I visited "KOMUGI", a chicken and seafood ramen restaurant near Kabutocho, and tried their "Spicy Beef Tendon Ramen" for 950 yen. The broth is a combination of beef bone and seafood dashi, with a mellow soy sauce base that complements the subtle umami of the beef tendon. The spiciness from the gochujang and chili gradually builds up, creating a rich and flavorful taste. The noodles are medium-thick straight noodles from Mineya Food Industry, offering a good chewy texture. The beef tendon is tender with a nice balance of flavors. You can also adjust the taste with black pepper, sansho pepper, and ichimi on the table.

The interior of the restaurant is very beautiful. I arrived around 11:20 and there were no customers before me. I ordered the default chicken white broth ramen and the cold sudachi dipping noodles. It took about 10 minutes for the food to be ready. While waiting, more and more customers came in, and the restaurant quickly filled up. The default chicken white broth ramen had a unique twist with added flavor to the chicken broth, thin flat noodles, half a boiled egg, and chashu. It had a soup pasta-like sensation. The sudachi dipping noodles had a strong sudachi flavor, almost like dipping the noodles in ponzu sauce, with less of a traditional ramen taste. The noodles were slightly transparent, coarse and curly, and they were really good.

Recently, I searched for a restaurant near Kumasaka 4-chome and decided to try this place because I love chicken white broth. When I tried to put money into what I thought was a ticket machine outside the store, it turned out to be a frozen ramen machine for takeout. I almost made a mistake. Upon entering, I found a small cafe-style restaurant with only counter seats. The interior was stylish and casual, with a wooden design. I ordered the "Chicken White Broth Ramen for 880 yen", which had a soup made from chicken and seafood. It came with a beautifully colored flavored egg, which got me excited. It also had eggplant, which was unusual for ramen, but it absorbed the soup well and added an interesting twist. The thinly sliced rare chashu was delicious, and the noodles paired well with the white broth soup. The soup was rich but surprisingly light, and I ended up finishing it all because it was so tasty.

"Chicken Paitan Ramen" for 900 yen [Soup] Creamy and smooth soup whipped with a hand blender, slightly thick with a cloudy brown color. The richness of the chicken is amazing, with a hint of Japanese flavors. Delicious soup. [Noodles] Medium thickness wavy noodles, slightly shorter in length and easy to slurp. Unique chewiness that is different from the usual firmness, very tasty. [Toppings] Tender rare chashu, eggplant, shimeji mushrooms, half-seasoned egg, yuzu, not sure what the brown thing is but it's delicious. Clean restaurant with only counter seating. Menu, cups, chopsticks, etc. are on the top shelf. Jasmine tea refreshes the mouth. A ramen that suits my taste, curious about other ramen options. If only it were 100 yen cheaper..."

A must-visit restaurant for chicken broth lovers. I really wanted to try the egg over rice too. They sliced the chashu after I ordered. The foamy soup was amazing. #Ramen #RamenLovers #ChickenBroth #ChickenBrothRamen #RamenInstagram #Kamiocho #KamiochoGourmet

Today's ramen 2: Chicken White Broth Ramen 880 yen It was a creamy, foamy ramen~~ Thank you for the meal~~ Chicken and seafood ramen Komugi 06-6955-9935 3-8-26 Imafuku Nishi, Joto-ku, Osaka City, Osaka https://tabelog.com/osaka/A2701/A270305/27080892/

Visited on Sunday at 11:30 AM. No other customers. Loud music playing in the restaurant. One staff member working. It took about 10 minutes from ordering to being served. I forgot to take a picture of the menu, so I don't remember the names of the dishes. The soup was okay, but personally I found the noodles a bit too firm.

I arrived just before 2 o'clock on a regular weekday and could see the restaurant from the Kamyo Yonchome 5th exit. The interior of the restaurant has only a counter, and after ordering from the staff, I enjoyed a blend of black Oolong and Jasmine tea while waiting for my meal. The whole wheat noodles are thick and flat, with a thin thickness that is quite unique. The chewy texture and the aroma of wheat are delightful. The dipping sauce combines the umami of chicken and animal broth with a balanced blend of bonito and dried fish flavors, creating a slightly thick and creamy broth that clings to the noodles. The soy sauce seasoning was subtle, enhancing the delicious broth. The pork belly slices were tender with a delicious combination of lean meat and fat. Finally, I requested some extra soup to make a soup-wari and enjoyed the rich but not overly strong flavor of the dipping sauce. You can reheat the dipping sauce on the hot plate provided at the table, allowing you to do so at your own pace without needing to ask the staff. Thank you for the meal.

