Yes, it's ramen time at Seiha! I decided to go to Seiha in Kami-Shinjo because I wanted to try their limited edition "Nori and Mushroom Shoyu Ramen with Tororo" served cold. But while waiting in line, I changed my mind and decided to go for the hot version instead. The interior of the restaurant had a seaside theme, with a fish print on the wall and sea-inspired decor. The presentation of the ramen was beautiful, with a vibrant green color and a tasty looking Tai Kobu topping. The soup was a gentle fish-based broth that mixed perfectly with the tororo. The whole wheat noodles were delicious and paired well with the toppings. I also tried the seafood gyoza, which was flavorful and a steal at the lunchtime price of 200 yen. The toppings of tororo, mekabu, daikon, and mushrooms were refreshing and perfect for combating summer fatigue. The Tai Kobu topping was a bit pricey at 400 yen, but definitely worth it. After finishing the noodles, I dipped rice into the remaining soup for a satisfying end to the meal. Overall, it was a delicious and refreshing dining experience at Seiha.

I visited a ramen shop in Joushinjou and tried their limited edition ramen. The soup was a rich chicken broth with a hint of seafood flavor, which was delicious. The medium thick straight noodles had a nice texture and paired well with the soup. The large slices of rare chashu were flavorful and satisfying. The crunchy texture of the green onions and kaiware added a nice touch, and the nori seaweed complemented the soup perfectly. The colorful ajitama egg on top of the bowl added a nice visual appeal. Overall, the meal was delicious and I finished it quickly. The restaurant is located about an 8-minute walk from Joushinjou Station.

Visited the restaurant after work on Wednesday, September 6, 2023. It was a place I had been wanting to go for a while. I finally made it. I saw a limited edition mixed ramen on the restaurant's Instagram and checked the opening hours, which were until 11 pm, so I could go after work! I hurried home, got off at Juso, and arrived at 9:40 pm. There were 2 customers at the counter and 3 at the tables. The male staff member was running the show alone. He seemed to be an apprentice as I had seen the owner on Instagram. He was efficient, busy, and had a refreshing smile and greeting. I bought a ticket at the machine as it was my first visit and went straight for the limited edition mixed ramen. Luckily, it wasn't sold out! I also bought extra pork belly chashu topping. It seemed a bit too healthy, so I waited at the counter. It took about 10 minutes due to a rush of orders, but I enjoyed listening to BGM from bands like Bearded Men and LISA. The limited mixed ramen was served cold with plenty of thinly sliced sudachi (citrus fruit). It had moon-viewing grated yam and agar-agar seaweed mixed in. They recommended mixing it well before eating. It was amazing! The combination of sudachi and the slight bitterness was excellent. Adding the chashu was the right choice! When I finished the noodles, I poured the leftover sauce on the rice that came with it and topped it with grated yam. It was the perfect ending! Next time, I have to try the restaurant's classic ramen. Thank you for the delicious meal.

This is my 21st visit. I arrived around noon on Sunday and had to wait outside for about 5 minutes because the restaurant was full. I usually get salt ramen, but this time I felt like having soy sauce ramen after a long time. It was my first time trying it since they changed the toppings. The sweet soy sauce flavor was delicious! Salt ramen is good too, but soy sauce ramen is also tasty! They have been offering a lot of limited-time options lately, so I always have a hard time deciding what to eat next.

I visited Seiha in Joetsu for work before noon and decided on the menu without fully understanding it. I ordered the Mutei Rich Soy Sauce Ramen Special. The noodles were flat and the soup had a good flavor, like a sea bream and chicken white broth. The toppings included a type of dried seaweed, which was nice. The special came with three types of chashu, all of which were delicious and not dry at all. Since there was no option for extra noodles, I ordered an extra serving. The only downside was that the restaurant was hot, which was a bit uncomfortable for me as I tend to get hot easily.

