I visited this place that I was curious about as I arrived early for a business trip to Osaka. There was a considerable line, with over 20 people already waiting, even though it was 10 minutes before opening. I hesitated, but decided to join the line. The restaurant had a good number of seats, so when it opened, many customers came in, and the turnover was not bad, so the meal didn't take as long as I expected. When I left, the line had grown even longer, with constantly 30-40 people waiting, so I can imagine it must be even busier on weekends. If you plan to go, be prepared for a wait and have plenty of time. The interior has an L-shaped counter, creating a clean and cozy atmosphere like a small izakaya. I chose the Soy Sauce Ramen with Aged Soy Sauce for 1000 yen. The soup, which normally consists of Hinai Jidori chicken and tender chicken, had an added limited-time soup with Amakusa Daio, creating a rich and flavorful broth. The combination of the rich chicken umami, fragrant soy sauce, and a finishing touch of pepper from the pepper mill made it incredibly delicious. The noodles were medium-thin straight noodles with a good bite, and the toppings included three types of chicken chashu, bamboo shoots, mitsuba, and green onions, all of high quality. I have tried many chicken-based ramen in Tokyo, but this one had a different appeal that I really enjoyed. I used to think it would be tough to wait in such a long line for a taste that could be found in Tokyo, but I was glad to have encountered such a uniquely delicious bowl of ramen. It made me appreciate the increasing number of delicious ramen shops in Osaka and the Kansai region. If I have the chance, I would definitely like to visit again!

At Maize and Menosuke, they serve a dish called "Golden Autumn Soba with Awaji Conger Eel and Matsutake Mushroom". It features rich and fatty autumn conger eel with a delicate and elegant golden dashi broth made with the flavorful Menosuke chicken. The homemade noodles are firm and delicious. The dish also includes grilled matsutake mushrooms, deep-fried enoki mushrooms, grilled conger eel skewers, and matsutake mushroom-filled dumplings - all incredibly tasty! The meal ends with a flavorful matsutake rice dish followed by a delicious tea rice soup. Absolutely delicious!

I visited during regular business hours after a series of limited Saturday night visits. My friends recommended this place and they were blown away by it. I ordered the "Special Illico Soba" and it was amazing - the rich broth and homemade noodles were perfect. Everything, including the meat, was delicious! This restaurant has quickly become one of the top spots in Osaka, but they are still evolving. It's quite impressive!

I visited 15 minutes before the usual opening time and had to wait for about 30 minutes with 15 people in line. The operation was smoother than I expected, so the wait wasn't too bad. I ordered the special dried fish soba. The soup had a nice dried fish aroma with a hint of yuzu, making it refreshing to drink. It came with 3 types of chashu, wonton, seasoned egg, bamboo shoots, seaweed, and plenty of other toppings. The balance between the noodles and toppings was great and it was delicious. The staff were all polite and provided good customer service.

I visited "Mugi to Men-suke" in Osaka. It's located about a 4-5 minute walk from Nakatsu Station on the Osaka Metro. It's a popular place, as there were already about 5 people lining up an hour before opening. By the time they opened, there were dozens of people waiting. I tried the "Special Aged Soy Sauce Ramen" and the "Char Siu Rice Bowl". The soup had a rich chicken flavor with a hint of sweetness, which was delicious. The noodles were thin and straight, with a good texture. The three types of pork char siu each had their own unique flavors and were all tasty. The shredded chicken char siu was crispy, juicy, and flavorful. The wontons had a subtle ginger flavor, which was nice. The char siu rice bowl had a fragrant aroma and tasty sauce that went well with the rice. Both the service and the taste were satisfying. Thank you for the meal!

I went to Mugi to Men-suke, a ramen shop near Osaka Metro Nakatsu Station. This shop is not only recognized as one of the top ramen shops in Japan, but also received a Bib Gourmand award in the Michelin Guide, offering more satisfaction than its price suggests. I arrived an hour before opening and there were already 4 people in line. Within 15 minutes of my arrival, the line had grown to about 20 people, so I almost missed out on the first round. The staff provided chairs and umbrellas, which was very much appreciated. Today, I ordered the Special Iriko Soba (1450 yen). The presentation was beautiful, and the staff explained the ingredients, which was nice. The soup, made with the highest quality iriko, was clear with a subtle iriko flavor but packed with incredible umami. The combination of the noodles, soup, and toppings was delicious on its own, but together, they created an explosion of flavors. The yuzu acidity, nori saltiness, onion sweetness, and more created a theme park of flavors in my mouth. The three types of chashu, wonton, seasoned egg, menma, dried tomato, shiso flower, and everything else were all delicious. Despite the long wait and the price of 1450 yen per bowl, this ramen was definitely worth it. I would love to try their other ramen dishes. Thank you for the meal!

