There is a quiet exuberance in the line before the store opens.

Just past the shopping street in Fuse, a quiet line is beginning to form in front of the store.
It is not yet 11 o’clock. It should be a little early for lunch, but the place is already hot.
Uogamen Sono. If you know this name, there is no hesitation in getting in line early.

They are cooking good dried sardines today, too.
It would not be surprising if someone were to murmur something like that, as there is a common purpose in the air of those waiting in line.

It is not so much the backs of those who have come to eat ramen, but rather the backs of those who have “come to see today’s cup of ramen.

Inherited from “Lilikan” and nurtured in Fuse

Originally, the restaurant was called “Fuse Linnan,” which was split from the famous “Hechikan” restaurant in Yokohama, Kanagawa Prefecture.
In 2021, the restaurant became independent and changed its name to “Uogamen-en,” but it has not lost its commitment to seafood.

The owner, Golem, says, “If I’m going to do this, I want to do ramen that no one else is doing.
True to his words, he has created the flavor of today’s ramen by building on the techniques he has inherited and adding his own unique flavor.

In 2024, his ramen was selected as one of the “100 Best Ramen Restaurants in OSAKA” in the “EAT LOG.
It is no coincidence that his restaurant has gained recognition in the fierce competition in Osaka.

The black broth is made with all the best of niboshi (dried sardines).

The most famous ramen at Uogamen Sono is the “pure niboshi soba.

The jet-black soup spreads out in the bowl. The soup is not only visually impressive, but when you take a sip, the umami of niboshi (dried sardines) rushes over you at once.
The restaurant uses 100% fresh niboshi (dried sardines) and is particular about the time and temperature at which they are cooked.
The bitterness and bitterness are moderate, yet the core seafood flavor lingers on the tongue.

It is said to be a “love it or hate it” kind of dish, but in reality, I feel that more people come back to the restaurant to immerse themselves in its worldview.

Tai Hakyu is both tender and luxurious

In contrast to the stoic niboshi broth, the “tai shiratsu ramen” is overwhelmingly favored by female customers.
The soup, which is made by taking the time to cook, mash, and strain sea bream ara, is creamy and mellow, while still retaining the umami of the fish. The soup is creamy and mellow, yet still concentrated with the umami of the sea bream.

Toppings include pork, shiso, onions, and kaiware. The combination of flavors and textures, as well as the gorgeous appearance, is so delicate that it has the lingering taste of a kaiseki dish.

This is a bowl where you can enjoy the lingering flavor of the sea bream rather than the punch of the dried fish. It is a taste you will want to have on a day when you are feeling a little worn out.

After you finish it, it may be the real highlight of the meal!

What makes Uogamen Sono so special is that it does not end with the first bowl.
There is a second chapter in the story, called “Dae-dama.
It is not just another bowl of noodles. It is a dish that has a strong flavor and is accompanied by other ingredients.
If you mix them together and eat them as they are, they become a completely different dish.

There are always more than seven kinds of noodles available, from the standard “Wasedama” and “thick egg Wasedama” to “Wasedama with red snow crab” and “Wasedama with black abalone.
The noodles are surprisingly rich, and can be enjoyed either as is or with the remaining broth.
It is no longer “after ramen,” but rather “another main dish.

The menu changes just like the changing of the seasons.

The limited menu changes depending on the season and the availability.
One of the pleasures of Uogamen Sono is that each time you visit, you are left wondering what to order today.
Although I am always surprised each time I visit, the “sincerity to seafood” that lies at the root of the menu remains unchanged.

This is what makes us adventurous and believable.
It is a place where first-timers and repeaters alike can feel the same excitement.
There aren’t many ramen shops like that.

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There is still some dried fish in my mouth.
The sweetness of sea bream suddenly comes back to you in the back of your nose.
Uogamen Sono is a restaurant with such a strong aftertaste.

Rather than eating ramen, it is more like “tasting the memory of fish.
That is why I keep going back. In the quietness of the morning, that aroma calls me back.