Yes, it's ramen time! "Gogenya" - "Chilled Spicy Daikon Oroshi Soba for 1,000 yen" This summer is hotter than usual. On hot days, our bodies crave something cold. So, I visited "Gogenya" in Higashitenkachaya to try their limited-time dish, the "Chilled Spicy Daikon Oroshi Soba" available on Tuesdays, Wednesdays, and Thursdays. Of course, I ordered the chilled version! After a short wait, the dish arrived. Visual: There is a generous amount of grated daikon radish, giving a refreshing look to the dish. Soup: First, the soup... Delicious! The spicy daikon adds a kick, while the refreshing soup soothes the weakened stomach. Noodles: The wavy homemade noodles are chewy and incredibly tasty! Toppings: The pork shoulder chashu is tender and moist. It tastes even better when wrapped in daikon radish! Squeezing some sudachi citrus over it adds a refreshing acidity, enhancing the flavor. I finished it all and it was delicious. By the way, spicy daikon is nutritious and can help with summer fatigue. Highly recommended for those feeling worn out from the heat!

In Osaka, in Abeno Ward, there is a ramen shop located just south of Abeno and Tennoji Station. The closest station is East Tennoji Station on the Hankai Line. From the name of the shop and the heavy metal records displayed inside, it seems like the owner is a guitar enthusiast. I tried the recommended Gokenya Special, which is a default creamy pork bone ramen with extra chashu, burnt garlic, and a spicy bomb. The creamy pork bone soup is rich and flavorful, enhanced by five different types of broth. The slightly thick homemade curly noodles paired perfectly with the soup. The toppings of kaiware and early red radish provided a refreshing contrast. I enjoyed gradually melting the spicy bomb to change the flavor.

Today, I came with my friends again. With my daughter, we were a group of 4, so we sat on the second floor. Surprisingly, they have a kids' ramen menu! They even have children's chairs, so kids are welcome here. I ordered the kids' ramen for my daughter, which was like a smaller version of regular ramen. The soup was delicious, although slightly milder in flavor. The toppings like clams and seaweed were tasty. The fatty and flavorful chashu was a hit with my daughter. As for us adults, we ordered tsukemen, and one friend tried the summer limited edition cold spicy daikon oroshi soba. We all enjoyed our meals, with my friend even finishing every last drop of her soup. This restaurant is a gem in the neighborhood. Thank you for the delicious meal!

Previously, the special at Gomitoriya was supposed to have thin straight noodles, but now it has changed to medium thick curly noodles, which have a chewy texture and a lingering sweetness after chewing. The previous noodles had a good throat feel, but this is also good. The spicy bomb is quite spicy, so if you are not good with spicy food, be careful. I enjoyed it deliciously while sweating.

■ Gobouya Tonkotsu Ramen 990 yen - Located about a 3-minute walk from Higashi-Ten'nou Chaya Station on the Hankai Line. - Soup: A soy sauce soup base with foam on the surface made from pork bones and seafood. - The noodles are homemade and slightly thick straight noodles with whole wheat flour. - Ingredients include seared and rare chashu, half a flavored egg, kaiware radish sprouts, thinly sliced white leeks, one sheet of roasted seaweed, and chopped purple scallions. - The small shop has a counter with 2 seats and 3 tables for 2 people each. - This was my first visit to this popular place. Although I was initially drawn to the summer limited edition "Cold Spicy Daikon Oroshi Soba," I ended up ordering the default option. The nostalgic music of BOφWY was playing in the background throughout my visit. - After taking a sip of the soup, I was pleasantly surprised and thought, "Wow! I really love this!" The ingredients were excellent, and the overall quality was top-notch. If the noodles were a bit thinner, it would have been perfect! I have high expectations for their other ramen dishes as well. Thank you for the delicious meal! 🍜

