Kadoya Shokudo Main Store @ Nishi Nagahori / Kagoshima Black Pork Yakibuta Hiyashi Chuka After finishing my ramen, I bought a one-day subway pass and freely traveled around the city by subway. The weekend one-day pass costs 620 yen, so it's definitely worth it (laughs). I was planning to take the Nagahori Tsurumi-Ryokuchi Line from Yatari to Taisho, but I heard that Kadoya Shokudo started serving Hiyashi Chuka along the way, so I decided to get off at Nishi Nagahori and headed to Kadoya Shokudo. The timing was perfect for the sun to be shining directly in my face as I walked... and there was no shade, which was tough. I thought that since it's hot and the time is right, there wouldn't be a line, but I was wrong (laughs). There were already 6 customers in line ahead of me (cries). I thought about leaving a few times, but since I had come this far, I persevered and waited in line. After a 20-minute wait, I was finally able to enter. I already knew what I wanted to order today, so I ordered the Hiyashi Chuka with extra noodles. If my memory serves me right, they used to not allow extra noodles, so I was very happy that it was now possible. After a short wait, the dish was served. As always, the noodles were neatly folded. Although it's a cold noodle dish, there was a bit more broth. The sauce was based on soy sauce with a nice acidity. However, the vinegar was so mellow that it didn't make me choke, and it was very easy to eat and drink. The noodles were medium-thin flat noodles. The smooth texture of the noodles and their great throat feel were outstanding. I just can't resist these soft noodles. The toppings included cucumber, yakibuta (roasted pork), minced Kagoshima black pork, and a seasoned egg. The cucumber was drizzled with chili oil, adding a spicy kick to the dish. Additionally, the sharpness of the wasabi added another enjoyable element. The yakibuta was tender and flavorful, with the taste spreading as you chew. The seasoned egg was also delicious with its well-marinated flavor. The minced Kagoshima black pork was sweet and savory, making it a delightful addition. I had been eating only tsukemen recently, so I had completely forgotten about the existence of this Hiyashi Chuka. However, eating Hiyashi Chuka after a long time reminded me of how delicious it is.

Osaka's number one ramen! It was so delicious! They were supposed to open at 11 o'clock, but there was a rumor that if there were a lot of people lining up, they would open at 10:30, and it turned out to be true. I lined up an hour early and there were about 20 people in front of me. It was scorching hot and I was feeling hopeless, but they opened at 10:30. They even gave us umbrellas and their hospitality was amazing! I ordered the wonton ramen and it was incredibly delicious!

I had a bowl of Chuka soba. The noodles were thin and firm, very delicious. It was perfect for me as I like a firm texture. The soup was rich, but towards the end it became light. The chashu had a good amount of oil, was tender, and paired excellently with the soup.

I finally made it to Kadoya Shokudo. I was torn between the tsukemen and the ramen, but I ended up choosing the basic ramen with Nagoya Cochin simmered egg topping. I arrived around 2 pm on a weekday and there were 2 people ahead of me in line. It took about 10 minutes until my bowl arrived. I was sweating from walking, so the frozen towel provided was a nice touch. I also appreciated the offer of water while waiting. Now, onto the ramen. The noodles were truly exceptional and delicious. The soup was a triple soup made from chicken, pork, and fish, and it was complex and delicious. I finished every drop. The black pork chashu topping included two large pieces that were very tasty. The black pork rice also scored high marks. The fat was delicious and the flavor was rich, I couldn't stop eating it. I think most people go for the tsukemen or ramen here. Next time, I definitely want to try the tsukemen.

I arrived around 10:30, prepared to wait in line for lunch. As expected, there were already more than 10 people ahead of me, but the restaurant opened promptly and I was able to enter without much waiting. I ordered the dipping noodles for 1,900 yen and an additional flavored egg for 250 yen. It took about 20 minutes for my order to arrive. The soup was a sweet soy sauce base with a hint of acidity. The noodles were outstanding and paired perfectly with the soup. The char siu was also excellent. Lately, I've been having a lot of rich and creamy dipping noodles, but this visit reminded me of how good Daishoken is. The flavor and the attentiveness of the staff left me very satisfied, although the price is a bit on the higher side. I'll come back next time to try their regular ramen.

