Currently, my favorite restaurant in Shinchi☆.:.＊・゜I visited before, but some time has passed due to the pandemic, and during that time, they welcomed a new skilled craftsman! As a result, the atmosphere in the kitchen and the tempura scene had changed♡ To cut to the chase, the tempura had become very, very delicious❀.(*´▽`*)❀. It was already delicious before, but the batter is completely different now! Silky smooth texture with a crispy and light sensation♡ Even ingredients with high water content remain light and fresh. The oil doesn't get heavy. Is it due to the temperature, oil temperature, or the craftsman's skills after all? First, start with the stomach-friendly clam soup. Prevents hangovers with its ornithine effect♡ ◉Shrimp head is crispy and delicious with a flavorful snow salt. The meat is dipped in a dipping sauce. ◉Bamboo shoot◉Firefly squid marinated in miso with rich flavor! ◉Green onion◉Beef roll here is coated with sauce and rich egg yolk, served in a sukiyaki style♡ Goes well with wine~(*´ڡ`●) ◉Salmon roe◉Conger eel and salmon roe tempura, today's MVP♡♡♡ Fluffy and hot conger eel tempura with salmon roe as an accent. Goes well with wine~.°ʚ(*´꒳`*)ɞ°. ◉Mixed tempura◉Tempura of sesame tofu Everything has a unique twist and creativity to keep it interesting, as expected in Shinchi☆.:.＊・゜Of course, the wines and sake are carefully selected to match. In Shinchi, just being expensive or luxurious is not enough. To do business here is the most challenging. It requires deliciousness, relaxation, and hospitality♡ For those who don't drink alcohol, the flavors may be a bit too strong (ﾉ∀`)ｱﾁｬｰ Sorry, I'm a drinker... After the delicious tempura, it's time for Sanrin's enjoyable soba! The owner himself makes the soba noodles. I was a bit concerned about the lack of draining, but the soba is so fresh and beautifully white that it doesn't seem like 100% buckwheat. A beautiful and elegant soba. The meal ends with two types of soba broth. A thick soba broth that feels like soba grains and a slightly potage-style soba broth. Both have a delicious soba flavor~♡(っ˘ڡ˘ς) Enjoyed the strawberries and carefully iced green tea for dessert. It was even more delicious than usual☆.:.＊・゜Even when it gets hot and you lose your appetite, soba is always a good choice♡ Let's dine together again soon! ===========

If you want to eat delicious tempura in Osaka, this is the perfect restaurant. You can enjoy fantastic atmosphere while having tempura and soba. The course is ¥10,000 per person, but I left completely satisfied. Since it's a counter-only restaurant, I was able to enjoy my meal in a mature atmosphere. The owner is also very friendly. They are knowledgeable about sake, and will even suggest pairings with the dishes. It's a great place to spend time with someone special.

I made a reservation for Friday at 7pm and visited the restaurant. Both the tempura and soba were delicious. Personally, I really liked the clam soup, thick soba broth, abalone tempura, sukiyaki tempura, and the additional silk sweet tempura. They change the plates and tempura paper each time. The restroom amenities were plentiful. I would love to go back again!

It was delicious! I love tempura! The clam soup served at the beginning was really tasty, and of course, the tempura was great too. The broth was thick and went well with the tempura. The soba noodles were also delicious, and the thick texture of the soba soup was a new experience for me! It was also very tasty. The portion size was small. I don't eat a lot, but I didn't feel full. Usually, when I go out for lunch, I don't feel like eating much for dinner, but this time I got hungry in the afternoon. I wonder if the higher course has a larger portion?

I had been interested in this restaurant since seeing it featured on Yoi Don. They have a one-drink policy. I ordered the tempura and mixed soba for 2800 yen. The tempura included clams, shrimp, shirako, carrots, lotus root, shiitake mushrooms, and sweet potatoes. The dipping sauce was thick and flavorful. The soba had a firm texture and came with both regular soba broth and a creamy soba broth similar to grated yam. The food was delicious, but I was disappointed that the Wagyu sukiyaki tempura that was shown on TV was not available. I should have gone earlier.

