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カドヤ食堂 本店 (Kadoya Shokudo in Osaka)

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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.

 

 

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