Today's lunch was at this soba restaurant. It's about a 10-minute walk from the office. It was scorching hot outside, a bit tough to bear, but I really wanted to eat this soba. There are different types of soba restaurants, for example, there are places where you order zaru soba, eat it quickly in about 2 minutes, leave 500 yen on the table, and say "I'm leaving the money here," but if you did that at this place, you'd probably get a punch from the owner (laughs) ... giving off a vibe of a truly authentic restaurant. From the outside, it looks like a historic soba restaurant. Even inside the restaurant, it has a good vibe. The whole place feels like it's filled with purified air. It doesn't have the atmosphere of a place where the owner would throw punches (laughs). I was seated at the counter in the front, and even the counter has a nice woodwork art vibe. Everything gives off a calming atmosphere. The dish I ordered today was the Two-Color Soba C Set, with Inaka and Aragoma soba, priced at 1,500 yen. This restaurant seems to want customers to savor the flavor, taste, and wheatiness of each soba noodle. In other words, it feels like each soba noodle is made with soul. Therefore, the portion size of each dish is relatively modest. So, I decided to order two types to enjoy. The first one that came out was the Inaka soba (thick-cut soba). It was shiny and truly the epitome of soba. I prefer thicker soba noodles, so I was instantly happy. I dipped the soba in the tsuke-dare sauce and tried it. Oh... it's different, in a good way. The portion size is modest, but it's not the kind of soba you can quickly eat. When humans see something in front of them, their brain instantly decides how to react. As soon as I saw this soba, my hand that holds the chopsticks naturally and slowly... and I savor each soba noodle by chewing on it. It's truly a "talking" soba. The taste is amazing. Next up was the Aragoma soba (coarsely ground thick-cut soba). It's not as thick as the Inaka soba, but it's also thick noodles. As the name suggests, the cross-section of the soba is cleanly cut. It has a rugged beauty to it. This soba also has a slightly different texture from the Inaka soba, but the taste is equally impressive. It's like comparing Chanel and Louis Vuitton (laughs). The two dishes were just the right amount. In terms of this soba, saying "I'm full" would be rather disrespectful. Saying "my stomach is satisfied" would be more appropriate. My stomach was truly filled. I was treated to a soba that truly "talked".

On a hot afternoon, I felt like eating cold soba noodles and decided to visit this restaurant. It was just before noon on a weekday, and the restaurant was about 60% full, which was lucky. I had the misconception that soba noodles at soba restaurants are small, so I ordered the "countryside soba noodles extra large." When it arrived, I thought, "Soba noodles are really small," but when I tried it, I was surprised by how satisfying it was to eat. The noodles were smooth and delicious. I'm curious about dinner time too. Thank you for the meal!

I enjoyed spicy daikon with dried fish flakes, Tatenogawa sake, and country-style soba noodles. The spicy daikon brought out the sweetness of the sake as I sipped on it while waiting for the soba. The soba had a firm texture and a fragrant aroma. I added the leftover daikon to it. I thought one serving might not be enough, but after finishing the soba soup, I was satisfied. Why does sake go so well with soba noodles? It's the best way to spend the afternoon. I'd like to visit again. Note that there are only seats for 1 or 2 people, so if you go with 3 or more, you may be separated. It's best to be prepared to wait, even right after opening. It seems like it would be more relaxed in the evening.

Soba restaurant in Kitahama, Osaka! It was packed during lunchtime at Nisshi-san! I ordered zaru soba with thick noodles! The noodles had a good texture and were very satisfying to eat. Personally, I prefer thinner noodles, haha. The aroma of the soba was also very nice! The soba broth at the end was thick and delicious!

When you think of Osaka, you may think of udon, but actually the soba here is also quite high quality. This place is a renovated old house along the river with a nice atmosphere. They offer three types of soba: -Silk soba 800 yen -Country-style soba 850 yen -Coarse-ground soba 900 yen. They also have a set where you can try all three types, but even just trying two types should be satisfying.

I visited a lunch at a restaurant where I used to queue up before, with the expectation of having to wait in line. Fortunately, I arrived almost right when they opened and was able to enter smoothly. The place quickly filled up with customers after me. I ordered the three types of soba noodles (2050 yen tax included). The fine-ground, coarse-ground, and country-style soba noodles were served in that order. The fine-ground soba had a refreshing taste with a strong soba aroma, paired well with the rich dipping sauce. The coarse-ground soba had a more intense soba aroma and a satisfying texture. The country-style soba had an even stronger aroma and a hearty flavor. Overall, all three types were delicious, but the only downside was that the noodles were a bit too soft and slightly mushy. However, the brisk and friendly service by the female owner and the cozy retro-modern atmosphere of the restaurant were great. I would like to visit again in the evening to enjoy a variety of dishes and sake selections.

