HazelDiary

Soba Takama located within a walking distance from Tenjinbashisuji Rokuchome Station was our first meal upon arrival of Osaka, Japan. It was just a few trains stops away from Courtyard by Marriott Shin-Osaka Station(where we were staying during our Osaka trip) and we decided to go for this before our next itinerary. The restaurant is tucked away in the side streets, and you can easily miss it. If you are planning to visit them, do look out for the wooden shop with a sliding door.

The owner-chef prefers the buckwheat variety from Maruoka, Fukui, with which he makes thin juwari soba. The basic offerings are mori soba, which emphasises the feel of the noodles going down, and fragrant inaka soba. The coolness of the pungent daikon, myoga and kinome create a sense of oneness in the myoga oroshi soba. Made with kombu, the dipping sauce brings out the flavour. The thick sobayu with plenty of flour is another example of how things are done here. (info taken from here )
The restaurant is small with limited seating capacity so be sure to come early to queue. We arrived around 11.45am and it was full house as the first batch of customers were seated, but we managed to be first in the queue for the next turnaround. We waited for approximately 20 minutes before we finally seated.

The menu comes in English translation. You can refer to the photo I took during my visit.

My sister ordered Tenzaru Soba – 2,400 Yen. Cold soba noodles in dipping sauce, and 2 tempupra prawns and 5~6 tempura seasonal vegetables ( with wasabi and chopped welsh onions). She enjoyed the cold soba that goes very well with the tangy and savoury from the dipping sauce.




While the other sister ordered Myouga Oroshi Soba – 1,500 Yen. Cold soba noodles with slices of Japanese ginger and young leaf of the Japanese pepper tree ( with grated hot Japanese radish ). Myoga ginger or we called it Japanese ginger has a distinctive flavour shredded thinly and used in Japanese summer cooking. It is quite unique, and I cannot find it elsewhere in Singapore or Malaysia so far.

My choice was Kamoshiru Soba- 1,800 Yen, cold soba noodles to dip in warm duck soup with slices of duck meats in it. Flavourful warm duck soup I would say. I thought the soup taste would be rich and strong based on colour but I was wrong. Once added the soba water at the end of my meal, the flavours are totally different. Loving it!

We also ordered Dashimaki- 850 Yen as our side to share. Japanese-style rolled omellet with soya sauce and hot radish. The omellet in Japan somehow just hits differently. We enjoyed the combination of sweet, acidic, salty, and bitter accents into one “umami” flavour that is both rich and mellow. There are other sides include miso-pickled tofu, yaki-miso with buckwheat seeds and grated leeks and many more.

Lastly, we had Sobayu. A traditional way for soba shops in Japan to reuse the water they use to boil their soba. The staff brings out the soba water, which is poured into the soup base for a warm, post-meal drink. It is quite delicious, and the flavours and we enjoyed it as a drink.

My sisters are satisfied with the affordable Micheline meal experience. We will come back for good soba if we are in Osaka again.

@hazeldiary_ Affordable Michelin-starred soba in Osaka! Recommend to try! #japanesefood #sobatakama #蕎麦たかま #たかま #osakafoodie ♬ 未来図 – マルシィ

Address: Soba Takama (蕎麦 たかま)
Japan, 〒531-0041 Osaka, Kita Ward,
Tenjinbashi, 7 Chome−12−14
グレーシィ天神橋 １号館
Tenjinbashi-suji Shopping Street ( 7-Chome “ Ten Hichi “ )
Tel: +81 6-6882-8844
Opening Hours
Monday to Sunday | 11:30AM to 2:30PM
Closed on Tuesdays

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