Located a 2-3 minute walk south from Exit 5 of Nipponbashi Station on the Osaka Metro, this restaurant has 6 counter seats and one table for 4 in the back. It operates on a ticket system, so I purchased a special salt ramen and a sandwich, then handed the tickets to the staff. Soon enough, the ramen and sandwich were brought to me. The special salt ramen came with chopped purple onions and green onions as toppings. The noodles were thin and straight. The soup had a salty flavor that spread throughout my mouth, full of umami. The noodles smoothly soaked up the soup as I ate. There were two flavor-changing items on the side. One was dried tomato mousse in a dish, which I mixed with the soup and noodles to enjoy as a bite-sized ramen. The other was a mixture of basil, nuts, and cheese in a mortar, which I grated together before adding soup to create a Genovese soup. When I dipped the noodles in, it added a refreshing yet rich taste. Three types of rare ham (chicken, pork, beef) were served separately in dishes. I warmed them in the soup before eating, allowing me to savor the meaty taste of the ham along with the soup's flavor. The pork rare ham came with bread underneath, so I dipped it in the soup before eating. The sandwich (char siu avocado bread) had char siu and avocado sandwiched between bread. It was delicious on its own, but even better when dipped in the soup. The soup added richness to the texture of the bread and the flavors of the ingredients, making it a satisfying meal. It was great to be able to enjoy three different flavors with the ramen's flavor-changing items. I look forward to trying the soy sauce ramen next time. Thank you for the meal.

Yesterday's lunch was at a restaurant I had been interested in on Instagram. I went to Dashi to Mugi no Kanousei near Nihonbashi. Although I was originally interested in the tsukemen that caught my eye on Instagram, the staff recommended their special Chio Ramen and sandwich, so I decided to try those. The presentation was really stylish. They also taught me how to eat it and the ability to enjoy various flavors while eating was a great deal. The taste was really particular and delicious. The sandwich was eaten by dipping it in the soup, which was also a stylish touch. I will definitely come back to try a different menu next time. Thank you for the meal. #Osaka #Nihonbashi #Ramen #Dashi to Mugi no Kanousei

Dashi to Komugi no Kanousei @ Nihonbashi (Osaka, Chuo-ku) Rosanin Tsukemen ¥1,100 + Tsukemen Large Serving ¥200 Score 3.6/5 The name is a bit strange, but it's like a typical salt tsukemen with kombu water. It has a slightly ethnic vibe. The kombu water is very slimy. The taste of the kombu water itself is almost non-existent. With the stickiness of the kombu water, the soup clings well to the noodles, making it flavorful. However, I feel like the cost performance is not as good as ramen. Ramen costs ¥1,000 and comes with flavor-changing basil paste, char siu toppings, but this one is like a plain udon, not "plain tsukemen". Isn't that a bit off? The taste was relatively good, but feeling disappointed about that, I deducted 0.2 from the score. #Dashi to Komugi no Kanousei #Nihonbashi Tsukemen #Nihonbashi Ramen #Osaka Tsukemen #Osaka Ramen

I tried dipping noodles with a thick kelp broth on top of the noodles, and I could really taste the richness. The dipping sauce was also full of flavor, and just dipping a third of the noodles was delicious enough. Additionally, the dried kelp and sudachi for flavor variation were amazing whether sprinkled on the noodles or in the dipping sauce!

On Sunday afternoon, there was a wait of 3 groups. When it was my turn at the ticket machine, the polite female staff asked if it was my first time and explained the system and recommended dishes. After buying the ticket, they asked me to wait in the shade across the street, which was a nice consideration. After about 30 minutes, I entered the restaurant. They offered flavor variations and three types of chashu. Starting as a bakery, the sandwich that came with the set was amazing! They explained that you could dip it in the broth, but I found it delicious as it is. I definitely want to come back!

At noon on a regular day, it's near Nihonbashi Station, a 3-minute walk south from exit 5, then heading west. The trendy interior with exposed concrete features a clean space with a 6-seat counter and 4-person tables. Purchase your meal at the ticket machine near the entrance, then take a seat at the counter. I wanted the normal Shio Ramen, but it was not available, so I chose the special selection. The clean and stylish interior was filled with young people. After a short wait, the dish arrived. First, instructions on how to eat were given. On the left side were tomato mousse, basil Genovese, three types of chashu, and bread. The soup was rich in flavor with a mix of chicken, pork, and various seafood, not what you would expect from a clear salt-based soup. The chopped purple onions and green onions added a crunchy texture and bitterness as accents. The beautifully presented medium-thin straight noodles had a firm and chewy texture. The chicken breast, pork shoulder loin, and roast beef offered different meaty flavors. The tomato mousse and basil Genovese could be used to change the soup's flavor, appealing to younger customers. The staff was friendly, and overall it was a great dining experience. Thank you for the meal.

