The transition from Sydney's cold and rainy 17°C to Osaka's hot and sticky 38°C was not easy. Our plane landed at about 6pm and by the time we arrived at our hotel, it was already past 9pm. The plan was originally to head to Dōtonbori to absorb as much culture as possible but that was scrapped as soon as we realised how humid it actually was.
So we checked-in to the hotel - ANA Crowne Plaza - refreshed ourselves and down the street we walked.
By now, it is past 11pm and these back streets are slowly clearing.
We spot a restaurant which advertises a closing time of 3am and head right in.
The interior of the restaurant is quite homely and charming. Amongst a menu of sashimi and nigiri, we all lay our eyes on the udon - pure comfort food.
Three have the 肉うどん (niku udon, ¥1280) and one orders the 上えび天ぷらうどん (shrimp tempura udon, ¥1280).
The tempura was the perfect combination of lightness and crunch and the size of the prawn was satisfyingly large.
There are lots of ways of eating udon but this is my preferred method on heated days like this as it doesn't involve me breaking into a sweat!
せんば屋 (Sembaya)
1-2-15, Kita-ku, Osaka Dojima Plaza San Hamamura 1F, Osaka, Japan
Phone: +81 06-6346-4688
Web: www.sembaya.com
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