01 / ABOUT THE PLACE
About this place
One dish that diners remember at Katsuratei is the beef tendon curry udon. One visitor describes the Kansai-style handmade noodles as fairly thin, with a satisfying bite. The curry broth, they say, brings together the savoury richness of beef tendon and the sweetness of vegetables; they adjusted the heat with shichimi chilli pepper. Their set meal also came with rice, a small side dish and pickles. Another diner who ordered the beef tendon udon remarked on the generous portion of tender beef tendon—a good option when you want a different take on the dish without curry.
The hot-pot udon stands out for its abundance of toppings. One lunchtime account describes a generous assortment of prawn tempura, chicken, wakame seaweed, fish cake, chopped fried tofu, egg and mushrooms, with hand-stretched noodles that held their shape during cooking. The menu also lists hot-pot udon topped with prawn tempura. For cold noodles, bukkake udon is available in a basic version as well as with toppings such as soft-boiled egg, fried mochi or chikuwa tempura. The prawn tempura and chicken tempura versions can be ordered hot or cold. There is plenty of choice, whether you want the noodles to take centre stage or prefer a more substantial bowl with your choice of toppings.
In the evening, you can go beyond udon and order kushikatsu—deep-fried skewers—and small plates to accompany a drink. The assorted kushikatsu includes items such as prawn, chicken, pork belly, shiitake mushroom and onion, and the drinks menu includes beer and chuhai. Katsuratei offers handmade udon at lunchtime, while in the evening you can add a few dishes and a drink.
