Interesting note: Muteppou actually was the inspiration that led to Mori Higashida opening up the famous ramen joint Gumsharra in Sydney!You can actually select how rich and thick your broth is and I selected MEDIUM ~~ but look at how thick that soup is ~~ almost gravy like consistency ~~ when you slurp your noodles you can feel the texture of the soup!
Note: please take care of your belongings as a friend of mine got pickpocketed while she was at Dotonburi ~~ I’m usually skeptical about the tourist favourite places but Daruma is an exception. While it was difficult for me to find a ramen that is definitive to Osaka and challenge Tokyo and Kyoto, I tried quite a few ramen places in Osaka, including some introduced by bloggers, only to be deeply disappointed – luckily for me – the saving grace was Muteppou which serves a rich gravy like consistency tonkotsu broth that will make you go wow!I was lucky to arrive 20 minutes before opening time and there’s only a short queue. Dubbed the "Oscars of the Asian gastronomic world," the Asia's 50 Best Restaurants awards brings together the best restaurants and chefs across the largest continent on the planet. From seating to ordering, the staff will guide you on what and how to order and enjoy the food. What an amazing texture! Also they use raw eggs to dip ingredients before eating.
Today, most of Sukiyaki restaurants in Japan serve dishes with a raw egg on the side and accordingly this style was originated from Kitamura.Kitamura serves Wagyu beef strictly selected from all over Japan by season, and cut into thick slices to cook in a special iron pan for Sukiyaki dish.In addition, it’s also recommended to eat the Wagyu beef in ShabuShabu style with ponzu sauce (citrus soya sauce) or simply pan-fry with batter and vegetables. OMG!
When they opened, there was quite a long queue behind me, coming early paid off! Okonomiyaki is the Japanese version of pancake but its more on the savoury side ~~ the fun part of okonomiyaki is having your food cooked in front of you on a hotplate making the dining experience more enjoyable! Osaka is one of the best cities for foodies all over the world with its regional soul food. The crunchy Kushiage dishes taste even better with beer.As well as a la carte, Daruma offers a standard set menu which you can taste 8 kinds of ingredients on one plate (pork, whiting, shrimp, tuna, lotus, etc). )Another pretty good one to try is Takoyaki Wanaka Sennichimae. Located near Luke’s lobster is a cosy place for yummiest waffles! It was so much better that I couldn’t believe it! Perhaps due to their experience with English speaking tourists, they are very accommodating and provide good service. The dish is quite large so if you are not able to finish it, don’t hesitate to take it away to home.The restaurant has a spacey dining with modern and nostalgic interior from Taisho era, and if you wish to see the cooking process, choose their counter seats.Access: 2 mins walk from Kitahama station Exit No.6 (Midosuji line)Osaka has numbers of must-try local dishes such as Okonomiyaki and Takoyaki, and Kushiage is one of them. The service will not be as good as Daruma but I actually prefer the Kushikatsu here ~~ and you will be able to get a view of the food being cooked! Having them together as a set is a big plus and I really enjoyed their omurice!Ahhh oishiii!! Abeno Takoyaki Yamachan (Tennoji Area; budget) Located in the Tennoji and Abeno districts, takoyaki purveyor Yamachan is one of the most famous and highly-rated in its genre, and for good reason - their octopus balls are just some of the most delicious ones around.
