Name in Japanese: 烈志笑魚油 麺香房 三く (Resshishouyu Menkoubo Sanku)
Location: 2-4-17 Oyodonaka, Kita Ward, Osaka, Japan
Hours: 11:39 AM - 2:39 PM, 6:39 PM - 11:00 PM (Closed on Tuesdays)
Tabelog Rating: 3.75 (Very Good)
How to Find It: Sanku is a short 3-minute walk from JR Tozai Line’s “Shin-Fukushima” Station (Exit 2). It’s also 5 minutes from Fukushima Station on the JR Osaka Loop Line and 7 minutes from Nakanoshima Station (Exit 6) on the Keihan Nakanoshima Line. The shop is nestled in a quieter part of Osaka’s Kita Ward, marked by an unassuming wooden sign.
History & Background
Sanku’s full name, 烈志笑魚油 麺香房 三く (Resshishouyu Menkoubo Sanku), is quite the mouthful, but you can refer to it as “San-Ku” (lit: Three-Nine). The name is a playful nod that’s reflected in their opening times: 11:39 AM and 6:39 PM. Opened by a passionate ramen master, Sanku stands out for its unique approach to using dried fish oils, which lend the broth a distinctive depth. Although rooted in Osaka’s culinary culture, Sanku is celebrated for pushing the boundaries of ramen while respecting traditional techniques. The shop has earned a spot on Tabelog’s prestigious Top 100 Ramen Shops in Western Japan and is frequently praised for its unique use of niboshi (dried fish) oils, along with inventive elements like roasted malt sprinkled on the noodles
Menu Highlights & Ordering Tips
• Signature Dish: After asking which ramen was the most popular among their offerings, the kind server recommended the Niku Kage (肉かげ)—their take on a classic Chashu-Men, which features a generous portion of tender pork belly slices. The dish arrives with a shoyu-based broth enhanced by the deep umami of various dried fish and fish oils, creating a rich yet smooth flavor profile. Topped with six beautifully cooked slices of chashu and a large niboshi (dried sardine) for added intensity, this bowl is a perfect balance of savory elements. Blanched spinach (horenso) provides a fresh, earthy contrast to the flavorful broth, making each bite more enjoyable. Available in both regular and large sizes, I opted for the regular, which was more than satisfying. For those visiting, look for “肉かげ” in the top left corner of the ticket machine—a clear choice if you want to experience the best this shop has to offer!
• For a personalized experience, be sure to try their homemade shichimi spice mix—lovingly called “the medicine”—which elevates the flavors even further.
Taste & Ingredients
Sanku’s shoyu-based broth is delicate yet packed with the umami goodness of niboshi. The chashu is succulent, melting in your mouth, while the addition of green onions and spinach balances the savory flavors with subtle vegetal notes. The noodles, sourced from a famous producer In Hokkaido, have a chewy texture that complements the broth perfectly. This balance creates a light yet satisfying bowl that’s complex without being overwhelming—a masterclass in how to refine traditional ramen styles.
Location & Ambiance
Located within the bustling Kita Ward, Sanku is a cozy spot with a warm, welcoming atmosphere. The shop features an interesting mix of modern and vintage elements, like their old tube amplifier and speaker system, which was playing John Coltrane’s greatest hits during the visit. The ambiance is elevated yet relaxed, making it a great place to enjoy a quiet bowl of ramen.
Why You Should Visit
If you’re a fan of complex yet balanced flavors, Sanku’s approach to niboshi ramen is worth the journey. The shoyu-based broth is one of the finest examples of how a seemingly simple dish can deliver layers of flavor and textural contrast. For those used to heavier ramen styles, this light yet umami-rich bowl will offer a refreshing change of pace. Plus, the staff’s kindness and attention to detail make this place a must-visit for anyone in Osaka. Special thanks to Brian from Ramen Adventures for turning us onto this gem—his passion and knowledge about ramen continue to guide us to some of the best bowls in Japan.
Brian’s Links:
• YouTube
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