Ramen Kuon

Crafting ramen is already a complex, time-consuming process, but Ramen Kuon takes it to the next level — for a reason. Here is a broth made with a trio of chicken, shellfish and fish that stretches flavor profiles to various levels of savoriness, all tied together by a gentle salt sauce. The result is a luscious, umami-rich soup that is more cloudy than creamy. Noodles are made with a high water content and an original blend of three types of flour. No detail is left unnoticed, down to the toppings: the "Shio Soba" is adorned with three types of chashu — pull-apart tender pork belly, fatty pork shoulder loin and chicken thigh. And while perfection might not exist, the "jukutama" egg comes close with its rich sweetness derived from aging. The best way to savor the soup is by ordering the ochazuke, a bowl of Shiga-grown koshihikari rice with yuzu pepper and arare rice crackers. Follow the local cue and pour the broth over to enjoy every last drop. Ramen Kuon is located on the basement floor Semba Center Building No. 3, and is directly connected to Sakaisuji Honmachi Station in Osaka.