This time, I visited "Umami" in Higashi-Osaka City, Osaka Prefecture for the first time. The location is about a 3-minute walk from Kintetsu Nara Line Kawachikosaka Station, and about a 6-7 minute walk from Kintetsu/JR Kawachinagano Station. It's a convenient location to access by train. There was a menu board in front of the restaurant. Although I was very interested in the Chicken Soy Sauce Tsukemen, since it was my first visit, I decided to go with the Chicken Soy Sauce Ramen (¥1,100) and entered the restaurant. When I arrived around 1 pm on a weekday, there were 2 people waiting ahead of me, but there were enough chairs for 3 people. While waiting, I was given the menu again, but I stuck to my initial choice and ordered the Chicken Soy Sauce Ramen from the staff. The interior of the restaurant is compact with only counter seats (7 seats along the kitchen and 2 seats in the front). After about 10 minutes, a seat became available, so I sat down at the counter in front of the kitchen after sanitizing my hands and preparing my water. I watched the staff cooking for a while as I waited. Finally, after about 20 minutes, the ordered Chicken Soy Sauce Ramen was served. It looked simple yet beautiful. I couldn't wait, so I dug in immediately! The soup was rich in chicken umami, with a thickness that seemed to envelop you, yet the sharpness of the soy sauce was also distinctly felt, creating an exquisite taste. Delicious! The straight thin noodles were firm with just the right amount of chewiness, allowing you to enjoy them with the soup, which was also delicious. The charcoal-grilled Chashu had a faint aroma and a solid meaty texture, while the crunchy green vegetables added a refreshing touch to the richness of the chicken. A well-balanced bowl of ramen that was carefully thought out, and a delightful dish that I really wanted to savor. It was very delicious. This is definitely a place I will visit again. Thank you for the meal.

It's been a while. The special soy sauce ramen is still delicious. Thank you for the meal. #Umami Soup Noodles #Umami #Higashi Osaka #Soy Sauce Ramen #Ramen #Chicken Soy Sauce #Specialty #Lunch #Special Soy Sauce #Top 100 Restaurants

Umami's Extreme Juice Udon with Chicken Soy Sauce Dipping Noodles for 1,100 yen in Konishi Osaka. It's been a while since I've been to Umami. The dipping sauce is thin and packed with chicken umami flavor. The noodles are smooth and chewy. The wasabi rice is a must. This is really delicious. It gives a bit of a kick to the nose though. Personally, I still prefer the chicken salt ramen over the dipping noodles.

The distance is convenient for shopping after visiting the top 100 stores, and it's easy to drop by casually if it's not too crowded. There is a sense of community among regular customers, and when they are present, they engage in ramen discussions with the owner, providing a good opportunity for information gathering, although it may feel a bit awkward. I hadn't been there in 8 months, but decided to stop by on a Saturday night after shopping, as it tends to be quite empty. Upon entering, hands are sanitized and water is poured from the water server before being seated (as instructed by the owner). This is an order-only establishment, so I ordered the limited edition chicken soy sauce "niboshi" tsukemen. The noodles were dipped in a jet-black soup, made with rich ingredients, and looked delicious. The soup was hot enough to peel the skin off the mouth, but the deep umami flavors of Nagoya Cochin and Yamato Niku, along with the strong flavor of the niboshi and the rich taste of soy sauce, blended well with the aroma of koji, creating a delicious soup. The medium-thick noodles had a chewy texture, releasing a refreshing wheat aroma when bitten, which combined with the unique but flavorful aroma of the koji in the soup. The pork shoulder chashu was moist and had a smoky flavor when bitten, making it a unique chashu that you don't see often. The marinated egg had a firm white and a creamy yolk, highlighting the quality of the ingredients. The crisp texture and refreshing leafy aroma of the chrysanthemum reset the mouth, making it enjoyable to slurp the tsukemen. Finally, the soup was enhanced with a generous amount of mushroom in the soup split, adding depth to the flavor with the umami of the mushroom and a hint of bitterness. The chewy texture of the mushrooms added to the overall experience. It had been a while since I last had it, but it was still delicious.

