Yes, it's ramen time at "Ika Reta NOODLEFishtons"! The menu item causing a buzz on social media is the "Nibokon" - Niboshi Konbu Mizureimen (Nibokon) for 1,500 yen. The dish is receiving rave reviews from everyone who tries it, so I had to try it for myself. I skipped my other plans and braved the long line to get a taste. After a one-hour wait, I finally got a seat and eagerly awaited my order. The Nibokon, officially known as Niboshi Konbu Mizureimen, was developed at a famous ramen shop in Akihabara, Tokyo, and is now available at a few select locations, including here at Fishtons in Nishiohashi. The soup, made mainly with konbu water and a hint of niboshi flavor, was absolutely delicious. The white, flat noodles were a sight to behold and tasted amazing, perfectly complementing the flavorful soup. The toppings, including Fishtons' famous chashu and sticky yam, added even more depth to the dish. After finishing every last bit, I was tempted by the "shime gohan" (rice to finish the meal), but managed to resist this time. Overall, a truly satisfying dining experience. Don't miss out on the Nibokon, available until around September 16th. Check Fishtons' Twitter for exact dates of availability. Enjoy!

Nice to meet you, I finally visited "Ikareta Noodle Fishtowns" that I have had bookmarked for a while! I ordered a beer and tried the seared pork. The tsukemen was my first time trying a boiled sardine tsukemen! The sardine broth was extremely rich! I think this could be a hit or miss depending on personal preference...

Long time no visit! After 6pm, no waiting in line! I had the special tsukemen (large) and a chashu bowl (small)! Above all, the only noodles here that I feel are delicious even when eaten on their own are the tsukemen! The noodles are incredibly delicious. And the meaty, solid chashu is delicious! The chashu bowl has a different seasoning that is amazing. The dipping sauce is also delicious, but the deliciousness of the noodles and chashu surpasses the dipping sauce! A tsukemen worth eating when in Osaka! However, the air conditioning seemed to be broken as the interior of the restaurant was too hot!

The shop had a clear explanation of how to line up in a queue, even though it said only 3 people could line up, there were actually about 6 people in line. They use a ticket machine ordering system, but they don't accept new 500 yen coins. The thickness of the noodles and the texture of the broth were not to my liking, but the broth itself was delicious.

I enjoyed sightseeing and gourmet food in Wakayama, Mie, and Nara prefectures, and ended the last night in Osaka. For dinner, I had Thai food and Singha beer, ate and drank to my heart's content, and finished with a visit to a ramen shop. Although there are many delicious foods in Osaka, I had never found ramen to be delicious before. However, this shop had good reviews, so my expectations were high when I ordered. I lined up in front of the shop and was told by the staff to purchase a meal ticket, so I did and waited until my number was called. I ordered the special dipping noodles with an egg. When my number was called, I entered the shop and my meal was served in about 5 minutes. I dipped the noodles in the soup and slurped. Huh? The richness is good, but isn't it too salty? The noodles were thick and good, but the dipping sauce was too salty for me. The chashu was made of both pork and chicken, which seems to be a trend now, but honestly, I don't really like chicken chashu. Overall, it was just average for me.

Today, I arrived at Noodle Fish Tons at 10:40 am and was 7th in line. There were 13 people waiting before the restaurant opened. I had visited this place before and was impressed by their limited edition Nibokon (dried fish and kelp water cold noodles) shio (salt) version from the famous Tokyo shop "Men Dokoro Honda", so this time I wanted to try the shoyu (soy sauce) version. My son is not a fan of grated yam, so he ordered the regular menu's special rich dipping noodles. The Nibokon shoyu noodles cost 1500 yen for 200g, while the special rich dipping noodles cost 1350 yen for 200g. Before ordering the Nibokon, they ask you to choose between 150g or 200g of noodles and shio or shoyu. For the special rich dipping noodles, you can choose between 100g, 200g, or 300g of noodles. The Nibokon is beautifully presented with dried fish and kelp water, chashu, dried tomatoes, grated yam, shredded seaweed, shiso flowers, chopped onions, and shiso leaves. Mix everything well before eating. The delicious noodles in the yam soup have a great texture and mouthfeel. Personally, I found the shio version I had tried before to be much more delicious than the shoyu version I had today. The salt version seemed to suit this dish better. I finished by adding rice to the remaining soup. I wish I could have tried the Nibokon shio again, but I won't be able to go back before it's no longer available. If they have it again next year, I will definitely try it!

