Yesterday, I visited a new restaurant for the first time. It is said to be affiliated with Awajishima's Ennosuke Shoten, which opened about three weeks ago, so my expectations were high. The exterior and interior of the restaurant have a stylish café-like design, with a male owner and three young female staff members running the place. Everyone is wearing denim shirts, which further emphasizes the café atmosphere. I ordered the rich soba for 1000 yen and the mixed egg for 200 yen from the ticket machine. I sat at the counter seat and waited a bit for my order to arrive. The creamy chicken and pork bone soup was not too rich and very delicious. It paired perfectly with the medium-thin noodles, and the two types of char siu had a good flavor and texture. The crispy vegetables were also tasty. It was a very well-balanced dish. I chose to add the mixed egg later, and it came with diced char siu that was well-seasoned, so I enjoyed it without pouring the remaining soup over it like with extra noodles. I definitely want to come back to this place. Thank you for the meal.

I had the rich soy sauce ramen for 1000 yen and the soy sauce dressed noodles for 200 yen. It was a Saturday afternoon, but I was able to enter the restaurant without any wait. The pork slices were tender and delicious. The best way to eat was to add the soy sauce dressed noodles into the soup after finishing them. Overall, it was very delicious. Next time, I would like to try the light broth dipping noodles.

#Menya Tori Kurafuto #Tsubame Sanjo #Chicken Soba Soy Sauce #Salt Kettle Char Siu #Karaage Abe I returned to Osaka earlier than planned, Tsubame Sanjo (*´﹃｀*) I couldn't resist and already ate (ﾉ≧ڡ≦)☆ｼﾞｨｨ──(｡￢д￢｡)──ｯ But now I'm here, ε(　o・ω・)つ Tsubame has arrived ∠(　˙-˙ )／ Let's enjoy! The balance of dried fish and soy sauce creates a deep flavor where neither ingredient overpowers the other. The chashu and green onions play important roles and complement the soup perfectly. The flat wheat noodles have a distinct wheat flavor that harmonizes with the soup, providing a unique and satisfying experience. As the soup diminishes, the pepper becomes more pronounced, adding a new dimension to the dish. The homemade ramen with chashu made by Abe-san is also delicious. The soy sauce ramen has a well-balanced flavor profile with a noticeable umami richness. The combination of green onions enhances the overall taste, making it a bowl of ramen that you would want to eat over and over again. As for the Salt Kettle Char Siu, the karaage was crispy and delicious. The salt on the table was perfect for seasoning. I realized I need to buy more salt for my own cooking. Thank you for the meal (･ᴗ･) #Ramen #OsakaRamen #ramen #RamenLovers #RamenClub #RamenInstagrammer #RamenLife #Noodlestagram #KansaiRamenClub #OsakaLunch #OsakaFood #noodle #yummy #foodie #JapaneseFood #Midorigi Park Lunch #Midorigi Park Food #Midorigi Park Ramen #ToyonakaFood #ToyonakaLunch #ToyonakaRamen #Tori Kurafuto #ChickenKura

This time, I went to "Menbo Torikurafuto" located a 4-minute walk from Kita-Osaka Kyuko Ryokuchi-Koen Station. I ordered "Rich Chicken Soba (Soy Sauce) for 1000 yen". The soup was very rich with a strong chicken flavor, complemented by the nice aroma of soy sauce. The noodles were medium-thick straight noodles with a chewy texture that paired well with the soup. The three types of char siu toppings were all thick and tender, allowing you to fully enjoy the delicious flavor of the meat.

