Getting here just before 9pm, there were still like 6 people before us. And unfortunately their special selections were sold out by then already so we went for the rich and regular ramen. Both were exceptional.
The flavor of the broth was sooooo rich and love the meat just fall off with very thick menma.
Really enjoy the wacky deco as well which was something to keep us amused while we waited for the noodles to come.
In typical Japanese ramen experience, you line up, and when its your turn, you pick wat you want and pay at the cashier at the entrance, and you get seated and they bring you the meal (not unlike going to like a McDonalds). We were surprised to see the area they set aside by the escalators coming down for people to wait, which when full, looks like it could have been over an hr, or possible...
Read more15時頃、1名で訪問しました。ルクア大坂地下2階にある「人類みな麺類Premium」にお邪魔しました。
オープン時間の11時過ぎに行ったのですが、平日でも行列でした。時間をずらして15時頃、再訪するとすんなり入店できました。
「人類みな麺類Premium」は株式会社UNCHIが運営するラーメンブランドの一つです。西中島南方にある「人類みな麺類」のPremium版という位置づけなのでしょうか。
「人類みな麺類」おなじみのラーメンに加えて、関西のイタリアン最高峰「ポンテベッキオ」山根大助シェフコラボのラーメンも提供されます。
コラボラーメンのラーメン鉢は地球になっており、「人類みな麺類」のラーメンの上に「ポンテベッキオ」のラーメンが重なっている豪華な一杯で、1つの商品で2つのブランドが味わえます。
あとは内装、写真を見てみて下さい。面白いですよ。
■らーめん原点 990円
当店の原点となる醤油らーめんです。鰹をふんだんに使用した香味油に醤油独自の甘みを活かした懐かしいらーめんに仕上げています。
■らーめんmicro(ミクロ) 990円
しっかり味の醤油らーめんです。何事にも捕らわれず、醤油本来の甘みや苦味、酸味、塩味の全てを許したらーめんです。
■らーめんmacro(マクロ)...
Read moreThere is a line during dinner hour but it moves very quickly. They give you the menu when you join the line, take your order while you are in the line, and you pay for your order once you get to the front of the line. This process breaks the line up apart and gives the impression of constantly doing something and getting towards getting seated and getting your food.
Menu is small and succinct, portion is not huge but just enough that you feel satisfied and not overindulged. Price is excellent for ¥1,000 for one of the three basic ramens - there are pricier options for the collab/special offering.
Definitely would try to go to all the various brands under...
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