I visited this restaurant at 5:55 p.m. on a weekday. It is a long-established restaurant founded in 1930 (Showa 5) located on Oimatsu Street, about a 4-minute walk from Keihan "Naniwabashi Station." They use only domestic buckwheat seeds and grind them in-house for the day's use. Everything is handmade, which is their pride. The restaurant has a small seating capacity of 25 seats, with 2 staff in the kitchen and 2 in the hall. I ordered the following items and here is my review: - Bottled beer: Ebisu medium bottle 680 yen (good) - Appetizer: Dried fish served promptly with a savory and bitter taste (good) - Mackerel sushi: 730 yen (excellent) - Whitebait with spicy radish: 530 yen (excellent) - Zaru soba: 900 yen (excellent) - Dipping sauce: excellent finish with a mild taste (excellent) - Condiments: finely chopped green onions, wasabi, grated daikon radish (excellent) - Soba water: light and clear (excellent) - Tea: standard roasted tea (good) There was no background music, and the customers were discerning regulars, including Madams, couples, and solo diners. The restaurant was about 70% full, with a 50% female ratio. At the time of my visit, the restaurant had a rating of 3.61 on Tabelog. It was a great place to enjoy authentic soba, and the impeccable service provided by the proprietress was an added bonus. Thank you for the feast! I'll be back.

The soba noodles were delicious, but the eggplant and asparagus appetizers were also very fragrant. The marinated mackerel had a gentle flavor. The grated wasabi was strong and refreshing. One of the specialties is being able to eat the whole soba grain as a side dish. However, what stands out the most is the cheerful and friendly staff. They happily accommodated our request to share a large portion of soba among us. While it's nice to have formal restaurants, it's also great to have a place like this where you can feel relaxed and comfortable. :)

Lunch visit. I usually pass because there's always a line, but I went in before noon. I chose the 80% buckwheat noodles with grated daikon radish (1,300 yen), which can be upgraded to 100% buckwheat for an extra 200 yen. The spicy daikon radish had quite a kick, and the noodles were delicious. I'd like to try the plain version next time.

I visited a restaurant that I had wanted to go to for over a decade, and I finally had the chance to visit. It was during lunchtime on a weekday, and luckily I didn't have to wait in line to get in. It was a hot day, so the cold zaru soba was delicious. Thank you for the meal.

I arrived at the restaurant around 2pm for a daytime drink. I waited for about 5 minutes before being seated. The atmosphere was calm and they were thorough with acrylic boards and disinfection, so I felt safe without the carefree attitude post-COVID. The appetizers all looked delicious, and the wasabi stem pickled in soy sauce served as a complimentary dish was exceptionally tasty. The simmered soba seeds with boiled egg was very delicious. They had about 6 types of sake to try, which was exciting. Of course, the soba noodles were also delicious, with a sweetness that stood out. I will definitely go back again.

Had lunch in Nishi-Temma. Feeling slightly hungover from drinking too much the night before, I was in the mood for zaru soba and decided to visit this restaurant. I ordered the zaru soba and enjoyed the smooth texture and refreshing taste of the 80% buckwheat noodles, which went down easily despite my condition that day. The soba dipping sauce had a strong bonito flavor with a crisp, salty soy sauce taste followed by a hint of sweetness in the aftertaste. Finished off with a warm soba broth. It was a satisfying meal.

I visited during lunchtime. Luckily, there was no wait. Before eating the signature soba noodles, I paired 2 cups of sake with yuba sashimi and udon. It's great that not only the soba noodles but also the side dishes are excellent! The soba noodles have a smooth texture and are easy to eat. Thank you for the meal!

I was happy that they offer continuous service. I arrived around 2 pm and was able to enter without waiting in line. I chose the 80% buckwheat soba. I also ordered a side dish of fresh yuba and udon. The attentive service from the proprietress was delightful ☺️ I also enjoyed some sake, thank you for the delicious meal!

