Kadoya Shokudo — Restaurant in Osaka

The pork and pork-trotter tsukemen from Kadoya Shokudō in Osaka is a bowl that showcases craftsmanship through precision, restraint, and an obsession with detail. The noodles arrive first, laid out in immaculate, ribbon-like folds, glistening softly under the light. Their appearance alone promises quality: dense yet supple, firm yet silky. With each lift of the chopsticks, you can feel the weight and spring of well-crafted noodle dough. Once in the mouth, they are smooth, aromatic, and carry a gentle wheat fragrance that lingers.

The dipping broth is the true soul of the dish. Despite its clear appearance, it carries remarkable depth—fat rendered from pork belly and pork trotters melts naturally into the soup, building layers of umami without becoming heavy. The first sip is clean and comforting, salty in a measured way, with a subtle sweetness from vegetables simmered down to enhance the broth. It’s a flavor profile that feels both classic and meticulously refined.

The pork trotter is outstanding. Cooked with precision, its exterior is tender and elastic while the inside remains rich with gelatin that softens almost instantly on the tongue. There is no unwanted odor, only the pure, savory fragrance of well-handled pork. The thick-cut pork slices are equally delightful—uniformly marbled, with edges slightly bronzed, soaking up the broth and releasing a round, savory richness as you chew.

Once dipped, the noodles transform. The broth clings beautifully to each strand, merging the wheat aroma with the mellow pork fat. The balance is exceptional—flavorful but never heavy, luxurious yet refreshing. Additions like the seasoned egg, scallions, and narutomaki enhance the bowl, adding color, aroma, and small bursts of contrasting texture.

In short, Kadoya Shokudō’s pork and pork-trotter tsukemen is a complete, highly polished creation—from the elegance of the noodles to the clarity of the broth and the tenderness of the meats. It’s a bowl defined by purity of flavor, technical mastery, and a deep respect for ingredients.

For fans of tsukemen, pork trotters, or simply clean yet profoundly flavorful soups, this is a dish worth traveling...

We stumbled upon a ramen shop by chance. Initially, we thought it was just an ordinary ramen place, but it turned out to be hailed as Osaka’s number one ramen shop. The day we arrived, there wasn’t a long line outside, and we waited about 30 minutes before being seated.

The staff, noticing we were foreigners, kindly provided us with an English menu and eating instructions, which was very thoughtful. They take your order in advance while you’re waiting in line, but even after being seated, you still need to wait around 10 minutes for the noodles to be cooked.

The ramen doesn’t offer options for noodle firmness and is divided into soup ramen and dipping ramen, each served with different toppings. I originally chose the dipping ramen, which didn’t come with a soft-boiled egg, but after seeing photos of other people’s orders, I couldn’t resist adding one.

The dipping broth was a slightly tangy meat-based sauce—rich in flavor but a bit greasy, with the subtle acidity balancing out the oiliness. The noodles had a moderate texture, neither too soft nor too hard, and the soft-boiled egg was perfectly prepared with a gelatinous yolk. The menu in the shop is hand-drawn by the owners, which gives it a lot of character, though it can be a bit tricky for foreigners to use translation apps with it. Fortunately, they also provide a simple English menu, making it a foreigner-friendly restaurant. The interior is covered with information about the origins of the ingredients, showing how much care goes into their selection. It feels like a ramen that brings together specialties from various regions of Japan.

By the way, their chili oil is homemade, full of fragrance, and not overly spicy. You can add a little to your ramen halfway through eating to switch up the flavor. This is a ramen shop worth trying. The broth might still feel too rich for some, but it’s certainly worth a visit...

I’d heard this was the number one ramen spot in Osaka, so naturally, I had to try it for myself.

The service stood out right away — super efficient. Staff take your order while you’re still in line, and when I asked for an English menu, the waitress didn’t hesitate to grab one. That kind of attentiveness really sets the tone.

I went with the tsukemen, and yes — the broth is salty, but that’s exactly how it’s meant to be. With tsukemen, the broth is concentrated to cling to the noodles, not for sipping like regular ramen soup. It’s rich, savoury, and packed with umami.

The char siu was incredibly tender and flavourful, basically falling apart with each bite. What really surprised me were the bamboo shoots — torched just enough to add this smoky depth I’ve never had before. The egg was spot-on too: soft-boiled, gooey, and seasoned perfectly.

I also ordered a bowl of rice topped with their black pork and pickled leek — another standout. It was peppery, umami-rich, and deeply satisfying. A great side dish that could easily hold its own.

Would I wait in line again for an hour and 25 minutes? Probably not. But was it worth it to try the most talked-about ramen in Osaka? Definitely. A solid bowl that lives up to the hype —...