My partner used to frequent a tantan-men restaurant that was highly recommended. We went around 7:30 pm and had to wait a bit as the place was full. The restaurant had a cozy atmosphere with only a few seats. Despite the initial wait, the staff welcomed us warmly. I was impressed by their friendly service. I planned to order just the tantan-men, but they also had other interesting options on the menu. When I mentioned the Goya Champuru, the staff apologized for removing it from the menu 8 years ago. I found this amusing. I ordered the tantan-men with a soft-boiled egg on top. The dish was quite spicy due to the generous amount of Sichuan pepper. It was delicious, and the toppings were plentiful. The soft-boiled egg was especially tasty. The soup was spicy, but adding vinegar toned down the heat and made it even more enjoyable. I wanted to drink it all up, but restrained myself due to the high salt content. Overall, it was a great meal, and I would love to visit again. Thank you for the delicious food!

I had known that this place was popular for many years, but I never had the courage to wait in line at night to visit. Haha. A friend who loves spicy food invited me, and we headed to the restaurant around 10 pm. There were about 6 people in line, so we quickly got in line behind them. After waiting for about 15 minutes, a heavily tattooed guy came out from inside, and although I was a bit scared, he kindly talked to us and let us in as soon as there was space inside. The interior of the restaurant was a bit dimly lit and had a great atmosphere. For this memorable visit, I ordered the Tabucchan-style Tantanmen with a boiled egg topping. After about 3 minutes, I received the ramen from the kitchen staff. The soup was a deep black color, with a punchy visual impact. When I took the first sip of the soup, it was soy sauce-based and light at first, then exploded with a strong mountain pepper flavor, and finished with a rich soup base. It was a three-stage flavor experience. The Tantanmen was not sesame-based, which was completely to my liking. Next, I slurped up the thin and firm noodles, which had an addictive texture. Mixing in the bean sprouts, minced meat, and garlic chives, and covering it all with the soup created my own Tabucchan world. I had been moving around all day and was very hungry, so the spices made me break out in a sweat. If you have long hair, make sure to tie it up. Finally, I savored the warm boiled egg, and it was a blissful moment that made me close my eyes. Please note that the payment is cash only, so if you prefer cashless payments, be aware of this. This Tantanmen is the real deal. I decided to come back next time and dive into the rice dish, wiping away the sweat as I left the restaurant.

Visited on a Saturday around 9pm. There were about 4 groups waiting, and I waited for about 2.30 minutes. Even when I left, there were still people waiting. When I asked for a recommendation, I was told that the front Dan Dan noodles were recommended, and the three types at the back weren't good. I'm not good with spicy food, so I was worried about the spiciness, but I was told that if it's too spicy, adding an egg topping would mellow it out. The Dan Dan noodles came out quickly after ordering. The Sichuan-style Dan Dan noodles had the typical soup base with a good amount of spiciness from the chili peppers! It was really deliciously spicy and addictive! I ordered an egg topping halfway through, and dipping the noodles in the egg made it almost not spicy at all! I also tried the Tabucchan-style street stall Dan Dan noodles, which had a slight spiciness from the Sichuan pepper, but personally, the spiciness was fine for me. It was nice to have a different type of Dan Dan noodles with a soy sauce base soup. The staff were very polite. I had a draft beer and a sweet potato soda.

Tabucchan's style food stall tantanmen. The soy sauce-based soup is full of crunchy sansho pepper and spiciness, without any sesame flavor. The thin curly noodles have a firm texture, which I personally enjoy. Delicious. This popular shop only operates at night, but I would like to try the sesame-based Sichuan-style tantanmen next time. I wonder if their business hours have recently changed?

Just go and try it. It starts getting crowded around 8 o'clock and I usually wait about 30-40 minutes, but it's so delicious that it's not a problem at all. The menu has 5 types of tantanmen, as well as other a la carte options, but it seems you can't order certain items at certain times. I recommend the Sichuan-style and Tabucchan-style tantanmen. If you try to order anything else, they will stop you. There are plenty of toppings available so you can create your own tantanmen. I eat mine with cheese, meat miso, garlic chives, extra noodles, coriander, and a raw egg, and it's just addictive. Definitely worth a try.

