It's about a 5-minute walk from Osaka Subway and Keihan's Kitahama Station. I have visited here several times before, but it's been a while since my last visit. The exterior is a traditional-style house with wooden panels. Inside, there are several rooms divided without doors, with a calm atmosphere featuring earth walls and stone floors. There is one tatami room on the right side upon entering. The rest are table seats. The back is the kitchen, with a room for soba making and two electric stone mills. I was guided to the room at the far end on the right side. This room has three tables. First, soba tea and hot towels were served. Looking at the menu on the table, there is quite a wide variety. With recommendations and seasonal menus added, there are 34 dishes for sake appetizers, 30 types of alcohol including beer, wine, sake, shochu, and 31 types of soba, making it hard to choose. However, due to its central location in Osaka, the prices are generally on the higher side. So, from the extensive menu, I started with a glass of "Oroku Nakadori Junmai (Shimane)" for 850 yen. It's a dry Junmai sake with a refreshing aftertaste. As an appetizer, I chose the "Camembert Miso Pickles" for 390 yen. It's rare to see Camembert cheese pickled in miso instead of tofu, and it has a richer and stickier taste. It goes well with sake. Let's have another glass. "Hiroki (Fukushima)" for 730 yen, a special Junmai sake with a clear and sharp taste. I also ordered the "Grilled Miso" for 520 yen. Salt is spread on a plate, and a grilled stone is placed on top. This is the style of Tsuchiyamabito's grilled miso. On top of the grilled miso are round cuts, wood buds, and grilled conger eel. After a while, the bottom of the grilled miso becomes crispy like scorched rice, giving it a fragrant taste. Now, let's move on to the soba. This time, I went with the basic "Thinly Ground Soba" for 840 yen. Soba broth and condiments were brought first. The condiments are green onions and wasabi. The soba broth is a bit in a small soba cup, and the rest is served in a separate container. It has a main bonito flavor with a sweetness in the aftertaste, a slightly rich broth. The soba is made of 100% finely ground soba, neatly cut. Today's soba flour is said to be from Nagano prefecture. It has a strong soba aroma and good water retention. It's easy to slurp up. The soba soup is a thick and creamy potage style. It's quite thick and doesn't clump, but it's a bit difficult to mix with the soba broth. The seat I was guided to this time was right next to the cashier. I overheard a voice asking for a receipt. Perhaps due to the location, there are many business entertainment customers. It may be a bit expensive for personal use on a regular basis. However, this selection is quite rare to come across, making it a place you'd want to visit occasionally. Thank you for the meal.

A restaurant in Osaka Kitahama. Selected as one of the top 100 soba restaurants in the Tabelog 2022 rankings. When I arrived at 19:15, the exterior and interior of the restaurant had a calming atmosphere with its traditional Japanese house appearance, and it was bustling with salarymen almost filling up the seats. After waiting a few minutes for a table to be cleared, the soba arrived about 10 minutes after ordering. There were many delicious-looking menu items other than soba, so I would love to visit this place again if it's nearby. I ordered the following: - Fine-ground soba (seiro) for 900 yen * It was described as being slightly white and made with 100% buckwheat. The soba had a crisp texture, a good mouthfeel, and a delightful aroma. When eaten without dipping, it was delicious, and after trying it with the dipping sauce, it had a gentle flavor. Eating it dipped in the sauce was very delicious, and I finished it all at once. - Coarse-ground country-style soba for 900 yen * It was described as having a slightly darker color, with a little bit of binding agent added. The soba was chewier and had a strong flavor compared to the fine-ground soba. It was delicious when eaten with salt or even without anything. The flavor of the soba was strong and satisfying. - Akahoshi bottled beer for 580 yen - Fried soba (complimentary appetizer), couldn't stop eating the crispy texture. - Soba water, thick and cloudy with a strong soba flavor, very tasty. I have seen descriptions of cloudy soba water as a separate item in other restaurants, but this one was delicious in its own right. Total: 2,380 yen Thank you for reading until the end. If you found this review helpful, please consider saving the restaurant and giving it a like. I will reply to any comments if you leave them. I hope this review can be of some help to everyone. You can also check out my Instagram account for more food updates at HIDE GOURMAND【@hide06_21】

I happened to come across this soba restaurant. Soba lovers must visit here! The private room I was guided to had a traditional house-like atmosphere. Eating soba in that ambiance was simply amazing. Writing this review made me crave it, so I'm going there for lunch today.

I went for lunch and ordered a large serving of soba noodles with a mini mixed tempura bowl. The soba noodles were thin and smooth, and tasted delicious with the rich dipping sauce. I could eat it endlessly. The tempura bowl with small shrimp and squid was also tasty with its crispy texture. It's impressive how Tsuchiyama Jin has expanded from just one store in Ashiya 20 years ago to 12 stores now, with 2 stores even in Tokyo. Being selected as one of the top 100 restaurants despite having multiple locations is truly amazing.

