A long-standing shop that offers Takaida-style soy sauce ramen. It has only 6 counter seats and is always crowded. They open at 8 am and often sell out by noon. I visited at 9 am. Two women were efficiently preparing the ramen behind the counter. This time, I had a simple ramen. You can add extra bamboo shoots and green onions. The noodles were amazing! They were chewy like champon noodles. They paired perfectly with the sharp soy sauce broth. This might be the best Takaida-style ramen I've ever had. They also have ramen for takeout, so I might buy some next time.

In the midst of an increasing number of uniquely evolved ramen dishes, there is a ramen shop in Takaida that has not evolved at all. This shop represents the traditional Takaida style, with only 6 counter seats in a small space. Their "Chashu Ramen" features thick straight noodles similar to Okinawa soba, with a strong punch of aged soy sauce flavor. The old-fashioned chashu is delicious, and the crunchy leeks complement the soup perfectly. After eating, you'll get really thirsty, but you'll want to eat it again. It's a nostalgic taste that makes you crave more.

Chuka soba Sumiyoshi! Wonton men! 850 yen! Perfect! Thank you for opening early in the morning! I thought it was 8 o'clock but it was actually 8:30! Drove all night from Saitama to get here! The fatigue from the long journey disappeared! I will definitely come back! Thank you for the delicious meal!

I arrived for lunch just after 11:30 am and was able to get a seat right away during the shift change. Soon after, more and more customers started coming in, forming a line. The thick noodles in the rich broth were very appetizing. It seemed like there were many regular customers, each ordering different items or getting takeout. The staff were friendly and kept busy, chatting with customers and working quickly. I can see why people keep coming back for this ramen. It's exactly what your body craves. Thank you for the delicious meal! 🍜

Today, I visited "Chukasoba Sumiyoshi" in Fuse area, which I had been curious about. It is said to be the origin of Takaida Ramen, so I had high expectations. The small restaurant had about 6 counter seats and was full when I arrived. I ordered the Chashu Ramen Large. It arrived in 5 minutes. The visual presentation was nice and the soup was not as sour as yesterday's ramen, but it had a slight acidity. There was a lot of saltiness rather than acidity, and it was a bit too salty for my taste. It was delicious ramen, but personally, I prefer the Takaida Ramen from "Koyo-ken," "7.5Hz," or "Joroku." I once again realized that ramen is truly deep. Thank you for the meal.

YOC store of Takaida Ramen, with its unchanged thick noodles and black soup. It has been over 20 years since my first visit to Sumiyoshi, and 11 years since my last visit. The soup is salty but light, with a mature soy sauce flavor. It was a challenge to eat the thick noodles after a long time, but they were delicious. Thank you for the meal.

Heading to Chukasoba Sumiyoshi, a popular old-fashioned ramen shop that quickly fills up as soon as it opens at 8 am. Arrived at 9 am this time and got in without waiting. Ordered the regular Chukasoba. The thick noodles take some time from ordering to serving! ✨ Let's dig in! The noodles are medium thick round noodles with a low water content!! Despite being boiled for a long time, the slightly firm noodles have a good texture and are served in a clear soup with a soy sauce base using Marukin soy sauce, which is a bit salty as it looks, with a strong umami flavor! This is the original Takaida Ramen, thank you for the meal!

▼Location▼ Located along the Sangyo-doro road, right at the intersection with Prefectural Route 159. ▼About the Restaurant▼ Established in 1945, this popular Chinese noodle shop is part of the Takaida group, known for its thick noodles and has been serving dishes like Chinese noodles since the 1950s. The shop is one of the representative establishments of the Takaida group. Takeout of uncooked dishes is also popular. The interior has a Showa era vibe with only 6 counter seats. ▼Menu▼ They offer dishes such as Chinese noodles, Char siu ramen, and Wonton noodles. ▼What I Ate▼ ▽Large Char siu Ramen 1100 yen▽ (July 2023) As the name suggests, it comes with plenty of char siu, green onions, and bamboo shoots for a simple, nostalgic presentation. The soup is a traditional style made with chicken broth and kombu, seasoned lightly with soy sauce and other seasonings typical of the Takaida group. The soup base has a good balance with a strong soy sauce and seasoning flavor. The noodles are the familiar thick straight noodles from Eidaigou, a firm type of noodle common in the Takaida group. They are cooked well with a chewy texture and served in a generous portion. The char siu is lean and thin, with a traditional texture and a taste typical of lean meat. ▼Impressions▼ (July 2023) Known as the Takaida Black or Osaka Black for its thick noodles and dark soup, this popular restaurant is a long-standing establishment in the Takaida group. It has the thickest noodles among the Takaida group, which started around 1950. The founder, who learned from Koyo-ken in the same area, opened this shop, which has now become a long-standing establishment along with the other. Personally, this is the shop I have visited the most in the Takaida group over the years. Although there are few reviews, I occasionally visit this shop. This time, I tried the Large Char siu Ramen. As mentioned above, the taste was good, and both the char siu and noodles were satisfying in large portions. Despite some price increases in the past, I would like to visit this shop again.

