Girin Temple Umeda branch! Abura soba! Triple serving of noodles! I was really hungry, so I decided to go there after a long time! I went all out with the triple serving of noodles (´▽`)/! Abura soba is a Tokyo specialty where hot noodles are mixed with oil. First, I added vinegar and chili oil to the noodles. The vinegar and chili oil blend well, creating a delicious flavor. The portion size is generous, so you'll definitely get full! The cost performance is good, so I recommend it for those who want a quick and satisfying meal (´▽`)/! Thank you for the meal!

I had always been curious about the abura soba at this restaurant that I passed by before. I regret not going earlier because it was incredibly delicious. When I went around 11:30 on Saturday, there were about 3 groups waiting in line. But when I passed by at around 12:30, there were so many people lining up!

I thought the taste might depend on the customer's customization ability, so I wonder what the average taste is! Personally, I didn't find it very tasty, but I heard that it becomes addictive after eating it three times, so I want to try it again.

After a long time, I tried oil soba... It's been almost 5 years since I moved from Tokyo to Osaka... In Osaka, I rarely see oil soba, so I decided to give it a try. When I was in Tokyo, I used to enjoy oil soba a lot. I arrived at the restaurant around 11:20 on Sunday and saw a line of about 7 people outside. I thought maybe oil soba is becoming popular in Osaka too. I bought a ticket for the all-in-one option and entered the restaurant. After waiting for about 5 minutes, the oil soba with a refreshing taste was served. Both the toppings and the soup were delicious in a normal way! When I finished eating and left, there was a long line outside. I couldn't help but hope that the oil soba boom would soon arrive in Osaka too (laughs).

I visited "Kirin Temple" next to HEP FIVE. I arrived before 12 o'clock to avoid the usual lunchtime lines, and was able to get a seat just in time. The store layout is exactly the same as the one in Nagoya called "Tokyo Aburasoba Honpo," with identical design and signage on the walls about how to eat the noodles. There seems to be some kind of relationship between the two. In Nagoya, you can get a free large serving of noodles, but here it costs an additional 50 yen. The appearance and taste are exactly the same. I pour hot chili oil and vinegar into the noodles and mix them well. Delicious. The thickness of the chashu pork slices seems slightly thinner than in Nagoya. They only accept cash.

I had some free time so I went to the restaurant I've been curious about for a while! It was around 9 o'clock at night but there was a line and I got in after about 15 minutes. As soon as I sat down, the oil noodles came out. It was much lighter than I expected and delicious. It seems to have healthy ingredients in it, so I thought it was a good deal while eating haha I want to go again!

At first, I added 1-2 laps of vinegar and chili oil as instructed. I mixed it well and ate it, but it tasted a bit bland to me. I don't usually eat oil noodles, so maybe this is normal. When I added spicy miso halfway through, it brought out a nice richness and spiciness, making it very delicious. The set of fried chicken was crispy but lacked juiciness. When I left the restaurant around 11:50, there were about 6 people waiting in line.

On January 18, 2023 (Wednesday) around 9:30 PM, I tried a cup noodle of half-cooked egg oil soba, which I often eat. It might be my first time having it in a restaurant, and of course, my first time at an oil soba specialty store. I wonder what it's like? Ah, I see... it's said to be healthier than ramen. No guilt involved! Maybe the name is a bit misleading. It might be the perfect food for me! Yeah, it's good. But it's definitely more addictive than ramen. I'll end up eating more of this than ramen for sure. It was delicious. Thank you for the meal.

I often hear about oil soba, but what is it really? Is it soba or ramen? With that curiosity in mind, I headed to Kirinji in Umeda, where there was a long line! I was told to put plenty of vinegar, so I skeptically added lots of vinegar and chili oil and mixed it up! It was delicious! Despite its simple appearance, it was quite rich! I thought the portion might be small, but by the end of the meal, I was completely satisfied.

Tsukemen for 780 yen, with options for extra noodles for 50 yen and extra meat for 200 yen, totaling 1030 yen for this bowl. Despite ordering the large portion, the amount seemed small. This was my first time trying tsukemen, which is noodles served with vinegar and chili oil, but I wasn't sure how to enjoy it. I couldn't tell if the original noodles had any flavor, so I ended up finishing the meal without fully appreciating it.

