松阪牛麺 吹田店

The signature "experience" noodle bowl (¥1,000–1,200): hot broth is poured over raw sliced Matsusaka beef and mizuna at your seat, and you watch the meat change color in front of you. The seafood-based broth layered with aburakasu richness is described as "less ramen, more refined clear soup," and you can shift the flavor with lemon rounds or oboro kombu. The whole-wheat noodles taste closer to soba. The beef is a rare cut — only about 2kg per animal — salt-aged for a full day and cooked at low temperature. Only 10 counter seats, so queues at mealtimes are a given. [Web] Tabelog 3.55, 171 Retty reviews. Ticket machine system; three parking spaces behind the shop.