Main! Cooking is art. The potential of dashi and wheat. Dashi no in Osaka, Kintetsu Nipponbashi. Rojin Tsukemen (Shio) ¥1100. Avocado Tempura Don ¥380. Set ¥1450. Address: 2-5-8 Nipponbashi, Chuo-ku, Osaka, Osaka. Business hours: 11:00-14:30, 17:00-20:00. Closed on Mondays. Access: 242m from Kintetsu Nipponbashi. Parking available nearby. Seating: 6 counter seats, 4 tables for 4 people. Payment: Food ticket. Arrived at 10:50, seated at 11:00, served the bowl at 11:15. The dish is like the kimono of the food. Ramen Walker 2023 New Store Division Grand Prix. Tried the exquisite kombu water tsukemen under the name of Rojin for the first time at Dashi no! Enjoy the performance of pouring kombu water mixed like natto over the noodles. Pour the foamy kombu water over the noodles. Coating the noodles with the foam that is rich in umami and flavor from bonito flakes, kombu dashi, and thickened kelp, mixed vigorously to enjoy the umami and flavor. The dipping sauce is a delicious shellfish-based salt flavor packed with umami. Every time you dip the kombu water-covered noodles, the synergistic effect of umami makes it even more delicious. The separately served grated kelp is also strong in umami, perfect to eat with the noodles or the dipping sauce. The flavor of the kombu intensifies even more until the end, a striking kombu water tsukemen that I love too much. The possibilities are endless. Another restaurant I want to visit when I go to Osaka. Thank you for the meal. #Osaka #OsakaCity #OsakaChuo-ku #OsakaNipponbashi #PotentialofDashiandWheat #DashiNo #RojinTsukemen #KombuWaterTsukemen #OsakaGourmet #OsakaRamen #OsakaNipponbashiGourmet #WantToConnectWithRamenLovers #RamenClub #Ramen #NoodleShopTaeE #NoodleLife #RamenLover #BonitoKombuWater #Foodstagram #Rojin #NoodleStagram #NoodleGrammer #Ramen #Tsukemen #Mazesoba #AburaSoba #Soupless #JiroStyle

Today, I visited "Dashi to Komugi no Kanousei" in Nihonbashi for the third time. I decided to try their limited menu for the day. I ordered the Rozenin Tsukemen button, which was a cold ramen dish with toppings such as chashu, lamp fish caviar, tobiko, grated yam, okra, cucumber, and eggplant. It came with a side of onsen egg and dipping sauce. The dish had a unique and sticky texture, similar to Rozenin Tsukemen. The noodles were smooth and straight. The owner mentioned that they don't promote the cold ramen dish much to new customers, as they prefer them to try the regular menu first. Overall, it was a delicious meal.

When I visited the restaurant before, I had wanted to come again, and my wish came true with my second visit. This time, I ordered the "Rozanjin Tsukemen" that was sold out last time. I asked for advice on how to eat it and enjoyed it. First, I tried the noodles alone, and they were incredibly delicious. Then, I added grated yam and it enhanced the flavor even more. Of course, it was also delicious when eaten in the regular tsukemen style. My friends and I were very satisfied and left. I want to come back again♪

I had been curious about the combination of dashi and wheat at this place. I ordered the standard shio ramen and bread set. I enjoyed the various gimmicks such as dipping French bread in the broth and changing the flavor with tomato puree. It was interesting and I didn't get bored until the end.

I visited the restaurant during a busy lunch hour. Even though there was only one person running the place, the service was polite and very fast. The ramen was delicious, with a flavorful broth and two types of condiments that allowed me to enjoy the broth until the last drop. It's definitely one of the ramen shops I want to visit again!

