Chuka Soba Uemachi (中華そば うえまち) Osaka

Awards

MICHELIN Guide

Bib Gourmand, 2026

All Michelin Bib Gourmand in Osaka All Michelin Bib Gourmand in Japan

Ramen Beast

Ramen Beast, #4.5

All Ramen Beast in Osaka All Ramen Beast in Japan

Ratings from the web

Tabelog

3.75

Cuisine

Ramen, Tsukemen (Dipping noodles), Abura-soba, Maze-soba

• 2024
• 2020

Dinner at 中華そば うえまち

on 19 Jun 2024

by Ramen Adventures

中華そば うえまち (Uemachi in Osaka)

A half-hour before opening, there were five people in line. The lure of homemade noodles and a light, preservative-free broth perhaps. I went with the 中華そば, chukasoba, the standard bowl. The other option that looked appealing was the 和え麺, aemen, an all-dashi soup that must be more like a buckwheat soba broth. This bowl, though still on the current Best 100 Hyakumeiten, was on the old school all-Japan Top 50 from back in the day.

I'm... More

中華そば うえまち (Uemachi in Osaka)

A half-hour before opening, there were five people in line. The lure of homemade noodles and a light, preservative-free broth perhaps. I went with the 中華そば, chukasoba, the standard bowl. The other option that looked appealing was the 和え麺, aemen, an all-dashi soup that must be more like a buckwheat soba broth. This bowl, though still on the current Best 100 Hyakumeiten, was on the old school all-Japan Top 50 from back in the day.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 9/100 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/uemachi-osaka/ Less

9 / 10

Ramen at Uemachi (中華そば うえまち)

on 26 Jun 2020

by Abram Plaut

Recommended bowl: Less is more

The master here trained at the legendary Osaka shop, Kadoya Shokudou, for four years before opening this simple shop. The toppings are minimal—just green and white negi, menma and chashu. Multiple varieties of chickens, including Satsuma chickens are boiled for eight hours to make a clear, crisp soup. One hundred percent domestic Japanese wheat go into the excellent house made noodles. Shoyu tare, with customers’ choice of ramen or tsukemen. Well respected within... More

Recommended bowl: Less is more

The master here trained at the legendary Osaka shop, Kadoya Shokudou, for four years before opening this simple shop. The toppings are minimal—just green and white negi, menma and chashu. Multiple varieties of chickens, including Satsuma chickens are boiled for eight hours to make a clear, crisp soup. One hundred percent domestic Japanese wheat go into the excellent house made noodles. Shoyu tare, with customers’ choice of ramen or tsukemen. Well respected within the ramen community. Less