Ramen Yashichi

I absolutely love this place! Years ago, people would like up around the corner just to get in. Now, there is a ticket system. You come by, take a ticket with your scheduled time, and then come back when it is your turn. We got here at 1020am and the earliest ticket was for 1130am. When we arrived at 1130, they were giving out tickets for 2pm! The place is super busy with limited seating but absolutely tasty.

The food is always amazing and it is totally worth the wait. The pork is perfectly cooked and week be a lasting memory on your pallete.

This ramen is the best I had after travelling from Osaka-Kyoto-Tokyo. Had both the shio and shoyu ramen and their taste is both on point! you wont be disappointed.

The couple that runs the store is also very friendly. We took our queue number at 12pm and waited about an hr.

We discovered Ramen Yashichi in Dec 2013, quite by accident. We stayed at a hotel nearby, and saw a very long queue outside the restaurant, so like good Singaporeans, we decided to join the queue. We have been back every time we visit Osaka.

So why do I find it great? Firstly, the noodle is made in-house by the chef, great texture. The broth is at the right temperature, so it doesn’t continue to cook the noodles after it has been served; this is important as the ramen can get overcooked like good spagetti and meepok. The broth is rich but not too salty like many other ramen shops. He heats each serving of the broth separately with each order. The char siew has the right mix of lean and fat meat, tender. He also pan fries a separate serving of pork bits (see top left of the bowl) so that there’s a good amount of wok hey aroma in them. The topping is generous with different types of greens (sorry if you’re a vegetable hater!) and a dash of sesame. I only wish the onsen egg was a bit more runny.

The restaurant only sits 10. Here you order from the ticket machine, sit and watch your order being cooked, slurp it all up and leave. No chit chatting as there’s usually a long queue of people waiting in the cold outside for their turn!

The friendly service is provided by a lady (assume she’s the chef’s wife). They even provide umbrellas outside if it rains and you have to queue to get in.

The price has gone up to 1200 yen since we started coming here but it is still great quality food at this price, especially when compared to Singapore’s ramen which cost between $15 and $20 these days.

As many of you realise, I don’t post pictures of my food. This is an exception. 👍

PS the queue for the queue numbers start at 10.15am Mon-Fri. The restaurant opens at 10.45am. Queue starts forming at 9.50am.