I visited for lunch. I thought just having soba might not be enough, so I got the set with tamagodon. You can season it with sansho pepper and shichimi. The soba was delicious, and the soba broth wasn't too strong, so I finished it quickly. The tamagodon was a bit rich in flavor, but when I added sansho pepper and shichimi, it was just right. It was delicious soba and donburi.

I love soba noodles (^_^)❤️❤️ Whenever I come shopping at Hankyu, I always come here❤️ Today I had cold soba noodles and a small tempura bowl( ^ω^ ) The soba noodles were cut thin just the way I like them. The tempura bowl had a delicious sauce that wasn't too sweet, I was very satisfied! Cold soba noodles are perfect for hot weather(^O^) I will definitely come back again!

Yabusoba in Osaka is different from regular soba, so I sometimes crave it. I chose the Morisoba with plenty of seaweed. I remember when I visited a Yabusoba restaurant in Tokyo in the past, there was a man in a kimono enjoying it as a side dish with sake, using seaweed, wasabi, and miso. The seaweed looked delicious, so I chose the Morisoba with plenty of seaweed.

Today's lunch was at a restaurant called "Yabusoba Hankyu Umeda Main Store" on the 12th floor of Hankyu Department Store Umeda Main Store. I had the following dishes: - Squid and salted fish roe salad with yuzu peel - Three pieces of sandfish tempura with French sea salt - Small rolled omelette - Chicken and wasabi salad - Takuimi tempura - Warm Hanamaki soba I shared some appetizers and chose the Hanamaki soba as my main dish. I wanted to try the duck dish, but it was temporarily unavailable due to the lack of domestic duck meat supply. I really enjoy the Hanamaki soba with its delicious seaweed and wasabi flavor. The rolled omelette with a rich broth was also excellent. It was a nostalgic experience as I remembered Yabusoba from the time when Kobe Hankyu was still Sogo. Overall, it was a delightful meal.

The other day, I was inspired by a program on NHK that introduced a shop loved by the late actor Kichiemon Nakamura, so I decided to visit it. Following the recommended course of Kichiemon Nakamura (starting with a serving of soba, then tempura soba, and finishing with another serving of soba), I understood the reason behind this choice. The distinct botanical aroma, texture, and smoothness of the Yabu soba, followed by the crispy shrimp tempura in the tempura soba, which then melts in your mouth after soaking in the broth, and finally savoring the flavor of soba once again, was truly a luxurious experience. It's no wonder that Kichiemon Nakamura enjoyed it. The long-established Edo-style soba truly stands out with its aroma, texture, and smoothness. The owner's shout of "Thank you very much!" as we left made me almost forget that I was still in Osaka.

In Osaka, it can be hard to find authentic Edo-style soba. Here, you can enjoy soba that is part of the Kandayabusoba lineage. The warm soba broth here is quite different from the Kansai style. I tried the "Tempura Soba" and the "Nori Soba" this time. The tempura in the Tempura Soba is made of only shrimp without any vegetables like onions, and it can be found in traditional soba shops in Tokyo such as Kandayabusoba, Namikiyabusoba, and Sarashina Horii, but it's not so common in Kansai. It was delicious. The Nori Soba with seaweed on top goes perfectly with the soba broth.

Located on the 12th floor of Hankyu Umeda Department Store in Osaka, this soba restaurant offers both soba and donburi dishes in large sizes. The soba noodles are thin with a chewy texture, while the Ebi-Tendon (shrimp tempura rice bowl) comes with two large shrimp that will leave you feeling satisfied. With its convenient location, this restaurant is a great choice for a lunch when you're craving soba noodles. Don't forget to check out @cuu.0x0 on Instagram for more Osaka gourmet recommendations!

Tonight, I had dinner here. The secret meal included cold soba noodles with a hidden layer of egg underneath. I poured in the rich broth and enjoyed it. The soba noodles were made with ground buckwheat husks, giving them a light green color and a deep flavor. This dish would be recommended for those with sensitive stomachs. Thank you for the delicious meal!

The soba noodles are thinner than usual, similar to somen noodles. The broth is flavorful with hints of egg and plum, making it very delicious. The accompanying shichimi spice blend was rich in flavor, so I sprinkled a lot on top. Despite being full, I finished every last drop of the broth and thoroughly enjoyed the meal.

