Osaka, Japan｜Menya Megumi

I used to use it occasionally because it was close to my workplace. The texture of the tsukemen and the rich soup are the best. The soup is not at all oily, and has a rich and slightly spicy taste. Personally, it was my favorite flavor.

I like making ramen 😊 I had ramen and A set. When I looked at the menu inside the store, I saw "ramen" and "seafood Chinese noodles", so I ordered "ramen". But the ramen that came out smelled of mixed seafood... When I looked at the menu, it said "seafood chicken pork bone"... I didn't like the double soup system so much, so I said, "I did it!" But when I ate it...it was delicious. Maybe it's because the seafood isn't too tough and the chicken is mixed in to make it mild ("seafood Chinese soba" is more "seafood"?). Even though it is mild, each soup stock of "seafood chicken pork bone" comes out firmly and is a little too salty, but it is very delicious. Others: Hard, medium-thin straight noodles (is there something mixed in?), my favorite half-boiled egg, thick bamboo shoots, my favorite rare char siu (if it's a little thicker, the heat of the soup won't make it feel rare), and A set of fried chicken. Is hot and delicious (a level that even fried chicken can do). . . I didn't really like "double soup" until now... It was a cup that made me like it a little. Thank you for the meal.

This is my favorite tsukemen restaurant. After eating the tsukemen, you can order ``oimeshi,'' or make soup rice by pouring the tsukemen soup over it.