Established in 1930, this traditional soba restaurant in Osaka uses water from the Tenmangu Shrine for their soba noodles. Located in the cultural and artistic area of Osakatenjincho, the restaurant is known for its dedication to soba-making. They use water from the shrine, known as one of the top four clear waters in Osaka during the Edo period, and grind their own buckwheat to make fresh noodles every day. The secret broth recipe has been passed down since 1930, adding a unique flavor to their dishes. The recommended menu item is the zaru soba for 1,100 yen. The restaurant is popular among both locals and tourists, so it's best to visit during off-peak hours.

I wanted to eat soba for the first time in a while, so I searched on Tabelog and visited a restaurant. I planned to order zaru soba, but ended up ordering a large portion of oroshi soba. Unfortunately, today's special rice was sold out. I accidentally put all the grated radish in, making it extremely spicy. I ate it while coughing (laughs). The soba had a good texture and was enjoyable. Next time, I'll order zaru soba.

Looking for delicious soba, I went to Naniwa Okina, a long-established restaurant founded in 1925, which was also selected as one of the top 100 restaurants in 2021. They are open from 11:30 to 20:00, making it convenient for late lunch-goers like me. I ordered their signature dish, the zaru soba (100% buckwheat), which was made with only soba flour and had a rich flavor and aroma. The dipping sauce was delicious as well, creating a perfect combination. The zaru soba, made with 100% buckwheat, is limited in quantity, so I was lucky to have it when I visited. They also offer seasonal soba dishes, and when I went, they had firefly squid soba. I'm curious about the oyster soba they have in winter. Thank you for the delicious meal, Naniwa Okina!

I finally visited the soba restaurant that caught my eye as I passed by! The single wooden table made a strong impression. I wondered how much it would cost... The interior of the restaurant has a traditional atmosphere and is very calming! [Dishes I tried] Duck soba (100% buckwheat): ¥2,200, Pacific herring soba: ¥1,800. For an extra ¥200, you can upgrade any soba dish to 100% buckwheat soba! The dishes arrived about 5 minutes after ordering. Fast. The duck soba had duck and green onions in a warm soup. The duck meat was tender and there were about 6 slices in the dish! Delicious. The Pacific herring soba had whole herring in it and the seasoning was on the stronger side, making it a perfect match with the broth. It also came with powdered sansho pepper for flavor variation, so you can enjoy it without getting bored! The staff was very friendly. It was a fun experience. I would like to visit again! They also have a seasonal limited edition oyster soba.

I was planning to have a light lunch, but I couldn't resist the temptation of seasonal soba noodles and ended up ordering a 2000 yen oyster soba. I chose the soba made from 100% buckwheat flour. The hot broth with large oysters was very satisfying. The soft green onions were delicious too. It turned out to be a slightly luxurious lunch. I wanted to have another serving, but I felt full and satisfied with the soba broth. The side dishes also looked delicious. ♡

I visited this soba restaurant as the 14th stop on my soba tour in 2023 during a business trip to Osaka. On this day, I had a meeting in Kita-Shinchi until 2:30 p.m., so I searched for soba restaurants open after that time and found this place. It is located a 4-minute walk from Keihan Naniwabashi Station on Oimatsu Street. The exterior of the restaurant has a traditional soba shop atmosphere. The interior has simple table seating only. Since I couldn't find any fried foods like tempura on the menu, I ordered the zaru soba (100% buckwheat noodles). The soba was served about 10 minutes after ordering. The soba noodles were smooth and made with sarashina flour. I didn't feel a strong soba flavor, but it paired well with the dipping sauce. While nearby restaurants close their lunch service by 3 p.m., this place serves continuously without a break, which was convenient as I could still dine there even after 3 p.m.

I visited <Naniwa Ojisan> for the first time and it was almost full right at the 11:30 am opening time. It seems to be a popular place as it was quite busy even before noon on a Saturday. I was lucky to enter without having to wait in line just after the opening time. The menu had a variety of small dishes to enjoy before the soba noodles were served. I ordered beer and duck meat first. I was surprised to see the powdered sansho pepper that came with the duck meat, reminiscent of Gion's Haru Raku. Is this common in soba restaurants in Kansai? I had never been to a soba restaurant in the Kansai region before so I wasn't sure. I then ordered the soba noodles, opting for the zaru style. I was happy to see that they mainly used the delicious Ni-hachi soba. The noodles had a slightly dry texture, but the taste was still good even without dipping sauce. The quality of the noodles was evident. I heard from other places that the condition of soba noodles can vary depending on the harvest season. Despite the trivia, the soba noodles were delicious. If I have the chance to visit again, I would like to come in the evening to enjoy drinking, eating, and finishing with soba noodles. As I left the restaurant, I saw a long line of customers waiting to get in.