#Menya Tori Kurafuto #Tsubamesanjo #Local Kurafuto Ramen Part 1 Tsubamesanjo presented by Gori Tsubamesanjo on a whim -> I thought it would be a rich, seafood-based broth, but it was totally different (-д-三-д-) The soy sauce flavor was incredibly delicious ✨ Not sharp, but rather gentle and nurturing soy sauce flavor ☝ As you savor the soy sauce in the soup, a hint of seafood comes through, and the pork fat adds richness without being overpowering, making it a refreshing and enjoyable dish ☺️ In the middle, you start to taste a hint of black pepper, and as you approach the end, the subtle pepper becomes more pronounced ( * ' ꒳ ' ) The spiciness and refreshing aroma of the pepper create a nice finish. This bowl has a lot of onions and scallions, and their sweetness and spiciness complement the deliciousness of the soup (￣▽￣) Delicious! The medium-thick flat noodles absorb the tasty soup well without becoming too soft, maintaining a nice firmness (๑˃̵ᴗ˂̵)و Great! The chashu is ( •̀ω•́ )و✧ Delicious as always. And this time, the flavored egg was only 100 yen, waahhh ⸜(*˙꒳˙*)⸝ So good! By the way, Abe-san used to say that he wanted to try Gori's Tsubamesanjo ramen when Gori releases a limited edition ramen. And coincidentally, he got to try it on this trip ( ´艸｀) Pupupu, lucky Abe-san (＞＜) Gori, thank you for the meal ( ･ᴗ･ ) #Ramen #OsakaRamen #ramen #RamenLovers #RamenClub #RamenInstagrammer #RamenLife #NoodleStagram #KansaiRamenClub #OsakaLunch #OsakaGourmet #noodle #yummy #foodie #JapaneseFood #MidorigaokaLunch #MidorigaokaGourmet #MidorigaokaRamen #MidorigaokaStationGourmet #MidorigaokaStationLunch #MidorigaokaStationRamen #ToyonakaGourmet #ToyonakaLunch #ToyonakaRamen #ToriKurafuto #ToriKura

After about 18 years, I visited Midoricho Park Station for work. I used to live in this town for about 2 years on a business trip. I had lunch at "Menbo Tori Kurafuto," located 2-3 minutes walk from the west exit. The restaurant opened in 2023. I entered around 11:30 and there were about 5-6 customers already inside, indicating it's a popular spot. I ordered the Chicken Shoyu Ramen for ¥950, which came out in about 7-8 minutes. The ramen looked nice with three types of chashu and thick menma on top, sprinkled with chopped green onions. The chicken broth was decent and the noodles were enjoyable. The chashu, however, seemed to lack depth in flavor intentionally or unintentionally. Overall, it was a good meal!

At Menya Torikura, they are offering a limited edition "local Kurafuto" called "Tsubame Sanjo Ramen" from September 19th to 23rd, only available at night. The soup has a subtle bonito aroma and rich flavor, with a sharp soy sauce and sweet back fat that is incredibly delicious. The flat, medium-thick noodles have a satisfying texture that absorbs the soup well. The extremely thick pork belly chashu is irresistibly meaty. The diced green onions and spices add a refreshing touch to the soup. Absolutely delicious!

Today, I finally visited "Menbo Tori Kurafuto," a ramen shop that opened in August at Midoricho Park for a ramen tour. I arrived after the peak hours and was able to enter without waiting. I was torn between the clear broth and white broth, but I decided to try the "Rich Soy Sauce Ramen" without hesitation. After 8 minutes, the bowl arrived. ■■■ Soup ■■■ The soup is a chicken-based soup made from Momiji and chicken wings. It is a rich chicken white broth soup that extracts the umami of chicken from chicken bones and meat, simmered for 6 hours. The soy sauce used is a blend of 6 types of soy sauce based on Denemon from Ito Shoten in Aichi Prefecture, creating a sharp and deep flavor. The chicken oil is slowly extracted only from the parent bird to bring out the depth and aroma. With each sip, the rich chicken umami hits you, and the sharp soy sauce base ties it all together, with the aroma of chicken oil adding to the deliciousness. □□□ Noodles □□□ The noodles are homemade medium-thick straight noodles made with a blend of Hokkaido "Haru yo Koi" wheat and whole grain flour. The chewy and elastic noodles have a wheat flavor and pair perfectly with the rich soup. ■■■ Char Siu ■■■ The char siu is made from pork. There are three types of char siu: pork belly char siu, pork shoulder loin char siu, and smoked pork belly char siu. The smoked pork belly char siu was especially delicious, with an outstanding flavor that makes you want to eat more. The sliced roast char siu was also excellent. □□□ Summary □□□ I finished the bowl in no time. Looking at the ticket machine, there are so many menu items that all look tempting. It's no wonder the owner, who has made over 300 limited bowls, has such a variety of options. I would like to visit again to try the clear broth or tsukemen, as they also seem delicious.

