自家製にぼしらあめん 秀一 (穂波店)
じかせいにぼしらあめん しゅういち
Jikasei niboshi ramen shuuichi
Seabura ramen: 15 / 20
Wow, this restaurant is far from the station! Fifteen minutes on foot at least, west from Suita station, through a very nondescript area. But finally, here I am, in front of a shop famous for its ‘seabura ramen’ with niboshi and sammma. No hesitation to have, that's what I order.
Broth: An intense, fishy shoyu broth with some hints of niboshi – very good, but unfortunately a bit too fat (hence the name of ‘seabura’ - this refers to pork back fat). Not too salted – that was appreciable.
Noodles: A quite large portion of very decent noodles – I wouldn't have minded if they were a bit more tasty though.
Meat: Two beautiful small slices of braised chashu, with a delicious (but a bit overabundant) melting fat.
Toppings: Good peppery menma – some small, and some large and soft. Some negi and wakame flavored with goma oil – as often, the negi fits well with the pungency of the niboshi taste.
My neighbor had ordered the ‘zenbu nose’ version and I regret I didn’t, as it gets you two other kinds of noodles: some dark sesame noodles, and some made with jako fish (if I understood correctly), which really woke my curiosity. However, the zenbu nose comes with extra chashu, and the two fatty slices you already get in the regular bowl are more than enough IMO. The cook is quite friendly so you might manage to negotiate a ‘zenbu nose’ without the extra chashu (how would you say that, 'hanbu nose'?) In any case, this guy was really dedicated to his work and proud of it – it was a pleasure to talk with him. If you are a fan of ramen oddities made by real ramen craftsman, brave the distance and come here.
More info on ramendb.
じかせいにぼしらあめん しゅういち
Jikasei niboshi ramen shuuichi
Seabura ramen: 15 / 20
Wow, this restaurant is far from the station! Fifteen minutes on foot at least, west from Suita station, through a very nondescript area. But finally, here I am, in front of a shop famous for its ‘seabura ramen’ with niboshi and sammma. No hesitation to have, that's what I order.
Broth: An intense, fishy shoyu broth with some hints of niboshi – very good, but unfortunately a bit too fat (hence the name of ‘seabura’ - this refers to pork back fat). Not too salted – that was appreciable.
Noodles: A quite large portion of very decent noodles – I wouldn't have minded if they were a bit more tasty though.
Meat: Two beautiful small slices of braised chashu, with a delicious (but a bit overabundant) melting fat.
Toppings: Good peppery menma – some small, and some large and soft. Some negi and wakame flavored with goma oil – as often, the negi fits well with the pungency of the niboshi taste.
My neighbor had ordered the ‘zenbu nose’ version and I regret I didn’t, as it gets you two other kinds of noodles: some dark sesame noodles, and some made with jako fish (if I understood correctly), which really woke my curiosity. However, the zenbu nose comes with extra chashu, and the two fatty slices you already get in the regular bowl are more than enough IMO. The cook is quite friendly so you might manage to negotiate a ‘zenbu nose’ without the extra chashu (how would you say that, 'hanbu nose'?) In any case, this guy was really dedicated to his work and proud of it – it was a pleasure to talk with him. If you are a fan of ramen oddities made by real ramen craftsman, brave the distance and come here.
More info on ramendb.
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