This is my third visit to this restaurant since I first came at the end of May. I became a fan of their ramen after trying it for the first time, and whenever I have a reason to be near the restaurant, I make sure to visit. On my first visit, I had the ramen, on the second visit I had the special ramen with extra garlic, so on my third visit, I decided to try the negi (green onion) ramen. When I arrived, it was still hot outside with temperatures near 30 degrees Celsius. I entered the restaurant around 11:40 AM and there were already five male customers inside. I placed my order for the negi ramen with extra garlic after a short wait. As I waited for my order, more customers started coming in and soon the restaurant was full, with even some female customers. The bowl was heated in front of me, the noodles were cooked, and then the soup and noodles were added in that order. Finally, a generous amount of green onions was added on top. The soup had a sweet taste of chicken bone soy sauce, and the green onions added a nice flavor to the dish. The white onions added a crunchy texture while the green onions softened in the hot soup, providing a different flavor experience. I enjoyed the ramen without stopping, aiming to finish every last bit. I couldn't finish the remaining white onions, but I left satisfied. I usually visit during lunchtime, so I couldn't try the tsukemen this time, but I plan to come back for the regular ramen with extra garlic next time. Thank you for the delicious meal as always.

I had been curious for a long time and finally made my first visit. I confidently ordered the special ramen. It was a big hit. The noodles were just the right firmness, the green onions had the perfect spiciness, and the soup was flavorful without being too heavy. It was delicious even without adding garlic. Thank you for the meal.

I visited the restaurant "Tonpi Totono Hikari Ryogai" located a 2-3 minute walk from JR Sakuranomiya Station. This time, I had the "ramen." The soup was a rich chicken white broth soup, thick and flavorful. The noodles were thin straight noodles that mixed well with the soup. The large chashu was salted pork with lean meat, so it was refreshing. There was plenty of menma (bamboo shoots) in the bowl. The thick green onions also paired well with the soup. It was interesting to see the cooking process right in front of me. Thank you for the meal!

Suddenly craving for ramen, I aimed to arrive just after the start of the night business hours. I arrived at 6:02 PM on Tuesday, entered without waiting in line, and found around 5 customers inside. The special and negi (green onions) were already sold out. With only the option of tsukemen (dipping noodles) or ramen, I ordered the ramen. Hot water was poured into the bowl in front of me. The process went like this: sauce, soup, a short wait, noodles, topped with thickly sliced negi, menma (bamboo shoots), and chashu (roast pork). I started by submerging the negi in the soup. The soup was thick and creamy, with a rich flavor from the pork and chicken. The straight noodles were well-coated with the soup, providing a good texture. The menma portion was decent. Eating the slightly heated negi with the soup was enjoyable. The chashu had a good balance of meat and fat, allowing me to savor the pork flavor and volume. As time passed, more customers arrived, and there was eventually a line outside. The tsukemen had also sold out by 6:20 PM. I should consider coming during the daytime opening hours next time to have more options. I will definitely visit again.

I ordered the special ramen for 1,100 yen (tax included) with three rivers pork char siu. I arrived at the restaurant 15 minutes before it opened at 11:15. The curtain was down, but I could hear the sound of the TV and sense people inside. I had visited before during Obon and found it closed, so I was relieved this time. Even though it was supposed to open at 11:30, there were about 5 people lined up behind me. When 11:30 came and no staff member came to call us in, I finally mustered up the courage to open the door. To my surprise, there were already two people inside enjoying their ramen at the counter. It turns out the restaurant actually opens at 11:00, not 11:30! Be careful and make sure to arrive on time. Thank you for the meal! Thank you, Koryu Masu, for the delicious treat!

Special Ramen for 1100 yen. It was a bowl that made me happy. The soup was thick and full of the deliciousness of pork and chicken, which paired perfectly with the noodles. The noodles were thin and chewy, cooked al dente, and very tasty. The chashu had a good balance of fat and sweet sauce, and was moist. Everything about this ramen was top-notch, I want to go back again.