I heard that the owners of a ramen shop I often visit sent a celebration, so I visited for the first time today. Recently, there are many chicken-based ramen shops, but I haven't been to a similar shop yet. I think it might be made with bonito and kelp? The balance between the chicken base and the broth was excellent, and it was very delicious. The balance that makes you feel that each flavor is necessary is remarkable. I tried the rich soy sauce ramen for 1000 yen, and it was very satisfying with solid bamboo shoots and three types of chashu. Each chashu was smoked, and I thought the diced chicken was the most delicious. It was a very carefully made bowl. My companion had the rich salt ramen, and there was a clear difference between the soy sauce ramen, which was enjoyable. The thick noodles had a good chew, but it was a bit difficult to pick up the desired amount and eat because they tangled easily. We also tried the toppings: smoked boiled egg (limited to 20), fried chicken, and chashu rice bowl. The fried chicken was light and to my liking. The staff were cheerful and energetic, and the shop was very clean and had a sense of cleanliness. The owner, who was unexpectedly large, made a truly delicate bowl. I think they put a lot of effort into smoking the chashu. I want to try all the other menu items as well. Thank you for the meal!

A recently opened restaurant that I hope doesn't become too famous because it is so delicious. They have a strong focus on both the soup and the meat dishes. The soup has a wonderful aroma, with flavors of chicken and bonito. The meat dishes are served in chunks, with each order being quite substantial. The ticket vending machine does not accept ten-thousand yen bills, but the staff will gladly make change for you.

I ordered the rich salt soba with limited 10 servings of char siu and seasoned egg toppings, along with a side of extra noodles. There was a slight hiccup before it arrived, but when it did, the thick slices of char siu were delicious, and the seasoned egg was rich, making the ramen even more enjoyable. However, when asked about the timing for the extra noodles, I was told they would bring it after I finished the ramen, but it ended up being served right after the ramen, stealing the heat from the soup and reducing its flavor. It was a disappointing end... Next time, I decided to buy the extra noodles ticket after finishing the ramen.

On my fifth visit, I had the chicken soba (soy sauce). I tried various dishes, but the richest soba (soy sauce) was the best. I thought about ordering the salt-marinated pork, but decided not to because there was a line behind me. The menu had expanded since my last visit!

First visit. "Menbo Torikurafuto" at Midori Park. Tuesday, September 12, 2023. The highly anticipated new store "Menbo Torikurafuto" at Midori Park. Finally, I was able to visit. Of course, I'm excited. 11:50 Arrived. Entered the store. Some empty seats available. Purchased food tickets. Sat down. 11:59 Ramen arrived. 12:06 Torikurafuto arrived. 12:11 Left the store. Rich soy sauce ramen 1000 yen Smoked chashu (2 extra slices) 250 yen Flavored egg 100 yen Toriabura Torikurafuto 200 yen Total 1550 yen Rich soy sauce ramen ☑️ The high viscosity rich chicken white broth with soy sauce soup has a unique and delicious flavor. The medium-thick straight noodles are also good. Toriabura Torikurafuto ☑️ The combination of fish powder and chicken oil is just right. I enjoyed adding the remaining soup from the ramen in the middle. Overall, it was a very delicious ramen as rumored. Next time, I want to order the large salted chashu. The chashu bowl also looked delicious. The menu is expanding, so I will visit again. Thank you for the meal. #Menbo Torikurafuto #Torikurafuto #Midori Park

#Menya Tori Kurafuto #Sesame soba light #Sesame soba rich #Soy sauce seasoned egg #Karaage light vs rich which do you prefer? I initially lean towards rich! But I think you can choose between the two depending on your mood at the time ☝‪‪When you want to experience the spiciness of chili oil and sansho directly, go for the light option. The nuts and garlic hit you strongly (๑•̀ㅂ•́)و✧ Taste the richness of chicken and sesame first. Then enjoy the subtle spiciness, nuts, and more that gradually pile up, if that's the mood you're in go for rich٩(ˊᗜˋ*)و♪� Does the rich sesame enhance the sweetness of the chicken? Or does the chicken enhance the sesame? I don't know, |´-`)ﾁﾗｯ a hint of sweetness comes. Which further enhances the spiciness Light chicken and saltiness amplify the spiciness Smoked flavored egg, smoked chashu, salted boiled chashu as toppings I forgot the nori (/･ω･＼)ｱﾁｬー... I always forget something... ( ˙꒳​˙ )oh...... The smoked flavored egg has a higher level of smokiness than before, the texture is interesting (=^▽^=) First time trying seasoned egg✨ It's well seasoned so you can enjoy it as is or even as a dipping noodle style with the remaining soup ('ω') Don't forget the crispy and juicy karaage, it's still delicious even if it cools down a bit during ramen frenzy (*`･ω･)ゞﾋﾞｼｯ!! I want to go for a rice bowl too, but I haven't reached that point yet, Goris, thank you for the meal ( ･ᴗ･ ) #Ramen #OsakaRamen #ramen #Want to connect with ramen lovers #Ramen club #Ramen Instagrammer #Ramen activity #Noodlestagram #Kansai Ramen Club #Osaka Lunch #Osaka Gourmet #noodle #yummy #foodie #Japanese food #Midorigi Park Station Gourmet #Midorigi Park Station Lunch #Midorigi Park Station Ramen #Toyonaka Gourmet #Toyonaka Lunch #Toyonaka Ramen #Tori Kurafuto #Tori Kura

