Hommachi Seimenjo Chukasobakobo

It’s a strict walk-in-only policy in this underground noodle stand, tucked in the basement of Senba Center Building, so arrive early to beat the queue. Backed by a dried foods wholesaler, Honmachi Seimenjo Chukasobakobo offers a ramen experience where the noodles and broth vie for attention. The broth is steeped from multiple dried fish flakes and turned even more flavorful with the help of kombu kelp, daggertooth pike conger eel and chicken bones. Diners can choose between two types of noodles depending on how they want them to carry the soup: medium-flat noodles, perfect for absorbing broth, or round noodles for a hearty slurp experience. The toppings deserve an honorable mention too. Pork chashu is prepared using the French sous vide technique – ​​vacuum-sealed in a cooking pouch — while the jammy eggs might be the closest thing to perfection. Pin this ramen joint on the map for your next noodle odyssey in Osaka. Michelin Guide accolades: 2024 - Bib Gourmand