A savory ramen worthy of a specialty shop, in a soba restaurant
Ryū Hamasaki, who eats at more than 1,500 restaurants a year, recommends the salt ramen at a soba restaurant in Kitashinchi, Osaka.
Soba-Kiri is located on the ground floor of a building in Dojima, Kitashinchi, and is open late on weekdays. It's a natural stop after dinner in the area, and its ramen doesn't fit the typical image of a light soba dish.
The broth is clear, but with the first sip, a powerful pork flavor emerges that goes far beyond what its appearance suggests. The umami is intense and fades quickly upon finishing, and the soup isn't heavy even late at night.
The noodles are flat, soft, and slippery, and they hold the broth perfectly when you slurp them. Neither the noodles nor the broth overpower the other, and the portion is ideal for a late lunch.
The dish includes roasted Okinawan Agu pork and charred spring onions. It's recommended to try it as is first, then add the sansho pepper-flavored oil halfway through the meal, which imparts a refreshing aroma and transforms the soup into two distinct flavors.
There are many ramen restaurants in Osaka, but for anyone visiting Kitashinchi, the salt ramen at Soba-Kiri is worth the trip alone.