[Miso White Broth Ramen] Located near Kabuto Yonchome Station, "Tori to Gyoza Raamen Komugi" was established in 2014 as "Menya Shindo," a Next Brand of "Hosomichi," and was rebranded to its current name in 2021. I arrived at the restaurant around 6:00 PM. The interior of the restaurant consists only of a stylish counter. I looked at the menu and ordered the Miso White Broth Ramen for 900 yen. When the ramen arrived, I found that the noodles were thick and curly, with a delicious chewy texture. The soup was a combination of seafood and chicken white broth with miso. It had a foamy, airy texture and a strong miso flavor. The addition of leeks and chili pepper provided a nice spicy accent to the tasty soup. The toppings included chashu and a half egg. The eggplant was delicious! We also shared the chicken white broth, which was also very tasty. Thank you for the meal.

I arrived at Fumisanchome! A stylish restaurant where I had delicious ramen, so I will introduce it! The shop is located along a road lined with eateries. The exterior is very cute and stylish! There is also a takeout vending machine outside so you can enjoy the ramen at home. The interior has only counter seats, but it is very clean and stylish! You order directly to the owner instead of using food tickets. Today's order was the Special White Broth Ramen for ¥1250. It came with a beautiful white broth soup, 2 types of chashu, mushrooms, egg, eggplant, and yuzu, all served luxuriously! Let's dig in. First, the soup is light and silky with a rich flavor of chicken and seafood that spreads in your mouth. There is no hint of any unpleasant smell or heaviness, just a light and flavorful taste! The scent of yuzu spreads in your mouth, leaving a refreshing aftertaste. The noodles are medium-thick straight noodles with a chewy texture that absorbs the flavor of the soup well, allowing you to taste the richness with every bite. The toppings are very luxurious. There are two types of chashu, including Matsusaka brand pork and domestic rare chashu. The Matsusaka brand chashu releases a high-quality flavor with every bite, becoming an addictive and delicious chashu. The domestic rare chashu is tender and melts with a meaty and rich flavor, making it a luxurious chashu. The egg is half-cooked, absorbing the flavor of the soup and spreading a rich and creamy taste. The eggplant and mushrooms also add their delicious flavors with each bite. The generous amount of toppings provided a satisfying meal. There is a dedication and deliciousness in the soup, noodles, and toppings. It was an incredibly delicious ramen experience. Please try it out!

I arrived before 2 pm for lunch and exited from exit 5 of Kamou Yonchome Station, located across the street. I sat at the counter in the small shop and ordered from the solo manager. Glasses and menus are placed on a shelf at eye level. In the hot summer, the chilled blend of black oolong tea and jasmine tea is delicious. After enjoying two cups, my meal arrived. The chicken white broth soup is creamy and cloudy, made with dried bonito and other seafood. It is rich but not heavy, making it easy to drink. The soy sauce is well-balanced with a good depth of flavor. The straight noodles have a firm texture with a nice chew, and the hint of yuzu peel adds a nice touch. The small slices of pork char siu have a good meaty flavor and texture. The half-cooked egg was soft and melty. The combination of chicken white broth, seafood, and well-balanced soy sauce creates a delicious bowl of ramen with excellent balance of sweetness, saltiness, and richness. I finished it all in one go. Thank you for the meal.

Arrived around 2:00 in the afternoon, when I exited from Exit 5 of Kabutocho Station, it was across the road. I ordered the Komugi ramen at the counter after seating, and it was interesting to see cups placed at head height for infection control. The jasmine and black oolong tea on the table was delicious, especially refreshing in the heat. As I sipped on my tea, the ramen was served. The soup was a blend of chicken white broth with dried fish and bonito flakes, and the seasoning was a rounded soy sauce base. Despite the various flavors mixed together, it was well-balanced and simply delicious. Unlike ramen where the soy sauce is overpowering or the fish powder dominates, this one had a harmonious blend. The thin-sliced chashu was a bit too peppery for my taste. The medium-thin noodles had a nice chew to them and paired well with the soup. The half-cooked egg included in the bowl made it a great deal at 700 yen. The balance of chicken white broth, seafood, and soy sauce seasoning in this bowl was simply delicious. I look forward to trying the miso ramen and Komugi tsukemen next time.

For four days in a row, I have been accompanying my younger child who wants to eat ramen! We have been visiting ramen shops together. The chashu is delicious! I really enjoyed slurping up the shiratama. The place is very stylish and suitable for women to visit alone. I paid with PayPay.

Ramen Shindo has relocated and it seems like a new branch of the restaurant. I wasn't impressed with my last visit, but decided to give it another try since the name has changed. The mackerel ramen, paitan ramen, and chashu rice bowl were all delicious! I will definitely be revisiting this place. I'm not sure if it's different from Shindo or not, but I recommend it.

