We've visited Osaka 3 times in the last 5 years, and we've been here 4 times. The chef deserves a Michelin star, but I hope he doesn't as the queue for his ramen is already quite long. Let me tell you why his ramen is great. He makes his own noodles. He boils his own stock, deep rich and flavourful. He meticulously pan fries the charsiew, slightly burnt, for each bowl of ramen he makes. He anticipates his customers' eating speed and prepares top-up soup if you order his cold ramen. Do not come if you're looking for great service or ambience. You'll be waited by a single friendly and helpful lady who has been with the restaurant since I first came in 2010. His restaurant is a simple 12-seater with a couple of tables and the rest are counter seats. But the ramen here is great!