The line was crazy long, but after a year and a half, I found a delicious place! Waited for about 20 minutes to get in and ordered their classic rich tsukemen. It was a bit hot inside, the air conditioning wasn't working well. Worried about heatstroke in the kitchen, but then my order arrived! It took about 12-13 minutes. The appearance alone showed it was going to be delicious. The noodles were chewy and tasty. The chashu was thick and flavorful for the small pieces, and tender and thin for the larger ones. The soup was a bit rich, but the thick noodles balanced it out nicely. They also serve morning ramen, I'll have to try that next time. Thank you for the meal! #AmazingNoodleFishTons #RichTsukemen #RamenOsaka #CravingRamen #RamenLoversUnite #RamenInstagram #RamenDatabase #RamenAddict #RamenGram #RamenJourney #ConnectWithRamenLovers #RamenPatrol #RamenInstagrammer #RamenLover.

Today, I went to Tenroku because I was craving the deep blue ramen, but when I arrived at the front of the restaurant, the owner came out 20 minutes before opening and announced that they were closed for the day. I was so disappointed... I wanted to eat ramen so badly... I left Tenroku feeling defeated and went to Fukushima to try Sanuku, only to realize that they were closed for the day as well. Feeling sad, I decided to pass on Menya Fire, as there was already a long line forming. Things weren't going well for me, so I wandered around aimlessly and happened to pass by this restaurant. I decided to visit and there were 3 people waiting outside before me. I bought a ticket for the Spicy Tsukemen and waited in the parking lot across the street. After about 30 minutes, I was able to enter the restaurant. I sat down and noticed the box labeled "Waikiki Beach Seimenjo" as usual. I read about how to enjoy the Tsukemen while waiting for my order, and in about 15 minutes, my dish arrived. I took a bite immediately... The rich flavor of the dried fish broth combined with the spiciness of the sauce, which became stronger afterwards. By the way, I had imagined a spicy, ethnic flavor with garlic like the spicy miso Tsukemen I had last time, but it turned out to be a curry Tsukemen. The noodles were thick, flat noodles with a strong chewiness and a wheat aroma that stood out despite the curry spice scent. There were two types of chashu, both with a meaty texture and delicious taste. The tangy pickled cabbage was a nice touch... I thought I would like to try the limited edition next time. Thank you for the meal!

During the summer season, I visited Buri for their limited edition chilled noodles after work. Unfortunately, they were sold out by the time I got there. So, I decided to try their Tsukemen with soy sauce in a wooden bucket, which I had never tried before. I also added flavored egg to my order. The restaurant was almost full, but I managed to find a seat at a small table by the wall. The Tsukemen broth was clear and flavorful, with two types of chewy chashu pork and green onions on the broth side, and flavored egg on the noodle side. There were various condiments provided for flavor customization, such as sudachi, salt, wasabi, moromi, and spicy miso. The noodles were thick and chewy, with a nice cold texture. Overall, it was a delicious meal. (2023/09/12 Update) 156 bowls [Ramen: 113, Tsukemen: 34, Other: 09]

Visited for lunch on a regular day. I arrived right when they opened so I was able to be seated immediately. I ordered the Nibokon (soy sauce) limited-time menu cold noodles! Unlike the usual tsukemen, it had a light soup. It was by far the best cold noodles I've ever had, I was shocked! I want to come back to eat it again soon. Thank you for the meal!

