Osaka Hirakata "Ramen Kaika" is a hidden gem in Hirakata! Following last year, the summer tradition of bonito tataki ramen has arrived again. This year, they will be serving it until the end of summer. I ordered the "Makino Bonito Ramen - Large" for 1050 yen, and added extra bonito for 500 yen because I really wanted to try it! The cold bonito-infused seafood broth, firm noodles served cold, and the perfect balance of garlic and wasabi make it delicious! I also ordered the "Rice - Medium" for 150 yen because I had to have ochazuke with the leftover bonito. I added the extra 5 pieces of bonito, poured plenty of broth over it, and enjoyed it thoroughly. It may have been a bit pricey with the full set, but it was worth it for the happiness it brought me. #TodayIsTreatDay #OsakaGourmet #HirakataGourmet #OsakaRamen #HirakataRamen #Menstagram #RamenLover #SeafoodLover #FishLover #JapaneseFish #HirakataLunch #RamenKaika #BonitoLover #BonitoTataki #BonitoTatakiRamen #KeihanMakinoStation #KeihanLineGourmet #KeihanLineLunch #MakinoRamen #MakinoLunch

Flavorful Salt Ramen (Regular) 820 yen Toppings include chashu, green onions, bamboo shoots, kaiware radish sprouts, and sudachi. The noodles are medium-thin straight noodles. The soup is a chicken broth-based seafood salt soup. Visit day: Friday Arrival time: 11:35 Weather: Sunny Number of people waiting: None Inside the restaurant: 2 people Upon leaving: 4 people Time to receive the ramen: Approximately 7 minutes Stopped by here for a meal before shopping in Katsura, the next station. Congratulations on your 7th anniversary! Although there were limited anniversary options, I decided to go with the regular salt ramen. Now, onto the food - the soup is a perfect balance of chicken umami and gentle seafood flavor with just the right amount of salt that keeps you sipping until the last drop. The medium-thin straight noodles have a good chew and a smooth texture. The chashu is tender and well-seasoned. I really enjoyed the crunchy texture and spiciness of the green onions and kaiware radish sprouts. The flexibility of the bamboo shoots is also quite pleasing. And the refreshing acidity of the sudachi is simply irresistible. It was delicious - thank you for the meal! Restaurant Information: 2 minutes on foot from Makino Station on the Keihan Main Line 2-7-33 Makino-Saka, Hirakata City, Osaka Business Hours: Weekdays Lunch: 11:30-14:10 (Last Order) Dinner: 18:00-21:00 (Last Order) Weekends and Holidays Lunch: 11:30-14:10 (Last Order) Dinner: 18:00-20:00 (Last Order) Closed on Sundays, irregular holidays Check Instagram or X for more information No free parking available. Coin parking nearby.

On the way to send my daughter and her husband to Kyoto Station for lunch, we stopped by a restaurant near Keihan Makino Station that had been recommended for its delicious cold ramen made with bonito tataki. The restaurant was small with only 7 counter seats facing the kitchen, and it was run by the owner and a young woman. We bought meal tickets at the ticket machine at the entrance of the restaurant. In addition to the traditional salt and soy sauce ramen, they also had creative options like "tomato cream" ramen. We all ordered the "Makino Bonito Cold Ramen." The noodles were cooled with running water and ice after being cooked, and the bowl was chilled with ice as well. The soup was clear and refreshing, with a strong flavor of bonito flakes. Instead of chashu, there were thinly sliced bonito tataki on top, and the bright green Mitsuba leaves looked delicious. The straight thin noodles had a good texture and were delicious. The white negi (spring onions) also added a nice touch. Personally, I would have preferred regular chashu instead of bonito tataki. Wasabi was served on the side, and adding it for a different taste was also enjoyable. I finished the soup and noodles completely. My daughter and her husband, as well as my wife, all enjoyed the meal. It was satisfying. Thank you for the delicious meal.