This is Chukasoba Sumiyoshi! It is one of the original shops of Takaida Ramen, alongside Koyo-ken. Despite its fame, this is my first time visiting. It's great that they are open early in the morning, around 9 am. The interior exudes a Showa era atmosphere. This time, I tried the wonton ramen. I couldn't resist adding wonton toppings to the Takaida Chukasoba. The soup is a combination of animal-based clear broth and a rich soy sauce base. The noodles are thick like in Takaida ramen. The dark soup, flavored with rich soy sauce, complements the thick noodles well. The soup is dark but not too heavy, with a hint of spiciness and acidity, making it delicious. The chopped green onions go well with the rich soy sauce soup. The classic menma is crunchy. There is a generous amount of char siu, which is chewy and meaty. There are also plenty of wontons with firm skin and delicious filling. Adding a bit of table pepper to the Takaida-style ramen gives it a nice kick. It was a delicious bowl with a nostalgic yet light flavor from the good old days.

I visited the well-established "Chuka Soba Sumiyoshi" in the area known for Takaida Ramen. They also serve morning ramen starting from 8 am. There is another well-established Takaida Ramen shop, "Koyo-ken," nearby. Since they both serve Takaida Ramen, they are often compared. I visited on a Sunday morning at 9 am and the restaurant was almost full, but I managed to get a seat. The menu mainly consists of Chuka Soba, with the option to add char siu or wonton. I ordered the Char Siu Ramen for 850 yen. It was exactly what I expected from Takaida Ramen - thick noodles, soy sauce broth with a hint of acidity, and delicious char siu and menma. The soup had a clear soy sauce flavor with a touch of chicken broth, which I enjoyed. I visited "Koyo-ken" a year ago, so I couldn't remember the differences well. I think a direct comparison would make it clearer, but I felt like this one had a more pronounced soy sauce flavor. The two staff members were friendly and chatted with suppliers and regular customers. The atmosphere of the restaurant was nostalgic, reminiscent of the world of the old manga "Jarinko Chie," which I found enjoyable. However, I also thought that this nostalgic atmosphere might not appeal to everyone nowadays.

This is my usual lunch, but sometimes I crave it out of the blue. It's the only local ramen in Osaka, located near my workplace in Higashi Sumiyoshi Ward, called "Takaida Ramen." The thick, firm, black Takaida-style Chinese soba noodles are thick and straight, with a firm texture. The soup is a dark, rich soy sauce flavor. The toppings include soy sauce-marinated menma, chashu, and roughly chopped green onions. I rotate between two old-school restaurants, "Chukasoba Koyo-ken" and "Chukasoba Sumiyoshi," as well as the chain store "Menya 7.5Hz." You can request the intensity of the flavor, the firmness of the noodles, and the amount of green onions verbally. The menu only includes Chinese soba, chashu ramen, and wonton ramen. There are no rice balls, white rice, or side dishes available. The wonton ramen features thick, firm Chinese soba noodles that resemble thin udon noodles. The noodles have a chewy texture and require a boiling time of about 10 minutes. The soup is based on chicken broth and kombu, with a sharp soy sauce flavor. The black soup has a smooth and refreshing throat sensation, with wontons wrapped in thin skin. The wonton ramen is served in a bowl with a design of lightning patterns, dragons, phoenixes, and clouds. The clear soup has a rich soy sauce color, with thick straight noodles peeking out here and there. It comes with about eight wontons wrapped in thin skin, as well as chashu made from pork thigh and belly. The simple wonton ramen is garnished with finely chopped green onions. The soup has a rich soy sauce flavor, with a distinctive taste and aroma. It may seem like the soy sauce is just diluted with hot water, but you can't deny its appeal. It fits the recent trend of "Black" ramen that is being talked about in various places. Even though you know it will make you thirsty later, you can't help but keep eating until the end. The noodles are unique to the Takaida style, with a thickness similar to fine udon noodles. They are dense and heavy when picked up with chopsticks, with a chewy and satisfying texture. The wontons have a light skin that is slightly colored like the soup, but the flavor has not seeped in. The thin and smooth skin provides a pleasant texture, with a subtle presence of the filling. Despite the intense flavor, the soup can become monotonous as you eat, but the bitterness of the finely chopped green onions, the sinewy texture of the chashu, and the accent of the sinachiku provide a balance. After finishing the meal, I inevitably end up drinking almost double the usual amount of tea to quench my thirst. This ramen, with its complex blend of flavors, is different from the modern ramen trends, offering a simple yet deeply satisfying taste. It's the kind of dish that you suddenly crave when you least expect it. The only local ramen in Osaka is this kind of ramen. I'll definitely come back to enjoy it again when I remember. Thank you for the meal!