After having a morning drink in the new world, I went back home to relax for a bit. Around 2 pm, I started feeling hungry and realized that lunch hours were already over, so I decided to go to a place that was open until evening. I arrived around 3 pm and there were 20 people ahead of me in line. It was better than the last time I came and saw a huge line, so I decided to wait. This was actually my first time eating here since they moved. I used to come here twice a week when they were in Tsurumi Ward. There was always a line of about 20 people back then too. I placed my order ahead of time and waited. Finally, at 4:30 pm, I was able to enter the restaurant. I ordered the dipping noodles set with a flavored egg. At first glance, the prices seemed high and the wait was long, so I wasn't expecting much. But when the food arrived, I was impressed. The noodles were beautiful and the thick dipping sauce was filled with pork and bamboo shoots. When I dipped the noodles in the sauce and took a bite, it was incredibly delicious. The sweetness of the noodles and the richness of the sauce spread throughout my mouth. After finishing the noodles, I dipped the rice into the sauce. When I cracked open the flavored egg, the rich yolk was so delicious. With such quality ingredients and flavors, I understood why the price was high and why there was a line. It was a truly delicious meal.

This is my second visit. Last time I had tsukemen, so this time I ordered chuka soba. The chuka soba had thin noodles in a soy sauce-based broth, which was light and delicious. I can see why there's always a line. It was a holiday when I went, but even arriving a little after 10, I was the fourth group in line. They let us in around 10:30 and served us quickly, so I recommend arriving before then if you want to get in on the first round. After that, the line gets really long! This is definitely a must-visit ramen shop in Osaka.

Arrived around 11:30 am on a regular weekday, hoping there wouldn't be much of a line, but that was wishful thinking. Joined the line with 3 people inside and 7 people outside. Ordered tsukemen and black pork rice. Waited in the hot sun for about 30 minutes before finally being seated. The slightly chilled oshibori felt refreshing. Received my food within 10 minutes of sitting down, and as always, the noodles looked beautiful and tasted delicious. The black pork rice was also tasty. This place not only excels in taste but also in customer service, setting a great example for other eateries. However, the prices here are on the higher side, especially for a ramen shop. There are other delicious ramen shops that offer similar quality at about half the price, so that's something to consider. Nevertheless, I will definitely come back here again sometime.

Arrived at 13:45 on Sunday, entered the restaurant around 14:30. I had the special dipping soba with pig's feet topping. The noodles were beautiful and had a strong flavor. Some women may find the portion size to be too much. Next time, I think I will try it without the pig's feet topping, but it was very delicious with its thick texture. Thank you for the meal.

The noodles are beautiful, eating handmade noodles, but waiting for 1 hour in the scorching sun is tough on a stomach over 40... haha. The pig's feet are soft and very delicious. The staff's hospitality is quite good. The chicken rice may not have made much of an impact. I thought I'd like to eat egg rice.

This shop has beautiful noodles. They pay attention to the ingredients and even the water they use. I waited for about 30 minutes to get in. I ordered the large tsukemen since I was there. The soup had a perfect balance of saltiness. The noodles were delicious on their own! I would definitely visit this shop again if I have the chance.

I had been curious about this place for a while ^ ^ I visited on a weekday for lunch. Although they open at 11:00, it seems like they start serving around 10:30. This time, I tried the tsukemen with pig feet topping, and it was very delicious and satisfying. I would like to try a different menu next time. Thank you for the meal!

