Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

  • Food Tours
  • Ramen Schools
    • Tokyo School!
    • Osaka School!
  • More
    • The Best Ramen!
    • What’s New?
    • Print and Media
    • Merch!
Primary
  • Food Tours
  • Ramen Schools
    • Tokyo School!
    • Osaka School!
  • More
    • The Best Ramen!
    • What’s New?
    • Print and Media
    • Merch!

カドヤ食堂 本店 (Kadoya Shokudo in Osaka)

Rating5 Star
0 Reviews
Add Photos
Write a Review

カドヤ食堂 本店

Kadoya Shokudo is one of a few must-hit spots in Osaka if you want to try ramen that isn’t just excellent, but important to the ramen scene. The restaurant has been open since 1957, but switched their focus to ramen in 2001. This shop has a rich history and has played an integral role in the ramen scene of Osaka. The main style is a straight-up chukasoba, with a popular tsukesoba (つけそば) and a soupless pork noodle (黒豚旨みそば) dominating their Instagram feed. It’s all recommended, and hungry dudes can go for one of their popular rice bowls on the side.

As expected, they have some notable disciples, like Uemachi (中華そば うえまち), Rainbow (上方レインボー), and Hayato (らーめん颯人). Kadoya’s master, Tachibana-san, gets a lot of his inspiration from the legendary Sano-san and his style of ingredient-centric chukasoba.

The kodawari is strong with this one. Kodawari (こだわり) is a term that shops use to talk about their special ingredients or techniques. Ramen’s roots were generally free of such details. Any surplus bones would work. MSG came in the form of a convenient powder. Noodles were made with care, but where the flour came from was of little consequence.

The list in the above photo is one of the most intense I’ve ever seen. Ask any chef, ramen or not, about where the best of the best is and they’ll likely name something here. Nagoya Kochin chicken. Pork from Kagoshima. Wild kombu from Hokkaido. Scallop from Aomori. Negi from Tottori. Sugar from an Okinawan island. Natural kansui from Mongolia.

Even the water is filtered using a process with three kinds of natural stones to purify it.

Despite the complexity of the ingredients list, Kadoya Shokudo’s ramen is simple. This is a case of the ramen master wasting no expense for the benefit of the customer. This stuff should cost a lot more.

Kadoya also run a few branches inside some of Osaka’s many underground shopping arcades, but the honten is really something special.

Official Twitter here.

 

 

Rate & Write a Review

Cancel reply

You must be logged in to post a comment.

ramendb.supleks.jp
Get Directions

Support Ramen Adventures on Patreon.

Login

Lost your password?

Next
麺と心 7 (Mentokokoro Seven in Osaka)

麺と心 7 Creamy, white soups are usually the realm of chicken-based tori paitan or pork-based tonkotsu. Just south of Osaka's…
Previous
いかれたヌードル フィッシュトンズ (Fishtons in Osaka)

いかれたヌードル フィッシュトンズ Shinsaibashi in Osaka is a great place to stay. It's just north of bustling Namba and just south…
Random
にゃみ (Nyami in Tachikawa)

麺屋にゃみ A standard しょゆう (soy sauce) bowl of ramen at Nyami. There was a medium amount of あぶら (suspended fat…