One of the top Osaka ramen shops! I first met the owner in 2013 when he was only at "Menya Ichi" in Ishikiri for 3 months. I ordered the limited "250g Chicken Shoyu Tsukemen" with charcoal-grilled chashu topping. The rich chicken shoyu dipping sauce paired with the delicious noodles was irresistible. The thick slices of meat were incredibly tasty. Finished with a soup split with mushroom broth, their sense of flavor is outstanding.

Arrived 5 minutes before opening, with 5 people ahead of me. Waiting in the hot weather was tough, but I felt relieved when I found out about the limited edition "Free-range chicken and dried sardine soy dipping noodles" for 1,100 yen on Twitter. They only serve 10 portions for both lunch and dinner, and it seems like the morning crowd orders it a lot. The dish also includes two slices of rare pork shoulder chashu. Most customers also add the "Tokusei" for an additional 300 yen, which includes two slices of chashu and a free-range chicken boiled egg. The special version of the "Free-range chicken soy dipping noodles" with added dried sardines was delicious. The free-range chicken and dried sardines complemented each other well, and both flavors were fully present. The homemade noodles made with 100% "Haruyutaka" flour were excellent, with a chewy texture and smooth throat feel. I opted for the 250g portion for the same price, but I could have paid an additional 100 yen for the 300g portion. I overheard a conversation about the "Mushroom soup wari" and decided to try it, even though I usually decline soup wari. The combination of mushrooms, free-range chicken, and dried sardines was undoubtedly delicious. The owner seemed a bit reserved at first, but he provided friendly service with a smile to the customers. If only the shop was a bit closer...

Today, I thought about UMAMI all morning and checked their opening hours on Twitter before heading there just 5 minutes after they opened. There were already 5 people seated inside, with many ordering the tsukemen using halcyon broth. I opted for the special chicken and seafood salt ramen that I've been wanting to try! It had a gentle and mellow flavor, even more so than the regular chicken salt ramen. It was so delicious that I feel like having it even after drinking. I've tried soy sauce, salt, and seafood salt ramen, so next time I'll go for the chicken soy sauce ramen ❤️ Looking forward to it!

This is Umami, a restaurant known for its delicious noodle dishes. It's the middle of the Obon holiday season, and the town is already bustling with people despite the hot weather. The restaurant opened at 8 am, offering a limited edition dish - chilled dried fish and bonito dipping noodles. The soup is a thick, cold Vichyssoise made with plenty of dried fish and bonito, while the noodles are homemade medium-thick noodles made with Haruyutaka flour. The noodles are delicious on their own, and when combined with the flavorful soup, they become even more delicious. Topped with chicken simmered egg, charcoal-grilled chashu, and served with wasabi rice, each component complements each other perfectly. The meal ends with a satisfying combination of rice, soy sauce, and the remaining soup, creating a delicious and rich dining experience.

The ramen shop, which has been selected as one of the top 100 restaurants on Tabelog in Higashi-Osaka City, was already crowded with about 5 people waiting when I arrived at 2 pm on a Saturday. I finally got to eat the ramen after about an hour. The broth was really delicious, but there were few toppings, so I felt a bit unsatisfied. It was like, "I guess it's okay." Cash only.

A popular restaurant near Kintetsu Kawachionsaka. Kawachionsaka is a place full of memories. Feeling nostalgic... I parked at the coin parking near the station, 200 yen for 30 minutes. There was no line, so I arrived a bit early and wandered around the area before waiting in the parking lot. Oh! They're already accepting customers... Arrived at the restaurant. 3 groups were waiting 10 minutes before opening on a weekday. They opened a bit late. I didn't know at the time, but I found out from reviews that it's Okinawa-style. I see, it makes sense. I was seated on the first round. The interior of the restaurant is cozy. The service is slower compared to other places. "Chicken Salt" ¥1100, "Chicken Soy Sauce" ¥1100, "Special Topping" ¥300. There was a sign for takeout char siu, so I guess their char siu is delicious and popular. Yum! The char siu has a delicious charcoal flavor. The soup has a fragrant chicken aroma. I thought it would be light, but it's actually quite rich. However, it's not overpowering. The chicken oil forms a film and keeps the dish hot until the end. There were no extra toppings, but the char siu was really delicious. I'd like to go back again. Thank you for the meal!

