Yes! That was three months ago. My wife mentioned that she wanted to try a soba restaurant in Takatsuki, although I'm not sure if she saw it on TV. Apparently, they make doburoku and amazake there. However, we ended up forgetting about it the next day, so we couldn't go. On this day, I asked about the time it would take to get to Takatsuki on Sunday morning. It's about a 30-minute drive on the highway, maybe 40 minutes if we go towards the mountains? This restaurant is famous for its soba and doburoku in this area. They said the doburoku is fully booked until December, so even if we order now, we'll have to wait until the end of the year. My wife ordered the doburoku and tried to drink it, but she gave up after one sip because she was still recovering from an illness. It's about 15% alcohol. Since I'm driving, I didn't drink it, even though they said it doesn't contain alcohol. I tried the amazake instead. The soba arrived, nothing particularly special, just normal. There was a tent set up in the garden to shield us from the sun, so we ate there. They said they would close once the soba runs out, as they can't accommodate more than 10 people. The portion size of the soba didn't seem to differ much, even for a large serving. Menu: - Zaru soba @750 yen - Zaru large serving @950 yen - Rice @100 yen (with ancient rice) - Doburoku full @500 yen - Amazake @300 yen - Doburoku gelato @350 yen You can only reach it by car, so ask about parking when you arrive. It's a bit off the main road and the road is narrow. There were about 6 parking spaces a little further away. Grapes were being sold for some reason. I wonder if they were harvested? There were 3 types of grapes, and I tried some, they taste better chilled. The restaurant is only open on Sundays. They are closed in October 2011 due to the busy farming season. Why not go out on a Sunday? Take a drive and visit "Doburoku Full"! The feelings behind "Doburoku Full" We love the scenery of Harugo, and we want to connect the city and the countryside. That's the feeling behind the business of Doburoku brewery "Sousuke Kurou". Doburoku is a natural blessing that comes from good water and rice bathed in plenty of sunlight. We want to protect the fields and rice paddies in Harugo, promote local production for local consumption, and contribute to the promotion of agriculture. We want to share the joy of nature and the fun of getting to know the soil with urban residents. Various feelings come together at "Sousuke Kurou", where we promote agricultural experiences, fruit cultivation, and soba making. We want to pass on the wonderful charm of Harugo to the future. From the brochure of "Haru Doburoku no Sato".

In the secluded area of Haru, further into the upper mouth of Settsu Valley in Takatsuki. A soba restaurant that operates only on Sundays. Located just before entering Mount Ponpon, at the foot of Mount Kamimine, this peaceful spot attracts hikers and temple visitors. The menu includes zaru soba (regular and large servings), rice, amazake, and seasonal fruits. During our visit on September 19, grapes were in season and sold for 100 yen per 100g. The renowned "Haraiippai" cloudy sake, produced and sold in the area, is sought after by many visitors. Due to limited production, reservations are fully booked until October next year. The seating consists of tables under the eaves of old farmhouses and outdoor tables and chairs in the garden. The garden is gravelled, with three 4-person tables and two 2-person tables. Arriving at the restaurant around 11:50, we found it already full. They serve a limited number of 30 regular and 10 large servings per day. Despite several groups waiting, there was still soba available. Customers need to write down their names, number of people, and orders to wait for a table. The surroundings offer a tranquil view of fields and water flowing in irrigation channels. The atmosphere is slow-paced, with a view of distant rice fields from the slightly uphill location. We were seated at a 4-person table around 12:20, and after a further 30-minute wait, our zaru soba finally arrived. The hand-cut soba was firm and substantial, with a homemade feel due to variations in thickness. The simmered pumpkin side dish was light but delicious, likely made from produce grown in the area. The cold amazake was refreshing and not overly sweet, with a pleasant texture from the rice lees. It was also available for purchase in bottles. By around 1:00, they had sold out of soba. Despite the crowded conditions, there was no sense of rush. The atmosphere was distinctly slow-paced, reflecting the owner's hobby-like approach to running the restaurant, catering to an older clientele who appreciate this style. Since a TV feature in June, the restaurant has seen an increase in visitors. It's advisable to visit with plenty of time to spare, to fully enjoy the leisurely atmosphere. Please check their blog for any closures during busy farming periods.

"I am weak to the word 'limited' so I must do something about it. It seems like they grow their own soba, so I am thinking of coming back next year during the new soba season. The taste and aroma are weak, and the thickness is uneven. They are only open every other Sunday, so those seeking skilled soba-making might be a bit strange. You can enjoy the homemade feel. The dipping sauce is well-balanced and tastes good, almost like store-bought. The soba water doesn't come out unless you ask for it, so if you really want it, it's better to speak up. The garage is located 100m south of the store, behind a shuttered warehouse to the left."

I have never heard of the catchphrase "Tokai Naka" for Takatsuki before. As a resident of Takatsuki myself, I find it quite fitting. The area around the station is bustling with everything you need, while the northern part is serene and surrounded by nature, making it feel like a completely different world. This restaurant is located on the side of the city that feels like a different world. They serve soba noodles that are grown by local farmers. It is also the first sake brewery in Osaka to receive certification for making doburoku. The restaurant has a rustic charm with many large jars scattered around the semi-outdoor seating area. They opened at 11:30 AM, and when I arrived a bit early, they were already open. The wait was not a problem as there were many interesting things to see around the restaurant. The soba noodles had a rich aroma and a good texture, and they were delicious. I also ordered the ancient rice cooked with sweet potatoes, which was chewy and sweet, and very tasty. I did not try the doburoku this time due to driving, but I would like to try it next time. Although the restaurant is only open on Sundays and every other week, I would like to visit again next year to enjoy the hiking and nature in the area.