【Gogendoya Tonkotsu Ramen】The broth is light yet rich and sweet, with no overpowering taste, making it easy to drink and delicious. The softness of the 5 types of pork bones follows the broth, adding depth to it. The balance with the soy sauce is perfect. The rich soy sauce blends smoothly with the dense pork bone broth, creating a mellow flavor. As you eat, you'll find yourself getting hungry. The onions in the clear broth go really well. The hot onions bring sweetness and a crunchy texture that complements the broth nicely. The homemade medium-thick straight noodles have a slightly chewy texture, which is a unique type to pair with pork bone broth. The soft surface of the noodles allows the broth to adhere well, bringing out the gentle soy sauce aroma. When you chew, you can enjoy the sweetness and aroma of the pork bones, making it delicious. The white leeks and kaiware are a nice touch. The chashu, consisting of pork belly roll and rare chashu, is a perfect size and pairs well with the broth. I enjoyed every last drop of the broth. ✨

I finally visited this place after seeing it on Instagram and I was able to try the tsukemen I had been wanting to eat! The taste is like two levels, or rather, there is a flavor beyond the taste, and I think the wheat flavor comes after (*_*) I can't fully describe it in words, so please visit once. By the way, the name Gogenya comes from the fact that the 5th open string of a guitar is A (ﾟωﾟ) Also, the tsukemen has changed from being limited to Fridays, Saturdays, and Sundays to only 20 servings per day, so be careful if you go at night~.

Chilled Spicy Daikon Oroshi Soba is a limited-time summer cold ramen. The strong spiciness of grated daikon radish is the distinctive feature of this dish. The cold soup combined with a hard-hitting spiciness will help you forget about the summer heat. The soy sauce flavor is subtle, allowing the daikon to take the spotlight. Squeezing the sudachi citrus adds a refreshing citrus scent to the spicy kick. The red onions add a sweet and crunchy texture as an accent. This dish is perfect for the scorching hot summer. The medium-thick curly noodles have a firm texture and are well-cooked in cold water. The grated daikon radish clings nicely to the noodles, providing a chewy texture. The large rare chashu pork slices were also delicious. At the end, it's more like eating than drinking the soup, as there's a lot of daikon radish left. Enjoy the spiciness until the last drop. Thank you for the meal!

I received information about an attractive limited-time offer at "Gogenya" in front of Abeno-Suji, Prince Town Bus Stop during this extremely hot summer, so I visited the restaurant. Luckily, I arrived just before opening and managed to get in on the first round. I ordered the summer limited noodle dish "Cold Spicy Daikon Oroshi Soba". The name alone conveys a feeling of love, coolness, and spiciness. The clean and well-air-conditioned interior of the restaurant was very soothing. The dish arrived shortly, with the soup featuring a fantastic chilled seafood flavor and the "Oroshi" made of spicy daikon covering the surface. The natural spiciness added a kick, which was perfect for my almost exhausted stomach. The char siu, which is always delicious, did not disappoint today either. Next time, I definitely want to add extra toppings. The hand-kneaded noodles had an excellent texture and mouthfeel, and the homemade noodles with a slightly flat shape were perfectly mixed with the "Oroshi". The semi-soft-boiled egg was also just right. Squeezing the sudachi citrus added a refreshing touch, enhancing the overall experience. The soup was so flavorful that it remained delicious until the last drop. The "Oroshi" soba used to be available only on weekdays, but now it can be enjoyed every day, so noodle enthusiasts who can only visit on weekends can also relax. Additionally, the dipping noodles that used to be limited to Fridays, Saturdays, and Sundays are now available every day, with only 20 servings per day. The restaurant is open all day, so lunchtime strugglers can also rest assured. This opportunity is definitely worth checking out, so please also take a look at the restaurant's Instagram. The service was friendly, and I feel energized even in the afternoon!! This was my 248th bowl of MEN★★★ (ラ169・まぜ65・他14).

The ultimate ramen at Espuma Soup! Adding a little bit of spicy miso enhances the flavor and makes it even more delicious! I want to try other ramen options, but I might end up ordering the same one for the third time! It was a dish filled with the passion of the owner who is dedicated to making great ramen!