I went to "Ramen Kaiho" in Hirakata City, Osaka Prefecture. I arrived at the restaurant around 12 o'clock and was surprised to find no other customers. I purchased a meal ticket from the ticket machine and sat down. They had a limited-time dish called "Makino Bonito Cold Ramen" until the end of August, which had extra bonito and a side of mini rice. The soup, made with fish broth, was surprisingly rich and flavorful. The cold soup and noodles were perfect for the hot weather. The noodles were firm and had a nice chewy texture. I tried putting some bonito on the mini rice and half of it as is, and the other half with soup poured over it. The slightly hardened fat melted and it was even more delicious. The wasabi, garlic, and bonito on the side plate were also tasty. However, I couldn't help but think that ginger would also be a great addition. As a ginger lover, I think adding ginger to the soup and rice would be delicious. I didn't know such a ramen existed. As a fan of fish dishes, I was immediately drawn to this ramen. It was really delicious. Thank you for the meal.

Located just a few minutes' walk from Keihan Makino Station in Hirakata City, Osaka Prefecture, this ramen shop has a high rating of 3.61 at the time of my visit, with good reviews. The area is a lively shopping street with a large supermarket nearby. However, it was very hot. When visiting a ramen shop for the first time, I usually try the basic menu items, but this time I decided to go for the cold ramen. It was a cold ramen with bonito sashimi on top. It looked delicious. The elegant color and taste of the seafood-based soup were very pleasing, probably made with bonito flakes. The garnishes like myoga added a refreshing flavor. The bonito sashimi served as a substitute for chashu. I tried dipping it in the garlic wasabi that came with it, and it tasted great when combined with the soup. I might add a drop of soy sauce next time... The straight noodles were also cooked well and I finished it in no time. In this scorching heat, cold dishes just taste even better. Well, that was a delicious meal.

Hirakata City, famous for its extreme heat in Japan. Arrived around 11:40 am on Saturday. 4 male customers already seated. Some are drinking beer. It was full after 45 minutes. Heard on Twitter about the limited rare chashu rice bowl for meat day. I was torn but decided on the chilled Makino bonito bowl for 1,050 yen. The rice was small for an additional 100 yen. It was nicely chilled. Delicious. The bonito was also tasty. Left some bonito for the finale bonito dashi tea pickles. Also delicious. Only complaint is that as time passes, the fat on the soup surface solidifies. Other than that, it was excellent. Thank you for the meal.

"Ramen Kaika" - Cold Matsuno Katsuo Ramen with Extra Noodles and Small Rice. This bowl packs a punch with whole seared bonito on top! The noodles coated in bonito broth are delicious. The thick bonito slices are authentic and make you crave a beer. The chicken fat enhances the bonito flavor, and the accent of myoga is surprisingly delightful. The bonito rice porridge at the end is a must-try. Location: 2-7-33 Banjo, Hirakata City, Osaka Prefecture. Just a 70-second walk from Keihan Main Line "Matsuno Station." Business Hours: Weekdays Lunch 11:30-14:10 (LO), Dinner 18:00-21:00 (LO). Weekends and Holidays Lunch 11:30-14:10 (LO), Dinner 18:00-20:00 (LO). Closed irregularly. Total for my order: Cold Matsuno Katsuo Ramen with Extra Noodles 1050 yen, Small Rice 100 yen, Total 1150 yen. #Ramen #OsakaRamen #HirakataGourmet #HirakataRamen #HirakataLunch #Osaka #Hirakata #NoodleLover #RamenLover #NoodleLife #RamenEnthusiast #BonitoSeared #ColdRamen"

Today I went to "Ramen Kaika" in Makino for a cold ramen tour to find the "Cold Makino Katsuo" that made a big impact last year. I couldn't try it last year, so I decided to visit early this year to avoid the peak hours and enter without waiting. I quickly purchased the "cold" ramen from the ticket machine and the bowl arrived in 9 minutes. - Soup: The soup is a fish-based broth with a blend of bonito and other fish like white soy sauce base. It has a oily appearance on the surface, and when you take a sip, you can feel the strong fish flavor with a nice weight from the oil. The saltiness is quite strong but because it's cold, it goes down smoothly. The accents of myoga and mitsuba add a refreshing touch. - Noodles: The noodles are medium-thin straight noodles that are firm and have a good chew, enhancing the fish flavor of the soup. - Toppings: Instead of chashu, there is bonito tataki, which was quite surprising when I first saw it last year. The combination of bonito tataki with ramen is not common, but it works really well. Eating it plain, it's not too fishy and easy to eat. But when you have it with garlic wasabi and myoga on top, along with the soup, the umami of the bonito, the spiciness of the garlic wasabi, the refreshing taste of myoga, and the flavor of the soup all come together perfectly. Overall, I was very satisfied with this light and perfect cold ramen for summer. I enjoyed it without getting bored until the end, and I definitely want to eat it more this summer.

