Yes, it's ramen time! "Chilled Sea Bream Salt Ramen" Today, I went to "Ramen Maru" in Temmabashi. I arrived a little after 1:30 PM and the place was quite busy, showing how popular it is. I tried the "Chilled Sea Bream Salt Ramen" this time. The female staff was handling everything alone, and I was impressed by her efficient work. When the ramen arrived, it looked beautiful. 【Soup】The clear soup had a distinct sea bream flavor. The soup, made by carefully boiling sea bream heads and bones with kelp, was chilled, which was a nice touch. The soup had a strong saltiness, making it perfect for a hot day. 【Noodles】The thin, firm straight noodles paired well with the chilled soup. 【Toppings】The sea bream kelp topping added elegance to the dish, and the firm texture of the fish was quite luxurious. The sliced onions surprisingly complemented the soup very well, which got me the most excited. I also squeezed some lemon for a refreshing touch. I finished the bowl completely - it was delicious. Thank you for the meal! <Shop Information> 【Shop Name】Ramen Maru 【Address】1-2-3 Tsukiji-cho, Chuo-ku, Osaka, Osaka 【Business Hours】11:00-15:00, 17:30-23:00 【Closed】 【Access】About a 5-minute walk from Temmabashi Station on the Osaka Metro Tanimachi Line and Keihan Main Line *Business days, hours, and operations may change. Please check the official Instagram account for more details.

The firm taste of the soup gives the impression of having eaten sea bream, with a satisfying flavor despite being light. I finished every last drop of the soup. Although I was curious about the chicken white broth, it was already sold out, which was disappointing. According to the chef, it takes time and effort to make the broth, so they can't make a lot of it quickly. But the sea bream salt was delicious. I thought I'd come back when I want to eat sea bream salt again! However, I found out they will be closing in May. What a shame. Thank you for the meal.

The interior of the restaurant is clean and neat! I ordered the Chicken and Clam Salt Ramen. The soup was clear but flavorful, and the ramen was delicious. Unfortunately, the Chicken White Broth was sold out, so I would love to visit again. I also heard that the restaurant will be closing in just one month, which is disappointing news!

Chicken Soy Sauce Ramen for 900 yen. The soup is hot. The noodles are straight and thin. The soup has a delicious chicken and kombu soy sauce flavor. The noodles are straight and thin, with a smooth texture. The toppings include green onions, thick bamboo shoots, chashu, and rare chashu. This time, I parked at Shimamachi Street Parking for 300 yen.

I ordered the special sea bream salt ramen. It looked light because it's salt-based, but as soon as I took a sip, I almost muttered "Oh... delicious..." The sea bream and clam broth was rich in flavor. After finishing the noodles and toppings, I was recommended to try the sea bream tea rice bowl. I followed the suggestion, mixed the rice in the bowl, and couldn't stop eating until the bowl was empty. It truly was a double delight.

Osaka Castle Park is in full bloom with cherry blossoms. I walked along the cherry blossom trees from Castle Park Station to the Second Neyagawa, and then walked about half way around Osaka Castle along the outer moat, but all the shops inside the park had long lines! I couldn't even buy canned beer! The flowers are beautiful, but it's a bit disappointing. So, I decided to leave Osaka Castle and head towards the city from Otemae Intersection. As I was walking, I noticed a ramen shop with a sign waving even though it was an odd time in the afternoon (before 4 pm)! It turned out to be a shop I had bookmarked. I ordered the sea bream soy sauce ramen with a seasoned egg topping. As soon as it was served, I could smell the sea bream! Is it from the minced sea bream or the soup? The delicate thin noodles are well coated with the soup. Fish soup goes well with thin noodles. I was happy to see the white leeks, which I haven't seen much in Osaka recently. The thick, lean pork chashu was... only the visible part was served, the rest was hidden underwater (laughs). Well, this is more than enough! I like Osaka's tonkotsu soy sauce ramen, but sometimes it's nice to try a different style like this one. After satisfying my hunger and replenishing my salt intake, I decided to push on for one more station. Sea Bream Soy Sauce Ramen 1000 yen Seasoned Egg 150 yen

I visited Ramen Marusan near Temmabashi Station, which has been improved in various ways. I tried three different bowls while sharing them. - Chicken and Clam Salt Ramen (¥1000): The noodles have a crisp texture and improved chewiness, with enhanced flavor. The balance with the soup is exquisite. - Chicken Soy Sauce Ramen (¥1000): The soup has a deeper richness without any sharp edges, complementing the noodles well. - Sea Bream Salt Ramen (¥1100): There is no negative fishy smell, just a pure depth of umami. The clean finish is also enjoyable. It's getting warmer and new menu items are coming, so I look forward to more improvements. I highly recommend trying it out, as it was delicious. Thank you for the meal.

It was a late lunch before 2 pm on a regular day. I had chicken white broth ramen with a seasoned boiled egg topping. It was a random choice of restaurant, but the soup was rich and thick, coating the noodles well and tasting delicious. The manager was friendly and welcoming. I would like to visit again and try the sea bream salt ramen or the clam and chicken salt ramen.

