Ramen in Osaka Prefecture! 17 recommended spots by area, including Osaka City

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Located a 5-minute walk from Temmabashi Station in Osaka, Okamoto Shoten Hanare has a retro feel. Inside, there are 15 U-shaped counter seats arranged around the kitchen.

With a warm wooden interior, this place operates as a ramen shop during the day and an izakaya (Japanese pub) at night.

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The photo shows their most popular dish, tori nikomi ramen (chicken stew ramen). The original house-made noodles have a chewy texture, and you can enjoy two kinds of chashu (roast pork): seared chashu and rare chashu.

The soup has the good flavor of chicken and just the right richness, with a pleasant finish.

Photograph:のむきち

The "Shisen Mara Ramen (Sichuan spicy numbing ramen)" is a well liked bowl, with the fragrant aroma of toasted chili oil rising up and rich savory flavor coming through beneath the heat. Even the medium spicy level has a pleasant kick strong enough to make you break a sweat, and the noodles go down smoothly.

Adding the fish powder on the table brings out even more aroma and depth.

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Conveniently located near Yodoyabashi Station on (Each) line, Iwaidori Yodoyabashi Honten offers easy access. By day, it is a specialty shop for tori paitan (creamy chicken broth) ramen, and by night, it becomes a yakitori restaurant.

You can enjoy ramen packed with the rich flavor of chicken that only a yakitori restaurant can offer. The interior also has Private room and Sunken kotatsu seating, so you can relax and enjoy your time there.

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The foamy paitan shoyu (creamy chicken broth soy sauce) soup of the "Tori Paitan Ramen" is said to be rich and slightly thick, yet leave a clean finish.

The pairing of the soup with the thin straight noodles is said to be especially good. Some also say that adding black pepper or gochujang changes the flavor in a big way.

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The set of tori paitan (chicken white broth) ramen that comes with Kara-age and white rice is a highly satisfying combination. The Kara-age is crispy and juicy, and many reviews say they were glad they ordered it.

To finish, many people also pour the rich soup over the rice and enjoy it.

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"Buta Soba Tsukiya Kitashinchi Ten" is a ramen shop just a short walk from Kitashinchi Station. It is a place where you can enjoy the ever-popular taste of Hakata (a district of Fukuoka) in Osaka. They also offer a full range of a la carte dishes and drinks.

The interior features bright white walls and rows of wood-toned seats in a clean, simple design. The calm space works well for any occasion.

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The “Tonton Soba” is said to have a clear tonkotsu (pork bone) soup, with the rich flavor of pork bones coming through from the very first sip.

It has a light, clean taste without any heaviness, and many people end up finishing every drop. The soft thin noodles blend in well, making it perfect as a bowl To finish the meal.

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"Shina soba (soy sauce ramen)" is said to have a rich soup with a gentle aroma of soy sauce, and the medium-thick flat noodles coat nicely with it.

Some say that when you eat it with nori (seaweed), the aroma stands out even more and it tastes even better.

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A 5-minute walk from Hommachi Station, Kung Fu Ramen Chuka Ryori sits in a corner of the Shinsaibashi Shotengai (Shinsaibashi shopping street). The dining room gives you a clear view of the kitchen and has a lively feel.

All noodles are Homemade, and when you order, you can choose the type and firmness on an order sheet. This is a casual spot where you can enjoy an authentic style with ease.

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"Lanzhou ramen" is known for its gently flavored beef bone broth.

It has a unique aroma from a mix of spices, and the moderate spicy kick is said to keep you coming back. The Homemade noodles have a nice chew, and they also pair well with pakuchi (cilantro).

Photograph:咲州の政

The photo shows "Jukei Shomen (Chongqing-style noodles)," known for the distinctive aroma of Chinese spices.

The wide-cut daoxiao noodles have the uneven look and chewy texture that only Homemade noodles can offer, and some say it was fun to get a feel for the authentic atmosphere.

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HAKATA Ramen Chikappa is a 5-minute walk from Sakaisuji-Hommachi Station.

This spot serves authentic Hakata tonkotsu (pork bone broth ramen), with plenty of variations including secret ma-yu (black garlic oil) and seafood flavors. The interior is bright and clean. At night, you can also use it like an izakaya (Japanese pub).