The salt ramen here is delicious from the first bite. Lately, many places have been serving salt ramen that tastes amazing right from the start. The thin noodles go really well with the broth, making it very easy to eat. The chashu is a bit firm and light in flavor. The clam broth really adds a nice touch. I would like to try their other ramen dishes if I have the chance. Thank you for the meal.

I visited the restaurant for the second time. The parking lot is convenient, located near a supermarket. This time, I tried the tomato cream ramen that I had been wanting to eat, and it was even more delicious than I had expected (*´ч`*) I also had the option of adding cheese to my rice, but I chose to have it plain ☺️ I enjoyed every bite until the end (*´▽｀*)

I visited Ramen Kaika near Keihan Makino Station, which I had wanted to try for a while. The ramen had a stylish appearance like Italian pasta with thin noodles, and it was delicious. The cheese risotto at the end was also a ramen that seemed popular with women. Ramen Kaika, 2-7-33 Makino-Saka, Hirakata City, Osaka.

The specialty of this restaurant is the Ikasan Black ramen. It's a must-have during this season. Although the noodles have changed since the early days, for me, this is the second ramen I ever had at this restaurant, so I consider it to be the original. When this menu item is ordered, the owner sears the chashu on one side with a burner. Eating this ramen makes me feel the spring of Makino. However, even this specialty is only available for one week. It's a bit disappointing personally, perhaps due to the increase in limited-time menu items.

Visited on a Saturday night. The restaurant was not crowded, and we were served our ramen quickly. I ordered the salt ramen, which had a slightly strong salty taste, making it a perfect dish to end the night after drinking. The restaurant was clean and the taste was satisfying.

It's really pork miso soup. The noodles seemed slightly thicker than regular, but it might just be my imagination. The ingredients include pork, carrots, daikon radish, fried tofu, burdock root, and konjac. The carrots were a bit undercooked and therefore a little hard. The soup seems to use the same miso as miso ramen. However, it lacks the spiciness from red chili peppers. Also, there was a lot of ingredients but the soup portion was quite small. If you don't eat it in the right balance, you might end up with just noodles left. It feels like a homemade dish. Personally, I wished it had some spiciness, but maybe they chose not to add it to differentiate it from miso ramen. In any case, it left me with the impression of being a prototype.

Instagram Account: @yunnaramen 【Restaurant Name】Ramen Kaika @ Makino in Osaka 【Menu Name】Umami Shio Ramen 800 yen I'm not very familiar with the ramen scene in Makino City, as it's not easy for me to come here, but Ramen Kaika at Makino Station is a popular spot known for its basic shio and shoyu ramen, as well as their unique tomato cream ramen. They also have delicious limited-time menu items that you might see on social media. This bowl features a blend of four types of salt in a salt sauce that combines the umami of chicken and seafood broth with the richness of clam flavor. The clear and beautiful soup looks simple but is packed with flavor and is incredibly tasty. The more you eat, the more you appreciate its deliciousness, with a strong finish and lingering aftertaste. The chashu has a good amount of volume and offers a variety of flavors, from savoring the deliciousness of the meat to occasionally feeling a citrusy coolness. The changes in taste keep things interesting, and you can enjoy it until the last bite. I always end up ordering dessert here because it's so delicious, which is both delightful and troublesome. I hope to have the opportunity to try other menu items and limited-time specials in the future. Thank you for the meal! --------------------------------- ⭐️ Ramen Kaika 2-7-33 Ban 2-chome, Makino, Hirakata-shi, Osaka-fu Nearest Station: Makino Station on the Keihan Line 【Weekdays】11:30-15:00 / 17:30-1:00 【Saturday】11:30-15:00 / 17:30-22:00 【Sunday & Holidays】11:30-15:00 / 17:30-21:00 Irregular holidays - please check Twitter #ramen #ramenlover #noodles #ramenadventures #ramenlove #ramenlife #foodie #osakaramen #delicious #RamenKaika