In Osaka Nakatsu, there is a restaurant called "Mugi to MenSuke" that offers a Saturday night exclusive dish called "Autumn Soba with Conger Eel and Matsutake Mushroom". It is completely reservation-only, so there is no waiting to get in. The restaurant is filled with the aroma of matsutake mushrooms and chicken, creating an atmosphere similar to a high-class traditional Japanese restaurant. I ordered the ramen and a side of matsutake mushroom rice. The matsutake mushrooms and mozzarella cheese are grilled over charcoal in the kitchen after the order is placed, filling the restaurant with the scent of matsutake mushrooms. The ramen has a luxurious Japanese aroma, and the first sip of the soup is incredibly flavorful with the essence of chicken. The addition of conger eel enhances the flavor as you continue to enjoy it. The enoki mushrooms and matsutake mushrooms add a different dimension to the soup, making it even more delicious. Surprisingly, the topping of mozzarella cheese complements the soup very well. Lastly, pouring the soup over the matsutake mushroom rice enhances the aroma of the matsutake mushrooms even more, creating an exquisite taste. This limited dish is only available on the 23rd and 30th of this month, but it is definitely one of the top 10 ramen dishes I have had this year out of the 500 I've tried. Highly recommended for those who can make it! Thank you as always! I will eat 500 bowls of ramen in 2023. Please support me with a like, follow, or save! Follow=@men.shuzin

A popular ramen shop in Osaka Nakatsu. Visited at 3pm on a weekday with a wait of about 10 people. The interior has only a counter open kitchen. It is clean and the ramen is made efficiently. I ordered the special soy sauce ramen with seaweed topping. I wanted to try the dried fish ramen, but it was sold out. First, I tried the soup and it had no off-flavors, with a sweet chicken flavor followed by a complex umami. The noodles were medium-thin straight noodles with a low water content. They mixed well with the soup and had a nice wheat flavor. The best part was the 3 types of chashu. The pork was stewed and cooked at a low temperature, while the chicken was grilled and incredibly delicious. The wonton was also soft and soaked up the soup, making it delicious. The appearance was beautiful and the taste was delicate and flawless.

Hidden gem soy sauce ramen for 1090 yen. Visited around 12:30 on a weekday and there was quite a line. You purchase a meal ticket at the ticket machine near the entrance when it's your turn. It took 45 minutes to be seated. The ramen arrived in 3 minutes. Before serving, the staff kindly explained the ramen and added Cambodian pepper with a pepper mill, which was exciting. The ramen had a sweet soy sauce broth with a strong chicken flavor. The tender chashu and bamboo shoots were well-balanced and delicious. The straight noodles paired well with the soup. It was worth the wait for this delicious ramen. Thank you for the meal.

To Maize and Men's Assistant, today there were 3 customers when I arrived at 10:15 am. There was the usual long line at opening time. Today I ordered the Special Illico Soba for 1450 yen with an extra 3 kinds of char siu for 350 yen. The broth made with top-grade Illico from Ibi is rich in flavor without any bitterness, complemented by the sweetness of minced onions. The presentation is beautiful with shiso flowers and dried tomatoes adding a nice touch. I enjoyed it until the last bite without getting tired of the taste. I also recommend dipping the seaweed in the soup, as it quickly melts and enhances the flavor. The char siu here is exceptional, each type offering a different taste. The wontons, menma, and seasoned egg also show a strong commitment to quality. It was a delightful experience with new discoveries as I ate through to the end. I highly recommend the Special version.

