bib Gourmand for six consecutive years. Its "midwinter gourmet" has people lining up for its "domestic wagyu beef shabu-shabu udon," which features a generous serving of domestic wagyu beef shoulder loin. The meat, smothered in piping hot broth, is exquisite, and regular TV host Nagano Hiroshi remarks, "The umami of the broth clings to the dish, just right."
The name of the restaurant comes from the Japanese word for "beautiful threads" (udon). The owner's special noodles are made from a unique blend of wheat flour from three regions - Hokkaido, Kyushu, and Mie Prefecture - and are aged twice at different temperatures. These thin noodles are characterized by their smooth texture and ease of swallowing.
The specialty "Special Curry Udon" is a masterpiece that has been praised by Emiko Uemura in the past. Guest Hiroshi En took a sip of the soup and said with a smile, "It's delicious," and after tasting the noodles, he exclaimed, "It's delicious!"
In the cooking corner for the day, Chef Yamaguchi Hiroshi of Kobe Kitano Hotel will introduce "Yamaguchi-style Gourmet Clam Chowder," which uses Japanese seasonings to enhance the umami flavor.
