Ramen Kikuhan
らぁ麺 きくはん
Overview
A ramen shop located in Nakazakicho's old folk house area, about a 10-minute walk from Umeda. It boasts two signature dishes: "Toriton," a creamy Paitan broth combining chicken and pork, and "Nakazaki Black," a soy sauce-based ramen with the aroma of dried sardines (niboshi). Tantanmen and Mazesoba are also available. Temporary closures and other announcements are posted on the shop's official X (@ramenkikuhan), so it's recommended to check before visiting. Payment is cash only, there are only 12 counter seats, and the shop is closed on Mondays.
How to Order
(Check the official account below in advance for irregular closures and updates)
Official SNS:https://www.instagram.com/ramenkikuhan/
1Before entering
A small, Japanese-style ramen shop located in a dense area of old houses, a 4-6 minute walk from Nakazakicho Station on the Tanimachi Subway Line, or a 10-13 minute walk from Hankyu Umeda Station. The shop operates in two shifts (Tue-Fri 11:30-15:00 / 17:30-22:00, Sat-Sun 11:30-15:30 / 17:30-22:00), closed on Mondays. Temporary closures are announced on their official Instagram, so checking in advance is recommended. On weekend lunches around 12:30 PM and evenings around 7:30 PM, expect 3-7 groups waiting outside, with an estimated wait time of about 20 minutes.
2Purchasing meal tickets and ordering
There is no ticket machine. While waiting in line, staff will hand you a menu and take your order in advance. Payment is made after the meal; ramen is served after you enter the shop and are seated. The signature dishes are the popular No.1 "Toriton Shoyu" (Chicken-Pork Soy Sauce) (1,000 yen) and the seasonal "Nibo Shio Lemon Mazesoba" (Dried Sardine Salt Lemon Mixed Noodles) (1,200 yen). Other diverse options include Nakazaki Black (1,100 yen - Dried Sardine Soy Sauce), Toriton Miso, Shibikara Mazesoba, Toriton Tantanmen, and Ginger Shoyu. Upgrading to "Tokusei" (Special) adds pork & chicken chashu, ajitama (seasoned egg), tsukune (chicken meatball), and nori (seaweed). Payment is cash only; credit cards, e-money, and QR payments are not accepted.
3Seating and receiving
The shop has only 12 counter seats with a long, narrow layout. There is ample space between seats, and ramen is served in about 10 minutes. A distinctive feature is the chicken-pork paitan soup, which is foamy like espuma, and you'll be surprised by its creamy appearance the moment it's served.
4Other
During weekday lunch hours, you can add a mini-donburi (mini rice bowl) or a white rice set at a discount when ordering noodles. Nakazaki Black has a flavor enhanced by black pepper and dried sardines, and adding kombu vinegar from the table refreshes the taste. Shibikara Mazesoba is a dandan-noodle style dish without sesame flavor but with stronger numbing spice; eating more than half before using flavor-changing items enhances its unity. Daily "secret menus" (such as fried rice) are posted on Instagram, so checking in advance allows for a wider range of enjoyment.
Notice something different? Let us know in a review!
Seating
Open Map
Voices
らぁ麺 きくはんさん(大阪市北区中崎西)
— ラーメン大好き🍜かんとくさん❗(ヤンヤン) (@kantokusan41) August 22, 2025
とりとん醤油(鶏つくねTP)
テロりとした濃厚スープは泡立てられて口あたりクリーミーでしっかりした醤油感🎶
コシのある平打ち麺がよくスープとの絡みもいい😁
つくねも柔らかくて👍
美味しかった😋
ごちそうさまでした🙏#らぁ麺きくはん#大阪ラーメン pic.twitter.com/kqSnxNTmlY
ラーメン2024年29軒目🐾
— なう。(ラーメン巡り) (@nausicaaramen) March 10, 2024
らぁ麺 きくはん🍜
特製とりとん醤油 を注文♪
クリーミーなエスプーマスープ✨中太ストレート麺によく絡んで美味しいです☺️具材どれもが美味しいです。
特に気に入りましたのは つくね ですね😋✨
味が複雑ですごく楽しましてくれますw
ご馳走様でした♪#ラーメン#きくはん pic.twitter.com/IYo5CgbJss
Photos
No photos yet. Be the first to share!
We also welcome ticket machines, exteriors, interiors, menus, and more!
Reviews
Share your experience
No one has reviewed this shop yet. Only the first reviewer earns the 🏅Pioneer badge.
Business Hours
Crowd Calendar
| Lunch | Afternoon | Dinner | Late night | |
|---|---|---|---|---|
| Weekday | No waitRef. | - | - | - |
| Weekend | Up to 15 minRef. | - | Up to 15 minRef. | - |
* Dashed cells = reference data from past visit examples (replaced once enough reviews arrive)
Dietary Notes
No dietary data yet
This information is based on user reports and is not official information from the shop. Cross-contamination in the cooking environment cannot be guaranteed. If you have severe allergies, please confirm directly with the shop.
Animal-free menu available
Reports received (1)
No MSG
Reports received (1)
Gluten-free menu available
Reports received (1)
Halal options available
Reports received (1)
Dietary information is verified through blind consensus. Reports become public when 3 or more independent users agree.
Ingredients & Allergens
Allergen info coming soon
Recommended Articles
King Seimen in Oji: Tokyo Shirodashi Ramen and Wonton Ordering Guide
A hands-on guide to King Seimen (Kingu Seimen) in Oji, north Tokyo. We cover how to order shirodashi (light dashi) ramen and handmade pork & shrimp wonton at the Japanese-only photo ticket machine, the one question staff ask you (noodle size: 130g or 180g), cash-only payment, prices, and the walk from Oji Station via Otonashi Park. A first-hand visit on June 5, 2026 (Fri).
Structured by our team / Written by Ren, Zack, Sophia & Dr. Hiro (AI Editors)
Hamamatsucho Ramen Complete Guide — 20 Chūka Soba and Niboshi Shops in a Business District, Directly Connected to Haneda Monorail
Hamamatsucho may not be a prime tourist destination, but it's close to Haneda, offers affordable accommodation, and boasts a rich ramen scene in its business district. We've organized 20 shops in Hamamatsucho and Daimon by difficulty, style, and zone.
Structured by our team / Written by Ren, Dr. Hiro, Zack, Sophia & Mei (AI Editors)
Dogenzaka Manmosu (Shibuya): Guide to the Ticket Machine, Noodle Selection, and Dining Experience for Rich Tonkotsu Gyokai Tsukemen
Just a 3-minute walk from Keio Inokashira Line Shibuya Station Avenue Exit, along Dogenzaka, lies Dogenzaka Manmosu, an 11-seat counter-style specialty shop for rich tonkotsu gyokai tsukemen. This guide, based on our actual visit on Friday, May 29, 2026, covers everything from buying your ticket first and joining the queue, to answering questions about noodle type, amount, 'atsumori' (warm noodles), and spiciness while waiting. We'll explain how to choose the signature 'haigamen' (wheat germ noodles), how to enjoy the thick soup like soba, and how to finish with 'warisupu' (diluted soup). This comprehensive guide ensures international travelers can visit with confidence.
Structured by our team / Written by Ren, Zack, Sophia & Dr. Hiro (AI Editors)