Yesterday (4/4), I walked from Keihan Noe Station to visit "Daiichi Asahi Sekime Store" and had a not particularly delicious bowl of "Asahi Ramen". Then, I walked south to around Kamō Yonchōme Station on the Osaka Metro Nagahori Tsurumi Ryokuchi Line (it's long!). I visited this restaurant and sat at the counter. I looked at the menu and ordered the default "Komugi Ramen (700 yen)" without using a ticket machine. The bowl arrived quickly with toppings such as seared chashu, half a seasoned egg, nori, chopped green onions, and shimeji mushrooms on top of a light brown soup, revealing straight thin noodles. I tried the soup, which seemed to be a chicken and seafood base, and while nothing particularly stood out, it was quite tasty. The noodles had a nice chewy texture and were delicious, and the chashu and seasoned egg were also tasty. I tried shimeji mushrooms in ramen for the first time, and they paired well with the soup. Overall, it was a well-balanced and delicious bowl of ramen that I enjoyed and finished completely.

Wednesday 12:00, no customers yet. The previous Shinmichi has been renovated recently. The interior seems a bit more stylish now, right? The menu has also expanded quite a bit. It would look even better if the wiring were a bit neater, but that seems difficult. LOL - Spicy Beef Tendon Ramen ¥950 - Seared Mackerel Ramen ¥900 - Matsusaka Pork and Green Onion Rice Bowl ¥480 Around 12 o'clock, a part-timer appeared. I wonder if they were late. LOL While worrying about that, the ramen arrived. Slurp slurp... Hmm, delicious. The chicken broth-based soup with small pieces of beef tendon is great. The spiciness isn't too strong, but it's perfect for warming up on a cold day! The seared mackerel ramen is a specialty where the mackerel is seared just before serving. The chicken broth and seafood-based soup seems to be in line with the original Shinmichi. It tasted much better than when I had it a few years ago. Despite being a ramen place, my favorite was the rice bowl. It's a bit sweet, but the refreshing sauce goes well with the pork. I liked it so much that I would come just for this dish. The shy owner seems like they will continue to evolve the ramen and other items in the future!

Komugi Tsukemen (Chicken and Seafood Broth, 800 yen) ★★★★ The soup is a seafood soy sauce flavor based on chicken broth. The noodles are thick straight noodles with a wavy texture. The toppings include pork belly chashu, green onions, and shimeji mushrooms. The broth is a creamy and flavorful combination of chicken umami and seafood essence, made from chicken bones, dried fish, and bonito flakes. The noodles are made with whole wheat flour and have a chewy texture with a rich wheat flavor. The dish comes with a large, thinly sliced seared chashu that is tender and flavorful. You can enjoy different flavors by adding black pepper, chili pepper, or vinegar soy sauce provided on the table. You can also reheat the dipping sauce on the hot plate at your table. Highly recommended for both the soup and noodles.

The other day I visited a restaurant for lunch that had recently been renovated. The new interior design looked very nice and inviting, especially for women. The clean counter and the lack of a visible menu made me a bit confused, but I found a small notebook with the menu next to some cups. It turned out to be a self-service system where you have to ask the staff for information. It seemed like the restaurant mainly catered to regular customers. I ordered the special ramen for 1100 yen, and it was delicious. However, in terms of cost performance, it was just okay for me.

I have been relying on this place many times. Although I visit less often after the renovation, the hot water tasted even better. It goes perfectly with eggplant. It's the best. The foamy soup, the chashu, and the new eggplant - everything is delicious. The meat soba here is also tasty. If they promote their hot water ramen more, becoming the number one ramen on Tabelog is not a dream. It's truly delicious ramen.

I love wheat but not so much rice, so when a restaurant name includes "wheat," my excitement goes up a bit. Hi, I'm Nyun. As I was flipping through the menu, I found just the right dish: Matsusaka pork cold dipping noodles for 1,000 yen (tax included). I recently went on a food tour in Matsusaka, but by chance, none of the shops were serving Matsusaka pork, so I skipped it. This is a must-try! When I actually ordered it, a rare char siu, or sliced pork, that had been seared arrived. Of course, with the searing, the pork fat was strong, but I couldn't really tell the difference from regular pork meat! The noodles seemed to be made of whole wheat, with black grains mixed in, giving them a somewhat soba-like feel. The noodles were cooked somewhat soft, and the dipping sauce had a strong acidity, like a light soy sauce. I finished with a small dish, where I used the leftover dipping sauce to mix with some rice, creating a kind of porridge. Perhaps the dish I chose didn't suit my taste, as the overall content felt a bit lacking. Thank you for the meal.

Today, I went to the ramen restaurant Komugi that my girlfriend wanted to visit. We ordered the tsukemen with Matsusaka pork and water dumplings. The chashu was lightly seared in front of us and was deliciously tender. The soup was also well-balanced and tasty.