Recently, I have been influenced by recommendations from individuals known as YouTubers or ramen producers, but almost 80% of the time, the recommended restaurants do not match my taste and end up disappointing me. This time, I visited a restaurant during my business trip in Kansai that was highly praised by a certain ramen producer. The restaurant was located in a cool, narrow alley where locals or die-hard fans would visit, but not many others. When I arrived just 10 minutes before lunch closing time, there was only one other customer. I ordered the ramen verbally as there was no ticket machine, and the chef, who was working alone, started cooking right away. The most surprising thing was that they boiled and warmed the chashu in hot water. About 6 minutes later, the ramen was served! The soup was rich, and when scooped with a ladle, it tasted similar to Tenkaippin. The noodles were a rare type of medium-thin straight noodles for this style. The toppings included chashu, menma, and a lot of green onions, with a simple composition. When I tried it, it had a taste that can only be found in Osaka or Kansai. But whether this could become a nationwide hit is uncertain. Various elements like location, appearance, and interior design may influence the taste of this bowl. If I were to visit at night, the taste might be completely different. I would like to hear the opinions of ramen fans in Kansai about this bowl. Thank you for the meal.

After a long time, I went to Kou Ryu Ekimae around 1 pm. There was no wait, so I went inside and found no other customers. Unfortunately, they had already sold out of their special ramen and negi ramen, so I had to go for the large ramen. I ordered the ramen and they added the ingredients one by one into the bowl, finishing it off with a salted chashu. I also asked for garlic. The soup tasted like it was freshly made and it was truly amazing. The thin straight noodles paired perfectly with it. There were plenty of menma and the crunchy texture of the white negi was also great. I thought the portion for the regular size might be small, but I ended up feeling full.

I visited this restaurant for lunch for the first time in over 10 years. I arrived at 12:10 and was able to enter without waiting in line, but surprisingly, at 12:29, they ran out of soup and closed the shop. I ordered the regular ramen for 900 yen. The bowl was warmed up in front of me, then filled with a rich and thick soup, followed by another layer of even thicker soup, and finally the noodles were added. It was fun to watch the ramen being prepared right in front of me.

I went to a parking lot restaurant alone during lunchtime. I ordered ramen and rice, but they were sold out of rice. I ordered a large serving of ramen for ¥900 plus ¥100, totaling ¥1000. The soup was made with thoroughly cooked chicken, thick white leeks, and straight noodles that provided a satisfying chew. The chashu pork was thickly sliced. Before I knew it, I had finished eating. It was incredibly hot that day, not ideal for ramen, but it was incredibly delicious. I will probably go back again.

Osaka 100 Famous Restaurant Tour ❤️ Just a 5-minute walk from Sakuranomiya, no waiting at 12:45! The ramen here is made right in front of you. This unique ramen shop ordered ramen this time. The rich chicken shoyu broth pairs perfectly with the flavorful soy sauce! ❤️ The salted pork topping is melt-in-your-mouth delicious and will definitely make you want more rice (@￣ρ￣@) Thank you for the meal!

I had some errands to run in the Sakurano area and arrived a bit early, so I decided to visit the popular ramen shop Tonpi to Tori no Kouryuu Eki. I parked my car at a nearby coin parking lot, knowing it would be scorching hot inside when I returned. Luckily, I managed to get a seat without waiting. I ordered the special ramen, which had a rich soup made from chicken and pork skin. The thick soup paired perfectly with the noodles, and the authentic stone oven-cooked pork chashu was incredibly tender and addictive. It was my first visit in a while, and I was extremely satisfied with the experience.

Located in Sakuranomiya, Osaka. One of the 2022 Tabelog Top 100 restaurants. Around half of the customers at 12:30 on weekdays. You are asked to order before being seated when you enter the restaurant. Each seat has a bowl placed in front of it, and the ramen is made in front of you by pouring soup and adding noodles and toppings. A unique way of serving. The special ramen costs 1100 yen. The soup is a slightly sweet tonkotsu shoyu broth, similar to Kyoto-style ramen, reminiscent of Tenkaippin. They also have negi ramen, which indeed goes well with the soup. The noodles are medium-thin, and they go well with the soup. The char siu made from Kawachi chicken, soft menma, and toppings are carefully selected, giving a sense of choosing high-quality ingredients. Although it was mentioned that it goes well with garlic, I did not ask for it, but it does seem like it would complement the flavor. Thank you for the meal.

This is a review of Tonpi and Tori no Kouryaku in Osaka. It's hot even in the evening, with temperatures reaching 35°C during the day and 32°C in the evening. Despite the heat, the restaurant near Sakuranomiya Station is already full of customers. The menu for the night is tsukemen, made with whole wheat noodles, chopped green onions, plenty of bamboo shoots, lemon, seasoned egg, and grilled pork. The rich white soup is stronger in soy sauce flavor compared to ramen, and it pairs well with the noodles. The chopped green onions add a nice texture and flavor to the rich soup. The bamboo shoots are crunchy and delicious. Squeezing lemon adds a citrusy freshness to the dish. The seasoned egg, tender pork, and grilled pork all contribute to the overall deliciousness of the dish. Since there is no soup to dilute, you can enjoy the flavorful broth as is. Overall, it was a satisfying and delicious bowl of noodles.

