Hello (￣Д￣)ﾉ I am currently in the direction of Takaida in Osaka. When it comes to famous ramen around here, it's the Takaida-style ramen!! This time, I visited a Takaida-style ramen shop for the first time. I wanted to visit a long-established Takaida-style ramen shop, and the shop is here, #Chukasoba Koyo-ken (3-20-14 Fukae Minami, Higashi-Sumiyoshi-ku, Osaka City). This shop, well, there was another famous shop nearby, but it was closed today so I didn't hesitate to come to this shop. I arrived in the afternoon, checked the menu outside the shop ( ᯣωᯣ )ｼﾞｨｰｰ and entered the shop, there were about 8 counter seats in a U-shape! I sat at a vacant seat. I ordered the medium-sized Chashu Ramen for 1000 yen, and added extra green onions for 100 yen as I had decided at the storefront. The chef and his wife, I think, are running the shop together. There are pepper, chili oil, and ramen sauce on the table. It's lunchtime so customers are coming in one after another, and it looks busy (；´Д`A After a while, ⚫️Medium-sized Chashu Ramen with green onions for 1100 yen. The bowl is filled to the brim. When I touch the bowl, it's heated to be very hot. At a glance, it looks similar to Kyoto ramen. First, I took a sip of the beautiful soy sauce-colored pork bone soup with oil floating on top. The hot soup is not as spicy as it looks, but it does have a slightly animal smell (pork bone smell). Recently, many pork bone ramen have been coming out without any smell, so this part may divide preferences. The noodles are thick, right!? They are about one size thicker than Kyoto ramen noodles. The noodles with a good chewy texture are great \(●°ω°●)/. This is nice. The chashu pork has a lot of red meat. Personally, I prefer a bit more fatty white meat, but it may vary depending on the day. For ramen with a pork bone smell, adding green onions and pepper enhances the flavor. It seems common to finish eating while it's still hot. The old man next to me, who looks like Totoro, also finished eating quickly and left. The soup has a salty taste, so I couldn't finish it all. I couldn't slurp it all up in the hot soup, but I enjoyed it. Thank you very much!!

At our home, this ramen has overwhelming support (^^) We all agreed that we wanted to eat this ramen and went as a family. About 20 years ago, we tried another ramen shop, but later someone recommended this place and we decided to give it a try. While there is a slight difference, we heard that this place is the original from our relatives, so since then we have been visiting this place and another chain occasionally. My partner insisted that the regular portion would not be enough, so for the first time, I ordered the medium size. The Shoyu Ramen with chicken broth flavor and thinly sliced chicken chashu, along with the chewy thick noodles, were delicious as always. We left after seeing the lovely smile of the wife. Thank you for the meal, we look forward to coming back again.

Vol.81 Chuka Soba Koyo-ken @ Fuse Takaida-kei Ramen I visited Chuka Soba Koyo-ken, known as the originator of the Fuse Takaida-kei ramen, which started from a food stall near Fuse Station. I approached the place with the determination to visit a cultural heritage site. The interior of the restaurant has a retro Showa era atmosphere, with only a counter seating arrangement for 10 people. I ordered the Chuka Soba for 600 yen! It's so cheap. When the bowl arrived, I could see that the soy sauce-based broth, simmered with pork and lard, had a rich flavor. Topped with chopped green onions, chashu, and thick noodles, the simple composition was delightful. The soup had a strong soy sauce flavor that was addictive. The noodles were also flavorful and satisfying to eat. Truly a representation of the Takaida style! It was excellent. For those who love green onions, I recommend adding an extra 100 yen for a generous portion. #Koyo-ken #Ramen #Tsukemen #SoySauceRamen #TakaidaStyle #Fuse #Osaka #OsakaGourmet #ChickenBrothRamen #Tanmen #Gourmet #RamenLover #Foodstagram #2023 #Ramen #Noodles #Japan #Osaka #Gourmet #RamenLoversUnite #NoodleGram #Lunch #Lunchtime

Today was another hot day. The roads were crowded, so I decided to head home around Fuse area. I wanted to eat soba at Takaida, so I went there around noon and luckily there was no wait. I ordered the "Char siu noodles" and it made me feel so happy. The dish was cooked carefully and served in just about 10 minutes. The soup had the perfect richness and was hot, so I savored it slowly. The thinly sliced char siu was delicious and plentiful. The noodles were thick but had a nice chewy texture, and the portion was quite generous. I felt like I was in a state of bliss for a long time. My favorite part is always finishing the soup. I think I will come back here regularly, this type of restaurant is just my style. Thank you for the meal. Today's lunch: Char siu noodles - 850 yen Parking fee - 200 yen

