Located on the way from Fukuchiyama to Yosano Town, on Route 176, this shop is situated on the Cloudy Pass in Unbara. With a prominent sign, it's easy to spot. I found out from a local magazine about the change of ownership to the seventh generation owner five years ago. Since then, I have visited the shop a few times with my mother and aunt. Recently, I saw the shop owner being featured on TV, mentioning that they are actively developing new menu items to keep customers interested. Intrigued, I decided to revisit. Checking their Facebook beforehand, I saw a post about their "seared marinated soba," which became my top choice. Upon entering the shop, I noticed two counter seats in front. Perhaps a new addition? It's convenient for solo diners. To the left, there are three sunken kotatsu tables and four regular tables, with acrylic dividers for COVID-19 precautions. Looking at the menu, I saw a complete revamp with new soba varieties like "Danhime soba" made from locally grown soba in the Unbara area. They offer a set for comparing three types of soba, which I found interesting. I ordered the "seared marinated soba" and also requested a unique item not on the menu or social media - the "grilled chicken rice bowl." The dishes arrived after a short wait. The seared soba, made with thick noodles, was a delicacy that impressed even Matsudaira Munehide. The fish used were yellowtail and black sea bream, marinated just right, with a special additive-free soy sauce enhancing the flavor. The thick noodles were a bit challenging to eat with the toppings, but the combination was good. As for the grilled chicken rice bowl, it seemed to have been removed from the menu, but the staff kindly prepared it for me. The chicken was tender with a balanced sweet and savory taste, complemented by the quality soy sauce. It was unfortunate that the item was no longer available, but I hope it will make a comeback in the future. Overall, the dishes were delicious, even better than my previous visit. Thank you for the meal.

I arrived at my favorite soba restaurant 5 minutes before its opening time of 11 am on Sunday and was the first in line. This was my second visit in June, and this time I ordered the 7-piece soba with a large serving of cold noodles. With a 100 yen discount from the Tabelog discount page, the total came to 1550 yen. I tried the seared tempura for the first time, and it was delicious with a crispy and fragrant taste. There were also regular tempura and raw egg options, allowing me to enjoy a variety of flavors and textures.

I couldn't go in May because I was busy, but I've been going almost once a month. This time, I had the Seven Princesses Soba with a large serving of cold noodles, which cost 2200 yen including tax. The tempura included chicken, shrimp, radish, loach, vegetables, rolled omelet, and thick rolled omelet wrapped in seaweed, and it was quite filling.

I visited this place for the second time about a month ago because the food was delicious the first time. I arrived 5 minutes before the 11 am opening time and there were already 2 groups waiting in front of me. The restaurant quickly filled up with more customers coming in. This time, I had the set meal with three different thicknesses of soba noodles, each offering a different texture, and the tempura was also delicious.

