Hello ♪ It's Ramen Walking! Today is Soba Day, and I visited Arabo-san at Sobakiri in Naniwabashi for their "Soba Sanmai" set. The restaurant is usually open for lunch, but also opens for dinner twice a week. I arrived at 18:20 and quickly placed my order. The "Soba Sanmai" set includes three types of soba: Ni-Hachi, Jyuwari, and Aramugi Jyuwari, each served in half portions. First, I tried the Ni-Hachi soba, which had a smooth texture and a nice taste. The thin noodles had a good chewy texture and went well with the soba broth. Next was the Jyuwari soba, where you could see the varying shades of soba flour. Holding the soba in my mouth, I could enjoy the subtle aroma of soba. Personally, this was my favorite as I could fully enjoy the flavor of the soba. Definitely recommend enjoying it with salt! Lastly, I tried the Aramugi Jyuwari soba, which had thicker noodles with bits of soba flour visible. The texture was rougher, giving it a unique mouthfeel. I finished off with some soba yu (soba water) and enjoyed the meal without any garnishes like green onions, as the shop wants customers to appreciate the true flavor of the soba. Thank you, Arabo-san at Sobakiri! Today's step count: 13,612 steps. Calories burned: 468kcal.

I wanted to eat soba noodles for lunch, so I went to a popular restaurant in Nishi-Temma. The soba noodles were delicious and gentle. I enjoyed drinking sake and I also want to try other dishes next time. Eating soba noodles makes me feel like I had a healthy meal. Thank you for the meal.

For lunch today, I had the Soba Sanmai at Sobakiri Arabonfu in Temma. I love the hand-cut, coarse-ground soba here. I arrived right when they opened and there was already a line, but I got a seat quickly. Sobakiri Arabonfu: 06-6315-6767, 4-1-11 Nishi-Temma, Kita-ku, Osaka City, 1F Sho-ei Building Minami-kan.

The calm exterior, quiet atmosphere, meticulous dishes, and dedication to soba noodles at this restaurant truly impressed me, and I would love to visit again. The simple menu allows you to fully appreciate the flavors of the soba noodles. Next time, I would like to try the soba set meal. Thank you very much.

The soba restaurant was a bit intimidating for me, as I don't know much about soba. The menu was simple, with people around me ordering both the 80% buckwheat soba and 100% buckwheat soba to compare the differences. I felt out of place with my lack of soba knowledge. I want to visit again after learning more about the different flavors. Next time, I want to order multiple dishes to taste and compare. The spicy grated daikon soba was light and easy to eat. The mentaiko and shio-kombu soba was mixed with something like white miso, and the spicy wasabi added a kick to the rich flavor, making it a great side dish for drinks.

I had been curious about this soba restaurant for a while, so I decided to sneak in. I arrived around 11:30, but the restaurant wasn't open yet. However, around 11:35, the owner put up the curtain and I was the first one to enter. The menu was simple, with only cold soba available due to the season. Although I had planned to order the regular 80% buckwheat soba, I noticed a sign that read "Wednesday Limited Country-style 100% Buckwheat Soba"! It was Wednesday! I have always been weak to limited edition items, so I ordered the 100% buckwheat soba. It was boiled after I placed my order, and then served. The aroma of the 100% buckwheat soba was amazing, and the texture was very good for 100% buckwheat soba. It was delicious! The dipping sauce was on the spicy side, in the Kanto style, but it was just right for the summer heat. It was truly a well-balanced 100% buckwheat soba. Thank you for the meal.

I rarely visit Nishi-Temma on weekends, but as expected, the atmosphere on weekdays is completely different and very calming! Today, I decided to eat soba, so I left the choice of restaurant to my soba-loving wife and we decided to visit "Ara Bonfu". Unfortunately, the duck soup soba we were looking for was sold out. So, we decided to try a variety of soba dishes instead! Starting with the 80% soba, then the 100% soba, and finishing with the coarse-ground 100% soba, it was truly a soba feast! The 80% soba had a nice aroma, the 100% soba had a great texture and sweetness, and the coarse-ground 100% soba was chewy and satisfying. Overall, it was a great dining experience and worth visiting Nishi-Temma on a holiday once in a while!