I arrived at 11:45 and managed to get a seat in the waiting area. I ordered the 12 o'clock special, which was a two-color soba set with fine and coarse ground noodles for 1450 yen. I really like the fine ground noodles. They have a smooth texture and are easy to eat. Next time, I might try the large serving. The coarse ground noodles have a rough texture, and I think they are more suited for people who enjoy the taste of soba and like to chew on their food. Personally, I didn't enjoy them as much. I remember feeling the same way before. Maybe next time I'll try the fine ground noodles and the country-style soba.

Foodlog rating: 3.72 (02/07/2023) Arrived at 12 o'clock. There were 2 groups waiting in front of me. Waited for about 30 minutes to be seated. The turnover is not very good. - Inaka Seiro (Country-style soba) 850 yen Thickly cut with coarse ground buckwheat - Kinu-biki Seiro (Silky soba) 800 yen Finely cut with fine ground buckwheat The selection of sake is excellent, and there are various snacks available. It is a place that can also be used for drinking. Inaka Seiro is quite thick and firm, with a strong and rough texture. The thickness gives it a strong aroma and a ruggedness. If you want to feel the full flavor of soba, this is recommended. Kinu-biki has a light soba aroma and the soba itself is thin and crumbly. It is easy to eat, well-balanced, and delicious. The dipping sauce is quite strong, and in terms of the sauce, it felt more suited to Kinu-biki. Therefore, I preferred this one. Thank you for the meal.

Arrived at 11:18 AM on a regular day, with 2 people waiting before opening and 8 people waiting. The restaurant opened at 11:30 AM and we left at 11:55 AM with 4 people waiting. The three-color soba (silk-ground, country-style, coarse-ground) was priced at 2050 yen. Everything was delicious with a good portion size and great taste. The soba tea was also delicious. The silk-ground soba had a smooth texture and great flavor. The country-style soba was straight and thick, while the coarse-ground soba was the thickest I've had. The sauce was lightly spicy and to my liking. I look forward to dining here again someday. Thank you for the meal.

I recently ate too much for lunch and started to feel my stomach bulging, so I decided to be good and have some soba here for the first time. The location seems to attract a lot of businessmen, but the restaurant was empty after 1 pm. Looking at the menu, I noticed they had some dishes that would go well with alcohol, but I resisted the urge and focused on the soba menu. They had three types of soba! I ordered the set with fine-cut silk soba and thick-cut coarse soba, along with a single shrimp tempura. I started with the silk soba. The noodles had a firm texture, and there was a faint aroma of buckwheat. It was quite delicious. The shrimp tempura was crispy and enhanced the flavor of the shrimp. The thick-cut coarse soba had a substantial chewy texture. I personally prefer the fine-cut noodles. I wish they had more green onions as a condiment. This seems like a place where you can enjoy some sake at night while snacking and finish off with soba.

I passed by this restaurant and was curious, so I decided to visit when I felt like having soba. I wanted to compare, so I ordered the Two-color Soba Set B (fine-ground & coarse-ground). The fine-ground soba came out first, followed by the coarse-ground, and both had a nice aroma. The coarse-ground had a good texture and was satisfying, but personally, I preferred the fine-ground. I actually really like soba-yu (soba water), so I drank up the soba-yu served at the end. By the way, two gentlemen who came after me were told that there was only one serving of fine-ground left, which made me a bit nervous and sorry for them... Thank you for the meal.

Along the East Yokobori River, which used to be a boat landing, there is a popular soba restaurant in Osaka's Kitahama area that was renovated from a 60-year-old traditional Japanese house. Known as "Ebisu," which stands for "aspiring to have laughing days," the restaurant is also referred to as ABC. The soft and expressive atmosphere seems to reflect the female owner's touch! The large windows in the restaurant offer a view of the river, allowing in bright sunlight and a cool breeze. The high ceiling and prominent beams add to the open and inviting ambiance. Despite being in the city, the menu is authentic with hand-cut soba noodles as the main feature. The options include: - Silky thin-cut soba (800 yen) - Country-style thick-cut soba (850 yen) - Coarse-cut grainy soba (900 yen) The wild and rustic soba noodles have a robust grainy aroma, which I personally enjoy. You can mix and match these soba varieties or opt for a three-color soba set for a good deal. The selection of dry and light-bodied sake complements the soba well. Kitahama may be a business district, but this restaurant is more about savoring the atmosphere while enjoying soba rather than a quick meal for office workers. Each type of soba has its own unique flavor, and I thoroughly enjoyed savoring them one by one. In particular, the "coarse-cut grainy soba" felt more like a soba dish than noodles. The warm soba water, like a creamy potage, was also delicious and dessert-like. With the upcoming season, the soba is bound to taste even better. The energetic proprietress adds to the charm of the place. I'm curious about the evening menu's side dishes like the "soba dashi croquette" and "tanuki tofu"! They sound delicious. It might be a nice spot for a date night after work. Thank you for the wonderful meal.