Umeda's "Kirinji" is a well-known ramen shop in Kansai that specializes in oil-based ramen. Their signature dish, "Oil Ramen for 780 yen," is made with zero cholesterol healthy oil and is low in calories. It's fun to mix the hot noodles with the sauce and customize the flavor with table condiments.

【Food】- Oil ramen (with half-boiled egg)- Large portion【Taste】Mix the warm oil ramen with sauce, chili oil, and vinegar. The combination of seasoning and chewy noodles is excellent. Toppings include chashu, menma, seaweed, and sesame seeds. It tastes even better with a half-boiled egg. Adding table miso for flavor variation is recommended, but be careful not to add too much.【Price】- Oil ramen: 780 yen- Large portion: 50 yen【Atmosphere】The seating area is a bit narrow but sufficient.【Notes】Sometimes there may be a long line, other times it may be less crowded. You can request a half-boiled egg at Kirin.

Oil soba without toppings for 780 yen. The instructions at the counter say to drizzle chili oil and vinegar at least once before it cools down, so I followed that. As for the taste, it's like needing a bit more kick? But by the time I finished, I felt satisfied and wanted to eat it again. Maybe as the explanation at the shop says, the deliciousness becomes clear by the third time.

I had oil soba at Umeda, which cost 1,080 yen for a regular size with all toppings. The instructions said to mix vinegar and chili oil before eating, and I followed that. The taste was good, but I personally wished for a bit more punch in the flavor, maybe two punches more to make it closer to Taiwan-style mixed noodles. It was indeed delicious, but considering it had all the toppings like a soft-boiled egg, menma, and about 5 thin slices of char siu, it felt overpriced at 1,080 yen. Also, the char siu wasn't tasty at all, it reminded me of the char siu in instant ramen. Very disappointing.

A ramen shop in Umeda that originated in southern Osaka. The order is Yuzu Ramen for ¥780 with toppings like seaweed, menma, chashu, and green onions. They recommend adding chili oil and vinegar from the table condiments. The taste is average, lacking in richness and the noodles don't seem to go well with the oil. The seaweed, menma, and chashu are of lower quality compared to other ramen shops, which was a bit disappointing. Tokyo's Yuzu Ramen at chain restaurants taste much better!

The menu at this place is quite focused, with only oil soba available. They recommend adding vinegar and chili oil, at least one round each. I'm not a big fan of sour flavors, so I asked for less vinegar and followed the instructions for the chili oil. Surprisingly, the chili oil wasn't overpowering. The noodles are decently thick curly noodles, coated in a tasty oil sauce. Sometimes oil soba can be quite strong with garlic, but this one had a milder flavor. The seaweed added a nice touch to the dish. Oil soba is low in calories since there's no soup, but you do miss out on the satisfaction of a delicious broth. Without the effort of making soup, the cost might be lower, which could explain why they are expanding during the pandemic. The seating is just a counter with backless chairs, but the soft seat cushions make it more comfortable than other wooden chairs at similar places.

Oil noodles with half-cooked egg ¥850. The oil noodles here have an addictive flavor. Add vinegar and chili oil to your liking and mix vigorously. It is said that it doesn't taste as good when it cools down, so slurp up the noodles quickly. The vinegar isn't sour at all, but be careful not to add too much chili oil. The half-cooked egg is creamy and helps mellow out the flavors. The pork slices are meaty and satisfying, and the nori and sesame add a nice touch.

I suddenly felt like eating oil noodles, so I visited the restaurant and ordered with a seasoned soft-boiled egg topping. I drizzled oil and vinegar, mixed it well, and then enjoyed it. The deliciousness that makes you go "wow" from the first bite. It's a taste that you crave for no reason at times. Thank you for the meal!

I felt like having oil soba after a long time, so I went to a restaurant to eat it. Before eating, I sprinkled chili oil and vinegar on top. It may seem a bit junky, but it really enhances the flavor. Adding a soft-boiled egg and mixing it in makes the taste milder. It's the kind of dish you crave once in a while. Thank you for the meal!

There is a ramen shop in Osaka that serves abura soba. The reviewer mentioned that while the abura soba in Osaka was decent, there was a noticeable difference in quality compared to those in Tokyo. The reviewer found that the ramen noodles, sauce, and chashu in Tokyo were all superior in taste and quality.