On March 16, 2023 at 12:00 ・Nanahime Set Meal: ¥1,900 + Plum Addition: ¥100 ・Charred Pickled Soba: ¥1,500 ・Seven Assorted Tempura: ¥1,000 ・Bottled Beer (medium): ¥600 ・Okutanba Junmai: ¥500 (Takeout) ・Two Spice (10g): ¥400 • This is a restaurant I discovered while touring Amanohashidate many years ago on the back roads. • The atmosphere seems to have changed slightly since then, with the 7th generation owner now going by the name "Nanahime." • The menu has significantly expanded since my last visit, making it a bit challenging to find the simple "hiyakake" cold soba, which used to be the specialty. • The "Nanahime Set Meal" includes the signature "Demon Soba" with thick noodles and the "Seven Princess Soba" made with 100% buckwheat flour, along with tempura and pickled vegetables. • I added a sour plum, which was a nice touch to the meal. • The cold soba noodles were just as delicious as I remembered. • The chewy texture of the thick noodles reminded me of the udon at Iwashiya in Tawara-dera. • While I understand that the "Demon Soba" is the restaurant's identity, I was pleasantly surprised by the unique texture and flavor of the "Seven Princess Soba." • Intrigued by the menu description mentioning the proximity to the sea, I decided to try the "Charred Pickled Soba" with salt-cured and soy-cured sea bass. • The combination of chewy noodles and the smoky charred flavor was perfect with a bottle of beer. • The tempura assortment included daikon, nori-wrapped thick omelette, rolled omelette, loach, vegetable (eggplant), chicken, and additive-free shrimp. • The daikon tempura was deliciously tender, but it didn't pair well with the grated daikon. • The two types of omelette were tasty, with the nori-wrapped thick omelette having a nice seaweed flavor. • The tempura batter was made with a traditional Japanese blend of flour without eggs or weak flour, resulting in a slightly firm texture. • I also purchased a blend of chili pepper and sansho called "Two Spice," which I had found useful in the past. • The bottled beer was Asahi Super Dry in a medium-sized bottle. • The hot sake was "Okutanba Junmai" from Yamana Sake Brewery. • PayPay payment is accepted. • When I asked when the 7th generation took over, I was told it was seven years ago, which surprised me as I had visited five years ago. The gradual changes in the menu and atmosphere were explained as part of the new owner's vision. • The anime-style illustrations, BGM likely sung by the owners, and Bay City Rollers-like costumes set up by the 7th generation owner were a bit unexpected, but reading the booklet on the table made me feel the "Demon Soba Shop" love and appreciate the effort to preserve this delicious soba. • According to the booklet, soba, a dish that did not exist during the demon-slaying era, was named "Demon Soba" due to a "stylish misunderstanding" from "kisoba" to "scary (hard) kisoba" to "scary demon (ki) soba" to "demon (oni) soba."

I finally visited a restaurant that I had been wanting to go to since their TV appearance last January. It is located along Route 176, branching off from Route 175 in Fukuchiyama City, about 20 kilometers away. I arrived just before the opening at 10 o'clock and was the first in line, but soon after the opening, customers started coming in one after another and the seats quickly filled up. I recommend making a reservation for holidays after 11:30. The menu is very easy to understand, and I ordered the popular Nanahime set meal for 1,900 yen and a hot coffee for 300 yen. The Nanahime soba is made from 100% buckwheat and is impressively thin. In addition to the items shown in the photos, the menu is extensive, so I will be visiting regularly in the future. They accept PayPay payments.

I went deep into the mountains of Oeyama to eat thick and firm 100% buckwheat soba. The road on the way was well-maintained and not a winding mountain path. However, as I entered this area, the weather worsened, giving a feeling of entering a different world. The soba restaurant had a beautiful storefront. The menu was extensive and took some time to read through. After much deliberation, I ordered the "Hatsugomi Teishoku" which allows you to enjoy three types of soba. Inside the restaurant, there were costumes, Seibu Railway signs, and anime music playing. The "oni soba," which is known for its thick noodles, had a satisfying texture and a strong soba flavor, which I enjoyed. The daikon tempura was also delicious. Coffee was recommended, and I ordered it along with soba dessert. It came in a lovely cup. There were various types of coffee available, making it a good place for a coffee break as well. I think I will revisit this place to have that soba again. If you love soba, this is a place you should visit! The manager was dressed in a costume, but their friendly and soft-spoken demeanor made it easy to overlook the reason for their attire.

I found this place while driving and decided to visit. I was curious about what "oni soba" was like. I ordered the tororo soba and tempura. Oni soba seems to be thick and hard soba noodles. It definitely requires some chewing before swallowing. I wonder if it would be softer and easier to swallow if it was served warm. There was daikon tempura among the tempura, which I tried for the first time and found it delicious. I would like to try making it at home. There were many soba menu options, so it might be hard to choose.

