Beef bone soup ramen｜Menya Nishikawa

“Menya Nishikawa” is famous for “Gyukotsu ramen” (beef bone soup ramen).
Gyukotsu ramen is made with beef bone, which is rare in ramen. I often visit Menya Nishikawa because I can always enjoy their delicious “Gyukotsu ramen” (beef bone soup ramen).

As soon as you enter the restaurant, you will see a ticket machine on the right side. “Gyukotsu ramen” and “Tonkotsu ramen” are the main items on the menu, with “Gyukotsu ramen” having a light flavor and “Tonkotsu ramen” having a rich flavor. Basically, these two types of ramen seem to be the mainstay of the restaurant. Now I chose “Tokusei gyukotsu ramen” (Special gyukotsu ramen).

The waiting time is about 4-5 minutes. “Tokusei gyukotsu ramen” (Special gyukotsu ramen) has beef bone soup noodles topped with two pieces of roast beef, braised beef tendon, white onion, mizuna, green onion, and finally a sprinkle of black pepper. The beef bone broth is extracted from parts such as gengkotsu, suji, neck, and tail, giving it a subtle sweetness. This sweetness and the spiciness of the black pepper are in perfect harmony and very tasty.
The noodles are thin and straight with little moisture from Osakaseimen Tama, and they complement the light flavor of the broth well.

The roast beef topping is eye-catching with its pink color. Slowly cooked at a low temperature, the result is tender and moist, and eating it with the noodles is truly a luxurious experience. Beef tenderloin stewed in soy sauce is slightly sweet, which may not be to everyone’s liking. However, all the toppings, including mizuna (potherb mustard), green onions, and white onions, are in good balance, and I found this “Gyukotsu ramen” (beef bone soup ramen) to be highly complete.