Menya Tsumugu (麺や 紡) Ibaraki

Ratings from the web

Tabelog

3.74

Cuisine

Ramen, Donburi (Rice bowl)

• 2024
• 2021

Dinner at 麺や紡

on 21 Jun 2024

by Ramen Adventures

麺や紡 (Tsumugu in Osaka)

Another top ranked spot in Osaka. I spoke with a few native Osaka folks after eating here, and most of them had barely heard of this place. I wonder how it is ranked so highly, when there are many, many shops comparable to this one. One explanation is that Tabelog users love cost performance, and the 600 yen bowl at Tsumugu could be the best value for money in the country.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops... More

麺や紡 (Tsumugu in Osaka)

Another top ranked spot in Osaka. I spoke with a few native Osaka folks after eating here, and most of them had barely heard of this place. I wonder how it is ranked so highly, when there are many, many shops comparable to this one. One explanation is that Tabelog users love cost performance, and the 600 yen bowl at Tsumugu could be the best value for money in the country.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 11/100 on the Osaka list.

Full writeup on the #ramenadventures website. For all my #ramen posts head over there. Links are in the bio. Let's #slurp @ramenadventures

https://ramenadventures.com/listing/menya-tsumugu-in-osaka/ Less

Dinner at 麺や紡

on 28 Aug 2021

by Abram Plaut

熟成らー麺 + メンマ丼 / Jukusei Ramen + Menma-don / Menya Tsumugu - Minami-Ibaraki, Osaka

Rich paitan soup is made by boiling chicken feet over high heat. After 'aging' for one night, gyokai is added the next day. Noodles are homemade. A 'Tansei' tori chintan soup is also on the menu. The master previously trained at another famous ramen shop, he runs this one with his wife. Open four days a week, 11am-3pm. On most days customers wait over one hour before eating. No photos allowed inside... More

熟成らー麺 + メンマ丼 / Jukusei Ramen + Menma-don / Menya Tsumugu - Minami-Ibaraki, Osaka

Rich paitan soup is made by boiling chicken feet over high heat. After 'aging' for one night, gyokai is added the next day. Noodles are homemade. A 'Tansei' tori chintan soup is also on the menu. The master previously trained at another famous ramen shop, he runs this one with his wife. Open four days a week, 11am-3pm. On most days customers wait over one hour before eating. No photos allowed inside other than the food. Originally opened in Higashi Osaka in 2008, moved to Minami-Ibaraki in 2012. Less