A ramen shop located a short walk from Hankyu Kami-Shinjo Station. The Assari Special Shoyu Ramen features three types of chashu: pork belly, pork shoulder loin, and chicken breast, making it a luxurious and extravagant dish! The seasoned egg is rich and full of ingredients, making it very satisfying. The thin straight noodles pair well with the flavorful soup, creating a delicious combination. The chashu is incredibly tender and melts in your mouth, bursting with umami flavor. The Tai no kombu-shime chazuke is a refreshing dish with sweet kombu-shime sea bream that you can enjoy even when you're full. It's rare to see Tai chazuke at a ramen shop, so it's a unique and delightful surprise. The restaurant has a stylish and cozy atmosphere. It was my first time in Kami-Shinjo, but I definitely want to visit this place again! ♡

When eating ramen, I usually start with the soup, but this sea bream chicken white soup is always amazing. I find myself taking 5-6 spoonfuls without even touching my chopsticks. The taste seems slightly richer than usual, maybe they changed the type or amount of soy sauce in the broth? I've heard that taste sensitivity decreases in winter compared to summer, so maybe that's why it tastes richer now. I'm not questioning it, just enjoying the deliciousness and trying to analyze the flavors as an amateur. The taste is still amazing, with no impact whatsoever, still incredibly delicious! Also, I wonder if they sear the chashu to sterilize the surface in case of any summer risks. The rare chashu is already delicious, but searing it with a burner may not be for adding flavor but for sterilization. The noodles are soft yet have a firm bite, perfectly complementing the soup. The toppings, like the ao-nori, always seem to be just right, which I love. Mixing a part of the toppings with the soup at your preferred timing to change the flavor and make it even more delicious is so satisfying! The subtle efforts made by the restaurant, combined with the customer's ability to appreciate and analyze the deliciousness, make ramen an endless and deeply enjoyable experience. The frozen version at the vending machine outside costs 700 yen, but it's about 70% as good as the one served in the restaurant and very well-made.

I had the most delicious mixed noodles for the first time. I ordered the standard mixed noodles (toppings) and the sea bream tea-soaked rice. The mixed noodles had flat noodles mixed with a sauce made of dried sardines, soy sauce, and oil, which was very tasty. The toppings included two large slices of chashu pork, white negi, mizuna, and paprika, which made the dish look colorful and appetizing. The paprika added depth to the flavor of the noodles. The sea bream tea-soaked rice was luxurious with a generous amount of sea bream on top, and the soup poured over it was incredibly delicious. It had a different kind of richness compared to regular broth, and I ended up drinking all of it. It was comforting yet bold. The sea bream was marinated in kombu, making it seem like I could keep eating it forever. I will definitely go back again.

This time, I visited the ramen restaurant "Seiha" in Kamishinjo. The owner of this ramen shop seems to have 20 years of experience as a Japanese cuisine chef. I tried the "Mujou Shoyu Ramen Special" for 1,150 yen and the "Taimeshi with Konbu Tea Pickles" for 450 yen. The Mujou Ramen Special was very luxurious, with seared and rare chashu pork, as well as two slices of chicken breast chashu. The chicken breast was not dry at all, but tender and delicious. The soup had a rich and flavorful seafood broth. The whole wheat flat noodles were chewy and went well with the soup. Personally, I loved the combination of the soup, aosa seaweed, and chewy noodles. The Taimeshi consisted of rice topped with aosa seaweed and sea bream, served with pickles and a separate dashi broth. The dashi broth was delicious, with a strong seafood flavor. I could go back for this anytime!

3.67-star rating Popular ramen shop's limited menu / Already very popular here❗️ This time, I went to try the summer limited delicious menu‍♀️ ────────────── ✅ Niboshi salt ramen with grated yam and daikon radish 1000 yen Fish-based soup with whole wheat chewy thin noodles that go well together❗️ There's grated yam, daikon radish, mushrooms, and lots of slimy ingredients that women like⁡ It's a salt ramen but quite rich, enjoying the texture of vegetables while savoring the delicious ramen It was incredibly delicious✨ ────────────── ✅ Sea bream ochazuke⁡ This hot dish with sea bream in hot broth is perfect for finishing off, gentle on the stomach⁡ ────────────── Originally a highly rated popular shop, even more limited menu that seems to appeal to women⁡ Be sure not to miss it and go try it out⁡ Seiha Osaka, Osaka City, Higashiyodogawa-ku, Toyonew 3-18-12 1F 7 minutes walk from Kami-Shinjo Station⏰ 11:30-14:00 (L.O. 13:30) 18:30-22:00 (L.O. 21:30)⁡ ⌒*⌒*⌒*⌒*⌒*⌒*⌒*⌒*⌒*⌒⁡

