Saturday, October 6, 2012


Takaida.  What was an old bus stop, is now a subway stop, and will forever remain an Osakan style of ramen.  Takaida-kei ramen is a classic chuka soba, simple shoyu ramen.  What makes it stand out is that the broth is a much darker, richer, soy sauce, and that the noodles are fat and straight.  This style is not famous at all, but as an Osakan ramen amateur, it's come across my radar a number of times.  I've tried the most famous chain, Kinguemon, but I've always wanted to try one of the original places.

Koyoken was one of the first, having been established in 1953.  I walked all the way out to Fuse, expecting that a place of lore like this would have a huge line all day long.  Nope, there was only one other customer in the shop when I got there, and no one else came while I ate.

3-20 Fukaeminami

The Bowl
Something tasted very "raw" about this shoyu broth.  It wasn't as dark as the other Takaida-kei shops I had been to.  It was much saltier, though, and therefore harder to drink.  It kind of tasted like what would happen if you took the sauce of some Chinese stir-fry dish and turned it into a soup.  The noodles were a bit better, being fat and straight they absorbed the flavor of the broth and just the right amount of salt.  The menma was alright, and the chashu was standard.

Would I Go Again?
I'm glad I tried it but I can understand why people flock to the newer shops.  I'd like to go back to Takaida, but I think I'll hit one of the other classic shops.

Should You Go?
Eh, it's far.  I'm curious about the other shops in the area, but you'd be better off heading to Kinguemon or Marujoe in town.

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