This summer, which is reported to have disaster-level heat, I was drawn to cool noodles. So, I headed to this shop, located near Nihonbashi Station, across from the Kuromon Market. The exterior has a Japanese-style modern noren hanging, and inside, there is a touch panel ticket machine. There are 6 counter seats and table seats in the back. The stylish white-based interior gave a modern feel, making it a clean and beautiful shop. The two male staff members provided polite service. The menu includes special shio ramen and Rusanjin tsukemen, as well as side dishes like kakiage-don and sandwiches, offering a unique twist. Seeking coolness, I ordered the seasonal Rusanjin tsukemen (shio). After about 6 minutes, the dipping sauce and shredded kelp arrived. There was a brief explanation of the dish, and then the noodles arrived. There was another explanation as I mixed the large bowl of kelp water with chopsticks to create a foamy broth to pour over the noodles. First, I tried the noodles as is, dipping about half into the sauce as instructed. The cold, thin, chewy noodles had a smooth texture, enhanced by the kelp water, making it perfect for summer. The dipping sauce had a seafood umami flavor with a slightly salty taste. I also tried mixing the shredded kelp from a separate plate with the noodles, adding a nice touch of variety. Although I didn't fully understand the reason behind the elaborate presentation of the dish, I was pleasantly surprised by how delicious it was. Thank you for the meal.

The neighboring coin-operated parking lot was expensive and often full, so I had passed by a few times. But on this day, the roadside parking had space available, so I decided to stop. It was my first visit to this place, and I ordered the salt ramen and the dipping noodles, "Rozen Tsukemen (Shio)" for 1,100 yen. I opted for the large portion for an additional 200 yen. The dipping sauce was served first, followed by the noodles that were boiled and then cooled in cold water. The noodles were stirred and whipped at the counter, and then topped with a thick kelp water that was so concentrated it was almost like kelp extract. The noodles were from a shop called "Menya Taei" and they were of exceptional quality. They were firm with a strong chewiness and elasticity, coated with the "liquid" that made them even smoother. They were so slippery and smooth that they almost slid down my throat. I first tried the noodles as they were, then sprinkled the hand-shaved kelp on a separate plate. The umami components of the kelp, such as glutamic acid, made the noodles incredibly delicious. The decision to get the large portion was definitely the right one. The dipping sauce played a supporting role, with a clear and refreshing taste of clam broth. In the end, I mixed the remaining kelp water and dipping sauce together to savor every last bit. While dipping noodles have become quite common, this one was truly unique and exceptional. The stylish interior, with light jazz music playing in the background, was managed by the sole owner. The name of the restaurant, with the word "mugi" (wheat) in it, gave a sense of authenticity and a focus on quality. It seems like they are exploring various methods to express their dedication to authenticity and quality.

The trendy ramen is too delicious. Wednesday 13:20, 4 customers in 2 groups already seated. The interior of the cafe-like restaurant is cute with soft wood and tiles. It is run by a man and a woman. Purchased food tickets from the ticket machine. - Special Chio Ramen and sandwich ¥1350 - Rozenin Tsukemen (Chio) + fried chicken ¥1400 The special Chio Ramen comes with 3 types of chashu, Genovese and dried tomato mousse! You can enjoy changing the taste while eating! First of all, the base ramen is extremely delicious! The base soup has so much flavor that you can't tell what it is, but it probably has a lot of broth, and in the end, it has a slightly seafood flavor, but it becomes a "strangely delicious soup"! Even though it's a Japanese broth, when you use the flavor-changing items, it all becomes Italian taste! Amazing. And the dishes are really deep! The Rozenin Tsukemen is a kelp water tsukemen, but it's sticky, not too kelpy, and delicious! It was very tasty, but the Chio was so delicious that it overshadowed it a bit. The fried chicken is cute with bones♪ It's small for fried chicken, but it doesn't ruin the atmosphere and elegance of the restaurant, so I actually liked it! No, it was really delicious. I should have gone earlier!

First-time visitors will surely think... What is this! There's so much to do just to eat ramen! But the taste variations are amazing. Every new flavor you try will exceed your expectations. Be careful not to lose yourself as you become more and more addicted with each different taste. Not just the taste variations, but the soup and noodles are incredibly delicious! It's no surprise that they use dashi and wheat in the restaurant's name, as you can really feel their dedication to quality.

The trendy ramen shop has a counter and one table. It might be okay for families to enter. Although soy sauce was on the menu, I only found salt ramen, so they probably aren't currently serving soy sauce. The soup is a rich color and has a strong clam flavor, with a solid broth taste. The noodles are smooth and to my liking. Personally, I think it's fine without two types of condiments for flavor change. Eating it as is was the most delicious. It was disappointing that they didn't offer a large serving option.

