[Osaka] Oyakodon is a classic Japanese rice bowl dish that combines the comforting flavours of chicken, egg, and savoury-sweet dashi-based sauce, served over a bed of steamed rice.
Do you know that the name “oyakodon” translates to “parent-and-child bowl,” a poetic nod to its ingredients—the chicken (parent) and egg (child).
Warau 笑卵 is one Oyakodon eatery you must go to, and it is located near Osaka JR Station.
The name translates to ‘to smile,’ reflecting the joy diners experience after tasting one of their popular dishes.
Found within Shin-Umeda Shokudogai Street, Warau is part of a covered market consisting of several izakaya and shops lined along winding walkways opposite the train station.
Mainly famous among locals, especially office goers who stop here for a meal before catching the train home, Warau has gained fame due to its consistently flavourful rice bowls and noodles.
Though I saw only Japanese diners, the menu’s English translations suggest it caters to travellers too.
Ordering food involves getting a ticket from a vending machine on one side and then taking an individual seat on the counter.
The chef then picks the ticket, which represents your dish, and with bare minimum interaction, begins to prepare it.
Watching the chef prepare donburi in the open kitchen adds to Warau’s charm.
There are only eight stools in total, which makes the ambience a little cosy, even though your backside remains open to the alley while sitting.
Individual divisions on the table separate one diner from another. In your little nook, there are seasoning condiments, a jug of cold water, hand sanitiser, and tissue paper.
At the same time, pulled-back transparent plastic curtains act as a makeshift division between the restaurant and the alley.
The menu at Warau includes only a few items such as Oyakodon, Egg Meringue on Rice, Udon, Soba and some side dishes.
However, the variety is enough to satisfy all tastes and dietary preferences. You can even choose between udon and soba noodles or opt for a donburi with rice.
The Oyakon Don (850 Yen) capitalises on the brilliance of Japanese egg.
As it turned out, this was arguably the best Oyakadon I had during my entire Japan trip (and perhaps for a very long time)
The base element of the dish is rice with tender chicken pieces, a fluffy omelette, strips of seaweed, and a solitary raw egg covering.
The eggs used by Warau are special.
They are bought fresh from a farm in Tamba and tend to have a deep yellow colour, thick yolk consistency, and a delightful flavour.
Once I had mixed the egg yolk with the sticky rice, the taste was a hearty combination of savoury with a touch of umami and sweetness.
The Udon noodles (440 Yen) might initially seem plain, but the broth enhances the dish.
You can also order options with fried tofu, meat or even curry.
The noodles were thick with a chewy bite, as udon should be.
Despite using minimal ingredients, the flavour profile is impressively intense.
A bit salty with a trace of umami makes it slurp-worthy.
The staff is very friendly. Even though there was a language barrier, they remained patient as we went about ordering the food.
Moreover, the servings are pretty large, making the Oyakodon worth every Yen you pay.
Warau, Osaka 笑卵 梅田店
9-2 6 Kakudacho, Kita Ward, Osaka, 530-0017, Japan
〒530-0017 大阪府大阪市北区角田町9-26 新梅田食道街
Tel: +81 6-6361 1880
Opening Hours: 11:00am – 10:30pm (Mon – Sat), 11:00am – 9:30pm (Sun)
Google Maps – Warau, Osaka
Click HERE for other OSAKA Food Entries
* Written by DFD’s correspondent @tickereatstheworld. Additional input and photos from @DanielFoodDiary. Raghav is a travel and food writer who enjoys the thrill of discovering new places and writing about them. When he is not working, he can be found driving around his two kids from one birthday party to another.
