■Information
| Genre | Ramen |
| Price Range | ￥1200～￥1600 |
| Reservation Policy | Reservations NG |
| Ease of Finding | ★☆☆☆☆ |
| Wait Times | ★★☆☆☆ |
■Star Points
Yo, lemme tell you about this INSANE ramen spot! 🍜 So get this – there’s this ramen joint run by a company that’s been selling dried food for like 160+ years! Honmachi Seimen’s Chinese Noodle Workshop is straight-up one of the best ramen places I’ve ever hit up. You know how legit ramen spots just got that special vibe? This place is like that, but it’s hidden in the basement of this old-school building called Semba Building. Real talk, it’s kinda tricky to find – I literally stumbled on it just wandering around after a hospital visit! Here’s the deal with finding it: First, look for the subway gates, then head into the building where there’s this whole food court situation. You gotta hunt for it a bit, but that’s what makes it feel like this secret gem, ya feel me? The ramen? Bruhhh, it’s NEXT LEVEL. The broth is seriously insane. Like, the soup is mega important in ramen – it’s what ties everything together. It’s this clear but super rich broth. I went for the “Black Chinese Noodles” – yeah, “Black” as in BLACK black. The soup is literally dark from the soy sauce and they throw in some pepper that gives it this awesome kick. Oh, and it comes with this perfect soft-boiled egg on top (peep that pic up there!) Just FYI – that might be a special menu item, so no guarantees it’s always there. Their go-to classic is the “Meibutsu Chuka Soba.” Pro tip: ALWAYS add the extra chashu (that’s like these thin slices of meat). I was vibing with how good the broth was, then found out later it’s cause a dried food company runs this place! Like, they literally specialize in dried ingredients which are CRUCIAL for making Japanese-style broth. Quick lesson – you might not know about “dashi” – it’s this traditional Japanese broth made from dried ingredients like kombu (kelp) and katsuobushi (dried bonito flakes). It’s totally different from Western stocks – when you taste it, it’s super clean but packed with this intense umami flavor. Here’s the rundown: 1. Dry out special ingredients like bonito and kelp to make dried food 2. Simmer that dried food to extract all the amazing flavors into the dashi 3. Use that flavor-packed dashi as your soup base 4. Add stuff like soy sauce and BAM – ramen soup! Congrats, you’re now basically a ramen expert! 🎓 But yeah, since these guys actually MAKE the dried stuff themselves (instead of buying it like most places), their broth game is on another level. They’ve been in the Michelin Guide for years, but they’re still kind of under the radar. It’s a bit far from Umeda and kinda tricky to get to, but trust me – it’s 100% worth it. I’ve eaten at tons of ramen spots, so you can take my word for it! Have an awesome trip! Peace out! ✌️
Location：Sakaisuji Honmachi Semba Center Building (B2F)
| Business Hours | 11:00 – 19:00 Sundays and public holidays：Closed |
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