I decided to try the tempura soba at a new restaurant I stumbled upon in Manazuru. While watching the tempura being cooked, I was surprised to see that they used a metal strainer to lift the ingredients out of the oil, and tongs to plate them. My initial unease grew when I detected a strange smell from the oil as I took my first bite of the tempura. Despite the delicious soba noodles, it was a slightly disappointing lunch experience.

Kitakyushu City has few places where you can drink soba, so if there is a place where you can, you have to enjoy it there! This time, I was introduced to a soba restaurant called Nabutori at a certain izakaya, so I came here. Wow, they have interesting Japanese sake. The appetizers are of course great! The soba at the end is also delicious! I will come back to drink again! It would be great if I could learn how to serve hot sake properly! LOL

There is a soba restaurant called "Soba-ya Natori" on the street heading north from the dental school towards "Kotsu Cafe." They are open for dinner, but I heard they also have daytime hours on Saturdays only (11:00-14:00), so I decided to check it out. The restaurant has 14 seats in total, with 6 at the counter and 2 raised tables. The friendly owner and young female staff provide great service. I ordered the cold soba for 900 yen, while my companion ordered the tempura soba for 1600 yen. The soba that day was made from soba flour from Fukui Prefecture, although they sometimes use flour from Kagoshima or Gunma as well. The soba was slightly uneven and thin, with a subtle flavor and a soft and moist texture. It had a rich aroma and a delicate taste, allowing you to fully enjoy the essence of soba. The thick dipping sauce with a deep fish stock aroma was delicious, although it was served in a small portion. The garnishes included finely chopped green onions and wasabi, which added a refreshing touch. The table also had ground sansho pepper, which complemented the dish well. The tempura had a crispy and crunchy coating, with a generous serving of shrimp and vegetables. Overall, it was a delightful lunch experience, especially with the complimentary soba jelly served at the end.

On a casual evening, I stumbled upon a restaurant with a cozy atmosphere, featuring both sunken kotatsu-style seating and a counter. The ambiance felt like a traditional Japanese eatery, with the head chef managing things efficiently behind the counter. The menu seemed to focus on serving ponzu sake, so I decided to order two bottles of beer first, followed by the recommended ponzu sake. I also ordered cold tempura soba and hot dipping soba. The tempura had a slight oiliness, but the ingredients like burdock root, butterbur sprout, shrimp, and mushrooms made up for it. The ponzu sake served in a glass with a box underneath was a refreshing sake from Yamagata, perfectly complementing the tempura and soba. The menu mainly revolved around soba, with a few additional Japanese dishes. Rather than eating heartily, it was more about leisurely enjoying the food and sake before leaving feeling satisfied. The finale was the chicken soba, which was exceptionally delicious with its flavorful broth. I couldn't help but wonder how it would taste if I made a porridge with the broth sold in the restaurant. Oh, it was so delicious!

I wonder why the dishes at the soba restaurant are so delicious. It must be because the owner has a strong commitment to quality. The selection of sake and the dishes were all to my liking! Thank you for the wonderful meal!

It is a calm space!