Kinguemon Honten

It goes without saying that one needs a sizeable pair of balls to become a successful pioneer /​entrepreneur. Following that line of reason, it is evident, then, that KING-​Emon has some of the biggest balls around town, and are not shy about flaunting it whatsoever.
When noodle enthusiasts think of Osaka, their natural instinct would probably be to head to a restaurant that serves some form of either sanuki or bukkake udon, of which the greater Osaka and Kinki area currently holds the distinction of having the 1^st, 2^nd, and 3^rd best restaurants.
So it comes as a surprise to most that KING-​Emon prides itself with serving an array of Shōyu-​ramen, a style of ramen most attributed to the umami-​addicted populations in the Eastern part of the country (i.e. Tokyo) where a ramen restaurant proficient in the aforementioned style has recently achieved notoriety in being the first ever Michelin-​starred ramen restaurant.
KING-​Emon goes one step further of bringing a somewhat unpopular style to the region, by claiming that style as ubiquitous to its home region: their signature ramen is known as the Osaka Black, a deep black shōyu-​rich broth served with flat straight thick noodles, menma, welsh onions, and melt-​in-​your-​mouth chashu.
Whereas most establishments serving this style of ramen usually tend to dilute the intense umami /​saltiness by adding some seafood-​infused dashi into the main broth stock, the Osaka Black is just shōyu straight up – an extreme blend of umami, egumi (a umami-​esque bitterness) and soy flavor which has as many fans as it does haters.
The toppings complement the broth perfectly with each adding a different dimension of flavor to the already flavor-​heavy broth, and the flat thick noodles absorb just enough of the flavor so you can slurp down the soup as a sign of respect to the cook.
They didn’t have it this time around, but KING-​Emon also offers horumon (grilled intestines), a local favorite that is otherwise looked down upon for being overly proletariat, as an optional topping. Balls, I tell you.