Sometimes, I crave soba noodles. I prefer soba over udon. While there are many delicious udon restaurants in Kansai, there are still relatively few authentic soba shops. I visited a member restaurant of the Yabu Mutual Association, which is the official branch of the Edo Three Great Old Soba "Yabu" at Kandayabusoba. I tried the tempura set meal and soba noodles set, which can also be served warm. The tempura was crispy and freshly fried. The soba noodles were a bit soft for my liking. I prefer them firmer. I might try the warm soba noodles next time.

My spouse and I came to Umeda Hankyu to have suits made. After selecting the suits and getting measured, let's go for dinner. Oh, look, Yabusoba is now open at Umeda Hankyu! I was disappointed to hear that the Kobe Hankyu store closed. We were escorted to the VIP seating area at the back. Time to eat (laughs). My wife had the Ikasazae set meal, while I had the Norikake soba in a large portion with a bottle of Japanese sake, Kubota Senju. We also ordered wasabi edamame and dashimaki tamago as side dishes. The Christmas tree downstairs with its beautiful decorations was visible. Feeling good with the sake and side dishes that arrived first. The Norikake soba was served, with the green-tinted buckwheat noodles. I dipped them in the flavorful katsuobushi-infused soba broth and enjoyed them. So delicious! Another round of sake, please. A satisfying meal, even down to the closing soba-yu. Thank you for the feast. We will definitely visit again.

Today, I visited the Hokkaido product fair at Hankyu Department Store Umeda Main Store. I checked out the different dining area this time, but the line was still long. Since I had tried the store before and it wasn't something I really wanted to wait in line for, I decided to go to this restaurant on the 12th floor instead. There was a short wait of about 15 minutes before we could be seated. It was still hot, so they served us cold buckwheat tea first. I ordered the "Ten-tsuki Gozen" set, similar to what I had at Sogo Kobe Store before. I chose the "seiro soba" option over the "kake soba". The set came with seiro soba, tempura, and dessert. The tempura included 2 shrimp, edamame, pumpkin, carrot, and lotus root. They provided salt for dipping the tempura, as well as a separate plate with dipping sauce for the soba. The dessert was a pear-flavored buckwheat yokan. The food was delicious as always. They also served buckwheat tea while I was eating. After finishing the soba, I enjoyed the dipping sauce. The egg and rice bowl that the person next to me was eating looked delicious, so I plan to try that next time.

I enjoyed duck soba noodles and finished the rest with soba broth. This is the best! #DuckSoba #VegetableTempura #Yabusoba Hankyu Umeda Main Store #OsakaGourmet #OsakaDinner #OsakaSoba #UmedaGourmet #UmedaDinner #UmedaSoba #SobaInstagram #SobaLover #Yabusoba #HankyuDepartmentStoreUmedaMainStore #HankyuUmeda #DuckSoba #DuckSobaNoodles #SobaNoodles #DeliciousBroth

It was a bit late for lunch, but I decided to take my time and enjoy my meal while also adjusting my schedule. I went up to the Hankyu restaurant district, thinking it might be less crowded at this time. I entered a soba restaurant without much thought, grateful for the break during a tough business trip. When the staff thanked me as I left, I briefly felt like I was in Kanda and about to return to Osaka. Feeling tired, I followed an unwritten rule at soba restaurants and ordered the "tenseiro" soba with extra noodles. Later, I discreetly checked the menu and was surprised by the price. It had been about 20 years since I last visited this soba restaurant. Even if I added up all the standing soba meals I had during my business trip, I could still eat a few more bowls. It may be nonsensical to compare, but the tempura with small shrimp and fish was delightful, with a satisfying sound of frying coming from the kitchen. Breaking it with chopsticks, it surprisingly held together except for where I split it. The soba noodles were smooth and easy to eat without tangling. It was delicious as always. The soba broth seemed a bit light for this time of day, but it reminded me of the usual. Although the atmosphere of the restaurant was different, the air felt just like in Kanda.

Lunch at a place I stumbled upon. I didn't have anything particular in mind to eat, so I just walked in. Restaurants in Umeda are all located inside the station building, and the atmosphere is more like Shinjuku or Ikebukuro than Tokyo Station. This soba restaurant on the upper floor of Hankyu was delicious, but for 1200 yen for soba, I expected better service. Thank you for the meal.