The rich tonkotsu ramen has a slightly thick soup, but despite its appearance, the taste is easy to enjoy. It's not too heavy, so I was able to finish it smoothly. This time, only the special ramen was available, so I'd like to try other ramen options next time.

The restaurant is located about a 1-2 minute walk northeast from Sakuranomiya Station East Exit on the JR Loop Line. Inside, there are 9 counter seats in the front and one 4-person table seat in the back. I tried their tsukemen, which is only available at night. After a short wait, the tsukemen was served. The dish included noodles topped with chashu, boiled egg, menma, and green onions, with chashu in the dipping sauce. The noodles are thick, flat noodles with whole wheat flour. Enjoy the flavor of the wheat as you eat. The dipping sauce has a rich flavor with thickened pork skin and chicken. Mix it well with the noodles. The taste is enhanced by the meaty chashu, chewy boiled egg, crunchy menma, and crispy green onions. Next time, I would like to try the special ramen with garlic. Thank you for the meal.

I visited this place after 5-6 years as I remembered it being delicious from my previous visit. I ordered the large portion ramen (1000 yen). Just like before, they warm the bowl with hot water before serving the ramen. The thick and rich soup with noodles was still as delicious as I remembered. Interestingly, the green onion ramen is only 700 yen and quite cheap for some reason.

I had high expectations as the restaurant had a high Tabelog rating. There were sold out signs outside, but I was not informed of this when I entered. I seated myself and ordered ramen, which was made in front of me, which was a nice touch. However, the noodles were thin and straight, and the soup was surprisingly plain pork bone soy sauce flavor. I was puzzled as to why this place had such a high rating. Perhaps it's because there are no other ramen shops nearby? It was disappointing considering my high expectations. They also had tsukemen, but I probably won't be returning.

Negi ramen for 700 yen. Visited around 18:20 on a weekday. The place was packed, located in a back alley. Even though the evening service starts at 18:00, by 18:20 they had already run out of regular ramen, special ramen, and tsukemen. The only option left was the negi ramen, luckily I made it in time. Each type of ramen has different toppings, but the soup base is the same. By 18:30, they were completely sold out. They place the bowl in front of you before serving, then pour the soup and add the noodles right in front of you. The rich but not overpowering soup, the thin noodles that cling well, and the crispy green onions. I asked for garlic as it supposedly goes well with the soup, and they added it directly from the press into the bowl. The lack of toppings makes it simple but satisfying. I would like to try the special ramen and tsukemen next time, but I'll have to come for lunch as they might run out again.

I visited a restaurant in Nishinakajima for the first time on a weekday just before noon, lucky to find only one seat available. I ordered the "ramen" for 900 yen, and hot water was poured into the bowl in front of me to warm it up, showing attention to detail. The process of adding the sauce, soup, noodles, and toppings in front of me was fun, and I could imagine foreign customers enjoying it. I was hesitant about adding garlic due to work in the afternoon, but a sign saying "Garlic goes really well with our ramen" and a young foreign lady customer saying "Please add garlic!" convinced me. The default thickly sliced salted pork was voluminous yet tender, with plenty of chopped green onions adding texture and bitterness that paired well with the white soup. The rich white soup made from pork skin and chicken had a noticeable richness that couldn't be achieved with chicken alone, and adding garlic was the right choice, enhancing the richness and sweetness. Despite the extremely rich and thick soup, it didn't cause heartburn or indigestion, probably due to the high-quality ingredients used. The medium-thick straight noodles were firm enough to hold the thick soup well. I couldn't help but drink up all the soup, and my lips and skin around my mouth felt smooth and hydrated. I had tried "tsukemen" in Nishinakajima before, but this ramen was truly impressive. It may not be a famous top-ranked shop, but it's definitely worth the hype. As I left the restaurant, I saw a line of 10 people waiting, proving that this hidden gem in the alley is indeed popular.

The ramen soup was delicious, but the seasoning was especially amazing. Mixing in garlic added an extra punch, and adding the table sauce tightened the flavor even more. The thick slices of chashu provided a satisfying bite, and the large pieces of green onions added a great texture and flavor that complemented the soup perfectly. I didn't get tired of eating it until the very end.