I have visited this shop several times before, but always gave up due to the long lines. This was my first visit. They offer three types of ramen: Jidori Shio, Jidori Shoyu, and Fish and Shellfish Shio, as well as a dipping ramen with Jidori Shoyu. On this particular day, I was intrigued by the limited evening special, the hearty Yamato Chicken Thigh ramen. Although they also had limited servings of Kuro Satsuma Chicken and Kuro Satsuma Chicken Breast & Thigh, they were sold out as soon as the shop opened. The soup was a gentle and mellow flavor. They recommended the Shio ramen to pair with the seared Jidori chicken. The large piece of seared Yamato Chicken Thigh paired well with the ramen. The noodles were thick and chewy, similar to udon, using the "Mochi Hime" noodle. The popular side dish "Wasabi Meshi" is recommended, where you pour soy sauce over mountain wasabi and bonito flakes, then add soup to make it like a porridge. They offer different limited edition ramen depending on the season, which is why it is a popular spot for regulars and ramen enthusiasts. If it were closer to my home, I would probably visit 2-3 times a week. Unfortunately, it is located far from my usual area of activity. This review was about my experience trying the limited edition ramen at this popular ramen shop.

The chicken soy sauce ramen for 1100 yen, topped with charcoal-grilled chashu for 500 yen and a boiled egg for 150 yen, is amazing. The moment you take a bite, the aroma of the chicken is fantastic. The chashu, grilled over charcoal, has a strong presence, and the spring onions add a nice flavor. Everything in this ramen is delicious without overpowering each other. Although the serving time is longer than other places, you can feel the dedication and attention to detail in each bowl.

I visited during the day on a weekday. I arrived 4 minutes before opening and was second in line. The owner of this shop apparently trained at "Tantan-tei" in Tokyo. This shop has also been featured in TRY Nationwide as a must-eat bowl in the salt category. The interior of the shop has only a counter with 9 seats. There are no partitions between seats, and the spacing is wide. The space is slightly worn out with age. This time, I ordered the "Local Chicken Salt Ramen for 1100 yen" with "Special Toppings for 300 yen". It took about 16 minutes to be served. The service was quite slow, but the aroma when the bowl arrived was impressive. The rich flavor of the chicken spreads in the mouth when you taste the soup. They use 1.5 times more chicken than water, including black Satsuma chicken, Nagoya Cochin, and Yamato meat chicken, so the chicken flavor is packed. The saltiness is just right, and it's understandable why they focus on salt. The homemade medium-thin noodles are slightly soft and silky, with a great match with the soup. The toppings are charcoal-grilled pork shoulder, free-range chicken boiled egg, and spinach. The pork shoulder is grilled over charcoal and then cooked at a low temperature, giving it a smoky and moist texture that I haven't had elsewhere. It was an outstanding bowl with the explosion of chicken flavor in the mouth. Personally, I think it was a remarkable taste that ranks among the top 5 salt ramen I've ever had. Thank you for the meal!

Lunch with my spouse. Arrived a little after 11 am on Sunday. Got in without waiting in line. Used alcohol disinfectant at the entrance and served ourselves some water before sitting down. I had the Chicken Soy Sauce Ramen for 1,100 yen, while my spouse had the Chicken Seafood Salt Ramen for the same price. The Chicken Soy Sauce Ramen had a delicious blend of soy sauce and chicken broth, with thin noodles that were perfect. The seafood salt soup in the Chicken Seafood Salt Ramen was also incredibly tasty. The smoked chashu was tender and flavorful. We finished every last bit.

I ordered tsukemen. I usually don't like soupy noodles, but this one was really delicious. The chashu was also very good. I was already satisfied enough, but I was shocked by the soup wari at the end. It was mixed with mushroom soup and was so delicious that it could have been served on its own.