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For first-time visitors, the recommended choice is Hakata. The light tonkotsu (pork bone) soup has no off notes, and they say you can really taste its rich umami.

It goes well with the thin noodles, and changing up the flavor with the karashi takana (spicy mustard greens) and ginger on the table is also a classic way to enjoy it.

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"RED" is a bowl built around special spicy minced meat with a sweet and spicy flavor. Despite its red appearance, it is mild, and is said to be easy to eat even for people who are not good with spicy food.

The tonkotsu (pork bone) soup has a rich depth, and the chingensai (bok choy) adds a fresh touch.

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Ramen Taishu Sakaba Ichifuji in Nishiyodogawa-ku, Osaka City is a 5-minute walk from Mitejima Station.

It operates as a ramen specialty shop during the day and an izakaya (Japanese pub) at night. You can also order ramen at night. The interior has an unpretentious atmosphere like a casual taishu sakaba (popular-style pub).

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The photos show "Za Chuka Soba (The Chinese-style noodles)" and "Choi Meshi (small rice bowl)".

The shoyu chintan (clear soy sauce) soup, made with a chicken bone base, has a nice balance of umami and sweetness, giving it a nostalgic taste. The medium-thin straight noodles are said to go down smoothly. Many people also finish by pouring the soup over white rice and enjoying it that way.

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The photo shows the "Miso Niboshi Ramen" topped with a nidamago (simmered egg). The soup keeps the distinctive flavor of niboshi (dried sardines) in check, while the aroma of miso gently spreads for a light taste.

Some say the sharpness of the onion adds a nice accent, and the flavor changes the more you eat.

Photograph:けいんのすけ

Kojina-Tei Tori Paitan Ramen to Gokai na Izakaya Ryori & Hot Pot Hommachi Awaza, near Hommachi Station, is a restaurant with a playful space featuring 22 seats in total, with 6 counter seats and 16 table seats.

At lunchtime, many businesspeople from the area stop by. At night, people say you can take your time and enjoy the izakaya menu and ramen.

Photograph:食いしん坊巡りのあき

The photo shows the restaurant’s signature Shiro Ramen (White Ramen). The soup, slowly simmered with chicken, porcini mushrooms, and aromatic vegetables, is said to be light yet full of umami that gently spreads across the palate.

The medium-thick noodles with a nice bite are said to hold the soup well. They also recommend adding the basil-based "green sauce" for a change of flavor.

Photograph:ミヤタク777

The "Anchovy Mazesoba" is said to be a bowl where the rich soy sauce based tare sauce layers with the umami of back fat and anchovies.

The sweet, toasty flavor of the fried onions also makes a nice accent. It is hearty yet easy to eat, with an addictive taste that seems to have many people finishing it all at once.

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Mabo Men Senmonten Maajin Shinsaibashi Ten, conveniently located just a short walk from Shinsaibashi Station and Kintetsu-Namba Station, is a specialty restaurant where you can enjoy mabo-men (noodles with mapo tofu) along with a la carte dishes.

The interior is bright and comfortable, with counter seats that make it easy to stop by on your own, as well as table seating that works well for dining with friends or family.

Photograph:meme_gourmet

The photo shows the "torigara mapo-men (spicy tofu noodles with chicken bone broth)." Unlike how it looks, it is said to be one of the milder dishes on the menu, with a good balance of umami and sweet heat. Another nice point is that you can add toppings and arrange it to suit your own taste.

Reviews also said that mixing in a raw egg makes the flavor mellow and even more tasty. It is also recommended to order rice and pour the soup and tofu over it to enjoy it as a mapo Rice bowl.

Photograph:くるのすけ

The photo shows the "yakuzen mapo-men (medicinal herb mapo noodles)." The thick, chewy noodles have a strong presence, and reviews say they pair well with the mild yakuzen soup.

With just the right level of mala heat and numbing spice, this is said to be a highly satisfying bowl even for people who love spicy food.

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Menya Maruyoshi is a ramen shop with great access, just a 30-second walk from Kamishinjo Station. It serves ramen made with jukusei takasui-men (aged high-hydration noodles), known for their pleasantly chewy texture.

