らーめん颯人

Osaka isn’t known for miso ramen, but the one shop that is at the top of ramen hunter’s lists does miso to a T. Hayato’s master, Naoto Ishigaki (石垣直人さん) draws on experience from one of Osaka’s legend shops as well as a stint up in Sapporo at Bonnokaze (凡の風) and Tofuku (らーめん桃福), a couple of famous shops that I went to after this trip to Osaka.

How convenient! My bicycle that I was borrowing from a friend was impounded, and the lot to pick it up at was close to this shop. With 2500 yen thrown into the wind, I prayed to the ramen spirits for a bowl to make my day a better one.

There will be a wait, so decided on your order while you line up. Shoyu, shio, or miso. Unless you are a repeat customer, you should 100% go for their signature miso. There is also a “secret” black soy ramen, something that will have to wait until a future slurp.

While miso is a bit of a surprising choice in Osaka, it is even more so when you know where the master trained. Mega famous Kadoya Shokudo (カドヤ食堂本店) has spawned a number of equally famous shops around the city. From refined shoyu ramen to an intense bowl of miso. Two types of chashu come standard, and a hint of yuzu citrus adds a nice touch.

In typical Hokkaido-style miso ramen, there is quite a bit of melted lard floating on the top of the soup. Drink at your own risk. Sure, it is one of the tastiest beverages known to man, but stomachs that aren’t accustomed to this level of fat will suffer.

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