Today I went to Umami, a ramen restaurant in Higashi Osaka. I don't often get off at Kawachikosaka, so I was finally able to go. I ordered the limited edition chicken tsukemen. The dipping sauce was refreshing, but packed with the rich flavor of chicken. The meat was also of a very high quality. For the finishing touch, they served a mushroom broth, which set it apart from regular tsukemen. It was just right for the end. Next time, I want to try their regular ramen.

I was browsing Twitter and saw that today is the 7th anniversary of the restaurant, so they were offering ramen for 700 yen (normally 1100 yen), which is 400 yen cheaper than usual. I paid the extra 400 yen for transportation and went there (lol). The wait was about 30 minutes, and it is not a ticket system. There was an outdoor line under the scorching sun, so they had umbrellas set up, but it's better to be prepared. I ordered the special chicken salt ramen and wasabi rice. The presentation of the chicken salt ramen was beautiful, with a golden clear soup. The way the noodles were arranged showed great attention to detail. The soup was clear yet full of chicken flavor. The noodles were thin and soft, giving a gentle impression. The charcoal-grilled chashu had a delicious smoky flavor, and the freshness of the leaf was also very good. Pouring the leftover soup over the wasabi rice made for a great ending. Truly a top-notch restaurant with a lot of attention to detail!

I have been wanting to visit this restaurant since early spring, but due to its location, I didn't have the opportunity to go. During this time, they would post about their daily specials on the old Twitter, and everything looked so delicious... my desire to visit only grew stronger. However, I finally had a chance to go to East Osaka for work, so I decided to have lunch at this restaurant without hesitation. And guess what!! They were celebrating their 7th anniversary, so the ramen that is usually 1100 yen was only 700 yen!! (Apparently, they made a mistake and held the event a week earlier than planned...) I was hoping for the limited edition tsukemen, but on that day, they only had regular ramen, so I decided to try it. It was delicious! The clear chicken broth had a rich flavor, and the thin noodles were perfect. The chashu was also very tasty... the wasabi rice was a bit spicy (tears). I finished by pouring the soup over the rice. I hope to come back next time to try their limited edition dish.

Order: Soy sauce dipping noodles, Chashu rice bowl This ramen shop in Higashi-Osaka is famous for its delicious food. It was a hot day, so I wanted to eat some refreshing soy sauce dipping noodles. When I went around 2 pm, there were empty seats, but it tends to get crowded during lunchtime so be aware. The dipping noodles take quite some time to be served, so if you're in a hurry, it's better to avoid them. The regular ramen doesn't make you wait much. The dipping noodles were indeed refreshing as expected, with thin noodles that paired well with the dipping sauce and tasted delicious. The sauce was served in a cup and was quite hot. It felt somewhat fancy. However, I found the saltiness to be quite strong, so I hesitated to drink the mushroom soup that came with it. The Chashu rice bowl had chunks of Chashu and grated daikon radish mixed together, also refreshing. It was a bit pricey at 450 yen, but it was a bowl that made me want to eat it again. Although the dipping noodles were delicious, this shop's regular ramen is outstanding, so personally, I would choose ramen in the future.

I went to my favorite restaurant for dinner. It was super crowded and it took about an hour to get in! I ordered the "Jidori Shoyu" Mochi-Hime version, which has thick Jidori chicken flavor with a rich soy sauce soup, and Mochi-Hime noodles made from sticky wheat. The Jidori chicken soup was incredibly delicious! And the Mochi-Hime noodles, reminiscent of Kuma-Person, were like udon in appearance but chewy like mochi when you bite into them (they don't fall apart even in hot broth). Absolutely irresistible!

Ramen Hyakumeiten, located west of Kintetsu Kawachi-Kosaka Station. On a Sunday after 11 am, there were 8 people waiting outside and some waiting inside. They open at 9 am on Sundays. There are 9 counter seats. I entered at 11:30 am. I tried the Carbonara-style Tsukemen with chicken white broth for 1600 yen. The cheese aroma was strong from the moment I was waiting. The dish had plenty of cheese, pepper, and thick, chewy noodles. The delicious chashu and chicken flavor went well with the noodles. I mixed it like maze-soba before dipping it in the rich chicken broth. It was expensive but delicious. Information on morning ramen and limited-time menus is not on the regular menu, so you have to look it up online before going.