The interior has a calm atmosphere with black as the main tone. Inside, there are counter seats and table seats, making it easy to visit whether you are on your own or with family.

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The photo shows the “magurobushi (tuna flakes) ajitama soba,” known for its deep flavor from blending several kinds of niboshi (dried sardines). The soup, made with high grade magurobushi that has very few off notes, is said to be light yet full of umami.

The wide, flat noodles have a smooth mouthfeel, and some say the chewy texture is addictive.

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The Taiwan Mazesoba comes loaded with classic toppings like seasoned meat miso, egg yolk, garlic chives, and nori (seaweed).

The thick noodles have a nice presence, and when mixed well, the flavor is said to become pleasantly mild. It is easy to customize to your liking by changing the flavor with kombu kelp vinegar or adding rice at the end, making it a highly satisfying Mazesoba.

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Onomichi Junjo Chukasoba Ragara is located past the Daito Shopping Street from Shirokita-Koen-Dori Station. This is a restaurant where you can enjoy Onomichi ramen, a local specialty of Hiroshima and Onomichi.

To bring the authentic taste of Hiroshima Onomichi, they carefully source soy sauce and noodles from Hiroshima.

Photograph:大河一滴

The photo shows “Onomichi Chuka Soba.” The soup, made with chicken bones and Setouchi iriko (dried sardines from the Seto Inland Sea), is said to spread a well-balanced mix of the sweetness and umami of soy sauce.

The medium-thin flat noodles are said to have a firm, satisfying texture. It is also recommended to add yuzu ponzu at the end before eating.

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One of the popular summer menu items is Onomichi Reimen (Onomichi-style chilled noodles). It is said to be a bowl where cold sweet-and-sour soy sauce soup with niboshi (dried sardines) blends well with the pleasantly firm thin noodles.

It apparently has the refined sweetness and aroma of iriko (dried small sardines), giving it a distinctly Onomichi feel as the flavor spreads across your mouth.

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Maru Tsukemen, a 7-minute walk from Hirano Station, is known for its rich gyokai-tonkotsu (seafood and pork bone) soup made without chemical seasonings.

Inside, the high ceilings give the space an open feel. Reviews also mention the staff's polite service.

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The photo shows the "Special Tsukemen." It comes with a rich dipping broth made with tonkotsu (pork bone) and seafood, with a light citrus aroma.

The medium-thick straight noodles are chewy and pleasantly firm, and they pair perfectly with the broth. They recommend finishing with soup diluted with the broth.

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The "Amakara Tsukemen" is said to be a great bowl of Tsukemen, with chewy thick noodles that pair well with the rich sweet and spicy soup. A squeeze of lemon seems to give it a refreshing taste.

The grilled pork and menma (seasoned bamboo shoots) also add nice accents, creating an excellent balance.

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THE 9X OSAKA, near Temmabashi Station in Osaka, is a dining bar drawing attention for its new style of ramen with French touches.

The interior blends the cool look of exposed concrete with the warmth of wood. It was designed by Tadao Ando, one of Osaka’s leading architects.

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The "Shiro Salmon" is a unique bowl of ramen with a rich paitan (creamy broth) that concentrates the good taste of salmon, finished lightly with espuma.

The flat, wavy noodles have a nice chewy texture and go great with the Western style broth. Adding balsamic vinegar gives it more depth, too.

Photograph:鯉沼 隼也

The photo shows the “Salmon Tantanmen Set.” This creamy tantanmen is made by combining salmon and consommé with a seafood broth, then finishing it with soy milk and sesame for a mellow taste.

For the set’s salmon rice, they recommend adding it to the soup at the end and eating it like zosui (rice porridge).

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Jigemon Champon Miyakojima Ten & Miyakojima Fried Chicken is a ramen restaurant about a 2-minute walk from Miyakojima Station, and it is popular for its vegetable-packed champon (Nagasaki-style noodle soup). The noodles are said to be house-made high-hydration noodles with a nice chewy texture.

The interior has a natural color scheme, and they use a prepaid meal ticket system. There are 28 seats in total, all table seating, with an atmosphere that makes it easy to visit even on your own.

Photograph:hacohaco1987

The “Noko Tori Tonkotsu Champon” features a rich, creamy soup full of savory flavor that coats the house-made springy noodles well.

