Overview
Restaurant Views: 881
Awards
- MICHELIN Guide
- Ramen Beast
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Ramen Beast, #4.5
Ratings from the web
- Tabelog
- 3.77
Cuisine
Ramen, Tsukemen, Abura soba mixed noodle
Foodle Reviews
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
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
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Address
Japan, 〒540-0005 Osaka, Chūō-ku, Uemachi, A−22
Hours
Tuesday: 11:00 - 14:30; 18:00 - 21:00
Wednesday: 11:00 - 14:30; 18:00 - 21:00
Thursday: 11:00 - 14:30; 18:00 - 21:00
Friday: 11:00 - 14:30; 18:00 - 21:00
Saturday: 11:00 - 14:30; 18:00 - 21:00
Sunday: 11:00 - 14:30; 18:00 - 21:00
Phone
+81 6-6762-5311