I'm not very familiar with soba, but I really liked the thinness and chewiness of the noodles. I enjoyed them with a slightly spicy and sweet dipping sauce. I also slurped up the remaining sauce with soba water. It goes really well with alcohol. I might have gotten used to "drinking the sauce" now.

I ordered the Mori Soba (80% buckwheat noodles, small portion) for 900 yen. At the end, they served "soba-yu" (hot water used to dilute leftover dipping sauce). However, since the amount of dipping sauce was already small to begin with, there was hardly any left to dilute. Thank you for the meal! Soba Cutter, thank you very much!

I visited the restaurant around 1:00 PM. There are 7 counter seats and 1 table. There was one group of customers before me and one after me. They serve both 100% buckwheat soba and soba mixed with wheat flour. They also have dishes with duck meat. You can get a large serving for an additional 400 yen, and wasabi is available for an extra charge. I ordered the 80% buckwheat soba for 1100 yen. The noodles were thin and had a strong buckwheat aroma. The dipping sauce was robust and flavorful, so even dipping a third of the noodles felt like a lot. The noodles were served on a sieve, and they were quickly cooked in a large pot. The noodles were chilled in ice water, which didn't take too long, maybe around 5 minutes. The portion may seem small at first, but dipping the noodles generously can make it too spicy. This restaurant is well-known in Osaka for a reason - their soba is top-notch.

We visited the restaurant for lunch on a Sunday with a party of two. We arrived a little after 11 am, before the opening time of 11:30 am. We were the first in line, but by the time the restaurant opened, there was already a line of customers waiting. As soon as the restaurant opened, it was full. Since it is a soba noodle restaurant, the turnover is relatively quick, but arriving right at opening time or slightly after may result in a short wait. We ordered the "Soba Saimai" set which includes two types of soba noodles: regular and coarse ground 100% buckwheat flour. It was our first time trying it, and we enjoyed trying the different types of soba noodles. Personally, I preferred the coarse ground 100% buckwheat flour noodles, so I will choose that option next time. The staff at the restaurant were very friendly, and we had a pleasant dining experience. Thank you for the meal!

Visit date and time: 12:20 on a weekday with light rain. No waiting time. Menu: Soba Sampler for 1,800 yen. The table seats were full, but there were 5 or 6 seats available at the counter. I ordered the Soba Sampler which allows you to try three different types of soba. Personally, I found that the 80% buckwheat soba had the most refreshing taste and was delicious. The 100% buckwheat soba also had a refreshing taste, but you could really feel the flavor of the soba more. The coarsely ground 100% buckwheat soba is thicker and might be more suitable for those who enjoy a chewier texture. Lastly, the soba broth was on the lighter side. Overall, it was a delicious meal.

I wanted a light lunch with a bit of a special touch, so I found this restaurant. It seemed like a husband and wife team running the place, working efficiently together. When I looked at the menu, I quickly decided on the main dish - the Soba Sampler, which lets you try three different types of soba. But there was one menu item that caught my eye - "Grilled Duck." As a duck lover, I immediately ordered it! And of course, I couldn't resist having a drink with it during the day. Just one glass won't hurt, right? The soba was amazing. I tried the 80/20 soba, 100% soba, and coarsely ground 100% soba, and they were all different! My favorite was the coarsely ground 100% soba, which I enjoyed eating with a sprinkle of salt and wasabi on top. It was a refined dining experience at this restaurant that suited me perfectly!

I went to "Soba Kiriarabonfu" in Nishitemma. It is pronounced as "Arabonp". This time, I ordered a variety of soba dishes - 80% buckwheat, 100% buckwheat, and 100% coarse ground buckwheat. Each has a different flavor and texture, allowing you to enjoy their individual characteristics. First, enjoy the soba noodles on their own, then try them with salted wasabi, and finally dip them in soba broth for a refreshing finish. It's a moment where you can feel grateful to be born Japanese. I highly recommend trying out these different types of soba noodles. It was delicious. Thank you for the meal.