It also comes packed with vegetables, making it quite filling. Many people seem to enjoy changing up the flavor with garlic chili oil and the house special kaeshi (seasoning sauce).

Photograph:kazuchi

The photo shows the "Rich Kogashi Ninniku Champon (rich scorched garlic champon)".

The fragrant aroma of black ma-yu (black garlic oil) and the kick of coarsely ground black pepper add up to make this a bold, full flavored bowl. It is perfect when you want a hearty meal but still want to get plenty of vegetables.

Photograph:www.doom.now.cc

Teuchi Hara-men, a 3-minute walk from Sakuragawa Station, is a restaurant where you can enjoy Hara-men (traditional noodles from Henan Province).

Their special handmade noodles are pressed out using a wooden hara bed, and are known for their chewy, springy texture. The interior is a compact space with only 10 counter seats.

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The photo shows "Hara men." Reviews say the mild flavored soup pairs well with the fresh noodles, making it something people keep coming back for.

Adding sansho-abura (Japanese pepper oil) seems to give it a sharp aroma as an accent.
On weekday afternoons, they offer a nice free rice service.

Photograph:みーちゃんちょん

The star of the "Haraa Mazemen" is its extra-thick, springy noodles. Spicy minced meat pairs with pakuchi (cilantro), and the whole dish seems nicely balanced.

You can also change up the flavor to your liking with the taberu rayu (chili oil with crunchy bits), sansho oil, and black vinegar on the table.

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Toyonaka-shi's Homen is a ramen shop where you can enjoy ramen made with carefully crafted dashi (Japanese soup stock).

The interior has a clean look with wood as the main design element, and both the counter and table seating are spacious. Reviews also mention that the polite service makes for a pleasant experience.

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The photo shows the "Tokusei Kaidashi Soba". The clear soup gently spreads the rich flavor of shellfish, with the aroma of yuzu (Japanese citrus) adding an elegant accent.

The thin noodles have a nice firmness and go down smoothly, and it comes with plenty of toppings including rare chashu (roast pork). It is said to be a gentle, comforting bowl that seems to sink right into your body.

Photograph:おにくつけめん

The photo shows a Large size of the "Tokusei Kai Shoyu Mazesoba." The "Tokusei Kai Shoyu Mazesoba" is known for its sauce, which combines a house blend of soy sauce with the savory taste of shijimi (basket clams).

It also pairs well with the flat noodles, and the rich, deep flavor seems to last all the way to the last bite.

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Kisshan, located near Esaka Station in Suita, is a ramen izakaya where you can enjoy authentic Chinese food and ramen in a calm space with subdued lighting.

The ramen also gets good reviews for its wide lineup of more than 20 varieties, including tantanmen (spicy sesame ramen).

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The photo shows tantanmen (spicy sesame ramen). It is said to be a well-balanced bowl, combining the rich aroma of sesame paste with mildly sweet minced meat miso.

The spice level is mild and easy to enjoy, and some say the thin noodles go very well with the creamy soup.

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The “Kuro Goma Tantanmen (black sesame dandan noodles)” is a ramen known for the deep richness and aroma unique to black sesame.

Despite its rich appearance, the flavor is said to be mild. The fragrant soup seems to coat the thin noodles nicely.

Photograph:堺の商人

Ramen Sakaba Wa is a late-night ramen shop in Sakai City within walking distance of Shinkanaoka Station.

The interior has counter seats only. They play Western music in the background, and the place has a laid-back, bar-like atmosphere. Many locals stop by, and it is also an easy place to drop in after work.

Photograph:堺の商人

The photo shows "tori paitan ramen (creamy chicken broth ramen) shoyu (soy sauce)". The soup has two layers, with the aroma of soy sauce and creamy paitan, and the flavor of roasted garlic is said to add a nice accent.

The medium-thick noodles coat nicely with the soup, and some reviews said it was so good they could not help but finish every last drop.

Photograph:けいらん京阪奈

The “Mukashinagara no Chuka Soba (old style Chinese noodles)” is said to have a well balanced flavor with a pleasant aroma of niboshi (dried sardines).

The soup is not too heavy, but it still coats the medium thin noodles well, making it easy to keep eating. It is said to be a bowl you can finish with ease even late at night.