The place looks expensive but surprisingly the prices are pretty cheap. For a complete meal (Irori Bento イロリ弁当)and yuzu sorbet (my favorite) costs $11. The place where the staff guided us too was of course a traditional table setting overlooking a little balcony garden (I forgot to take some pictures). I'll update this review when I get to visit there again. I don't like using plastic chopsticks and was glad that they use waribashi (disposable chopsticks). The food serving is just right and delicious. The staff were polite and accommodating, especially one of my friends who dined with me asked for a proper spoon and they have it (some Japanese restaurants don't). It also doesn't take long for your orders to arrive. Clean and cozy ambience. I'll definitely come back!

+1

4-3-1 Wakae-higashimachi, Higashiosaka City, Osaka. Kintetsu Nara Line - Wakaiwata Station North Exit ~ approx. 15 min walk. 阪神高速13号線 (Hanshin Expressway Route 13) - Higashiosaka Aramoto Exit ~ approx. 11 min. A dining spot offering stone-milled soba and udon with handmade noodles in a Japanese folk-house atmosphere using old timber from Hida Takayama. The 56-seat interior includes private rooms and large tatami spaces, making it great for families and banquets 😀 🅿️ 14 spaces. Ordered the Oyster Kamameshi & Tempura Set Meal 😀 The piping hot, aromatic kamameshi condensed with umami and the freshly fried crispy tempura are extremely delicious 😋 The scorched rice (okoge) at the bottom of the kamameshi is also delicious 😋 Business hours: 11:00 AM - 9:30 PM (LO 9:00 PM) Closed on Tuesdays (Closed from New Year's Day to January 2nd)

+3

26/03/28 Came here for the first time in 25 years. I used to have a company nearby and came here occasionally. The photo is maybe sobacha? Along withgomoku kamameshi, tempura, and the long seiro soba I hadn't seen in a while. When I tried eating the soba as is, there was no soba aroma, and it wasn't drained well, so dipping it in the sobatsuyu gradually diluted the broth. I'd like them to drain the water a bit more firmly. The tempura was fried crispy and delicious, and the shrimp was bigger than expected and very filling. The kamameshi pot is deeper than it looks and you can eat a lot, so you'll be satisfied. The taste is light, so if you savor it, you might be able to taste the umami. Next time, since I want to eat more soba, I'd like to try ordering one full long seiro and a half seiro called 'issun-gobu'. I enjoyed the meal and was satisfied.

The seasonal oyster kamameshi is rumored to be too delicious, right? To put it simply, it was delicious 😋 Plump, large oysters covered the pot in a blissful winter bounty of the sea's goodness 😋 Lying on the carpet of rice grains, each plumply cooked grain steeped in the elegant flavor of oysters with a faint dashi aroma, was the royal oyster majesty 😋 itself 😋. The warm soba in the set produced an exquisite collaboration of dashi broth → soba → oysters → kamameshi 😋 I've thought about it whenever I had cold soba before, and the soba broth with its clear, exquisite dashi effect exceeded my expectations in satisfaction ↑↑↑ Thank you very much for the meal 😋

+1

Despite having a variety of menus, I always end up ordering the Kakiage Itasoba Nishaku. I can enjoy the soba-yu at the end. The slightly firm and chewy soba is delicious.