Visited the restaurant in early August, shortly after its opening. There were no menus inside the restaurant. Customers had to decide their order based on the text displayed on the ticket machine, which made everyone ponder what to order. It was a bit confusing, and customers had to ask the staff for recommendations to place their order. I tried the recommended "Rich Chicken Soy Sauce Soba" and "Chicken Soba with Salt." The rich chicken soba had a chicken flavor at first bite, followed by a prominent seafood taste. Since it was chicken-based, the richness didn't get overwhelming, and I enjoyed it until the last bite. The chicken soba with salt had a clear golden soup. I initially wanted to try a chicken-based ramen, so I preferred the light salt flavor of this one. Both ramen dishes had a balanced and beautiful presentation of noodles, toppings, and soup. Each had a different type of chashu, and the smoked chashu was delicious and fragrant. I look forward to trying the chicken soy sauce soba next time. The restaurant had a stylish atmosphere, and although they may not want to clutter with menus and photos, improving the ordering process for customers would be beneficial.

Today, I visited a ramen shop that was recently opened by someone who used to work at popular shops in the "Awaji" area such as "Ennosuke Shoten・NAKAGAWA WAZU". I found the shop on the corner of a quiet and green residential area on the 1st floor of an apartment building (*ﾟ∀ﾟ*). The stylish interior with exposed concrete features a kitchen space on the right, a L-shaped high counter with 10 seats along the wall, and 3 tables for 4 people on the left. The kitchen is sparkling clean with various equipment, resembling a kitchen stadium ( ｡ﾟДﾟ｡). The shop is run by 3 staff members, two men and one woman. The menu includes 11 types of ramen such as "Rich soy sauce or salt ramen", "Chicken and bonito ramen", "Rich tsukemen", "Chicken ramen", "Sesame ramen (rich or light)", and "Parent chicken chicken oil mixed ramen". There are also toppings, side dishes like fried chicken, rice dishes, drinks, etc. The menu is a bit hard to read with all the hiragana characters ((；＾o＾)). I purchased the "Rich soy sauce ramen" using the ticket machine at the entrance and also got a seasoned boiled egg (^^ゞ. It was a hearty lunchtime, but maybe I got lucky with the timing as there were only a few customers ahead of me. The soup, which had a miso-like color whipped up in a blender, had a rich flavor with a base of chicken, a crisp saltiness, and the aroma of bonito spreading out. The noodles, slightly wavy and medium-thin, combined well with the thick soup, providing a good mouthfeel and compatibility. The toppings included two types of pork chashu from different parts, thick menma submerged at the bottom, crispy and flavorful sliced green onions, and a cold seasoned boiled egg that I found a bit off-putting due to the temperature difference (-∀-`; ). I finished the bowl in no time. It was a unique bowl of ramen that was slightly different from the typical chicken white broth, but maybe I set my expectations too high (＾＾；. The only downside was that the counter table was a bit high and made it difficult to eat comfortably (｡-ω-). Next time, I'll go for the simple "Chicken ramen (soy sauce)" (o^O^o). Good service. Thank you for the meal. Personal note: Not wheelchair accessible, no washlet in the back, no parking available.

