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中華そば うえまち (Uemachi in Osaka)

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中華そば うえまち

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Uemachi isn’t as out of the way as many of Osaka’s more highly-ranked shops, but for someone like me who doesn’t live in the Kansai region, it took a while to finally make it.

Actually, with work finishing around 5 pm on a Sunday, I could easily change my Shinkansen ticket back to Tokyo to a few hours later, head here for their opening at six, and still make it home before bedtime. For others I work with, this would be a nightmare; performing for eight hours, then waiting in lines for noodles before the long train back. But if you’ve followed me recently, you’ll know I am obsessed with this list, a 50 best of Japan, and Uemachi comes in at number 30.

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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.

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Solid.

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The master spent four years at another well-known Osaka ramen shop (カドヤ食堂). What he learned there was precision, and everything about Uemachi is precise. The soup is a base of very specific chicken from nearby Nara Prefecture and Berkshire Pork from no-so-nearby Kagoshima. It all comes together wonderfully. It’s the kind of bowl that would give the high-end shoyu ramen shops of Tokyo a run for their money.

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Excellent noodles, made in-house with a Japanese flour blend.

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