Visited on 2023/09/07 (Thursday). Coming out of Nishibori-nagae Station exit 4A, turn right and walk straight ahead, cross the signalized pedestrian crossing, and the store is located about 50m ahead. Arrived at the store in about 3 minutes at 11:23. Upon arrival, there were about 15 people in line. There were rental umbrellas at the entrance of the store. Payment is cash only. When you reach the chairs in the line, a staff member comes to take your order. The store seems to be quite popular, especially for their tsukemen noodles. The smell of their ramen outside the store is really appetizing! Arrived at the chairs at 11:54. At 11:55, a staff member came to take the order. Due to fewer people in line, a few people were standing and placing their orders. They provided water for those waiting to prevent heatstroke. Moved inside the store at 12:03. Seated at 12:06. They provided frozen oshibori towels, which were very much appreciated after waiting in line. The store had 6 counter seats and 2 table seats (using partitions to divide one table into two, making 4 tables in total). There was also a noodle making room at the back of the store, where they made noodles on-site. At 12:18, my husband's order of wonton noodles (topped with Nagoya Cochin seasoned egg) arrived. At 12:20, the tsukemen (topped with Nagoya Cochin seasoned egg) arrived. The tsukemen came with 3 slices of chashu, 2 pieces of menma, and chopped green onions as toppings. The seasoned egg was flavorful all the way through. The soup had a tangy flavor that felt refreshing and helped relieve summer fatigue. The noodles were straight and flat, with a distinct taste of egg and wheat, making them smooth and easy to eat. Finished eating at 12:36. Paid at the register and left at 12:43. There were about 10 people waiting outside, with around half of them being foreigners. The noodles were delicious and the place seemed to have gained popularity through word of mouth and social media. It was less crowded than expected on a weekday, and the turnover was smooth. Many people were also buying dried noodles as souvenirs. I hope this review can be helpful to someone!

I don't usually like to wait in line to eat, so I prefer to just grab a snack at a convenience store. However, this time I decided to patiently wait in line at a place that doesn't come often. When I arrived, there were about 15 people ahead of me in line. I waited for about 40 minutes outside and another 10 minutes inside the restaurant. Finally, after an hour, I got my bowl of tsukemen, which had smooth noodles and a rich soup that matched perfectly. It was a bit pricey at 1900 yen for a large serving, but it was worth the wait.

I visited Kadoya Shokudo Honten in Nishi Nagahori and tried the dipping noodles for 1350 yen. They use a rare wheat called "Haruyutaka" which gives a smooth and gentle flavor. The medium-thick straight noodles are shiny and beautiful to admire. They are smooth and chewy, with the aroma of wheat coming through. The dipping sauce is rich in umami with a rounded sweet and spicy plus sour taste that follows. It was delicious. Thank you for the meal.

I arrived at the restaurant around 1 pm on Wednesday afternoon and found a line of about 15 people, so I had to wait for about 40 minutes to get in. The price for the tsukemen with extra noodles and seasoned egg was on the higher side at 2150 yen, but it was worth it. The tsukemen was beautifully presented, with chewy noodles that had a satisfying texture. The noodles were cooked just right, so if you prefer firmer noodles, you might find them a bit soft. The soup had a perfect balance of acidity, sweetness, and umami. I usually don't drink much soup, but I ended up finishing it all with the dipping sauce.

I went to the famous Kaduya Shokudo in Osaka. It seems like many of the apprentices have opened their own popular restaurants as well. I arrived 10 minutes before opening and there were about 10 people waiting in line. Some customers were already coming out from inside, so it looks like they opened a bit earlier than scheduled. I waited for about 30 minutes and the food arrived in about 15 minutes. This time, I ordered the popular tsukemen (dipping noodles) for 1350 yen, which seemed a bit expensive for the default price. They didn't have set menus, so I didn't order any rice dishes. The service was polite and attentive even though they were busy, living up to their good reputation. The hand towel was frozen, which was a nice surprise on a hot day. The water served was natural mineral water, emphasizing that "water is also an ingredient." It felt light and refreshing, but water is water, so there was nothing particularly special about the taste. The tsukemen had a special presentation that looked appealing. However, when I dipped the noodles, they didn't seem to blend well with the dipping sauce. Unlike the trendy thick and rich seafood-based sauces, this one was light and didn't stick to the noodles. It felt like I was just eating plain noodles the whole time. Eating noodles without dipping them in the sauce made the experience bland and less enjoyable. Perhaps I should have ordered the regular ramen as the restaurant's name suggests. The tsukemen was too specific to my taste, leaving me a bit confused... And it was definitely expensive!