The soba noodles with seaweed, seasonal rice, and a few side dishes were all delicious and clearly made with care. The soba noodles had a great texture and we also bought some for New Year's Eve. My family loved it too. I didn't take a photo, but the boiled egg and soba grains were incredibly tasty. The rich flavor of the soba broth and the great texture left me so impressed that I want to go back and eat it right now!

This is a famous soba restaurant in Nishi-Temma. I arrived at 11:40 am, shortly after opening, and there were already 3 groups of 8 people waiting. After a 15-minute wait, I was seated. The menu does not include tempura or soba noodles. There is a wide selection of alcoholic beverages. The main options are kake soba and zaru soba. I ordered the recommended zaru soba (80% buckwheat). It arrived in about 15 minutes. I tried it without adding anything first. The soba has a nice aroma and tastes good. The dipping sauce is slightly spicy but has a refined flavor. Thank you for the meal.

I received the dish of "Tax-inclusive Zaru Soba" (signature menu) for 1100 yen at Naniwa Okina's hand-made soba. Zaru Soba 1: Using 20% wheat flour, we pursue the goodness of "slurping, elasticity, and smoothness" in our signature menu. It's a delicious taste that makes you want to have seconds. Please give it a try. Zaru Soba 2: Limited quantity of 100% soba noodles. Made only with soba flour, it has a strong taste and aroma. Despite being 100% soba flour, we have created a supple texture. It's a confident creation where you can directly taste the dashi and the deliciousness of soba. Established in 1930, our "Osaka dashi" has been passed down for three generations and is our pride. Our "cold topping" in the summer is also very popular. Kama-age Soba: Boiled soba noodles are served in a bowl with soba broth. You can enjoy the soba flavor more than with cold soba, with a gentle texture. Enjoy the refreshing and flavorful hand-made soba.

"Naniwa Oto" is located about a 15-minute walk from JR Osaka Station, but it's a bit far from any station. It was founded in 1930 in Namba by Toshio Kanda, under the name "Kitamotokya Saruga." In 1951, it moved to Nishi-Tenma. The current owner, Takushi Kanda, trained under soba master Kunihiro Takahashi at "Oto" in Yamanashi. After completing his training in 1999, he changed the name to "Naniwa Oto" and started fresh. The soba is made in the "Oto" style, while the broth is in the "Kitamotokya Saruga" style. They use natural underground water from Tenjin Shrine in Osaka. The soba noodles are made in-house from carefully selected soba grains from around the country. I visited this historic restaurant and ordered the 80% buckwheat soba, as the 100% buckwheat was sold out. The blend includes three types of soba: Jyobanaki soba from Ibaraki, Jyobanaki soba from Nagano, and Kitasoh from Hokkaido. The soba had a delicate texture and good firmness, and the broth was well-balanced with a nice aroma. I enjoyed the meal, especially the combination of the soba and broth at the end.

I found "Naniwa O" in Nishi-Temma while wandering around on my bike! It seems like the nearest station is Naniwa Bridge. Around 11:30, there were about 5 groups of customers, and by 12:00, there was a line forming! It seems to be a long-established store since 1930. It was my first time, so I tried the Zaru Soba with 80% buckwheat noodles. The hand-made noodles had a good texture, and the bonito broth dipping sauce was very delicious. I even enjoyed the last bit of soba broth. Thank you for the meal!

◆Osaka Lunch Tour ▪︎ Naniwa Oto (Osaka City, Kita Ward, Nishi-Temma) Zaru Soba: 900 yen ◾︎ Food Beast Maro http://instagram.com/maro.j.maro https://ameblo.jp/korinai-menmen/