I feel like eating tantanmen even if I have to line up in the middle of the night! A popular restaurant a little off from Aioi Bridge, with lines forming even past 10 p.m. on Thursdays. I usually don't wait in line, but I really wanted something spicy, so I waited for about 20 minutes and finally got seated! I couldn't decide between the Sichuan-style street tantanmen and the Katabucchanshiki street tantanmen, but since it was my first time at this restaurant, I chose the less spicy Sichuan-style street tantanmen. I ordered a beer and some cucumbers to pass the time. The people on both sides of me started slurping ahead of me, but I didn't want to be left behind. Maybe it's really spicy... I calmed my nerves with beer, and then it arrived - the Sichuan-style street tantanmen in a bowl! It looked really spicy... I took a sip of the soup and thought, "Oh, this is totally fine!" It wasn't a rough spiciness, but a very well-balanced one. Now, for the noodles... Delicious! The noodles were incredibly delicious! Beer, tantanmen, cucumbers, tantanmen, beer - an endless loop. I slurped up the soup at a speed that didn't allow my sweat to stop, and then finished it all. It was delicious! Next time, I'll make sure to choose my toppings carefully and savor the Katabucchanshiki four-season street tantanmen! Oh, and I think it's a good idea to bring a towel or something.

After drinking in Namba, I always finish off with the tantanmen here. This place is quite popular, so I had to wait for about 40 minutes to get in. This time, I followed the staff's recommendation and added minced meat and bean sprouts as toppings! While waiting for the ramen, I hydrated my throat with a lemon shochu highball and then enjoyed the meal in one go! Thank you for the delicious meal!

About a 3-minute walk from Nihonbashi Station. This restaurant, which has a rating of 3.53 on Tabelog, only operates at night. It was recently featured on TV as a must-visit spot in Osaka for Yamazato of Nankai Candies, so I was curious and decided to visit. It's quietly tucked away in a side street just south of Dotonbori. The surrounding area is full of charming eateries, but this one has a unique retro and lovely atmosphere. The interior has about 10 seats at the counter and tables. There are also tables in front of the shop where you can dine. The shop owner's sense of retro style is fantastic. I ordered the "Sichuan Street Stall Dan Dan Noodles" for 880 yen and a side of rice for 150 yen. If you like it spicy, you can order a raw egg to eat it Sukiyaki style, which is also recommended. The lighting inside the shop is dim due to the bare light bulbs, making it a bit hard to see, but it gives off a spicy vibe. However, when you actually taste it, the level of spiciness is just right. It was described as a sesame paste dan dan noodles, but the sesame flavor is subtle compared to other dan dan noodles I've had, with the spiciness lingering in your mouth. It's like a spicy ramen with a sesame flavor. But for some reason, I couldn't stop eating (laughs). The noodles are probably egg noodles, and their flavor holds up well against the spicy soup. Choosing these noodles was definitely the right call. Ordering the rice was also a great decision. I enjoyed it with ground meat and bean sprouts until the soup ran out. With its location, taste, and atmosphere, this fantastic restaurant is a place where you can impress others with your knowledge. I'll definitely be back. Thank you for the meal.

Sichuan-style food stall Dan Dan noodles for 880 yen. The boiled egg and bean sprouts were a generous portion and incredibly delicious. The soup, made with ground sesame and oil, looked heavy but was actually perfectly balanced. The spiciness was just right for me, tasty and not overwhelming. The medium-thick curly noodles were great at soaking up the soup. The bean sprouts, garlic chives, and minced meat added different textures. The service by the staff and the atmosphere inside the restaurant were excellent. Thank you for the meal!

It's extremely spicy and I feel like I can't handle it anymore... but before I know it, I end up finishing the whole dish. It's addictive and dangerous! The atmosphere of the restaurant is retro Showa style, which is really nice. Be careful, especially in the summer, as you'll start sweating a lot.

After a long time, I visited this restaurant for a late-night meal. Despite the late hour, there was the usual line... This time, it was hot but I decided to eat outside. I ordered the tantanmen with a topping of stir-fried bean sprouts! The crunchy bean sprouts and the sesame-flavored soup were incredibly delicious! Even though it was a late-night meal, the alcohol went down smoothly! Thank you for the meal!