On July 29, 2023 (Saturday), my partner and I had a snack while on our second day of a trip to Osaka. We took the train from Kintetsu Nippombashi Station at 13:29 to Yama-dera Nishidera Station, arriving in Fuse at 13:37. We walked to Brandori Fuse and went to eat at Takaida Ramen. We had previously tried Takaida Ramen in Sumiyoshi on August 3, 2019, coincidentally on the same day as today's Tonga match. We arrived at 13:52, with 3 groups of 4 customers already there. We ordered two bowls of Chuka Soba (600 yen each). The ramen had a rich soy sauce flavor with sweetness and umami, and the straight thick noodles were soft and absorbed the soup's flavor well. The green onions played a significant role in enhancing the dish. It was a satisfying meal. We then took the Kintetsu Nara Line from Fuse to Higashi Hanazono. We took a bus to Takadonocho and visited Hanazono Onsen Sauna Kukka, which opened on the 26th. It cost 1200 yen per person. The hot spring was a sodium-hydrogen carbonate spring (mildly alkaline and low in minerals). It was okay, but there were too many people. We then walked to Hanazono and arrived at 17:03. We watched the Japan vs. Tonga Pacific Nations Series rugby match at Hanazono Rugby Stadium, which kicked off at 19:30. Japan won 21-16, although the performance was not the best. We thought we were going to be intercepted at the end. There were 21,138 spectators at the game.

In the morning, I was in Toyonaka, then did some site visits in Chuo Ward, and finally in Higashiosaka. I was really unsure about what to eat! I wasn't in the mood for rice. When in doubt, go for noodles! I visited the long-established Chukasoba Koyo-ken in Takaida Black. I've been to the nearby Sumiyoshi location a few times, but this was my first visit here. My followers had given me a good impression, so I had high expectations! I parked my car and entered the restaurant, which had a spacious and clean L-shaped counter seat, much bigger than Sumiyoshi's. The owner and his wife, I assume, were running the place together. I ordered the following: - Chukasoba (Chinese noodles) - Regular size for 600 yen The price of 600 yen for ramen these days is quite cost-effective. The dish arrived shortly after. The appearance was oilier compared to Sumiyoshi or 7.5 Hertz. First, I tried the soup... Huh? It had a strange smell. Was it the tap water that was bad? If the soup is no good, then the noodles and chashu will also be no good. It might have been just a one-off, but I usually don't add much pepper, but since the soup didn't taste right, I added quite a bit of pepper, but it still didn't work out. Will there be a next time? Probably not, considering there are plenty of ramen shops around. I'll visit again if they improve. Thanks for the meal. Ramen: 18 bowls.

This is Chukasoba Koyo-ken! I had been to Chukasoba Sumiyoshi nearby, but this is my first time here. I visited in the morning around 9 o'clock, and there were already a few customers. The interior of the restaurant is classical, like an old-fashioned Chukasoba shop. This time, I tried the Chukasoba. Surprisingly, it only costs 600 yen in these times. The soup is a clear broth with a rich soy sauce flavor, the original Takaida Ramen. It's not too heavy, quite light and delicious. The noodles are thick like Takaida Ramen, firm and chewy. They go well with the rich soy sauce soup. Simple green onions add a nice texture. The classical menma is crunchy and tasty. The chashu is lean with a good bite to it. It's been probably over 20 years since I last had this. It was a nostalgic and delicious bowl.