Today, I went out for drinks with my junior colleague. We couldn't get into the fish restaurant we wanted, so we went to a place called Tsuchiyamajin instead. Unlike the previous place, we were lucky to get a private tatami room that had just become available for the two of us. We started with fig cream cheese and white wine, followed by scallops in butter, Shirokane pork sausages, and finished with sake and sudachi soba noodles. The staff were very attentive and all the dishes were delicious. I will definitely be coming back!

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It was a weekday afternoon around 12:30. The restaurant was full, so I waited in line inside. I was seated within 10 minutes. They offered a lunch set, but since I had already eaten two cakes earlier and had a dinner party later, I decided to just have the soba noodles. I chose the Coarse Ground Country Soba for 900 yen, which had a rich color due to the husk being included. I started by eating it with salt, then later switched to dipping it in the sauce. It was nice to be able to enjoy it in two different ways. Overall, it was a delicious meal. They accept credit cards for purchases over 3,000 yen, but I paid in cash.

Sudachi soba is famous at this restaurant. I have come here many times but always hesitated to order anything other than the sudachi soba, which I have never tried. This time, I ordered the sudachi soba with the option of choosing the 80% buckwheat soba. The refreshing broth and thin noodles were perfect for a hot day. This place also offers delicious side dishes and rice dishes. They also have seasonal menu items, which can make it hard to decide what to order.

It was Sunday. I passed by at 11:45 and saw that there were 2 groups waiting in line, so I decided to wait as well. It took about 15 minutes to get inside, but then there were still about 2 more groups waiting, so I think I waited a total of 30 minutes. I wasn't very hungry this time, so I gave up on getting a rice bowl and instead went for the seasonal limited sesame sauce with tempura topping. I want to try the normal rice bowl next time!

I visited Kitahama Tsuchiyaman in Osaka City, Chuo-ku, Fushimi-cho 2-4-10 for a weekday lunch. I chose the lunch set with a mini rice bowl and soba - you can choose between various rice bowl options and soba. I ordered the kakiage-don (small shrimp and squid tempura rice bowl) and soba with dipping sauce. The soba was finely cut and very delicious. The dipping sauce was slightly spicy, which I liked. The kakiage-don had plenty of small shrimp and squid, and the rice bowl sauce was just the right balance of sweet and savory. All of this for 1,400 yen was a satisfying meal. They will be changing their name to "Sobanin Aki" for their 5th anniversary in October, and I hope they continue to provide delicious food in the future. Thank you for the meal.

I lined up 20 minutes before the store opened and was second in line. By the time the store opened, there were more than 10 groups waiting in the hot weather. I tried both the chilled sudachi soba with 100% buckwheat noodles and the one with 80% buckwheat noodles for comparison (lol). It was refreshing and perfect for a hot day. The 80% buckwheat noodles felt harder, but I didn't notice a big difference in flavor. However, I preferred the 100% buckwheat noodles. It was fun to compare them, something you don't get to do when dining alone. But waiting in line was tough... And when I finally got in, the tea was so hot I couldn't even hold the cup...