⭐️Thick Buckwheat Noodles (Cold) - 850 yen ⭐️First Taste Comparison Set (Thick, Medium, Thin Buckwheat Noodles) - 1600 yen ⭐️Tamagoyaki (Japanese Omelette) Taste Comparison Set (Kansai Style, Kanto Style) Recommended for: - Those who love soba noodles or are soba enthusiasts - Those who can distinguish between the texture of udon and soba noodles - Those who can appreciate the aroma and flavor of freshly ground buckwheat - Those who can differentiate between different types of broth and soy sauce This restaurant may not be suitable for those who are particular about the thickness and length of soba noodles, or those who insist on the chewiness of wheat gluten in their noodles. The soba noodles here come in three varieties: thick, medium, and thin, all made from 100% handcrafted buckwheat flour. Despite being described as ground with a 60-mesh sieve, the noodles show not only black specks of husk but also white particles of the inner layer, suggesting a finer grind closer to a 40-mesh setting. The thick buckwheat noodles, about 10 strands with a width of 3mm, are challenging to slurp due to their lack of gluten chewiness, making them a truly formidable dish. However, the more you chew, the more you'll savor the sweet aroma of the husk and the grain-like sweetness reminiscent of freshly cooked Koshihikari rice. The distinctive sweetness can be attributed to the use of Peony buckwheat from Lake Mashu in Hokkaido. A friend who had been feeling under the weather and had lost his appetite visibly brightened up after enjoying this delicious soba. Despite the short time we spent together, we had a meaningful time slurping on tasty noodles. I am grateful to my friend from Fukuchiyama for introducing me to this restaurant and making the effort to join me during our busy schedules.

There are many places I want to go, but I'm basically an indoor person. Even though there are many places I want to go, I'm always broke. Haha. I was keeping it a secret from my grandfather, but when I mentioned the demon soba on 3/12, he suddenly said last night, "Let's go tomorrow!" and it's in Kyoto, you know? It's over 2 hours away. What time are we leaving in the morning?! 9 am? You go by yourself! Amid this argument, we ended up leaving at 11 am. It took us 2 and a half hours to get there. My grandfather is so stingy that he doesn't take toll roads. We waited for about 10 minutes. The parking lot was full. People from Osaka, Kyoto, and even Kobe were there. There were many menu options, but since it was my first time, I ordered two Demon Princess Comparison dishes for 1300 yen each. The Seven Princesses dish was served cold, while the Demon Soba was served hot. Both were delicious. The Seven Princesses had extremely thin noodles, while the Demon Soba had thick noodles that I had never seen before. There were two types of seasonings on the table, and they were both delicious. The broth was especially tasty. I drank it all, even though I have high blood pressure. The tempura looked delicious too, but I can't handle oily food lately. I'll try it next time! There was a coupon on Tabelog, so we got a 200 yen discount. They also accept PayPay. We found a way to get back within 2 hours and saw a young man to give a ride to. We'll try again! It was really delicious. Thank you for the meal!

I visited the Oni Soba restaurant located near the border between Oe in Fukuchiyama City and Yosa District on March 18, 2022. I had seen it on TV before and had always wanted to visit. The seventh-generation owner, who was said to be dressed in a unique and eccentric manner like Kageki Shimoda, was still there and looking well. The menu and pamphlets were all handmade. I ordered the Nanaten Soba with pickled plum, which is their most popular dish. - Nanaten Soba with pickled plum: - Broth: A gentle and flavorful dashi broth - Noodles: Thick, 100% buckwheat noodles, slightly uneven and sticking together - Tempura: Two pieces each of chicken and daikon tempura, with a daily special of sweet potato tempura this time - Condiments: Chopped green onions and onions - Pickled plum: A rustic type pickled in red shiso, with a good balance of acidity and saltiness Everything was quite delicious. Thank you for the meal.

I visited for the first time and ordered the Tempura and Tamago Soba. The noodles were thick and satisfying, and the tempura was delicious with three large pieces of chicken. The egg yolk in the middle was a nice touch. The menu is extensive, so I definitely want to come back again.

