Jiyuken Nanba Honten

A helpful tip for foreigners visiting Japan:
Every Japanese prefecture/​major city has two types of cuisine — Meibutsu (名物, what the city/​prefecture is known for, or «A-​list food») and B-​kyuu Gourmet (B級グルメ, or «B-​list food».) For those of you that are somehow reading this review without having tried Osaka’s three cholesterol-​loaded meibutsu (the takoyaki, okonomiyaki and kushikatsu trifecta), you are absolutely wrong and need to go try all three of the aforementioned meibutsu prior to attempting one of Osaka’s many B-​kyuus; for those of you who have already conquered all three meibutsu and are looking for something different, you’ve absolutely come to the right place.
Jiyuuken is my favorite Osaka B-​kyuu, partly due to sentimental reasons of having had it so regularly as a child, but mostly because Jiyuuken takes something that is so decidedly a foreign import and pretty much does everything and anything you can classify as «Osakan» to it.
For those of you that came in here and ordered something other than their Meibutsu Curry, (名物カレー «Famous Curry») you are again, so so wrong. So instead of repetitively wagging my finger and telling you that you’re doing things wrong, here are some step-​by-​step instructions on how to properly enjoy Jiyuuken’s Famous Curry:
Step 1. Order your Famous Curry by saying «obahan, meibutsu kare– hitotsu!»
Step 2. When your Famous Curry arrives, quietly mouth «itadakimasu» and try the curry without mixing the raw egg
Step 3. Raise your Kansai level 200% by mixing in the raw egg to the Famous Curry. Immediately start spouting stereotypical Kansai phrases like «Meccha sukiyanen!» or «Nandeyanen!»
Step 4. Raise your Kansai level 300% by adding the homemade worcestershire sauce to your already Kansai-​fied Famous Curry. Go out and form a manzai duo, or apprentice at Namba Grand Kagetsu.
Step 5. Finish and pay for your Famous Curry. If you’ve done it right, you should have become so kansai-​fied by the time you’re done with your dish that you’ll be the one telling the obahan «ookini, arigato» with an upward inflection on the «to»
See attached pictures for details.

I was craving Hayashi rice so I tried out their Hayashi rice that’s not pre-​combined. I think everyone has their preferences, but it wasn’t really for me. I like my Hayashi with lots of meat, onions and mushroom, with thick roux, however, Jiyuken’s Hayashi was runny and had very little things in it… If I were to try this place out again, I’ll do their signature curry dish with the egg in the middle.
The majority of the customers dining at the restaurant at the time were foreigners, I suppose this place is listed in their respective languages’ guidebooks? I saw Korean, Thai, Mandarin and Cantonese speaking parties. They have English menu with pics.