Had lunch at Arabo. It was my first visit to this place in Nishi-Temma. It's located in a quiet area where I don't usually go in the Tenma area, but I noticed it when I went to Esusawada before. I ordered the Soba Saimai, which allows you to compare and try half servings of two-eight, ten-percent, and coarse-ground ten-percent soba. Soon, the soba broth and condiments of wasabi and salt arrived. First, the two-eight soba was served. The thin-cut soba with sharp edges was a bit firm with a good throat feel, and the scent of soba wafted gently. Sprinkling a pinch of salt on it allowed me to taste the sweetness of the soba more clearly. The soba broth had a salty flavor with a strong bonito taste, which I couldn't say was Kanto-style, but it was there. Compared to the broth at Matsushita where I usually go, I could feel a hint of sweetness as well. Next, the ten-percent soba was served at a good pace. It didn't look much different from the two-eight soba. However, the ten-percent soba had a stronger scent of soba. Lastly, the coarse-ground ten-percent soba was served, which clearly looked different from the others, with a thicker appearance and a darker color. It had a unique sliminess and a different texture from the two-eight soba. The scent also had a more grainy feel. I finished it off with soba-yu. The soba-yu was a light type. Each soba had its own characteristics, and I enjoyed delicious soba. Thank you for the meal.

Arrived at 11:29 on Saturday, opened at 11:32 with 2 people waiting for Paul. At the time of leaving at 11:55, 2 people inside the restaurant enjoyed a variety of soba (noodles made from buckwheat flour) - 2 servings of 80% buckwheat, 100% buckwheat, and coarse-ground 100% buckwheat, plus a half serving of 100% buckwheat for 1800 yen plus 500 yen. The soba was delicious, starting with the 80% buckwheat, then the 100% buckwheat, and finally the coarse-ground 100% buckwheat. The sauce was slightly sweet and mostly salty, allowing the flavor of the soba to be fully appreciated. The only downside was that the soba broth was a bit thin for the first serving. Hopefully, I can enjoy another meal there someday. Thank you for the meal.

It had been a while since I had soba for lunch, so I went to the popular restaurant in Kitahama, but there was a long line and they were closing for lunch in 30 minutes, so I gave up and decided to walk to Umeda. On the way, I found this place. The atmosphere, the appearance of the restaurant, and the service here are better. I had duck broth and 100% buckwheat soba. While waiting, I had a Heartland beer and local sake in a glass. The soba was delicious with great flavor even without any toppings, and the duck broth was amazing. The soba-yu (soba water) was also delicious, so I'm glad I came here instead of waiting at the popular restaurant. Thank you for the meal.

You can enjoy three types of soba here: regular, 100% buckwheat, and coarsely ground 100% buckwheat. They offer warm duck soba for 1600 yen and Kujo green onion soba for 1800 yen. As it was my first visit, I chose the Soba-Samurai set for 1800 yen, which allows you to taste half portions of all three types. In terms of price, it goes 80% -> 100% -> coarsely ground 100%, but I found the 100% buckwheat to be the most enjoyable. The appearance is the same for all. It's like a big Mont Blanc dessert. This place is for those who enjoy eating just the soba, and the portion size is not too big. It might be just right for women. They have a variety of sake options that are not fixed, so it's nice to enjoy sake with soba in the evening. I was surprised that they only accept cash, considering they are listed in the Michelin guide. Today's soba comes from Kagoshima, Kagoya Zairai. Sake options include Miyagi's Miyakanbai Daiginjo, Fukuoka's Wakanami Junmai Ginjo, Fukushima's Kasumiromon Junmai Ginjo, Nagano's Genbunara, Nara's Mimuro Sugi Tokubetsu Junmai Karakuchi.