A tan-tan noodle shop that stays open late into the night. Perfect for a late-night meal after drinking. They don't offer individual menu items now. I just made it in time for the last order this day! Thank you to the staff. Added various toppings like bean sprouts and meat! The spiciness was just right, and I finished it all in no time. Thank you for the meal!

On a rainy Friday night, after visiting three standing bars in Namba, we came to this place as our fourth stop. We waited in line under our umbrellas for about 20 minutes before being seated. There were 5 types of tantanmen on the menu, but the staff recommended against the ones on the back, saying they weren't good. So we ordered the Sichuan Street Tantanmen and the Doubtchan-style Tantanmen to share. Both were delicious, but if you're eating after drinking, I would recommend the Doubtchan-style Tantanmen with a strong hint of sansho pepper. Both were mild in spiciness for me.

Tantan-men ¥880 This is a popular Tantan-men specialty store. The Sichuan-style food stall Tantan-men and Tabucchan food stall Tantan-men are recommended. I ordered the Sichuan-style Tantan-men with three chili marks because the Tabucchan Tantan-men had four chili marks. The dish arrived fairly quickly. The toppings included meat miso, bean sprouts, and garlic chives. The dish was bright red. I took a bite, and it wasn't as spicy as it looked. The soup had a sesame aroma, but I couldn't quite identify the base flavor. The noodles were not to my liking. Thank you for the meal. It was delicious. 5.2

I lined up for over 30 minutes at the shop in the middle of the night, and the soup looked spicy. I took a sip, and it wasn't as spicy as it looked. The flavor was actually quite strong. As I continued eating, it did get spicy, but still delicious. I changed the taste by adding an egg halfway through. I left some rice as a side and poured the soup over the rice as a finishing touch.

I had been checking out this restaurant for a while. Luckily, I was able to get in right away, but 5 minutes later it was full. Good timing! I ordered the recommended "Tabucchan-style street stall tantanmen." The staff told me the other dishes weren't delicious, haha. It's a bit dark inside the restaurant, but when the dish arrived, I could immediately tell it was spicy from the color and aroma. I can handle spicy food, so it was fine for me, but my companion ordered an extra raw egg and ate it like tsukemen style. It helped to ease the alcohol buzz and warmed up our bodies. It was the perfect way to end the night.

I tried Tabucchan-style tantanmen, which is similar to Taiwanese ramen. Despite being labeled as the spiciest menu item, I didn't really feel much heat. The noodles were thin and firm, making them easy to eat and allowing them to soak up the soup well. The overall balance of the dish was excellent. They are open until 1 am, so it's a great option for a late-night meal after drinks.

This is a popular restaurant in Nihonbashi known for its tantanmen. I went on a weekday and had to wait for about 15-20 minutes to get in. I ordered the Sichuan-style tantanmen from a food stall and asked for extra leeks and a raw egg. It's delicious to eat it as it is, but it's also tasty to dip the noodles in the raw egg like tsukemen. You should try it too!

Tabuchi's Tantanmen ( @tabuchi0425 ) 1-6-1 Sennichimae, Chuo-ku, Osaka 4 minutes walk from Nipponbashi Station Open from 17:00 to 25:00 This is the perfect spot for a late-night ramen fix in Osaka. I visited around 7:30 pm and only had to wait about 15 minutes as the first group in line. The cozy interior has 2 tables and 8 counter seats. I ordered two spicy dishes: Tabuchi's signature Tantanmen, which has a strong soy sauce flavor with just the right amount of heat, and the Sichuan-style Tantanmen, which is rich and creamy with a good kick of spice. If you're in the area, definitely check out this spot for some delicious and satisfying ramen! Thank you for reading until the end. Follow, like, and comment for more recommendations of must-visit spots in Osaka. #Namba #NambaGourmet #NambaRamen #NambaTantanmen #Osaka #OsakaGourmet #OsakaRamen #OsakaTantanmen #Tantanmen #LateNightEats #StreetFoodRamen #Namba #Osaka #Ramen #Instafood #FollowMe #Kansai #KansaiGourmet #KansaiTravel #OsakaTravel #AchanKansaiRamen #InstafoodAward2023

I arrived before 7:00 PM and was able to get in right away as customers were changing. I'm not a big fan of spicy food, so I was panting while eating. I added cheese topping twice, but it was still spicy. If you can handle a little spice, you might be okay, but if you don't like spicy food, it's probably not for you!笑