Kashiya (かしや) Osaka

Ratings from the web

Tabelog

3.72

Cuisine

Ramen, Tsukemen

• 2024
• 2021

Dinner at 大阪

on 05 Jul 2024

by Ramen Adventures

かしや (Kashiya in Osaka)

Creamy soups are all the rage in Osaka these days. At Kashiya, in the Tamade area of Southern Osaka, you can choose to go creamy or choose to go light. The creamy “cappuccino” style tonkotsu ramen is the signature dish.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 26/100 on the Osaka list.

Random photos from my boat driving day out in Osaka.

Full writeup on the #ramenadventures... More

かしや (Kashiya in Osaka)

Creamy soups are all the rage in Osaka these days. At Kashiya, in the Tamade area of Southern Osaka, you can choose to go creamy or choose to go light. The creamy “cappuccino” style tonkotsu ramen is the signature dish.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 26/100 on the Osaka list.

Random photos from my boat driving day out in Osaka.

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/kashiya-in-osaka/ Less

Dinner at 和風とんこつ かしや

on 17 Oct 2021

by Abram Plaut

かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka

Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya Watamen (he grew up with the master there) before opening his own shop. He created the whipped 'cappuccino style' soup by accident one day when he was... More

かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka

Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya Watamen (he grew up with the master there) before opening his own shop. He created the whipped 'cappuccino style' soup by accident one day when he was making a staff meal. He thought using a mixer on the tonkotsu soup would make it lighter, the result impressed him so much he added it to the menu. Open since 2010. @kashiya9 Less