The wooden sliding door and entrance looked really nice, and I had been curious about it for a while... In Nishi-Temma, there are really a lot of shops like that. At lunchtime, about three groups were already lining up before the opening. To come all the way here in this cold weather just to eat soba, there must be strong fans of soba. The boss who brought me here never goes to other soba shops because he loves this particular one. The boss recommended the Soba-Samai set, priced at 1800 yen. I thought it was a bit over my lunch budget, but seeing everyone ordering the Soba-Samai set made me amazed. The soba tea they served was incredibly delicious, warming me up in the cold weather. And when the soba arrived, I couldn't help but exclaim, "Delicious!" In the Soba-Samai set, you get three different types of soba: fresh Ni-Hachi soba, Juwari Tana-soba, and Coarsely-ground Juwari soba, served in that order. The rich soy sauce-based broth, the coarse salt, and the fresh grated wasabi with a beautiful light green color. The freshly grated wasabi was so delicious, with a sharp fragrance that felt truly fresh, and I could confidently say that my spring this year started from this wasabi. The Ni-Hachi soba had a smooth and slightly greenish texture, with a refreshing scent of youthfulness. The second one, the Juwari Tana-soba, had a darker color, and I expected it to be coarser, but it was surprisingly not, with each soba strand being long. The more you chew, the more you taste the soba. It was robust yet elegant, like a samurai with refined qualities. The third one, the Coarsely-ground Juwari soba, also Juwari, was thick and had a slightly greener color than the previous one. The scent was somewhere between the first and second ones. The thickness provided a chewy texture, and the direct flavor of the soba was evident. Even when dipped in salt, the soba did not lose its flavor. The chewiness and even a slight springiness were something new for me with soba. "Delicious..." Three different types, all so unique, made me feel like I was getting a great deal. I'm sorry for muttering about going over my lunch budget. The ample soba broth served at the end was thick and warmed me up from the inside. I was amazed at how a leisurely soba lunch could enrich my lunchtime for a whole hour. Maybe I'll secretly treat myself to this soba lunch again on my birthday... It may seem simple, but it's so fulfilling ^^

Memo. Visit date unknown. Located in Kita-ku Nishi-Temma, Osaka. In the area between Ohatsu Tenjin and Osaka Tenmangu, there are several famous soba restaurants. Osaka also has delicious soba restaurants! Let's go in search of Michelin (Bib Gourmand) soba! The restaurant is located in a small alley near the courthouse, with a large white curtain and a wooden sign with the restaurant name "Ara Bonfu" in bold ink above the entrance. The interior has a small counter seating area and one table for two towards the back, giving a simple and clean impression with white walls extending to the back. The menu mainly consists of soba options such as 80% buckwheat, 100% buckwheat, and hand-ground coarse-ground 100% buckwheat. There are no side dishes. The selection of sake to accompany the dishes is extensive, and there are some appetizers available for drinking in the evening, but tempura was not on the menu. I wanted to try the "Soba Sanmai" with half portions of 80%, 100%, and coarse-ground 100% buckwheat, but I ordered hand-ground coarse-ground 100% buckwheat soba with sake instead. The soba is boiled in a large pot, washed, and served in a sturdy bamboo basket at the counter. The noodles are slightly thin but long enough, with a shiny dark brown color and visible hoshi (white dots) throughout. A special presence! When picked up with chopsticks and tasted, the refreshing aroma of the soba is evident, with a firm texture that breaks easily when lightly chewed. Sprinkling a pinch of salt on the soba enhances the firmness while maintaining the aroma. It's already delicious! When dipped in soba broth, which is dark black with a strong bonito flavor balanced by the mellow kelp, the deep and rich flavor harmonizes perfectly with the soba, creating an exquisite harmony of aromas and flavors in the mouth. A sip of sake to cleanse the palate. Oh, this is delicious! It's no wonder Michelin is impressed! Finally, diluting the broth with soba water allows the rich aroma and umami of the soba to flow smoothly. After drinking it all, you will undoubtedly be intoxicated by the sublime experience. Another round of sake.

I arrived at a simple soba restaurant at 12:38, and I liked the minimalistic interior with no waste. I chose the 100% soba for 1300 yen and ordered a 1-gou warm sake, Kame Rei. When asked, I requested it to be lukewarm. It was a bit on the warm side. The soba was firm and thin, with a smooth texture. The broth didn't have much depth, maybe the soy sauce was too strong. I felt that the portion was a bit small, or maybe I used too much sauce. The soba water was a bit thin and there was some left over. I paid 2100 yen and enjoyed the meal. Thank you very much.