"Aonami (Higashiyodogawa-ku, Osaka City, Osaka) ▲ A unique cafe-like atmosphere decorated with Southern goods, opened by the owner of 'Jinrui Minamen' in December 2016. Date. '23.5.28⁡ ★Mujou Shio ¥900 * Seasoned egg ¥100 ⁡ ■Soup Light ☆☆☆★★ A rich and robust chicken flavor that surpasses the umami of fish, with a flavor and taste that assert itself further, enveloped in a rich and creamy broth. ⁡ ■Noodles Thin ☆☆☆★★ Thick, fresh noodles that slide smoothly and have excellent chewiness, with a firm texture that brings out the flavor and taste. ⁡ □Toppings ・Chashu - Moist and ham-like with a moderate saltiness, the flavor and taste spread as you chew. ・Seasoned egg - A creamy flavor with a melty yolk, creating a mellow taste. ・Green onions ・Mizuna ・Aosa seaweed ⁡ ◇Tora's Report◇ A balanced chicken white broth ramen with a powerful flavor of fish and salt supported by the umami of chicken, the texture and familiarity of the homemade noodles enhance the umami. Each element asserts itself, creating a well-balanced chicken white broth ramen!! ⁡ #Aonami #ChickenWhiteBrothRamen #OsakaRamen #OsakaGourmet #Ramen #Noodles #RamenNoodles #RamenClub #RamenLover #FoodPorn #JapaneseFoods"

Relentless - Soy sauce is the best after all! The combination of red snapper and chicken white broth soup with exquisite seasoning captivates me. I've seen people cutting sashimi before, but it was my first time seeing them preparing red snapper for broth. It seems like they use the middle bones from a three-piece fillet. The toppings have changed to chopped kelp, thick kelp, and aosa seaweed. They don't overpower the soup's aroma, and I love aosa seaweed, so I'm happy about this change! Also, I won a 500 yen voucher during my last visit, so I brought my junior colleague and treated them to a meal!笑

During a break from work, I decided to have lunch at Kamishinjo based on a recommendation from a friend. You can choose between salt and soy sauce, so I went with salt first! I ordered the char siu rice bowl with an egg topping. The ramen had thin noodles and the soup was delicious! The rice bowl was also incredibly tasty! I will definitely come back again! Next time, I'll try the soy sauce!

The completed soup of Mujou (Soy Sauce) is so good that I feel like I've already been here about 10 times. Mujou is on the richer side, but compared to the lighter Muijou, it is relatively so. It's light and not greasy, so it's easy on the stomach. The chopped kelp has been changed to chunky kelp. The take-out frozen option has changed from purchasing in-store to vending machine, and the price has increased from 500 yen to 700 yen. It was probably too cheap for just one coin, haha. It was so delicious and such a great deal that I bought 9 meals at the previous price, haha. I tried the mysterious 1,000 yen gacha and got something that I didn't quite understand - foie gras...? I thought it was just the meat, but it was tightly packaged in a plate-shaped tray, haha. Sorry about that.

At lunchtime on weekdays, it is about a 5-minute walk from Koshinjo Station, a little far away. After purchasing at the ticket machine inside the restaurant, you can sit at the counter. The L-shaped counter, which can seat about six people, faces the open kitchen, and there is also a table for three, creating an open and spacious atmosphere. The female staff members are very friendly and the owner is refreshing. The impression I got was different from Google reviews. After handing in the food ticket, I waited a bit and then the dish arrived. The soup, made with sea bream and chicken broth combined with salt sauce, has a slightly cloudy golden color with a good flavor of charred leeks. The soup, with just the right amount of salt, has a well-balanced deliciousness of rich animal flavors and light seafood umami. The thickly sliced chicken breast with a sear has a firm texture and a light umami flavor, which may be a rare texture and taste that some people may have different preferences for. White beard leeks, green seaweed, and watercress add variety to the soup, making it enjoyable. The whole wheat thin straight noodles have a firm chewiness that I liked. Towards the end, the pepper felt a bit spicy. Thank you for the meal.