Order: Rich tsukemen with seasoned egg, spicy miso rice bowl I usually come during lunchtime and there is always a long line, but it was raining so there were only about 3 people waiting in the evening (around 7:30 pm). However, after ordering, I had to wait quite a bit. So, be careful if you're in a hurry. The soup is a rich fish-based soup with a strong bonito flavor. If you like seafood, you will definitely love the taste. But above all, the specialty of this restaurant is the homemade flat thick noodles. They are chewy yet smooth and easy to eat, a mysterious type of noodle. Additionally, you can choose to have two types of noodles which is a great deal. Next time, I will definitely choose that option. The rice bowl is a spicy miso meat and rice dish. It is delicious as it is, but you can also order the Dive Rice as a finishing touch, so I recommend trying that first!

Noodle Fish Ton's boiled dried fish and kelp cold noodles, also known as Nibokon, with soy sauce. Comes with a side of rice. The thick flat noodles are soft and the soup has a thick texture. The salty flavor of the dried fish is strong but well balanced. The warm side of rice complements the soup and condiments well.

Tsukemen is a staple here, but they always have limited edition noodles like salt ramen, cold ramen, and dried fish ramen. Also, there's the Nibokon ramen and the kombu water ramen from Honda in Tokyo, which is the best with its rich flavor and flat noodles. The cold ramen this year was probably the most delicious. They increase the number of limited edition noodles every day, so they probably won't sell out. I hope they make it a regular menu item because it's so delicious. I went to Honda when I was in Tokyo, but I think this place is even better.

I came here after a long time because there was a summer limited menu that caught my attention. It has become quite a popular spot with long lines now. The owner graduated from the prestigious "Menya Kagayaki" in Osaka. After learning a bit at "Menya Honda" in Tokyo, he opened his own shop in Nishi-Ohashi. I ordered the "Nibokon Shio (large 200g)" which is a limited menu that started at "Menya Honda" in Akihabara. It has a cool and smooth soup with a great dashi flavor, served with chewy flat noodles. The meat is also delicious, and the yam adds a nice touch of summer. I want to try the shoyu version before it ends.

After finishing a business meeting, I visited a nearby ramen shop that I had been wanting to try. I arrived just before 12 o'clock and there were three people ahead of me, but I was seated inside after about 15 minutes. I was served my bowl of ramen within 10 minutes of sitting down. It was delicious!! It felt like the classic, perfect bowl of tsukemen. The toppings like onions, fruits, and meat miso for flavor variation were also good! The price was ¥1,350 (tax included) and they even offered a free extra serving. I left feeling very satisfied. Thank you for the meal!!

I arrived at Noodle Fish Tons at 10:40, coming in second place. I had been curious about this restaurant for a while, and this time I went specifically for their limited-time cold noodles, which I heard were delicious. This special dish is called "Nibokon" (dried fish and kelp cold noodles), which is a variation of a dish passed down directly from the famous Tokyo restaurant Honda. I ordered the limited edition C from the ticket machine. The Nibokon costs 1500 yen, and I also added a flavored egg for 150 yen. The staff asked me if I wanted 150g or 200g of noodles, and if I preferred salt or soy sauce. I chose 200g of noodles with salt, as most people tend to do. When the noodles arrived, they were topped with chashu pork, shredded seaweed, grated yam, chopped onions, shiso flowers, dried tomatoes, and perilla leaves, creating a beautiful presentation. I mixed everything together well before taking my first bite. The soup was outstandingly delicious! The combination of dried fish and kelp broth with grated yam and chopped onions added a hint of sweetness, while the shredded seaweed played its part perfectly. As I continued eating, the sweet and sour taste of the dried tomatoes, along with the aroma of the perilla leaves and shiso flowers, provided a delightful contrast. The rare chashu pork was also a great addition, not too heavy but still satisfying. The flavored egg, although an extra cost, was well-seasoned and highly recommended! And I must mention how delicious the noodles were! The straight-cut, flat noodles had a fantastic texture and mouthfeel. At the end of the meal, they served a small portion of rice to mix with the remaining soup, which was a perfect way to finish the meal. It was a truly satisfying and memorable dining experience, and I look forward to revisiting to try their regular menu items as well.

