鯛白湯 とろり / Tai Paitan Torori / Tai Paitan Ramen Maru de Sankaku — Shin-Osaka, Osaka

Creamy tai paitan soup is made by slowly simmering fresh wild sea bream for eight hours, then adding shellfish extract and a house-made shio tare. The soup is whipped ‘cappuccino style’ with an emulsion blender before being served. Noodles are sourced by the Kyoto maker Menya Teigaku. Topped with pork chashu, sea bream chunks, menma and paprika. Other menu items include ramen with a clear chintan soup (sarari) and tsukemen (kirari), both made by simmering sea bream heads and dried sea bream with Rausu kombu over low heat.

The theme of this restaurant is ‘circles and triangles,’ with various displays of the shapes on furniture and fixtues such as the windows, chairs, etc. Operated by Silver Grape Co., which also runs the Kansai-based ramen brands ‘Tori Soba Zagin,’ ‘Men’s room Kamitori’ and ‘next shikaku.’ 15 seats. Open since November 14th, 2018 @marudesankaku