This is my usual lunch. Although I don't eat it often, sometimes I crave it out of the blue. It's the only local ramen in Osaka around my workplace, "Takaida Ramen." The thick, firm, black Takaida-style Chinese soba noodles are thick and firm straight ultra-thick noodles. The soup is a dark soy sauce flavor. The toppings include soy sauce-marinated menma, chashu, and roughly chopped green onions. I rotate between "Chukasoba Koyo-ken" and "Chukasoba Sumiyoshi," the two original old-school establishments of the Takaida style, and the chain store "Menya 7.5Hz." On this day, I found myself at "Chukasoba Koyo-ken" for the first time in three years without realizing it. They only serve Chinese soba, with no side dishes like rice dishes or gyoza. The menu uses unique expressions like "竹入り" (extra menma) and "ねぎ入り" (extra green onions). The prices remained the same compared to three years ago. - Chinese soba 600 yen - Chinese soba medium serving 750 yen - Chinese soba large serving 850 yen - Chashu noodles 850 yen - Medium serving Chashu noodles 1000 yen - Large serving Chashu noodles 1100 yen - Noodle-only soba (only green onions) 400 yen - Large serving noodle-only soba 650 yen - Extra green onions 100 yen - Extra menma 100 yen The noodles are thick and firm, and I ordered extra menma. The thick straight noodles take about 10 minutes to cook and have a dense texture. The soup is a clear chicken-kelp base with a sharp soy sauce flavor. The ramen is served in a bowl with a design of the "囍" character and a dragon, showing signs of aging but still reminiscent of history. The soup is a rich soy sauce flavor, and the chashu is thick and dark-colored like the soup. The "竹入り" has plenty of menma floating in the clear soup. The soup has a bold soy sauce taste and aroma, making it a "black, thick, and firm Chinese soba" to represent Takaida Ramen. It's a type of ramen that fits the recent trend of calling something "○○ Black." The noodles are unique, with a thickness similar to fine udon noodles. Despite their softness, they have a chewy texture and a satisfying bite. As you eat, the soup, which can become monotonous, is complemented by the bitterness of chopped green onions, menma, and chashu. After finishing the ramen, I always end up drinking twice as much tea as usual due to the thirst it causes. I know this will happen, but I can't help but keep eating until I reach my limit. The complex flavors of various ingredients create a simple yet unforgettable taste that makes me crave it out of the blue. This is the only local ramen in Osaka, and it's a dish that I will come back to enjoy again when I remember it. Thank you for the meal!

Arrived at 8:35 on Sunday, seated at 8:47, and left at 8:58. The restaurant was full. There were 4 people in the group, all ordered Char Siu ramen with extra green onions for 850 yen plus an additional 100 yen. It's a well-known original high-quality Taisho-style ramen from Takaida, revisited after over 10 years. It was oily, just as I remembered it! I hope to dine here again someday. Thank you for the meal.

The original of the soy sauce punch Highida-style ramen ◾️Chukasoba 600 yen ◾️with extra green onions (100 yen) The appearance is not completely black, with a bit more oil giving it a mellow flavor. The noodles are thick, providing a satisfying chew. Highida-style ramen is said to have originated as a dish served at a food stall for local factory workers coming off night shifts. It was made with strong soy sauce to replenish the salt lost through sweating heavily. The Chukasoba for 600 yen is also budget-friendly. -———————Koyo-ken Osaka, Higashinari-ku, Fukae Minami 3-20-14-———————#FusseGourmet #FusseLunch #OsakaGourmet #OsakaLunch #Koyo-ken #Chukasoba Koyo-ken #Highida-style ramen #Highida ramen #Highida black

It's already full by 8:30 in the morning. I haven't been here in 10 years, so the prices have changed. A medium-sized bowl of Chinese noodles is 750 yen. In Osaka, there are not many places open in the morning, so I appreciate it. I'm happy that it's light rather than looking rich.

I visited Chuka Soba Koyo-ken for the first time in a long time. It brought back nostalgic memories as I tasted the familiar flavors after 25 years. Just before that, I had ramen at a shop known as the birthplace of Takaida-style ramen. Both places were delicious enough to visit one after the other. The staff at Chuka Soba Koyo-ken were quiet but had a craftsman-like quality and gave a proper greeting, which I appreciated. I ordered the regular ramen for 600 yen and received it in about 5 minutes. The soy sauce ramen had a slightly light soup with plenty of oil, giving it a refreshing Takaida-style taste. The noodles were a bit too firm for my liking, so I would have preferred them to be cooked a bit longer. The taste may vary depending on preferences, but both this shop and the nearby famous ones represent the Takaida style in Osaka, so it's worth visiting both and comparing the flavors.

In Osaka, after staying at a hotel, I visited the renowned old establishment, Koyo-ken, which has been in business since 1953, for a morning ramen meal. I arrived a little after 9 am and the restaurant was already full. The morning ramen culture in Takaida is truly impressive. The owner, who seemed to be the chef, was busy taking orders from waiting customers and cooking non-stop. More and more customers kept coming in, with a few even waiting outside. Soon enough, the Chinese ramen was served. It had a wild flavor with a perfect balance of saltiness, meatiness, and umami, surpassing other Takaida-style ramen I've had before. It made me completely forget that I had eaten ramen earlier that day. This unique and intense flavor profile changed my perception of Takaida-style ramen in a good way.