Yes, it's ramen time at "Mugi to Menjo"! "Special Aged Soy Sauce Ramen 1,480 yen" A meeting to introduce the deliciousness of Osaka ramen to Tokyo ramen influencer Tamachan. Tamachan, who eats 700 bowls of ramen a year, visited Osaka and ate 21 bowls of ramen and 18 bowls of rice bowls, all finished. This time, we visited the famous shop "Mugi to Menjo" in Nakatsu! The shop is always crowded, so it's been about 3 years since I last visited. After eating a bowl at the nearby "#Ramen Yashichi" shop, Tamachan and I met in front of the shop and joined the line. We entered the shop while thinking about what to eat. Since it's been a while, I decided to go with the default "Special Aged Soy Sauce Ramen." The shop has been renovated, hasn't it? After a while, the ramen arrived. [Visual] The luxurious toppings and color combination. This is the quality of Mugi to Menjo! The fantastic visuals got me excited! [Soup] First, the soup... delicious! A rich flavor without any sharp edges that makes you want to keep drinking it! It's really delicious! [Noodles] The noodles are supple and stretchy thin straight noodles. The flavor is also good and delicious! [Toppings] All the toppings at Mugi to Menjo are delicious, but the highlight is the square-cut "Mugi to Menjo Chicken Chashu" placed in the center. The elasticity is amazing, and when you chew, the umami seeps out in your mouth! Of course, I finished every last drop. Thank you for the meal.

Saturday night special: Awaji tilefish and matsutake mushroom golden autumn soba for 1,800 yen. Special wonton for 250 yen. Matsutake rice for 380 yen. Reservations only for Saturday night special through X's DM. Visit https://www.instagram.com/pleasure_to_meat

The restaurant always has a long line, but this time there were only 6 people in line, so I decided to wait. I was seated in about 15 minutes. Lucky Special Aged Soy Sauce Ramen for 1,480 yen. The noodles were delicious. The soup was delicious. The boiled egg was delicious. The balance was also good. The soup had a strong flavor, so when eaten with the noodles, it created a deep taste. The seaweed melted in the soup, which was also good. Seared Chashu Rice Bowl for 390 yen. The searing was well done, and the meat was thinly sliced, so the searing flavor stood out, giving it a unique deliciousness. As expected, it was worth recommending. Thank you for the meal.

This time, the system was different from usual, with reservations not being on a first-come, first-served basis. Instead, reservations were made by sending a request at a specified time via DM after being announced on Instagram and X, and if selected in a lottery, a reply would be received from the restaurant, allowing for a limited meal. The night limited operation was carried out in this manner. Apparently, the competition rate was extremely high this time, with hundreds of reservations for a few dozen slots. Fortunately, I was able to secure a reservation this time, so I went to the restaurant. I arrived about 20 minutes before my 18:45 reservation time, and there were around 5 people ahead of me. It seemed like the first wave had already secured their spots! Later on, even people without reservations seemed to be mixed in, and there were so many people lined up that the owner even questioned if there were so many people waiting. The staff conducted a verification process with the X account or Instagram account used for reservations, and since my account had a confirmed reservation, I waited for the opening with relief. Then, at 18:45, the second part of the evening operation began! Let's dig in! I entered the restaurant and purchased meal tickets for the "Eel and Matsutake Autumn Soba" with special wonton and ultimate egg TP, and also the "Matsutake Rice"! Whenever I come to the Saturday operation of Mugi Men, I always order all the limited items... This time, there was a strong push for the Matsutake Rice from the staff before purchasing the meal tickets. After buying the tickets, I was seated. (At this point, since I made a reservation with the X account, I was publicly executed with a loud announcement of "The stray otaku has entered!") This time, it seemed that they had miscalculated the amount of Matsutake (the owner said that three times the normal amount of Matsutake had arrived... Maybe it's a red comet?), and they were using all of the Matsutake they received, making it a truly special menu. It seemed like I had stepped into a legendary night. With great expectations, the dish arrived in about 10 minutes! It looked luxurious from the start! The dish was topped with plenty of grilled Matsutake! Maybe it's because of my good deeds... I thought as I was filled with a sense of fulfillment. First, I listened to the explanation. It turned out that the soup was made with a combination of chicken and eel, with grilled chicken also added to the soup. Let's eat! First, I took a sip of the soup... It's delicious! Since the change to chicken, the soup seemed to have become richer, and the rich fish flavor, likely from the eel, circulated through my mouth... The soup was so fulfilling that I was convinced of victory in just one sip. The noodles were soft and easy to slurp, but when bitten, they had a crisp bite. As always, the noodles were incredibly delicious, and the Matsutake was delicious! When dipped in the soup, the fragrant taste and umami spread throughout the mouth, and the crispy texture of the burnt Matsutake, followed by the crunchy texture of the mushrooms, was irresistible. The enoki mushrooms also had a crispy texture, and their umami flavor was on par with the Matsutake... Isn't it amazing? This enoki mushroom... The wonton had a perfect chewy texture with a flavorful meat filling, a sweet and fatty taste, and a slightly spicy kick that followed, creating a variety of flavors in just one wonton. The ultimate egg had a rich taste of the yolk... And the slightly tangy flavor of the white part was different from usual, but it was really good. The grilled chicken... I took a bite! Well... this chicken has an amazing umami flavor... And the skin was crispy while the meat had a tender texture as if the fibers were unraveling... I really want to eat more of this... Can't they make a limited menu using this chicken? And the shock of the Matsutake rice... When it was served, they said, "You will probably find Matsutake everywhere," and I thought that was ridiculous. But when I looked, Matsutake was indeed everywhere. I couldn't help but mutter "Really" in my mind and ended up doing the typical exchange. It's frustrating... The Matsutake rice had an exquisite taste of dashi, and the abnormal umami and aroma of the Matsutake were overwhelming. Of course... Quantity is power... Why is quantity so important? Dozle Zabi was right... Eternity...

