Dinner at 京都 麺屋たけ井 阪急梅田店

Dinner at 京都 麺屋たけ井 阪急梅田店

at Menya Takei Hankyu Umeda on 8 November 2021
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ラーメン / Ramen / Menya Takei Hankyu Umeda - Osaka, Osaka

Clear shoyu soup uses pork bones, pork fat, chicken and gyokai. Noodles by Kokoro no Aji Shokuhin. Topped with green negi and yuzu. Run by master Takei-san, who first trained at Chūka Soba Tomita in Matsudo, Chiba. Most customers opt for the recommended rich tonkotsu-gyokai tsukemen, this lighter shoyu ramen is also available. Six branches total in Kyoto and Osaka, Jōyō flagship open since 2011. Hankyu Umeda store inside Osaka Station the third shop to open in the group, since 2016.

ラーメン / Ramen / Menya Takei Hankyu Umeda - Osaka, Osaka

Clear shoyu soup uses pork bones, pork fat, chicken and gyokai. Noodles by Kokoro no Aji Shokuhin. Topped with green negi and yuzu. Run by master Takei-san, who first trained at Chūka Soba Tomita in Matsudo, Chiba. Most customers opt for the recommended rich tonkotsu-gyokai tsukemen, this lighter shoyu ramen is also available. Six branches total in Kyoto and Osaka, Jōyō flagship open since 2011. Hankyu Umeda store inside Osaka Station the third shop to open in the group, since 2016.