Today I had lunch in Umeda. I revisited this place on the 12th floor of Hankyu Department Store. The first thing that came out was room temperature soba tea. I ordered the "tenseiro" soba. After a short wait, it arrived. The soba here is slightly greenish in color. The dipping sauce is self-served in a container, and the condiments included white leeks, wasabi, tempura which was a simple kakiage with only small shrimp inside. On top, there were trefoil and yuzu peel. As a dessert, they served yokan made with salt-pickled cherry blossoms, perfect for spring. The taste was good, especially when dipping the soba about a third of the way into the sauce, it was just right. The kakiage had a nice sesame oil aroma and the shrimp was cooked perfectly. While eating, soba-yu arrived. The soba-yu was a hot water soup that paired well with the dipping sauce. I cracked it open and enjoyed it. Finally, I had the yokan to finish off the meal. I plan to come back again.

I used to visit this restaurant in the restaurant street of Kobe Hankyu (formerly Sogo Kobe store), but when the restaurant street in Kobe Hankyu was gone, I didn't know what happened to this place. It seems that it moved to Hankyu Department Store in Umeda. I decided to visit it this time. In this restaurant, they had measures in place for infection prevention, such as hand sanitizers at the entrance, staff wearing masks, and partitions installed for counter seats and tables for two. The first thing served was cold soba tea. The menu was basically the same as the previous restaurant. However, there were some slight changes, such as the absence of Renjaku and curry and raw egg, which were udon dishes in the previous restaurant, becoming soba dishes. I decided to order the curry soba. After a short wait, it arrived. Even with warm soba, soba soup was included, and a small cup for soba soup was also served. The curry soba had the unique greenish soba noodles of Yabu soba. The ingredients included chicken, white leeks, green onions, and onions. The taste was good, with a rich bonito dashi and soy sauce-based soba soup that matched well with the curry. I especially liked that the meat was chicken. While eating, the soba soup arrived. The soba soup here was made with the water used to boil soba noodles. Even so, you could still faintly taste the flavor of soba. I plan to come back again.

This was my second time trying Kuroi in Kanto, the first time I had udon in Shibuya a while back. This was my first time trying soba. They opened at 10:30 on 12/31, and there was already a line when they opened. It was full shortly after opening. The one-bite rice was too big for one bite. I ordered the traditional tempura soba (hot) with extra noodles, and it came with soba seeds and one-bite rice with pickles.

"I thought to myself, 'This kind of Nanban looks good too,' as I enjoyed the Oyster Nanban Soba at 'Yabusoba' this time. Yabusoba, which relocated from Hankyu in Kobe in October this year, is a shop where the founder, who trained at the existing Yabusoba 'Kanda Yabusoba,' opened independently through an apprenticeship, and is dedicated to providing flavorful Edo soba while steadfastly maintaining the taste and techniques inherited from the original shop. Personally, I like soba and occasionally visit soba shops in Osaka and Kyoto, but most of them serve Kansai-style warm kakesoba, and it has been a while since I had Kanto-style kakesoba. For this reason, I visited this shop for the first time on this day in December. On that occasion, I ordered the 'Kaki Nanban Soba' that I received this time, which is a winter-limited warm kakesoba topped with grilled oysters from Hiroshima. Personally, this may have been the first time I had soba with oysters as an ingredient, but when I actually tried it, I was very surprised by the good compatibility between the sweet and savory Kanto-style thick kakesuyu and the oysters. As I mentioned earlier, I am accustomed to the Kansai-style kakesuyu that emphasizes the aroma of dashi, but in terms of compatibility with oysters, I thought the sweetness and richness of the Kanto-style this time were superior. Additionally, it seems that the Umeda branch of this shop also offers a limited set meal that includes three types of cold soba and a small tendon. Personally, I would like to try that next time I visit. It may be relatively rare to find a shop that serves soba with oysters. Considering this, those living in the Osaka area and surrounding areas who are interested are encouraged to visit this winter. "

Traditional Yabusoba: Seiro soba for 847 yen Dashimaki tamago (small) for 660 yen Seasonal tempura: oyster tempura for 990 yen Sake: Tokusen Kikumasamune taru sake 1 go for 770 yen I wanted to try authentic Edo-style soba for the first time. The emerald-colored seiro soba was elegant and delicious. However, it was a bit different from what I expected of Edo-style soba. Enjoying oyster tempura and dashimaki tamago with chilled sake while gazing at the tree in the festive square was a luxurious time.