The restaurant operates on a reservation system, but despite having reserved a time slot, I had to wait for over an hour. They prioritize seating groups of three over pairs, leading to longer waits for solo diners. Their main focus is on selling out ingredients and increasing table turnover, resulting in poor customer service. I will not be returning.

To Maizen Men's Assistant, I arrived at 10:15, which is rare to be the first in line. As usual, there was a long line at opening time. Today, I ordered the special aged soy sauce ramen for 1480 yen with an extra serving of three types of chashu for 350 yen. The flavor of the ramen, made with Maizen chicken (Kumamoto local chicken raised specifically for Maizen), combined with a slightly sweet soy sauce and fragrant oil, was exquisite. The medium-thin straight noodles were also excellent, holding up well against the flavorful broth. The chashu was exceptionally delicious, which is why I always order extra. Although it's a bit pricey, it's a truly impressive bowl of ramen! Once again, I was extremely satisfied with my meal today.

I came here wanting to try a delicious ramen shop while visiting Osaka. It was around 12:30 on a weekday and there were about 20 people lined up, so my expectations were high. I was planning to order from the regular menu, but since it was too hot that day, I decided to try the limited edition cold ramen. The eel on top was incredibly delicious and I was impressed. The Sichuan pepper oil for flavor enhancement was also very fragrant, making the ramen even more delicious. Overall, it was a satisfying bowl of ramen that made me feel like they really care about the ingredients they use. I would love to visit this place again when I come to Osaka!! Thank you for the wonderful meal.

I had the "New Silver Topped Cold Soup with 5 Types of Seafood" for ¥1,300, which is limited to 10 servings on weekdays. The elegant cold soup without any animal products was refreshing. The two accompanying toppings, "shredded kelp" and "sansho oil," were also good. The topping of conger eel was delicious. The homemade noodles, with a thickness of 12, were soft and smooth, made with eggs from free-range Hinai-jidori chickens. It was delicious. ✨perfect✨

Today, on my day off during the weekday, I visited Baku and Men'suke for the first time in a while. I had the August limited edition "Hinai jidori egg noodles with fresh illico in cold broth" with a seasoned boiled egg topping. Accompanying the dish were shredded kombu seaweed and Sichuan pepper oil for flavor enhancement. The grilled goby fish on top of the noodles was a beautiful and delicious touch. I was very impressed by the delicious ramen and excellent service.

Irico soba for 1430 yen The Irico broth was refreshing without any bitterness, very easy to drink and delicious. It had a slightly salty taste which made it perfect even in hot weather when you crave soup. Mixing toppings like onions and seaweed added a different enjoyable flavor. The chashu was very juicy and delicious, their specialty. I also ordered the chashu don, which was incredibly tasty. It was extremely hot while waiting as I visited in midsummer. They lend out parasols, so make sure to use them!

I arrived a little after 3 o'clock and there was a line of about 20 people. Finally got in around 4 o'clock. I ordered the special aged soy sauce ramen. The soup, chashu, and noodles were all fantastic. The soup had a deep soy sauce flavor with a hint of sweetness that made me drink it all up without realizing. It was the most delicious soy sauce ramen I've had in Osaka.