It has become steamy hot, so I decided to visit Kitahama's restaurant, Tsuchiyama-jin, where I can enjoy cool soba noodles. This charming restaurant is located in a renovated traditional Japanese house, offering carefully crafted soba noodles for a relaxing dining experience. The building, which is over 100 years old, exudes a sense of history. The interior has a deep layout and a unique atmosphere. Decorative items like a single flower vase by the window and other traditional Japanese ornaments add a touch of elegance to the space. There are raised tatami seating areas in the front, four-person tables, and main seating area with four tables for four people each, as well as two tables for two people in the back. The seating arrangement provides ample space for a comfortable dining experience. I arrived just before 2 p.m. on a weekday and was seated without much of a wait. Even after 2 p.m., customers trickled in slowly. It seems that there can be long lines during lunchtime on weekends, so visiting later on weekdays might be a good idea. Lunch is served from 11:30 a.m. to 2:30 p.m. on weekdays and weekends (closed on Mondays) (Please verify the latest information on the restaurant's operating hours). Recommended soba dishes (all prices include tax): - Sesame miso sauce soba: ¥1,080 - Cold soba with sudachi citrus: ¥1,230 - Cold soba with water eggplant and tomato: ¥1,280 Lunch set options with a mini rice bowl and soba noodles (choice of soba or kake soba): - Tempura rice bowl (small shrimp and squid): ¥1,400 - Tempura rice bowl (3 vegetables, 1 shrimp): ¥1,400 - Marinated tuna rice bowl: ¥1,500 - Seared black wagyu beef rice bowl: ¥1,800 Tsuchiyama-jin's lunch set: ¥2,000 Includes 2 small side dishes, 2 sushi rolls, tempura (3 vegetables, 1 shrimp), choice of soba or kake soba * You can add ¥360 for a large portion or ¥400 for tempura with squid and shrimp (lunch only) I was tempted by the cold soba with sudachi citrus, but this time I opted for the tempura rice bowl and soba set for lunch, choosing the tempura rice bowl and seiro soba. Each tempura piece was freshly fried, so I enjoyed a warm cup of soba tea while waiting for about 15 minutes for the tempura rice bowl and soba to arrive. Seiro soba: The seiro soba had a beautiful appearance, with thin, white noodles made from 100% buckwheat flour. The texture was smooth with a good chewiness, and it went down the throat easily. When lightly dipped in wasabi, the sweet aroma of the soba filled my nose. Compared to coarse-ground soba with husks, this soba had a more refined flavor profile. According to a TV feature I watched previously, the soba is ground from the grains using a stone mill and handcrafted throughout the process. The dipping sauce had a strong bonito flavor with a mild sweetness, made using thickly shaved bonito from Minamisaki and Rishiri kombu. The soy sauce was sharp and flavorful. When lightly dipped in wasabi, the soba's aroma and sweetness were enhanced, creating a perfect balance. Towards the end of the meal, a warm soba broth was served. It had a thick, creamy consistency like potage soup, with a subtle sweetness from the soba. The bonito flavor of the broth and the refreshing taste of the wasabi complemented each other well. The wasabi, which was smooth and not too pungent, added a refreshing flavor that I enjoyed. Tempura rice bowl: The small bowl was filled with crispy tempura of squid and small shrimp. The squid and small shrimp were tender and flavorful, with just the right amount of saltiness. Although it was a mini bowl, it contained around 7-8 pieces of tempura, making it a luxurious treat. The tempura had a light coating, and the abundance of seafood was delightful. The slightly sweet sauce had a sharp aftertaste. The rice was fluffy, and the chopped seaweed added a nice flavor. The pickles, which seemed to be homemade, had an elegant taste and paired well with the tempura rice bowl. At ¥1,400 for lunch, the tempura rice bowl may seem slightly pricey, but the serene atmosphere of the traditional Japanese house and the opportunity to savor the aroma of soba noodles make for a special and relaxing dining experience. The high-quality tempura rice bowl, featuring my favorite shrimp tempura, was on par with what you would find at a specialty restaurant. The pickles were also refined in flavor. (Note: The review includes detailed descriptions of the soba and tempura rice bowl dishes, the restaurant's atmosphere, and the lunch set options, as well as the prices and operating hours. The reviewer expresses satisfaction with the food quality and dining experience at Tsuchiyama-jin.)

I visited for lunch. I ordered the recommended sesame sauce soba noodles for the season. I also added shrimp and scallop tempura. It seems you can only add this during lunch time. You can choose between fine-ground and coarse-ground soba noodles, and I chose fine-ground. The sesame sauce was very rich and creamy, and incredibly delicious! The soba noodles were thin but had a firm texture and looked beautiful. The restaurant had a nice atmosphere with each group separated by partitions, allowing for a relaxed and peaceful dining experience even when it's crowded.

I visited this restaurant for lunch on a Tuesday during my business trip to Osaka. I arrived a little before the 11:30 am opening time and there were already 8 people in line. It's quite a popular place. I managed to get in on the first round when they opened. The interior of the restaurant is styled like an old Japanese house, creating a nice atmosphere. I was seated at a table in the back and ordered the set meal of soba noodles and tempura rice bowl for 1400 yen, with an extra serving for 360 yen. The tempura rice bowl was served first, and the tempura was delicious and freshly fried. A few minutes later, the soba noodles were served. The portion was quite generous due to the extra serving, and it was delicious. I thought the quality and quantity for the price was a great deal. I will definitely visit again during my next business trip!

Visited for the first time on May 27, 2023, from 11:50 am. The restaurant has a rating of 3.61 on Tabelog. It specializes in stone-ground hand-cut soba noodles. Arrived at 11:50 am and there were 4 people waiting outside. Waited for about 30 minutes to get inside. Ordered the lunch set which included a mini bowl and soba noodles, along with a small shrimp and squid tempura bowl and a large serving of soba noodles. The soba noodles were thin-cut with a good texture. The broth was on the richer side. Overall, it was delicious. When leaving the restaurant, the line had gotten even longer. #Kitahama Tsuchiyama #Tsuchiyama #Osaka Gourmet #Osaka #Popular restaurant #Highly rated on Tabelog #Top 100 on Tabelog #Soba #Soba restaurant #Hand-cut soba noodles #Soba Instagram #Soba lover #Want to connect with soba lovers #Tempura #Tempura bowl #Gourmet #Gourmet lover #Want to connect with gourmet lovers #Gourmet Instagram #Fine dining #Foodie #Foodiegram #Food porn #Foodstagram

