ぼっこ志

Although Osaka does have some distinct styles of ramen, like Takaida-style, from my recent ramen hunts it seems like creamy chicken broth is all the rage. As I make my way down the ramen rankings, I’m hit with frothy white toripaitan again and again.

Seems like I’m not the only one. Bokkoshi was highly recommended by Ramen Walker magazine, and it looks like the usual celebrity ramen hunters all made the trek to slurp a bowl here. Bokkoshi opened in 2014, seven years after their parent shop Bakkashi opened in 2007. While the first shop focuses on creamy tonkotsu, the second goes for chicken.

The menu features five varieties of toripaitan. The top left toripaitan (鶏白湯) is a straight deal. Scorched-style (焦がし鶏白湯) has black garlic oil. Tantanmen (坦々麺) gets spicy. Guko-style (極濃鶏白湯) is extra thick. There’s also a niboshi-style that may or may not be on the menu currently. As this was my first visit, I went with the upper left button. Normal, with an egg.

The creaminess here is off the charts. Some people even compare it to Italian carbonara, but that is probably because most Japanese carbonara recipes call for a pint of cream and butter.

My goodness, the egg did not disappoint. A complete contrast to the white soup, this stark orange yolk was a pleasant surprise.

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Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

ぼっこ志 (Bokkoshi in Osaka)

ふく流らーめん轍本町本店 (Fukuryu Ramen Wadachi in Osaka)

燃えよ麺助 (Moeyo Mensuke in Osaka)

中華蕎麦ひら井 (Hirai in Kokubunji, Tokyo)

ぼっこ志 (Bokkoshi in Osaka)

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ふく流らーめん 轍 本町本店 (Fukuryu Ramen Wadachi in Osaka)

燃えよ麺助 (Moeyo Mensuke in Osaka)

中華蕎麦 ひら井 (Hirai in Kokubunji, Tokyo)

ふく流らーめん轍本町本店 (Fukuryu Ramen Wadachi in Osaka)

中華蕎麦ひら井 (Hirai in Kokubunji, Tokyo)