This is the main store of Kadoya Shokudo Nishi Nagahori. It's lunch on a day off. It's already open when I head to the storefront at 10:30 am. I managed to get a seat at the red counter inside, with only one seat available. They probably opened early for the dive. This time, I had the tsukemen. Topped with pig's feet and special dipping sauce. Made with Kadoya Shokudo's proud homemade noodles, using Haruyutaka flour, the homemade flat medium noodles were beautifully presented. Even when eaten as is, the noodles have a delicious wheat flavor. The soup is made with carefully selected animal ingredients such as Kagoshima black pork and Nagoya Cochin, combined with bonito flakes, Rausu kelp, etc., creating a well-balanced sweet, sour, and spicy flavor. The special dipping sauce is a soy sauce-based fish-flavored sauce. I dipped the noodles in the sauce, which is a bit salty, so I only dipped the edges of the noodles. This way, you can fully appreciate the deliciousness of the noodles. Dipping the noodles in the soup, the well-balanced sweet, sour, and spicy soup mixes well and tastes delicious. The texture of the green onions is good, and the tip of the menma is crunchy and soft, and delicious. The black pork simmered pork is meaty with a good chewy texture and a fragrant flavor. The finely chopped simmered pork is also delicious with just the right amount of fat. The pig's feet topping is chewy and full of collagen, with a sweet and delicious fat. After finishing the noodles, of course, I had soup-wari. With the perfect thickness, the fish-flavored taste increased, making it even more delicious. It was a refined and delicious bowl made with carefully selected ingredients and homemade noodles.

Personally, it was around 4 pm on a weekday, so I was able to enter with a little wait. I went wanting to eat old-fashioned Chinese soba, but it was actually quite refined! The soup doesn't have an overpowering soy sauce flavor, and you can tell that various ingredients have been carefully researched. The noodles, chashu, and boiled egg all complement each other well, and everything is excellent. Personally, I think combining the noodles with the other ingredients is the way to go.

Visited on Sunday, waited for 30 people, arrived at 11:10, seated at 12:14, served food at 12:20, left at 12:36. About 50 people waiting. (Last time on Saturday, left because there were 20 people waiting at 14:30). It's about a 10-minute walk from Nishi-Nagahori Station. The line grows rapidly as the representative is waiting, so it's best to arrive just before. They offer parasols, advance ordering, and complimentary mineral water. • Dipping soba & special soba broth ¥1520 The sweet soy and seafood-based dipping sauce mixed with the wild taste of the chashu...the soup is just delicious. The noodles are medium thickness, but smooth and easy to eat. You could even just eat the noodles alone. The soba broth...the original broth is warm, so the cold broth is for those who prefer it. It was a salty and rich soba broth.

It has been 7-8 years since my last business trip to Osaka, and this time it was a day trip. I managed to find some time to visit a restaurant I've always wanted to go to, Kadoya Shokudo Main Store. This place is always crowded, so it's best to go right after opening or around 3-4 pm. Since it was my first visit, I ordered the "Chuka Soba." While waiting for my bowl, I noticed the list of ingredients, such as Nagoya Cochin and Kagoshima Black Pork, showing the owner's dedication to sourcing quality ingredients from all over Japan. The owner clearly respects Sano-san of Chinatown Soba, which is evident. The day was scorching hot, so the frozen hand towel was much appreciated. The acrylic sheets for splash prevention, which are not commonly seen in Tokyo these days, had advertisements for Kadoya Shokudo's stick ramen. The chopstick holders and spoon rests were handmade, adding to the hospitality of the place. The Chuka Soba cost 1080 yen and came with simple toppings like chashu, seaweed, menma, and green onions. The soup was rich and flavorful, with a perfect balance of animal-based umami and luxurious bonito flavor. The noodles were made with Haruyutaka wheat flour from Ebetsu Seifun, and they had a chewy texture that paired well with the soup. The sliced Kyoto leeks added a nice touch of spiciness. The chashu was marinated in soy sauce and had a delicious fatty part. I regretted not ordering the chashu ramen. I finished every last drop of the delicious soup and noodles. The classic Osaka light soy sauce ramen far exceeded my expectations and was incredibly tasty. Thank you for the meal.