This is my first ramen of the year. Watching it being made, the chef added miso as a seasoning, and blended two types of stock soup (2:1 ratio?). The soup is white and rich with the flavors of mitsuba, decorative kamaboko, bright red carrots, taro, and daikon radish. The visual presentation is vibrant and festive. The white miso soup is very smooth and comforting. It has a soothing taste that warms the heart. It's like transferring the design of ozoni (New Year's soup) to ramen, and I hope this becomes an annual tradition. Different variations of the white miso ramen were available for a few days after January 5th.

This year's Christmas special at this restaurant is tomato dipping noodles with homemade roast beef and cheese toast. The noodles are thick noodles made with medium flour. The dipping sauce is a combination of tomato soup and cream, providing a balance of acidity and creaminess. The leftover dipping sauce can be enjoyed by dipping the cheese toast in it, creating a delicious combination. Additionally, if there is extra sauce, you can also enjoy it with a side of mini rice, sprinkled with garlic. However, the roast beef, while tasty and substantial on its own, doesn't quite blend well with the dipping noodles. It feels more like a separate side dish rather than an integral part of the meal. Perhaps the roast beef would be better suited for a mixed noodle dish like maze-soba or abura-soba.

The second installment of the boiled dried fish series. Overwhelming amount of dried fish resulting in a thick soup. I feel like I've had a similar ramen at a different restaurant. Sometimes I wonder if they are conscious of that store. This is from December last year so I'll keep it short... If it's reissued, I'll do my best to write about it.

Once a year, there is a special day for good meat, and they serve roast beef maze soba on that day. They prepared a slightly sweet garlic-soy sauce that goes perfectly with the roast beef, and paired it with flat whole wheat noodles. The roast beef is thick enough and has a black pepper seasoning that tightens the appearance. The onion sauce has a French-like taste, which I'm not quite used to. The fresh and intense wasabi is more to my liking. However, maybe because it's a special menu item, the overall completion of the maze soba is not very high, and the thickness of the meat causes a mismatch in the combination of noodles and ingredients.

"[Ramen Kaika] "Roast Beef Mazesoba (Limited Edition)" 1580 yen The name "Kaika" truly lives up to its name, with a visually stunning dish resembling a blooming flower. The sauce is soy sauce-based and slightly on the richer side, but it pairs well with the noodles and tastes delicious (*´꒳`*). The noodles are medium-thick curly noodles with whole wheat flour, which seems to be specifically for mazesoba. This type of noodles is not commonly seen around here, but they are really tasty, especially when mixed with the sauce (*´Д`*). However, the roast beef was a bit disappointing. While visually appealing, the beef had tough parts that were difficult to chew, possibly due to the direction of the meat fibers during cutting. The seasoning was good, and the wasabi and onion sauce for flavor variation were also delicious, so I am looking forward to trying it again next time!"

Today's lunch was my third visit to Makino's "Ramen Kaika" restaurant. I arrived at 11:00 by mistake even though they open at 11:30. I had to wait for 30 minutes. Well, with a smartphone, 30 minutes is nothing (I'm pretending to be tough). Today, I came to try the special limited ramen for the three-day weekend, so I bought "Seafood Broth Mazesoba (large)," "Rice (mini)" as a finishing touch, and "Extreme Flavor Brulee" from the ticket machine. Soon after, my dishes arrived. I mixed it well before eating. It's a soy sauce-based seafood broth. The noodles are slightly chewy, medium-flat, slightly curly noodles. The toppings include char siu, fried tofu, chopped green onions, onions, komatsuna (Japanese mustard spinach?), chopped seaweed, and egg yolk. It's a lineup that suits my taste. The char siu includes well-seasoned chicken char siu and tender pork char siu. Lastly, I dove the rice with bonito flakes into the remaining broth for a delicious finish. This place also offers sweets for dessert, which is a unique feature. I wonder if you can also find this at "Asu-ryu" restaurant. I had the regular menu, cream brulee, for dessert. Thank you for the meal, it was delicious.