A ramen restaurant located about a 2-3 minute walk south from Nihonbashi Station's 5th exit, which opened two years ago. With a rating of over 3.6 on Tabelog, this restaurant specializes in Italian x ramen. The interior is clean and resembles a cafe, with a counter seating for 6 and a table for 4 at the back. During lunchtime on a weekday, there were only 2 groups of customers. I purchased the most popular item, the special salt ramen and a sandwich for 1350 yen from the ticket machine at the entrance. There is no option for extra noodles. Soon after, they served three types of raw ham, Genovese and dried tomato mousse for flavor enhancement, followed by a French bread sandwich, and then the main ramen dish. The soup was a deep and harmonious blend of salt base, seafood, and various flavors, with thin straight noodles. The toppings included minced purple onions and green onions. Mixing the Genovese or tomato mousse into the soup transformed the taste into an Italian flavor, which paired perfectly with the salt ramen. Dipping the French bread sandwich into the soup enhanced the Italian essence even more, and I enjoyed finishing the meal. I would like to challenge their other popular menu, the konbu water dipping noodles, in the future.

Business trip to Osaka. Stayed overnight and the next day, of course, had to engage in the same hobby club activities. However, there are few restaurants in Osaka that regularly serve kelp water dipping noodles. There are a few places here and there that offer it as a limited-time menu item. So, if you want to try kelp water dipping noodles in Osaka or other regional areas, make sure to check before visiting! Well, maybe the fact that it takes effort is also a feature of this dipping noodles. I was thinking about where to go, and suddenly remembered this shop that I had saved on Instagram and decided to visit right away. The shop owner runs the place alone. Clean and neat counter seats. You choose your menu from the ticket machine at the entrance. Of course, I had only one choice: Rozenman Dipping Noodles (Shio) for 1,100 yen. Dipping noodles for over 1,000 yen? You might think that's expensive, but for kelp water dipping noodles, I think it's quite normal. What's interesting about this shop is that just before serving, the shop owner stirs the kelp water to a bubbly, creamy state and serves it. The visual is amazing. He also teaches you how to eat it. First, try the noodles alone. The firmness of the thin straight noodles, cooled in ice water, is just right. Dip them well in the creamy kelp water. The umami of the kelp goes directly into your mouth. The dipping sauce is salty. A collection of umami flavors. This is delicious!! A high-quality fish-based broth. The compatibility with the noodles is excellent. Oh, this kelp water dipping noodles are delicious. It's definitely a top-ranked dish in Japan!

I ordered the special "Tide Ramen" and sandwich set! After hearing that you can enjoy two different flavors, I took a sip of the soup... It was a shock, not just salty, and I began to understand the meaning of "tide" a little. I was captivated and happy with the taste change and the sandwich afterwards!

I went to "Dashi to Komugi no Kanousei (Dashikano)" near Nipponbashi Station in Osaka. Despite the lively location, the atmosphere inside the restaurant was bright and calm. I ordered the "Special Shio Ramen and Sandwich." Before the ramen arrived, three types of rare ham and condiments were served, and the owner explained how to eat them. It was interesting to crush the basil in the mortar while waiting for the ramen. The golden soup of the ramen looked delicious. The soup was rich and tasty on its own. The noodles had a smooth texture like pasta but also a chewy texture like Chinese noodles, making them unique. It seemed like the noodles were made to be enjoyed in various ways. After enjoying it as is, I melted semi-dried tomato mousse into a mini ramen using a spoon. Just by melting it a little, the tomato flavor came out nicely and it was delicious. Next, I mixed the basil sauce with the soup in a spoon to make a dipping sauce and enjoyed it like tsukemen. It was so delicious! The basil paired really well with it. The three types of rare ham were also delicious, especially when eaten shabu-shabu style with the soup. The ham on top of the baguette was my favorite. The baguette and the soup were a perfect match, surprisingly good! Then, the baguette sandwich that came with the set was amazing. It was delicious on its own, but even better when dipped in the soup. It had a hint of spice and went well with the soup. The sandwich was well toasted and had a nice crunch, making it delicious. Mixing the tomato mousse and basil dipping sauce in the spoon was also tasty. Tomatoes and basil are a perfect combination, and dipping the baguette in the basil sauce was also delicious. I enjoyed every bite until the end. This was my favorite dish of the year. I'm curious about the Roshanin tsukemen and the avocado tempura. I would like to visit this restaurant again soon. Thank you for the meal.

The restaurant is clean and welcoming for solo female customers. Despite the staff handling everything alone, they kindly explained how to purchase meal tickets and how to eat the food. I had the Rozen-style dipping noodles and avocado tempura rice bowl. The noodles coated in kelp broth were delicious even without any additional toppings. The dipping sauce was also tasty. However, the avocado tempura in the rice bowl was not as good because it was already cold when served.