The amount of ramen seemed small, but the combination of seaweed and soup was good. I enjoyed the three types of chashu, but the rice was mushy and it reduced the deliciousness by half. There were some disappointing aspects, but it was a ramen that I could feel the dedication put into it. Thank you for the meal.

The owner (manager) of this noodle shop in Osaka, Awaji (Kami-Shinjo) seems to be a big fan of Southern All Stars (SAS). The shop plays music from the '80s and '90s, and the shelves are decorated with SAS LP record jackets, which got me really excited as a fan of that era! The shop is called "Seiha," which means "Blue Wave." I wonder if they are a fan of the ORIX baseball team? I ordered the rich and flavorful (salt) flat noodles and the lunch rice through the ticket machine. Finally got my ticket and sat at the designated counter seat. The blue wave-themed decor with driftwood on the table made me imagine the blue sea. The noodles arrived, topped with a large rare chashu, ao-sa seaweed, white leeks, and watercress for a colorful and Japanese touch. The finishing touch was the chicken white broth made with espuma, which I found to be light and elegant rather than rich. Overall, Seiha was a welcoming and kind place where even solo female diners can feel at ease. Note: Although the owner was not wearing a mask on this day, it is still recommended for everyone to wear masks in these times.

For my business trip lunch in Osaka, I went to Seiha. It was my second visit. Last time, I had the rich Muteki Shio and Chicken-Pork Rice Bowl, but this time I decided on the light Myojou Shoyu with Chicken-Pork Rice Bowl. The Myojou that was served came in a cone-shaped bowl with three rare slices of char siu on top. First, I tried the noodles. They were thin straight noodles that seemed to be whole grain, and they paired well with the soup. The chicken char siu was full of flavor. However, the soup was a bit too light and the soy sauce flavor was too strong, so it was not quite to my liking. The mini chicken-pork rice bowl, on the other hand, was quite delicious. Thank you for the meal.

I finally got to visit Aonami, a place I've been wanting to go for a while. I chose the light Special Salt ramen. Among the three types of chashu, I liked the one on the left the best because it was so tender. And the seasoned egg was amazing!! It wasn't the usual salty and plain seasoned egg, but a flavorful and delicious one that showed attention to detail. Even though I try to avoid drinking too much soup for health reasons, I ended up finishing it all lol.

After a long time, I visited the restaurant and found that a ticket machine had been introduced. Last time, I had the Soy Sauce Ramen, so this time I ordered the Salt Ramen. The soup had a strong flavor and aroma of sea bream broth, with a slight hint of animal-based umami. The noodles were thin and straight, with a wheaty fragrance. The toppings included green onions, watercress, shredded kelp, boiled egg, and three types of chashu: chicken breast chashu cooked at low temperature, pork chashu with a rich fatty flavor, and rare pork shoulder chashu. Each chashu was of high quality. I finished the meal in no time. Among the many popular ramen shops in the Uenishoji area, this ramen is considered the number one in the light flavor category. Thank you for the meal.

Overall rating on Tabelog: 3.67 Date of visit: November 23, 2022, Wednesday, holiday, 18:30 Ordered: - Beloved Salt Ramen: 800 yen - Heartless Soy Sauce Ramen: 850 yen - Additional Flavored Egg: 100 yen I entered the restaurant as soon as it opened. The Beloved Salt Ramen had thin straight noodles, possibly made from whole wheat? The noodles were cooked to a firm texture, which was perfect for the thin noodles, and had a great mouthfeel. The soup was a clear salt-based broth with a perfect balance of flavors, not too strong or weak, incredibly delicious!!! The Heartless Soy Sauce Ramen had medium thick flat noodles. It paired well with the rich white broth. The soup was the complete opposite of the clear salt broth, being a rich white broth, but it was balanced perfectly and also very delicious! The presentation was very meticulous, and I was impressed by how they managed to combine two contrasting styles of soup so well. I had read some concerns about the customer service before visiting, but it seems like they have improved. I didn't have any issues, and the service was very polite. In terms of rating, it's in a delicate position of whether it belongs in the top 5000 or not, but it's a reminder of the incredible level of ramen shops out there! It was a truly impressive restaurant experience.