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There’s something concerning the knives. Why? The soba is reduce excellent, not too skinny, not too thick. Sufficient texture, sufficient style, sufficient to soak up the inventory. It was nothing like every other soba that I’ve tasted. Made with 100% buckwheat flour, it had a novel texture and style. The proprietor cooks it in small batches, so the standard management was excellent.
So what’s it about Sakai and knives? The great folks in considered one of Japan’s oldest craft cities have been making knives for a whole bunch of years, and as you may see within the Sakai Knife Museum, there’s a knife for each event, a whole bunch of various knives the truth is, that is how specialised it’s. After all, they’ve a particular menkiri knife only for slicing the soba noodles, and this is among the keys to getting the right reduce of soba noodles.
Considering of handmade, the soba is handmade, the knives are handmade, the dashi inventory is handmade, and like every proud iron chef, the menu is handwritten. So there is no such thing as a English, plastic meals or picture menus right here, however the small family-run crew right here is pleasant and more than pleased to provide you a advice.
Whereas the restaurant is just not giant, it permits the employees to correctly serve all of the diners, with out being stretched. Close to the doorway, there’s a desk the place a bunch can sit collectively. Then there’s a counter the place you may discuss with the employees and watch the cooks in motion. Early on Sunday, it was peaceable, quiet sufficient to your ideas to take maintain, although there’s sufficient exercise to make it a social expertise.
Fortunately for the connoisseurs that do not reside in Sakai, it’s open all weekend for lunch and dinner, making it a superb day journey from Osaka, and there’s paid parking zone close by. Simply do not come right here when it’s closed on Tuesdays.
Apart from chilly soba with a lightweight dipping sauce (¥850), there’s duck soba as properly (¥1250). The just-right sliced duck meat has a succulent pink hue and is surprisingly delicate, making it an ideal pairing with the soba. If you wish to take your duck culinary adventures additional, strive the Aigamo Duck at Naniwa Tomoare. Then again, their Bonito and Sudachi soup is refreshing, with the umami of the Bonito flakes being a distinction to the thinly sliced Sudachi, which is a citrus much like Yuzu and Mandarin, however an area specialty of Tokushima, throughout the bay from Sakai. It is usually a visible delight, having soba buried beneath the floating slices of Sudachi fruit. If that was not sufficient, the gorgeous burgundy-colored wine salt makes a novel topping.
Getting there
Take the tram or streetcar from Namba, or Tennoji. It’s leisurely, and also you would possibly say a gradual 30 minute trip, however coming to Sakai after the bustle of Osaka is a chilled expertise. The restaurant is about 1 minute stroll from Myokokuji-mae Tram Cease
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