From Maizuru to Ayabe for a meeting, then moved to Fukuchiyama for lunch. The temperature is 33 degrees!! Due to the heat in Ayabe, I decided to have cold 100% soba at a mountainous "Demon Soba" restaurant. There were many menu options to choose from, but this time I went with the "Nanaten Soba". The "Toriten" is a must-have, and the "Daikonten" was also appealing. The daily vegetable tempura was eggplant tempura, which was a great choice. I topped my soba with homemade "Nimai" which is a combination of spicy red pepper and Japanese pepper, making it deliciously spicy! The thick soba noodles, which I personally like, also had "Oni Oroshi" and were refreshing. I never get tired of eating this kind of soba, I always want to eat it.

On the way to Fukuchiyama Castle, I anticipated that Yura Garden and nearby restaurants would be crowded, so I did some research on Tabelog. It was a decent drive from Fukuchiyama city, and the parking lot and inside the restaurant were almost full, but we managed to get in during a lull. It seemed like many customers had come here on purpose. I had the Onihime Kurabe, my husband had the Toriten Soba in a large portion, and my daughter had the Bukkake Oni Oroshi. The thick and uneven Oni Soba was quite unique. It had a firm texture, almost like a food that you have to chew. The Nana Hime Soba was thinner, but also uneven in length. It was smooth to eat. The light and delicious broth with the green onions as a nice accent. We added a spicy topping called "Nimai" for a punch of heat. The dishes were served in a traditional-looking bowl, giving a nostalgic feel. We mentioned that we came because of Tabelog, and each got a 100 yen discount. It was a nice gesture considering the price of the dishes. Thank you for the meal!

Along Route 176 from Tango Peninsula to Fukuchiyama, there is a specialty soba restaurant that hand-makes their soba noodles. They offer two types of soba: the thick and firm "Oni Soba" and the extremely thin-cut "Nanahime Soba", both available for choice. The Oni Soba is so firm that it requires thorough chewing to eat, while the Nanahime Soba is cut to an extreme thinness. The Toriten Soba (Oni Soba) features chicken breast tempura with a slightly thick but well-fried coating, making it very delicious and filling. It is served with a light and refreshing broth, rather than the typical soy sauce-based soba sauce. The Soba with chicken tempura and quality vegetables (Nanahime Soba) is a dish garnished with plenty of seasonal vegetables, making it visually appealing. The Nanahime Soba, made by cutting the ten-portion soba to the limit of thinness, is slightly thinner than somen noodles and a unique type of soba that is not commonly seen in other restaurants.

Visited around 2:00 PM on a Sunday. It was past the lunch peak, but the restaurant was full and I had to wait for about 15 minutes. An older man who had finished eating exclaimed, "It was delicious!" which raised my expectations. The seating consisted of 2 tatami rooms and 3 table seats, and the menu had many options to choose from. I was torn between the Oni Soba and Shichihime Soba, but since most people around me were ordering the Oni Soba, I decided to go with the Oni Soba with tempura. I ordered the large size and it arrived in 15 minutes. The tempura was crispy and freshly fried! I tried daikon tempura for the first time and it was surprisingly good. As for the Oni Soba, my first impression was that the noodles were thick and standing tall. When I tasted it, I was blown away by the amazing texture and flavor of the soba. It was so delicious that I wondered what kind of soba I had been eating before. There was no powdery taste at all, just pure soba goodness. Despite ordering the large size, I finished it all without getting tired of it. It was the first time I felt so satisfied and full from eating soba! The location is a bit inconvenient, but if you use the Kyoto Jukan Expressway, it's not too far from Kyoto city and highly recommended. Next time, I will go back to try the Shichihime Soba. Overall, I was very satisfied! The innovative restaurant manager is also a must-see. Thank you for the delicious meal!

Soba with a punch! The flavor and texture of the soba are amazing. Even though the broth is not overpowering, it blends well with the soba, creating a delicious combination. The tempura on its own is crispy and tasty, and even the tempura soaked in the broth is delicious. Among all the soba I've had in Kansai, this was the best I've ever had. Thank you for the meal.