Daigyoku Chuka soba ¥850 It was probably about 10 years ago when I first saw this on Dancyu and it has been on my mind ever since. Whenever I go to Osaka, I always end up being more interested in other foods than ramen... I love Ceylon rice... It is a soy sauce-based and simple dish with thick noodles similar to pasta. My first impression was that it was salty, but by the second or third bite, I found myself naturally drinking the soup. Hmm, the addictive quality of this dish is something else! The noodles are delicious and go well with the soup. I don't know what it is, but it's delicious! 😄

On Saturdays when I have to work on my day off in Higashi-Osaka City, I can still come in with a good mood even if I have a hangover from the night before because I can enjoy the "morning ramen culture" and that's why I'm so excited (о´∀`о). I check in at "Chukasoba Sumiyoshi" and order my usual "Char Siu Ramen". While listening to the staff chatting about yesterday's WBC, I can't help but smile, and in about 10 minutes, my bowl of ramen is served (*´-`). The char siu, which allows you to enjoy various parts, is covered with a lid, and this feeling of excitement can be enjoyed in the morning. The highaida-style soup has a strong flavor, and I love to enjoy it with plenty of green onions (*´ω`*). The sharp soy sauce with a hint of acidity and the black soup that absorbs it all, even on a Saturday morning, customers keep coming in one after another, and it's easy to see why with the delicious local flavors. I am very satisfied ♡ After slurping up the jet-black soup and enjoying the thick round noodles with a strong texture, I am filled with happiness and finish every last bite♪( ´θ｀) If I lived around here, I would go here every morning ♫ This was my 80th bowl of ramen this year ☆★★ (La 59, Maze 20, others 1).

Arrived on a regular Wednesday at 12:10 pm. Three people had just finished eating and left, so I was able to enter right away. This shop is a cozy place with only a counter. There are two sisters working here. They serve simple and delicious ramen.

During my commute to a meeting in Higashinari-ku, I started feeling hungry, so I decided to stop by "Chukasoba Sumiyoshi" for an early lunch. I ordered my usual, the "Charshu Ramen." As I listened to the AM radio and soaked in the nostalgic atmosphere, my bowl of ramen arrived in about 10 minutes. The pitch-black soup, rich with soy sauce flavor, had a hint of acidity that lingered after the initial savory taste. The Charshu, with just the right amount of fat, paired perfectly with the chopped green onions. The thick and chewy noodles had a fantastic texture, and I savored each bite. This high-quality ramen, part of the Takaida style, never disappoints. Despite the recent 100 yen price increase, I still believe it's a great value. This was my 20th bowl of ramen this year.

According to Google Timeline, it has been 8 years since my last visit... I didn't realize I hadn't been there in so long. The soy sauce flavor at Takaida-style udon is still as delicious as ever, with its distinct sharpness. The noodles, which are as thick as regular udon noodles, are also delicious. On the way back, the hanging straps on the Kintetsu train had deer designs, so cute.

I visited Chukasoba Sumiyoshi for the first time in a long time. It had been 25 years since my last visit, and I had trouble remembering the location, but I saw it on Tabelog and was reminded of this nostalgic place. I parked my car at a nearby coin parking lot and waited outside around 1pm. Finally, a seat opened up and I sat down. There were no COVID-19 measures in place at all. The hand sanitizer at the entrance was broken. The place was quite crowded, and the staff were chatting a lot, making the atmosphere uncomfortable. 25 years ago, the staff used to be silent like artisans, and it was customary not to say anything, but times have changed. I ordered the popular ramen for 600 yen and waited for about 10 minutes before it was served - the jet-black ramen of the Koiwai-da style. The first bite was intense. It's a matter of taste, but it was quite strong, making me want some rice like with Toyama Black ramen. The thick straight noodles matched the soup perfectly. The char siu was cold and dry. I think it could do without it. As expected from a popular restaurant, the noodles and soup were excellent, but there were no COVID-19 measures in place, and the restaurant was quite crowded. It was distracting to see the staff chatting while the customers ate in silence.

On a weekend morning in Osaka, I visited Sumiyoshi, a ramen shop established in 1945 and said to be the original of the Takaida style. It had been 9 years since my last visit in 2014, when I was rejected. Arriving around 9 am, I found only one other customer. The shop was run by two women behind the counter, who greeted me warmly with phrases like "Good morning" and "Have a good year". The distance between us felt so comfortable. The ramen was served with a vivid soy sauce broth, chashu pork, bamboo shoots, green onions, and thick noodles with low water content. The taste was led by the noodles, with the soup being slightly restrained in balance. It brought back memories of the Takaida style, making me feel nostalgic. Leaving the shop feeling warm and refreshed, the strict image often associated with the original shop was nowhere to be found. Both the atmosphere and the taste of the ramen were filled with warmth.

I visited Chuka Soba Sumiyoshi and tried the Oomori Chashu Ramen for 950 yen. The soup, which is from the early morning Takaida style, has a low oil content but a strong soy sauce flavor that really stimulates the taste buds. The thick and chewy noodles from Ei Dai Go perfectly complement the soup, creating an excellent harmony between the noodles and the soup. It was a bowl of pure bliss that you can't go wrong with. Thank you for the meal.

Nearby Highida-style ramen restaurant, Sumiyoshi from Koyo-ken. Last time, I couldn't try it because it was sold out, but today I was able to, so I decided to try the chashu-men. The taste and thick noodles were almost the same as Koyo-ken. Despite the strong saltiness in the soup, I still find myself wanting to eat it again. Why is that?