The iconic dragon sign of Kinryu Ramen in Dotonbori is hard to miss. The chain, which opened in 1982, revolutionized the ramen scene in Osaka by introducing tonkotsu pork-bone broth, a rarity at the time.

Today, it has become one of the city's largest and most popular ramen chains, with a concise menu featuring only two types of ramen: Tonkotsu and Chashu.

Despite the long queues that often form outside, the service is impressively swift, making it a convenient pit stop during a bustling day of sightseeing.

Tourists often favor the Chashu ramen, a variation of the traditional tonkotsu flavor prepared with a broth made from pork and chicken bones. The founder's goal was to create a ramen dish that women could regularly enjoy, resulting in a lighter flavor broth. Interestingly, this lighter taste has also appealed to international guests who have grown fond of the dish.

The interior of Kinryu Ramen is equally impressive, as the founder was inspired by the design of traditional food stalls. To recreate this atmosphere, the seating arrangement features tatami mats where diners can sit in front of their tables. This unique setup allows customers to kick off their shoes and relax as they savor some of the most delicious ramen in Dotonbori.

Kamukura's founder established the ramen chain using a soup recipe he had perfected during his time as a chef. Over the course of its three-decade history, Kamukura has consistently strived to maintain the same flavor across all of its stores. To achieve this, the chain has implemented a soup sommelier system, which involves a team of specialists responsible for preserving the soup's distinct flavor.

This ramen bowl is an excellent option for those who prefer a lighter broth. The broth's delicate flavor is perfectly complemented by thick cabbage leaves, resulting in a well-balanced and satisfying dish.

Topping the ramen are eggs boiled in a specially crafted sauce and chashu made from dry-aged pork belly, further enhancing the bowl's already exceptional taste.

Unsurprisingly, this dish has become one of the most sought-after items on the menu, solidifying its reputation as one of the best ramen offerings in Dotonbori. If you prefer something other than heavy soups, I highly recommend trying this bowl.

The popular side dish karaage has been made to bring out the most of its chicken flavor. It goes well with ramen, and one can often see female diners sharing a dish.

The Dotonbori Branch we covered here has 13 counter seats and 30 table seats. The yellow-themed, bright interior gives it a casual atmosphere that is inviting to families

Kingemon was established to represent Osaka's shoyu ramen to the rest of the world. The Kansai region is already renowned among ramen enthusiasts, and Kingemon's chain stands out as one of the top ramen destinations in Osaka.

What sets their shoyu ramen apart is the unique soy sauce, produced exclusively for the shop by an experienced craftsman.

One of the most popular and classic dishes the Kinryu Ramen chain offers is their 'gold (kin) shoyu ramen,' which features a delicate soy sauce flavor infused in a broth made from chicken and pork bones. This results in a subtle yet complex taste that is both soothing and satisfying.

For those who want an extra dose of this delectable dish, the Dotonbori branch has an exclusive option called the "GOLD SPECIAL." This particular variation comes with four generous slices of large chashu and a rich boiled egg, elevating the already fantastic flavor of the ramen to a whole new level.

Osaka Black, as the name suggests, has a strikingly black soup. The soup, enhanced by the flavorful black soy sauce, has a surprisingly smooth aftertaste. The hidden flavor uses oil with shrimp aroma, so you’ll get a taste of seafood, as well.

The clean interior only consists of counter seats – 20 in all. It generally sees long lines around noon, so you want to be there in the morning, right before it opens. The gyoza (5 for 500 yen) are very popular, as well!

Located just a stone's throw away from Midosuji, the main street that stretches across Osaka from north to south, is Ramen Bokkoshi.

Nestled on the first floor of a building, the entrance is set back a little. The restaurant's claim to fame is its tori paitan ramen, made using the flavorful Hyogo Tanba chicken to produce a rich, creamy broth.

With only a few other ramen shops that can rival the quality and popularity of their tori paitan ramen, it's safe to say that Ramen Bokkoshi serves some of the finest ramen in Osaka.

Ramen Bokkoshi's specialty tori paitan broth boasts a luscious, creamy consistency thanks to the generous amount of Hyogo Tanba chicken used to create it. The broth is further enhanced with chicken-flake oil, prepared in a similar fashion to bonito flakes.

The bowl is completed with two variations of chicken toppings: boiled and smoked, offering a delightful range of flavors and textures.

The noodles are straight and absorb the soup well. Fluffy and with a pasta-like texture, they’re popular with women. The Tanba chicken soup is very nutritious, as well. The radish sprouts and purple onion give it a bit of a spicy kick, as well.

Tan-tan men is known for its rich sesame seed flavor. This establishment, however, makes a base of its tori paitan soup, giving the familiar bowl a completely different flavor. Finely minced pork grants extra-thick flavor. If you can’t have pork, you can also have it replaced with smoked chicken.

There’s a counter with seats in the front and tables in the back for a total of 14 seats. It’s a very colorful, wooden interior.

Located at the southern end of the Namba City shopping center, Ryukishin is a one-of-a-kind restaurant with two main themes: their specialty shio ramen and the city of Sakai.

Ryukishin has even opened locations in London and Paris, showcasing the world-renowned taste of Sakai's shio ramen. The restaurant's unique flavor profile has gained a global following.

I highly recommend trying the shio soba if you're new to shio ramen or visiting from another country. The owner of the restaurant is particular about the salt, and has opted to use mussels to achieve the desired flavor.

The resulting broth, made with a blend of mussel extract, chicken, pork, and vegetables, is fascinatingly rich and flavorful.

The noodles are specially ordered, thin, and straight. They bring out the flavor of the light, dignified shio soup, and they go down well. The noodles use the same Chinese rock salt that the soup does, giving the whole bowl a perfect sense of balance.

Shio soba has two types of chashu as toppings. The soft, chewy pork shoulder and the fatty pork intestine give the light shio ramen a different flavor.

The suji-mayo gohan, tendon with mayonnaise over rice, is a rather popular side dish. The crunch of the sweetly boiled domestic tendon meat is to die for, and it makes for a perfect side to your shio ramen, making it all the more satisfying!

This establishment only has counter seats, 10 in total. There are plenty of shops in the area, so there are plenty of female patrons who dine while out shopping.

Text by:copyz

(This article was originally published in April 2020; prices and hours were updated in November 2023)