I had the 2-color seiro soba at this restaurant. The different textures of the fine-ground and coarse-ground soba were enjoyable and delicious. However, I couldn't help but feel a little regret after ordering that I should have tried the 3-color seiro instead. The restaurant is located a short walk from Kitahama Station, along the river, and has a small but stylish interior with a nice atmosphere. I forgot to take a picture, but they also serve soba-yu (hot soba water) at the end of the meal.

Today, I had lunch in Kitahama. Kitahama is known for its curry restaurants, and among them is a popular spot called Waraishisan. I tried their most popular dish, the tricolor soba. It comes in three different textures: smooth, coarse, and country style. The smooth soba has a subtle buckwheat fragrance and a soft texture, making it the easiest to eat. The coarse soba has a stronger aroma and a more substantial texture. The country style soba is a bit too rough for my taste, with a strong aroma but a slightly uncouth texture. The dipping sauce is rich in flavor, and I found it best enjoyed with the smooth soba. The atmosphere and service at the restaurant were great, with a mix of locals and tourists. Overall, it was a satisfying meal.

I've always been curious about this place! I visited before 12 o'clock and there were about 2 groups waiting in line. I was able to get in on the second round around 12:30. I was aiming for the three-color soba, but the coarsely ground soba was already sold out, which was disappointing. I ended up getting a set of fine-ground soba and country-style soba instead. The flavor of the soba was exquisite. It was incredibly delicious!

Today, I went to the famous soba restaurant "Shounisshi" in Kitahama for lunch. They were sold out of the limited 10-color coarse-ground soba, so I ended up ordering the 2-color soba "Silk-ground + Country-style". Although I couldn't try the coarse-ground soba, both the silk-ground and country-style soba were excellent. I definitely want to challenge the coarse-ground soba next time.

Visited with 3 people, started with Sapporo Red Star Urume, salted squid roe, sobagaki, rolled omelette, pickled vegetables, and duck meatball skewers (ordered 2 but got 3). Had 3 types of sake, served warm, and enjoyed 2 types of soba noodles (fine-ground and country-style), herring soba, and fine-ground soba noodles to finish. All for just over 10,000 yen. The service was attentive and the hospitality was excellent. Great value for money.

On a day off, I went to have lunch at "Ebish" restaurant. It took about 5-6 minutes on foot from exit 30 of Keihan Main Line Kitahama Station, and I arrived around 11:15. I got a PP. Before the opening, there were about 6-7 people waiting in line, and the restaurant opened at 11:30! There are 5 counter seats and 8 table seats, for a total of 13 seats. The store is a renovated old wooden warehouse, creating a very calm atmosphere inside. I sat at the counter and placed my order. They use domestically grown buckwheat seeds, grind them in a stone mill, and hand-make the soba noodles every morning. I ordered the "Three-color Soba" which allows you to try three different types of soba. The first sheet arrived in about 7 minutes. It seems that each type of soba is served on a separate plate. The first sheet was fine-cut silk soba, the second was rustic thick-cut soba, and the third was coarse-ground grain soba. Each type of soba had a good flavor, chewiness, and umami. The dipping sauce was tangy, and the soba broth was thick and delicious. I enjoyed the different appearances, aromas, flavors, and textures of the three colors of soba. I would like to come back in the evening to enjoy soba-based dishes, sake, and junmai sake. Thank you for the meal!

I came to Bib Gourmand soba restaurant. The parking fee in Kitahama is high. Putting aside such complaints (sometimes more expensive than the meal), I discovered a set of three types where you can taste coarse ground, nihachi, and others! I enjoyed the three types of soba with regular, salt, and dipping sauce. The soba broth was also made with coarse ground soba, I think? The color and aroma were excellent. It was delicious!

Today, I visited "Shounisshi" in Kitahama, Osaka. I arrived before the opening and was able to enter on the first round. It was my first time at Shounisshi, so I only ordered the seiro soba. It was okay, I guess? The soba noodles were uneven in thickness, with some being overcooked and others undercooked. A bit disappointing - cried.

The soba with a good aroma was indeed delicious! This time, I had to go back to work so I opted for non-alcoholic drinks, but I also ordered dashimaki, croquette, and sobagaki kabayaki on the side. Each dish made me crave for alcohol. Thanks to the non-alcoholic drinks, I was able to truly appreciate the flavors of the soba more than usual. I tried all types of soba - silk, coarse ground, and country style. Personally, I prefer silk soba, but coarse ground and country style are also great. Each has a different flavor profile, and I recommend trying them with just salt!