At night, it transforms into an izakaya serving delicious ramen dishes. I had a little drink before enjoying a special chicken and clam salt ramen with plenty of scallops and clams, along with a set of fried chicken and rice. The pork chashu and duck chashu were incredibly tasty. After this, I could have another beer. Although I usually prefer the rich chicken broth, the chicken and clam salt ramen really hit the spot. I've already tried the chicken white broth, chicken and clam salt, and sea bream salt, so next time I want to try the chicken soy sauce. #OsakaGourmet #KansaiRamen #OsakaRamen #TenmaHashiRamen #TanimachiRamen #TenmaHashiLunch #TenmaHashiIzakaya #TanimachiLunch #ChickenSaltRamen #ChickenWhiteBroth #SeaBreamRamen #NoodleHera #Noodlestagram #NoodlestagramOsaka #RamenMaru #NoodleLife #Ramen #RamenNoodle #RamenJapan #Osaka #OsakaJapan

Ramen Maru is located near Temmabashi Station in an office district, where you can enjoy ramen made with sea bream broth. I tried the sea bream salt ramen, which came with a side of rice for a steep price of 1,100 yen. The soup was clear and elegant, but I did detect a slight fishy smell. Sea bream broth can be tricky, right? The rice dish had minced sea bream on top, and when I poured the remaining soup over it, it turned into a delicious sea bream rice bowl. It was surprisingly good. Here is the restaurant information: Ramen Maru, 1-2-3 Tsuriganecho, Chuo-ku, Osaka City, Taste Building 1F. 5 minutes walk from Keihan and Osaka Metro Temmabashi Station. No parking available.

I sat in the middle of the counter at Ramen Marusan in Tenjinbashi and tried their limited-time "Chuka Soba" (Chinese noodles). The place was bustling with customers coming in one after another. When the bowl arrived, I found the noodles to be smooth and with a good texture, and the soup had a gentle and nostalgic flavor that was comforting. The dried fish taste was subtle, so even if you're not a fan, it should be fine. The large slices of chashu pork added a nice touch and there were two different kinds for variety. I also tried adding a bit of bonito oil halfway through, which enhanced the flavor even more. My companion had the "Chicken and Clam Salt" ramen, which had a refreshing and sharp soup that paired well with the duck chashu. They mentioned that the restaurant is always looking to improve, so I look forward to their future offerings. It was really delicious, thank you for the meal.

After climbing up the hill from Temmabashi for about 5 minutes on foot, I stumbled upon a restaurant that seemed empty even though it was past 4:00 pm. The "Tai Shio" ramen (1,100 yen) caught my eye - a light and flavorful broth made from scallops, clams, tai fish head, and kelp. It had a subtle yet rich taste, with just the right amount of saltiness that didn't overpower the soup's flavor. The noodles were medium-thick straight noodles from Kyoto Menya Tega, which surprisingly were thinner than usual for this shop, but paired perfectly with the light broth. Topped with tai fish flakes, white negi, and roasted chashu, the ramen also came with a sudachi citrus on the side. As I continued to eat, they served rice with tai fish flakes and instructed me to make a delicious ochazuke at the end. Although I usually don't indulge in ochazuke after ramen due to calorie concerns, the Tai Shio ramen here was light enough to enjoy the ochazuke guilt-free. The ochazuke was a delightful way to end the meal, leaving me feeling satisfied and content. This place definitely made me not want to go back to work right away. Thank you for the wonderful meal!

[Ramen Maru] "Special Duck and Clam Salt Ramen" for 1100 yen. The soup is made from a broth of kombu and duck bones, with a seasoning base made from scallops and clams. Despite its clear appearance, the soup is rich in flavor with the taste of duck spreading throughout the mouth. The depth of flavor increases as you eat, with the sweetness of scallops also coming through. The noodles are thin and straight, with a satisfying texture and a pleasant wheat aroma. The chashu comes in two varieties: duck and pork shoulder loin, both well-prepared without any unpleasant odors. The meat's flavor shines through, complementing the salt-based soup perfectly. The seasoned egg here is also exceptional, one of the best I've had recently.

Yesterday (10/18), after eating at "Bijnesu Shokudo" located at Watanabebashi Station on the Keihan Nakanoshima Line, I took the Keihan train again and moved east to Tenmabashi Station. I got off the train and walked a bit to visit this restaurant for a second meal. I sat at the counter, looked at the menu, and ordered the "Chicken Shoyu Ramen (900 yen)" without using a ticket machine. Since it was a prepayment system, I paid the fee upfront. Soon, the bowl of ramen arrived. It had thin straight noodles in a slightly thin soy sauce-colored soup, topped with slices of char siu, menma, and chopped green onions. There were also rare char siu and seaweed on the edge of the bowl. When I took a sip of the soup, it was different from the one at "Bijnesu Shokudo," but still a delicious clear yet flavorful soup made with chicken and seafood. The noodles had a firm texture and chewy bite, which was also very tasty. The two types of char siu and menma were equally delicious. Therefore, despite being my second bowl of ramen yesterday, I finished it completely and felt very satisfied. Eating two amazing bowls of ramen in two different restaurants in a row made it a happy day for me.