Number of visits: 1 time The ten-wheat soba has a very firm texture, and it's also moist. The presentation is nice too. I actually wanted to eat the regular size of demon soba instead of the small portion, but I had already eaten broiled mackerel and crab hot pot, so I was slightly full when I ate it. Well, you'll have to go and see for yourself what's surprising about it.

At the end of February, on the last day of our business trip to Kansai, after enjoying hot springs and crab in Kinosaki, we continued our local inspection and then headed back to Fukuchiyama. We had originally planned to stop in Izushi for some soba, but after last night's drinks and this morning's breakfast, we weren't in the mood for that. As we drove towards Fukuchiyama, I spotted a sign for a place called "Oe." When I asked if it was the famous Oe known for its "oni soba," our client suggested we stop by. We visited this simple restaurant located in the mountains, known for its oni soba. The soba comes in two varieties: thick noodles called "oni soba" and thin noodles called "shichihime soba." We ordered the specialty "nana ten soba," which is a type of soba where the noodles and broth are served in a bowl, similar to kake soba. The broth is cold (but can be served warm), and the noodles are thick, short, and firm. It may take some getting used to the chewy texture, but it grows on you with its solid bite. The soba is made with 100% buckwheat flour and includes yam as a binder. Toppings of "tori ten" (chicken tempura) and "daikon ten" (radish tempura) add an interesting touch. The tempura coating is crispy with a slightly firm texture, and the chicken breast is tender and delicious whether eaten with salt or dipped in the broth. I didn't have much of an appetite when we entered the restaurant, but by the time we left, I was hooked on this soba. After our meal, we continued on to Fukuchiyama. On a side note, in Fukuchiyama, if we had time after parting ways with our client, we planned to visit Fukuchiyama Castle. This castle was built by Akechi Mitsuhide, who is often portrayed as a villain in history but was actually a hero in Fukuchiyama. He improved the flood control of the Yura River, changed the name of the area to "Fukuchiyama," and implemented tax exemptions to promote commerce and industry in the region. He is still celebrated in Fukuchiyama with festivals and shrines, despite the tragic fireworks explosion incident that occurred in the city years ago. The locals hold him in high regard, and the city has been excited for the recent NHK drama featuring his story. The people in Fukuchiyama and neighboring Kameoka continue to honor Mitsuhide with festivals and events, showcasing the enduring love and respect for this historical figure.

I went for a drive to Fukuchiyama and found a soba restaurant called Oni Sobaya on Tabelog. The restaurant is located along a mountain road. When I arrived, there were two people in the kitchen and one in the dining area. They mentioned that there might be a wait during busy times, but that was totally fine with me. They had self-service tea and towels. The menu was handmade with colorful photos and detailed descriptions, making it easy to understand. I tried the Bakudan Oroshi Soba, which is a soba dish with spicy grated black radish called Bakudan. The soba noodles were thick and chewy, not the usual slippery kind. The grated radish was aged, so it had a sweet flavor instead of being too spicy. The soba had a nice aroma and was very satisfying to eat. They even gave me a complimentary miso potato dish, which was delicious. If you want to fully enjoy the taste of soba, I recommend trying the Oni Soba. I'm curious about their thinner Nana Hime Soba as well.

At the entrance of Fukuchiyama, before lunch, I visited the "Oni Soba" restaurant again. I opted for the simple Oni Soba for 800 yen, with thick 100% buckwheat soba noodles served cold with dashi broth, Kujo green onions, and Oni spice. Each ingredient stood out with its distinct flavor, making it delicious. The head chef, who is from Tokorozawa, surprised me with a complimentary miso potato in celebration of the Seibu victory. When I mentioned that I had flown in from Tokorozawa yesterday, he even gave me a 50 yen discount on the bill! It would be nice if visitors from Saitama and Tokyo could also get a 50 yen discount when they visit Kyoto.