Hello (￣Д￣)ﾉ This time, I was drawn to the Chibitai menu and came to try it out in Osaka. It's been a while since I visited Osaka, and I decided to go to Arias! My reviewer friend, Ringo-chan, was eating something that looked cool and delicious, so I decided to try it too. Your food is my food (￣Д￣)ﾉ My food is also my food (￣Д￣)ﾉ It's been a while since Gian had a chance to shine! The restaurant is located here, at Gogenya (2-17-20 Ojicho, Abeno-ku, Osaka City). I found a review of the cold spicy daikon oroshi soba, which is only available on Tuesdays, Wednesdays, and Thursdays, so I visited on Thursday (7/27) without delay. Let's go and check it out! In the scorching sun, I rode my bike to the restaurant and arrived around 11:30, parked my bike in front of the shop, and entered. There are counter seats and tables for two, seating about 8 people in total. There is also a second floor. I sat at a vacant table for two, checked the menu, and was tempted by the Gogenya tonkotsu and the limited edition tsukemen for the day. However, due to the heat, I decided to stick to my initial plan and ordered the cold dish. I gulped down the cold water twice. I felt revived - almost overheating due to the heat. The cold dish arrived - a very refreshing bowl with grated daikon, kaiware radish, green onions, seasoned egg, chashu, and seaweed. There was also a side of sudachi. I immediately sipped the soup with grated daikon floating on top - a refreshing soy sauce-based soup with the spiciness of the grated daikon and the green onions. This is good for a hot summer day. The chewy noodles were enjoyable to eat. The only fatty chashu served as an accent. I alternated between eating the toppings and the noodles. Squeezing the sudachi halfway through added a refreshing touch. I enjoyed the cool, refreshing, spicy, and tangy cold dish. It was a perfect comfort food for this scorching summer. It was cool, refreshing, and delicious. Thank you for the meal! PS: My appetite has returned...this won't be enough (´-ω-)ｳﾑ

I came to eat the limited-time cold ramen from Tuesday to Thursday for 1,000 yen ☺️ [Impressions] The noodles are homemade, and even though it's cold, they have a chewy texture! I was surprised that you can achieve this chewiness with cold noodles! (I usually associate cold noodles with being soft) There is plenty of grated daikon radish on top, making it very refreshing! The spiciness of the daikon radish combines well with the sharp soy sauce soup! As you eat, the daikon radish and soup mix together and create a nice blend. The spiciness gradually mellows out! There is plenty of daikon radish, making it extremely refreshing! There are two large slices of tender chashu pork ✨ The chashu pork is also tender ♡ The egg is half-boiled and runny, served on a separate plate! Squeeze some sudachi lime halfway through for a refreshing change, adding a nice aroma of sudachi ♡ A perfect dish for a hot summer day ☝️♡ Refreshing and finished in no time ✨✨ Thank you for the meal ♬

Osaka doesn't have many tonkotsu ramen options, but this place offers a delicious tonkotsu broth. The only downside is that the noodles are medium thickness; if they were thin, I would probably love it even more. I also tried the tsukemen, which was recommended, and it was a great match with the rich tonkotsu soup. Overall, I was satisfied with my meal.

Summer tradition has begun! The restaurant Gogenya in Abeno Ward has started selling their limited edition dish, "Chilled Spicy Daikon Oroshi Soba," available only on Tuesdays to Thursdays. I went to try it out immediately. The dish is covered with a generous amount of grated daikon radish, so much so that you can't even see the noodles underneath. The noodles are chewy with a nice texture, and they mix well with the daikon radish. The spicy daikon radish is quite stimulating, adding a kick to the dish. The soup is refreshing with a nice kick from the daikon radish. The large slices of chashu pork are tender and flavorful. The daikon radish is grated just before serving to retain its spiciness, which definitely adds to the deliciousness of the dish. This dish was inspired by Echizen soba from Fukui and is a must-eat this summer. After finishing the meal, you will definitely feel refreshed. If you're curious, be sure to give it a try. The owner used to hide the fact that they use pork bones in their broth, but now they have stopped hiding it. Keep up the good work, Gogenya! It was really delicious. Thank you for the wonderful meal.

I debated between the spicy bomb ramen and the classic Gotenya tonkotsu ramen, but I decided to go with the latter after a long time. It's hot outside, but the air conditioning inside the restaurant makes the hot ramen enjoyable. The chashu is thin and easy to cut with chopsticks. On the other hand, I always struggle with the nori. It's big, but it gets my hands dirty with soup when I try to cut it. Should I eat it in one bite or cut it?

