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麺屋 八海山 (Hakkaisan in Osaka)

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麺屋 八海山

Menya Hakkaisan is a highly-ranked shop in the northeast corner of Osaka, practically on the border of Kyoto. The shop’s ramen features homemade noodles with a blend of whole grain, domestic ingredients, and a no added MSG broth.

The shop was opened by Mr. Aoyama (青山さん) after he left his company life. At first, he studied soba and udon, but ramen was his calling. He opened Hakkaisan in 2011 and the shop has been a hidden gem, albeit with a line, in the Takatsuki area of Osaka since. With the knowledge of noodles, and a love of a particular style that has nothing to do with Osaka, he’s had quite the success.

One of the joys of eating ramen at a counter is watching the chef work. Usually, soup is transferred into smaller pots, brought to a boil, and dumped into the ramen bowls. Here at Hakkaisan, some extra niboshi, big fat dried sardines, go into the stovetop pots as well. I’ve been taught that these dried fish take time to release their flavors, but the last-minute addition really makes the flavors pop. It takes a little extra time, but that shouldn’t stop anyone.

The menu is no more than niboshi soba (煮干そば), white rice, and a couple of alcohol options. Beer and some Japanese sake from, you guessed it, Hakkaisan.

The style is an homage to Tsubame Sanjo style (燕三条系) from Niigata Prefecture, though this one was a bit more thought out than most of the bowls I’ve had there. It’s usually a sloppy mess of pork back fat made tasty by a ton of niboshi. Here at Hakkaisan, it was more like an incredible niboshi bowl enhanced by perfect noodles and a touch of silky fat.

Menya Hakkaisan is on the Tabelog 100 list. There are a few other shops in the area on said list, but I think Hakkaisan stood out the most for me. Try them all and let me know your choice!

 

 

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