Osaka, Japan｜ラーメン 村西家

The owner is kind and the ramen is delicious😋😋. I will always remember the taste of pork cutlet ramen that I had for the first time. Add spinach and seaweed instead of bean sprouts for a great flavor. They also added plenty of noodles. It's easy The chashu is soft, flavored, and easy to eat 😋 My favorite part is the pork cutlet soup. I love that it has less oil and less salt. Everyone please come and eat at Nishimuraya.

When I was a student, I used to go at least once a week. You may feel that the taste is bland compared to other restaurants, but I think that's the good thing about this restaurant. The flavored eggs, chashu, spinach, and soup are all delicious and I love them.

There are scattered evaluations that the taste is weak. Certainly, if you imagine the Yoshimura family and the Musashi family, it may lead to a so-called "thin" evaluation, but there is enough meat broth and it is boiled in a solid size. I think it's seasoned with regional characteristics. When I chatted with the shopkeeper, he said that as expected, that was his commitment. Sakai Seimen's noodles are slippery, and the char siu is also soft. Overall delicious ramen. postscript The evaluation has been divided so far, and in a sense it is outstanding topicality. Vector is not suitable for richness, so if you add too much vinegar, the taste will be inharmonious. It's just the right amount and it's delicious. A taste that is hard to forget. I eat a lot of Iekei, but Muranishiya's taste is indispensable. thin? It's definitely thinner than others. But what is it? I'm glad I took care of this deliciousness. However, I can fully understand the opinion that "this is not a family lineage". Recently, more and more Musashi-keifu stores have spread in the Kansai region, and there seems to be a tendency to say, "If you think about the family lineage, you get rice for free." Rice is charged at the head family Yoshimura family branch. Rather, there is a sense of incongruity with the trend that "rice is free for families" Addendum 2 I visited again after 11 months. It is a soup that everyone has different opinions, but it is essentially different from the soup of the Yoshimura family and the soup of the Musashi family. Putting aside the debate about whether to call it Iekei ramen, I think it's a well-balanced Iekei ramen. Of course it's not as rich as the evaluation, but I was able to enjoy it until the end. The char siu is also delicious as ever. Sakai Seimen's noodles are soft, but they are sticky and slippery. It's strange, but it's often stiff at other stores. The same noodles should be used, but the temperature and the convection of the pot must be affected.