This time, I visited "Chuka Soba Koyo-ken" in Higashinari-ku, Osaka City. It is the origin of the Takaida-style ramen. The location is between Higashi-Osaka City and Higashinari-ku, along the national highway, making it easy to find. Ordered: Chuka Soba (large serving) 850 yen. The soup is not Takaida Black, but surprisingly light and easy to drink, with excellent compatibility with thick noodles! It's a delicious Chuka Soba that you won't get tired of eating every day, so I highly recommend it. Takeout is also possible for 2 or more servings. Payment can be made with PayPay, which is very convenient. I definitely want to come back to eat here. Thank you for the meal.

Blog: Chukasoba Koyo-ken (Fuse) Theme: Ramen Established in 1953, this long-standing ramen shop is known as the originator of Osaka's unique local ramen, the "Takaida-style ramen." It all started from a food stall near Fuse Station. The retro Showa era atmosphere is still present in the shop, with only a 10-seat counter in a U-shape. The menu includes chukasoba (Chinese noodles) and char siu ramen, with options for extra toppings like menma (bamboo shoots) and negi (green onions). You can also choose to have a larger portion of noodles. The "ramen" has a simple yet striking appearance with its soy sauce-colored soup and contrasting green onions. The current owner has put their own twist on the recipe while honoring the taste of the previous generation, from the noodles and soup to the toppings. The "Takaida-style ramen" originated from serving ramen at a food stall to local factory workers coming off their night shifts. The soup has a distinct soy sauce flavor, with a sharp acidity from simmering pork and soy sauce together, followed by a soft richness from chicken broth and a mellow dashi flavor from kombu. The refreshing and well-balanced taste is not overwhelming, with a perfect harmony of soy sauce and broth. The round cross-section noodles are a trademark of Takaida-style ramen, with a low water content and thick straight noodles. They have a soft texture that is easy to bite into, yet they are dense with a chewy quality from the packed wheat. The toppings include char siu, menma, and green onions. The char siu is thinly sliced with no fatty parts, complementing the soy sauce soup perfectly. As a fan of soy sauce ramen, I found the comforting taste irresistible.

Highly recommended for starting a good holiday with a sense of indulgence, the morning ramen at Takaida-style ramen. I arrived at 8 am and had to wait about 20 minutes due to the crowded restaurant. While it is Takaida-style, the soup is not completely black but rather on the lighter side, which may vary depending on one's physical condition that day. I should have added more green onions without hesitation. The menu with no toppings is very intriguing.

I tried Takaida Ramen for the first time. At first glance, it looks like regular ramen. However, upon closer inspection, the noodles are thick! But when I tried these noodles, surprisingly, they were cooked perfectly and tasted delicious. The soup had a strong soy sauce flavor. Upon reflection, I realized that maybe the strong saltiness of the soup is due to the fact that there are many factories in East Osaka, causing people to sweat a lot at work.

I ordered the Kakesoba without toppings for a second meal, as it was only a 30-second walk from Sumiyoshi. The soy sauce seemed slightly aged, and the noodles were a bit thinner than Sumiyoshi's. The broth lacked depth and umami, giving it a similar feel to Takeoka-style soba. At 400 yen for toppings-free, it is not expensive but rather reasonable considering the cost, which is likely less than 100 yen. The cost ratio is below 25%! Regardless of the price, setting a cost ratio is important. Even during the same hours, this place seemed to have fewer customers compared to nearby restaurants. Taking into account the quality, taste, and service, there seems to be a difference between this place and its competitors in the vicinity.

Memo: Day two of Osaka trip. I tried the Takaida-style ramen that I've been wanting to eat for a while. The soup was light, and the noodles were chewy, and it was even more delicious than I had imagined. They offer takeout and delivery for the ramen. I will definitely enjoy Takaida-style ramen at home again.

A 12-3 minute walk from Kintetsu "Fusae Station". After passing through Brandori Fusae, you will find "Chuka Soba Koyo-ken". I visited around 1 pm on a weekday. There were two groups of customers already there. The interior of the restaurant has a nostalgic ramen shop feel. Since they are open from early morning, it seems to be a popular spot for morning ramen. I ordered the "Chuka Soba" (600 yen). The noodles are thick and straight, with a firm texture that provides a good bite. The soup is a soy sauce base similar to Takaida style, slightly salty. The chashu is thinly sliced and cut into small pieces, but it tastes quite good when mixed with the soup. The portion was a bit smaller than I expected, but considering the price of 600 yen, it was sufficient. There are other similar morning ramen shops nearby, but it's hard to say which is better. The service from the staff was average. I felt like once I've tried it, I don't need to go back for a while, but I would recommend it to those who want to try Takaida style ramen. Thank you for the meal.