During my visit to Osaka in 2023, I had lunch at Ten Sho in Hirakata, which was the 55th soba restaurant on my soba journey. It seems to be a branch of Ashiya Tsuchiyama Hito, where the owner used to work. The location is about a 3-minute walk from Kitahama Station on the Subway Sakaisuji Line. There is no parking lot, so if you are driving, you will need to park at a paid parking lot, which can be a bit expensive due to the central location. The exterior of the restaurant looks like an old renovated house, with the color of the wood giving it a nice touch. Inside, there are table seats, tatami seats, and even private rooms. When I arrived just after 1 pm, there were about two groups of customers waiting, and I had to wait for about 10 minutes before being seated. The area seemed to attract a lot of office workers. The menu is relatively extensive, with lunch sets available as well. I ordered the Ten Seiro and the Aragaki Tsuchiyama Hito. The soba here is quite similar to the one at Ashiya, but the portion seemed slightly larger here. Both the Aragaki and Seiro soba had a good texture, and they paired well with the slightly thicker Kanto-style dipping sauce. The tempura seemed more like something you would find at a casual eatery, probably due to the high volume of customers they serve. With a wide selection of sets and reasonable prices, this restaurant seems like a good choice for regular dining.

I had a business trip in the morning and took the afternoon off! So I started drinking from noon! I'm sorry for drinking sake at lunchtime, but I couldn't resist! The appetizers were pickled radish and camembert cheese, and the sake was a junmai daiginjo from Takinogawa, Yamagata. I wanted another glass, but I stopped myself because there were people waiting. It was quite delicious!

Kitahama Dozanin between Yodoyabashi and Kitahama. A soba shop with a rating of 3.61 on Tabelog, a popular dining website. Visited the Hankyu Department Store and Grand Building locations. Arrived 15 minutes before opening and was the first in line, followed by others. At 11:30, the curtain was raised and customers were seated one by one. Despite being alone, I was seated at a table for four... awkward. Ordered the Mini Tempura Rice Bowl and Soba Set for 1400 yen. The mini bowl with small shrimp and squid tempura arrived first, followed shortly by the soba. The tempura was crispy and the shrimp was deliciously plump. The rice was cooked perfectly. The soba noodles were thin and had a nice texture, complemented well by the wasabi. The portion size was a bit small, possibly because it was a set meal. They also served a thick and rich soba broth, which I enjoyed. Left the restaurant around noon with about 8 people waiting in line. Craving for soba, especially in hot weather. If you're interested in this place, consider saving it based on this review.

I arrived around 11:40 and there was already a line. I ordered the country-style soba with sesame miso and tempura. The tempura came in a separate dish and was crispy and delicious. The sesame sauce was a bit strong in flavor. The soba broth was rich and tasty.

I have visited a popular soba restaurant in Kitahama several times over 10 years ago when it was not as crowded. The atmosphere, soba, and side dishes were already of high quality back then, but I never imagined it would become this popular. Time flies so fast. This time, I had a quick lunch with a marinated tuna rice bowl and soba set. I actually wanted warm soba, but they were sold out, so I settled for cold soba. It had been a while since I had cold soba, and I realized that if you want to enjoy the scent of soba, cold soba is the way to go. The soba was delicious as always, with an elegant portion size. When I was younger, I could easily eat 2-3 servings, but now one is enough (not that I can't eat more, but my metabolism has slowed down and I gain weight easily now haha). The soba broth was also rich and creamy, which I love. I will definitely come back again.

I came to have dinner at a restaurant in Kitahama this time because I used to enjoy the delicious lunch at the Dodan Tsukiji in Ashiya. The appetizer was soba miso. I had hot sake, white wine, and other drinks. For snacks, we had dried mentaiko with daikon, simmered bamboo shoots, fig and walnut cream cheese, firefly squid and rapeseed with spicy vinegar miso, sakura shrimp tempura, duck breast and duck meatballs, assorted tempura, horse meat sashimi, thick rolled egg Kansai-style, and finished with zaru soba. The soba soup was thick and creamy, just like the one in Ashiya, and it was delicious.

I visited Doyamacho in Kyoto during the cherry blossom season. I had seen the long line outside this restaurant last year and had always wanted to try it. I started with beer and duck with green onions. The duck with green onions seemed to have a small portion. I also ordered some sake, firefly squid and rapeseed with hot vinegar miso, which are seasonal dishes. Finally, I ended the meal with a tempura soba. Thank you for the delicious meal.