Sea Bream Salt Ramen ¥1,000 (with rice) Located about a 3-minute walk south from Temmabashi Station on the Keihan and subway lines. Just off of Tanimachi-suji, towards Osaka Prefectural Chuo High School, you will find "Ramen Maru." Today's order is the most popular "Sea Bream Salt" ramen. It comes with one slice of rare chashu, sea bream meat, sudachi, and white negi. The sea bream broth is made by simmering sea bream heads and kombu over low heat, resulting in an elegant flavor. The subtle scent of sudachi stimulates the appetite. The sea bream broth pairs well with the thin noodles. When you dip the concentrated sea bream meat into the soup, you can taste an even richer sea bream flavor. The tender rare chashu has a gentle, deep umami that complements the refined broth. The crunchy white negi adds a rough texture to the sophisticated soup, serving as a good accent that keeps you interested until the last bite. The meal also comes with rice, so you can enjoy a sea bream broth rice bowl at the end. It's nice with a hint of wasabi flavor.

"Good morning, it's Taiki here! The evenings are getting a bit cooler with this heat. This time, I want to introduce a cold ramen to cool off. Restaurant name: 'Ramen Maru' Location: 5 minutes from Tenjinbashi Station Hours: 11:00-20:00 Recommended for: Solo dining, hanging out with friends This shop makes ramen with sea bream broth, which is a bit unique. [Cold Ramen Menu] Cold Sea Bream Salt: 1000 yen Cold Sea Bream Soy Sauce: 1100 yen I ordered the soy sauce this time. The richly flavored soup made from carefully boiling a large sea bream head and bones, chilled to perfection, is irresistible. The sea bream broth is much more flavorful than you can imagine, spreading throughout your mouth. Topped with onions, sea bream slices, umeboshi sauce, and large shiso leaves, it has a refreshing taste. The straight noodles are smooth and slurp-worthy. The shop has a clean and cozy interior, with individual seating at the counter, making it easy for solo diners to enjoy. Overall, I highly recommend visiting before October to enjoy this delicious cold ramen. The soup is rich, so make sure to savor it. See you next time! Cost: 1000 yen"

I visited this place for lunch on a holiday. I arrived around 11:50 am and there were 2 customers already seated at the counter. I ordered the "Chicken Shoyu" ramen and paid in advance. After a 5-minute wait, my ramen was served. The clear shoyu soup in the Chicken Shoyu ramen was impressive. The large chashu slices added a good amount of volume to the dish. The noodles, made by the shop, had a smooth texture and a satisfying chewiness. The shoyu soup, made from fish sauce, soy sauce, and chicken broth, had a rich flavor and was easy to drink. The crispy and flavorful chashu slices added even more depth to the dish. Adding some shichimi spice halfway through made the slightly sweet soup more to my liking. I finished the soup completely, as it was so delicious. Overall, the ramen was well-made and had a deep, comforting flavor. The restaurant only had counter seats, but the spacing was relatively comfortable. The female staff, who was working alone that day, seemed a bit stressed as she handled everything from taking orders to serving and cleaning up. However, it was understandable given the circumstances. Despite this, the ramen was excellent, and I would like to try the Chicken Paitan ramen next time I visit Temma Bridge. Thank you for the meal!

"Ramen Maru / Temmabashi" is a restaurant in Osaka Temmabashi where you can enjoy cold ramen perfect for summer. They offer a dish called "Tai Shio" for ¥1,000, where you can choose between salt and soy sauce flavors. The soup is made with sea bream and kelp, served ice-cold, and is light and delicious. The firm texture of the sea bream is also excellent. The restaurant has friendly female staff, making it welcoming for solo female diners. This cold ramen is perfect for the hot weather. Check it out at Ramen Maru in Osaka!

⭐️Maru Ramen in Temmabashi This ramen shop in Temmabashi offers a limited-time cold ramen. I tried the cold sea bream soy sauce ramen, a new menu item. The soup made with sea bream and soy sauce was amazingly delicious. It was light yet rich, with a lingering sea bream flavor that paired perfectly with the noodles. The plum paste added a nice touch as well. This shop specializes in chicken broth ramen, and I plan to try their most popular dish next time. Thank you for the delicious meal! 🍜

"I tried the cold ramen with sea bream salt at Ramen Maru, just a 5-minute walk from Temmabashi Station. The sea bream was so flavorful and the broth was rich and delicious. It cost 1,000 yen. I recently discovered this delicious ramen spot in the Temmabashi area and I highly recommend trying it before cold ramen season ends. Thank you for the meal!"

There is a ramen shop in Temmabashi with a relatively new ground-like area nearby. The shop is located at the corner to the west. It has only counter seats, and the specialty seems to be chicken-based ramen. The chicken broth ramen may or may not be available depending on the day. This summer, Marusan Ramen offered a cold sea bream salt ramen. The broth, made from sea bream meat and bones, is clear and refreshing. The sea bream slices add a touch of luxury to the dish.