●●Waiting Situation●● I arrived at the restaurant on a holiday at 10:50 am! I actually arrived earlier, but there was no shade to line up, so I waited in the car haha. The restaurant opened at 11 am! ●●Order●● I ordered the "Rich Chicken Soba (Soy Sauce)" for 1000 yen, along with the "Salted Boiled Chashu" for 300 yen and the "Smoked Chashu" for 250 yen! ●●Soup●● The rich chicken broth soup had a strong chicken flavor. It wasn't too thick, but had a good balance that would appeal to everyone! ●●Noodles●● The noodles were medium-thick straight noodles. While many chicken broth soups have chewy noodles, these noodles were firm yet had a good bite to them. ●●Chashu●● The quality of the chashu was really high! Especially the Salted Boiled Chashu was thickly sliced, moist, and tender, allowing you to fully enjoy the flavor of the meat! The Smoked Chashu didn't have a strong smoked flavor, maybe there was some inconsistency? ●●Overall Impression●● I'm happy that a delicious chicken broth restaurant has opened nearby! My companion's Chicken Salt Ramen was also delicious! I will definitely visit again! Thank you for the meal!

I stared at the small buttons on the cash-only vending machine, trying to decide what to order as there were no menus on the tables. The only thing displayed was the restaurant's specialty. I decided on the rich soba with soy sauce, which turned out to be not as rich as expected but still tasty with a mild punch. The soup was easy to drink, with a strong chicken and bonito flavor. I also tried the rich sesame soba with a level 2 spiciness - it had a strong sesame base with a kick from Sichuan pepper and chili oil, making it delicious. However, I found the pork belly to be a bit tough, so I left it. The addition of meat miso and nuts added a nice touch to the sesame soup. When I left, there was no farewell or thank you, which was disappointing considering the friendly welcome from the manager when I arrived. Additionally, the ramen bowl was already dirty when it was brought to me, which was also disappointing.

I searched for a new ramen shop to go to with my coworkers, and found this place! On a hot day, I ordered the tsukemen, which was my main target. I ordered the rich tsukemen, which came with clean soba noodles soaked in kombu water and a visually rich dipping sauce. However, the dipping sauce wasn't as rich as it looked, and it wasn't hot to begin with. Furthermore, every time I dipped the noodles, the kombu water would further cool and dilute the sauce. As a result, I ended up with a thin, cold sauce. The staff was very friendly, so I hope they work on improving these issues in the future! Thank you for the meal.

"I visited 'Menbo Torikurafuto' near Hattori Ryokuchi and tried the 'Rich Soy Sauce Ramen (1000 yen).' The soup is made from Awaodori chicken bones, momiji, and chicken wings, with a slightly thick soy sauce base that has a distinct soy sauce flavor and sweetness. The soup is made by blending six types of soy sauce, mainly from Aichi Prefecture's 'Denemon,' to create a rich and flavorful broth with a concentrated umami taste. The noodles are homemade using 'Tsukiyomi' flour, a blend of spring love wheat, flame god, and whole wheat flour, resulting in a medium-thick straight noodle with a good texture and rich wheat flavor. The chashu is made from two types of pork cuts, belly and shoulder, with a tender texture and well-seasoned taste. You can also adjust the flavor with the pepper, nuchimaru, and shichimi on the table."

A new ramen restaurant in Osaka, "Ennosuke Shoten," opened by a person who had been demonstrating their skills at Awaji. The opening was not flashy, but rather calm and collected, yet despite this, there are already 34 reviews even before official ratings have been given, showing the credibility of the person in charge. The rich chicken shoyu broth is outstanding, although due to the extreme heat, I opted for the "Katsuobushi and Kombu Tsukemen." It's a variation of the popular "Kombu Tsukemen" trend. While it may not be a direct upgrade, the subtle changes are quite appealing. The smoked bonito brings a nice aroma, with a mild acidity that doesn't overpower the fragrance of the noodles. Initially, you're advised to try the noodles plain with a bit of salt, but I found it so delicious when dipped in the katsuobushi and kombu broth that I wanted to finish it all in one go. The broth has a perfect balance of chicken umami, and the combination with the katsuobushi and kombu is simply fantastic. One of the great things about tsukemen is that the amount of broth you dip into varies each time, making it an enjoyable experience that never gets boring. The variety of ways to enjoy it, from dipping generously to slurping it up like soup, kept things interesting. And of course, the finishing touch of mixing in the katsuobushi and kombu broth at the end was superb. They have perfected the basics to a high level, with attention to detail in every aspect. The noodles are slippery, making them a bit tricky to pick up with chopsticks, but they have been expertly crafted to ensure a firm grip. This tsukemen is of such high quality that it is likely to appeal to a wide range of people.