Noodle Fishtons' "Nibokon" cold noodle with dried fish and kelp broth was delicious. The chewy flat noodles mixed well with the thick soup made from steeped kelp. The saltiness was gentle and not overpowering. The addition of shiso leaves and onions added various flavors to enjoy. The meal also came with a serving of rice mixed with seaweed and yam, which paired nicely with the soup.

This time, I visited Fishtons in Nishi-ku, Osaka City. They recently started offering the popular "Nibokon" dish from the renowned Akihabara restaurant "Mendokoro Honda." I had tried the salt version before and it was amazing. Now, I finally got to try the soy sauce version. The noodles were cooked to 200g, and I couldn't wait to dig in. The presentation was beautiful, and the soup made from dried fish and kelp was full of flavor. The combination of the savory soy sauce added a punch to the dish. The thick noodles paired perfectly with the soup, making it incredibly delicious. The thick slices of chashu and the creamy grated yam added to the enjoyment of the meal. I finished every last bite of the noodles and then dove into the delicious rice served as a finishing touch. Both the salt and soy sauce versions were outstanding, and I couldn't decide which one I liked better. Overall, it was a fantastic dining experience.

This is the review of the NOODLE Fishtons restaurant. It's the weekend in September and still hot. I came to try the limited bowl of the day, only 30 servings available. I arrived around 12:30 and there was already a line. I bought my meal ticket and joined the end of the line. It only took about 10 minutes to get inside. There were quite a few foreign tourists as well. This time, I tried the limited dish, the cold noodle with simmered fish and kelp broth, also known as "NiBoKon." I added a seasoned soft-boiled egg on top. I chose the salt-based broth. The thick and cold simmered fish and kelp broth sauce was mixed with homemade flat medium-thick noodles, creating a delicious combination. The sweetness of the chopped onions paired well with the cold dish. The sweet and sour taste of the dried tomatoes was also delightful. Wrapping the noodles with shredded seaweed and grated yam in the broth was also very tasty. The soft-boiled egg on top was creamy and delicious. Wrapping the noodles with shiso leaves added a refreshing flavor. The rare char siu pork had a great texture and was very tasty. After finishing the noodles, I enjoyed the remaining broth with seaweed and grated yam with some rice, creating a delicious end to the meal. This limited dish was perfect for the hot summer day and very delicious.

●●Waiting Situation●● I arrived at the restaurant on a holiday at 6:30 PM and there was no wait. ●●Order●● I chose the "Niboshi Konbu Mizutsuke Men a.k.a Nibokon" for 1500 yen, which comes with a side of rice. I visited with high expectations as it is a menu item from the famous Tokyo restaurant, Honda-san! ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ Instagram→@pukchan_ramen ┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈ ●●Soup●● The soup seems to be made of niboshi (dried baby sardines) and konbu (kelp) water. The slightly bitter flavor of the niboshi, combined with the rich taste of the thick konbu, is amazing! It has a slightly higher salt content but is incredibly delicious! It's my favorite among the cold noodles I've had this season! ●●Noodles●● The noodles are thick, flat noodles. These noodles also go incredibly well with the soup! They are smooth and very tasty! ●●Overall Impression●● The ending rice was also incredibly delicious. The fried onions did a great job! It was excellent! Thank you for the meal!

I felt like eating rich tsukemen, so I revisited the restaurant after 3 years. When I used to live in Naniwa-ku, I often ordered delivery through Uber. It was a weekday night after 8 pm, with 3 customers already seated and 2 more coming in later. I ordered the spicy tsukemen at the ticket machine. I dipped the noodles into the soup and slurped it up. The soup was a fish-based broth with a strong seafood flavor and a spicy curry spice aroma that came later. The noodles were thick and glossy, conveying a strong chewiness. The two types of chashu were tender, and I dipped them into the soup, letting it cling to them. The seasoned egg was creamy and melted into the fish soup, balancing out the spiciness. It was still delicious as always. The menu had changed with limited edition noodles and soy sauce tsukemen, so I want to revisit to try them out.