Nishinomiya, Hyogo, Japan｜夢楽童子つるちゃん

"Muraku Doji Tsuru-chan" is known to those in the know, standing on the northwest side of Nishinomiya Ebisu Shrine. "If you're not humble and courageous, you won't be able to pass through this gate." . . Rumor has it that the tomato ramen recipe for a certain ramen chain was developed by this owner. . . Also, there is an anecdote that he was a skilled chef at a certain restaurant, and that his skills were shown not only in Kyoto but also in the United States. . . Even when he went to the United States, he was treated as a sous chef who was granted a visa that normally takes more than six months to be issued in one month. . . The owner has many other anecdotes. It may be said that it is a well-known hidden restaurant that is frequented by local lawyers, business owners, wives of Shukugawa and Ashiya, and their families, as well as from distant places such as Wakayama and Kyoto. "The ramen is all excellent." Therefore, it's best to look at the photos and limited-time ramen labels and order based on the inspiration you want to eat. Notes for first-time customers: ① Don't rush your order! , ② Wait silently even if the food comes out late! , ③ When the food comes out, stare at it! , ④ If you don't know what you ate (ingredients), let's ask! , ⑤ Let me know if you like it! "If you repeat this, you may be promoted to regular customer." . . Recommendations: Shio ramen (minimum 4 types, endless if creative), tomato ramen lovers (sales period limited, please inquire), oyster lovers (sales period limited), izakaya mode at night (a la carte dishes, Japanese sake, shochu, fruit wine, beer, etc.) are here. . . In the izakaya mode at night, you can enjoy sake that is recommended at that time, as well as “Atsuage Tofu (crisp on the outside and soft on the inside)”, “Pork’s Feet Tempura” (not smelly at all), and “Oyster Gratin” that can only be tasted here. And so on. . . "I won't list what I like, but please experience the rest yourself."　The owner of the store will not be accepting requests from the media/coverage, so please don't give up. Business days: Thursday-Tuesday, lunch (sometimes closed), evening (after 18:00) Regular holidays: Wednesdays, year-end and New Year holidays, etc.

A salt ramen specialty store located a few minutes walk from Hanshin Koshien Station. The store's unique appearance may make it difficult to enter, but if you take the plunge, you'll find yourself in a cozy, hideaway izakaya space. I visited during the day on a weekday, and there seemed to be a few customers here and there. It's one block away from the Volkswagen dealership on Tateishi Street, and it's hard to see from the main street, but I get the impression that there are a lot of customers looking for it. The manager is a quiet person with a hermit-like appearance. He was working alone, starting from cutting the noodles, and seemed busy. Since this is a salt ramen specialty restaurant, I ordered the Mongolian lake salt. I don't know how to read it, but it sure tasted good. Salt doesn't work as a trick, so it's said that the skill of making it will be messy, but the clear soup and thin noodles make it refreshing and easy to eat. However, it was a timeless ramen with a punch of spice, rather than the monotonous salt ramen that gets boring. I would like to visit again.

It seems to be a joke or some kind of game, but it's very close to the apartment I recently started renting, so I went to Muraku Douji Tsuru-chan!! ️ A shop full of nostalgia with a handwritten menu just off the main street. When I entered, the inside of the store was also the same, and it was a nostalgic downtown store in the Showa era. I ordered Andean red salt ramen. (Because it was recommended with a mellow eye in the eating log.) Seeing the shopkeeper's particular clothes and polite and quick behavior, and adding some delicious cold water to my mouth, my impression changed to what I expected. First of all, when I brought it to my mouth from the noodles, it was elastic and chewy even though it was very thin, and it went well with the mellow salty soup. I didn't know what the soup was, but it wasn't just salt, it was a light and deep soup. Also, thin but large char siu, a small amount of menma, chopped green onions, and nori garnishes were well matched and delicious. I felt like I had discovered a hidden gem. There is no doubt that it was more delicious than Tanron, which ranked first in a certain ranking. When I asked about the dashi stock at the checkout, I was told that it was all there. I was shown how to add vegetables such as onions. It is said to be cooked for more than 10 hours. Unlike udon noodles, it takes a lot of time and effort to put it out, and it is said that ramen shops are not profitable because they use strong flour, which costs nearly twice as much as okonomiyaki, instead of soft flour like okonomiyaki. (Prices and materials are different, so I feel like this depends on the prosperity...). While receiving a greeting from the shop owner, "Please come again," I left the shop comfortably. That was the food report.