After being gently rocked on the Hankai tram around 3 o'clock on a Saturday, I arrived at Higashi-Tennoji Chaya Station. It's rare to find a ramen shop that operates continuously, so I'm grateful. It's about a 3-minute walk from the station, with three two-person tables on the first floor and a counter where two people can sit. There are also table seats on the second floor. The whole wheat thick noodles seemed a bit different. The bitter wheat flavor has become slightly more plain, but it's still delicious. The frothy dipping sauce combines animal and seafood flavors, with a mild umami taste. The rounded soy sauce has a good balance of saltiness and a light sweetness. The noodles, thinly coated, are delicious when dipped, rich in pork bone umami but not heavy due to the seafood. Adding green onions or sprouts as you like can be a nice touch, and squeezing lemon over the noodles towards the end brings a refreshing change in taste. Since reheating the dipping sauce is not allowed, it's recommended to avoid letting it cool down by dipping the noodles in one bite at a time and saving the chashu and boiled egg for last. I hope reheating will be allowed in the future. Thank you for the meal.

I ordered the limited quantity special dipping noodles at Gogenya - regular size for 1,000 yen (tax included). They only make it fresh for the day with the flavors of three types of wheat. The freshly made noodles in the morning go perfectly with the creamy pork bone soup. Thank you for the delicious meal, Gogenya!

I arrived at Higashi-Tennoji Station on the Chin Chin train from Tennoji a little after 4 o'clock on Saturday. It's about a 3-minute walk from the station. Although it's a bit away from the loop line, it's open continuously, which is convenient. The first floor has three tables for two people and a counter for two, while the second floor has table seating. The interior is clean and calming with partitions. The friendly staff took my order, and after a short wait, my bowl arrived. The soup, a combination of tonkotsu and seafood with soy sauce, had a foamy texture, and a strong brown color with a low viscosity, giving it a smooth feel. The soup had the umami of both tonkotsu and seafood, leaning towards a surprisingly light flavor. The homemade thin noodles with whole wheat were firm and had a nice chew. The two pieces of pork belly and one slice of char siu were tender, allowing me to savor the meat's flavor. It was nice to have a half-cooked egg included by default. I felt the seafood flavor more strongly this time compared to before, but it was delicious. Thank you for the meal.

First visit to Gogenya in Ojicho, Abeno-ku. I had been seeing multiple posts about their limited weekend tsukemen and was really looking forward to it. Arrived at Gogenya at 12:14 on Saturday, April 15, 2023. Managed to snag one of the last seats available. Ordered the limited Gogenya special tsukemen (large size) for 1150 yen. The blend of three types of wheat noodles made that morning was fantastic in flavor, texture, and throat feel. The creamy tonkotsu dipping broth had just the right richness and balance of flavors without being overpowering. As expected, I had the best tsukemen ever. Thanks to the multiple posts from my Twitter followers that led me to visit. Looking forward to trying their ramen next time. Thank you for the delicious meal. #Gogenya #Ojicho

I visited "Gogenya" in Abeno Ward and tried the "Gogen Black" for 950 yen. The broth is made from pork bone and a blend of dried sardines, urume (baby sardines), saury, bonito flakes, grilled jaw, and mackerel flakes, resulting in a slightly thick soy sauce soup with a hint of sesame oil. The balance between the rich pork bone flavor and the seafood essence is just right, creating a creamy and flavorful broth. The homemade straight thin noodles have a good texture, offering a satisfying chewiness. The chashu pork consists of two cuts - belly and shoulder loin, both tender and well-seasoned, allowing you to enjoy the unique flavors of each. You can also adjust the taste using the pepper and shichimi (Japanese seven spice) available on the table.

Arrived at 11:10 am on Saturday, with 6 customers ahead of me. Managed to find a seat inside, but was informed that there would be a wait due to the pot being full. It had been six months since my last visit, and I was looking forward to the limited edition tsukemen available only on Fridays, Saturdays, and Sundays. I had tried their tonkotsu ramen before and it was delicious, so my expectations were high. Thirty minutes later, my dish arrived. The dipping sauce was a frothy mix of tonkotsu and seafood, reminiscent of a famous ramen shop in Kyoto. The noodles were a blend of three types of wheat flour, all homemade and delicious. The rare char siu was also of a high quality. Even though I didn't have to go all the way to Kyoto, I felt fortunate to be able to enjoy such amazing flavors.