It's been a long time since I had a lunch date with my friend Pizza-nee-san, and this time we decided to have a sophisticated soba lunch at "Tempura and Soba Miwa" in Kitashinchi. They only offer course meals at the counter, so reservations are a must. It's also a one-drink minimum. Everyone was drinking from lunchtime, but I had to pass since I had work afterwards. The lunch course at Tempura and Soba includes clam soup, tempura with various ingredients like shrimp, yam, pumpkin, shiitake mushrooms, and sweet potatoes, served with two types of salt - snow salt and Tamanoi salt. The tempura was delicious, especially the shiitake mushrooms. They also served tempura mackerel with rosemary, which was a unique and tasty dish. After the tempura, you can choose additional items to be fried. The soba noodles were from Shimane prefecture and had a unique spicy flavor. The meal ended with a choice of two types of soba soup, with the recommended option being a rich and flavorful soba soup that you can actually eat with a spoon. It was a luxurious and enjoyable lunch experience that I would love to repeat with more adult friends in the future.

I'm really happy that I can enjoy delicious tempura and soba together, both of which have their own unique flavors. The course is just right, not too much or too little! The soba broth is incredibly rich and thick, offering a different taste experience.

The number of dishes in the course was just right. The tempura had a crispy and light texture, not heavy at all. The restaurant didn't have a strong smell of oil. The most memorable dishes were the nori tempura with sea urchin on top and the sukiyaki tempura. The soba noodles were also delicious with a refreshing texture.

I wanted to visit a restaurant that had a reputation for being delicious for lunch. It is so popular that reservations are essential even for lunch, almost like a complete reservation system. However, on this day, there was no "full house" sign on the first-floor signboard of the building! I couldn't help but rush up to the third floor of the building and enter the restaurant. The counter seats have a unique atmosphere of a restaurant in Kita-Shinchi, with a lively feeling of cooking and frying in the kitchen. Watching the careful preparation makes the food even more delicious. The lunch set included tempura and sukiyaki tempura, soba noodles (2,200 yen), and a soup with clam tempura, 2 prawns, red eggplant from Kumamoto, and wagyu sukiyaki tempura. The tempura also included bitter melon tempura, dried bonito, and cucumber pickled in bran. The soba noodles were made from the Iibuki indigenous variety of buckwheat, with two types of broth, thick and light. During lunchtime, you can also order one drink. The meal started with a gentle clam soup, which was soothing and prepared the stomach for the delicious tempura. The prawns, with a crispy coating and juicy flesh, were served next, and the wagyu beef tempura was the highlight, with layers of tender beef coated in a rich egg yolk and special sauce. The soba noodles at the end were delicious, and when I felt like it wasn't enough, two types of soba soup were provided. Mixing the thick soba soup into the broth without stirring it created a unique and enjoyable experience. Overall, I was very satisfied with the lunch, and the attentive service, with the staff changing the tempura paper and plates after each dish, made the dining experience even more pleasant. Although reservations are usually for groups of two or more, if there is availability on the day, they also accept reservations for one person. It is rare for there not to be a "full house" sign on the first floor, so reservations are highly recommended. I have an Instagram account @ginjirou.star.

I visited this restaurant with a reservation made through a friend's introduction. The seats were all at the counter, and it was colder than the restroom. I started with clam soup, letting it soak into my liver. The chef showed me the ingredients for the day, and I took some photos. The shrimp tempura had a nice balance of sweetness and saltiness, although there was a slight smell of oil. The sweetfish tempura was soft and had a good texture. The hand-rolled sushi with bonito tempura and moromi soy sauce was a new experience - not particularly good or bad, but stylish. The beef mille-feuille tempura was like sukiyaki, with a strong flavor. The tempura with onion, corn, and conger eel had a creative touch that made each piece unique. The soba came with a choice of thick or thin soba-yu, but I only tried the thin one. Overall, the dishes were compact and well-balanced, with a slightly heavy feeling in the stomach due to the use of some fat. There were many creative flavor combinations, which I personally enjoyed. However, I felt that there were too many explanations and suggestions from the staff on how to eat the food, which interrupted the conversation flow. It would be nice if they could be more considerate of the customers' preferences.

Personal impression: The tempura dipping sauce and broth were both quite strong in flavor. I personally preferred the tempura dipping sauce without the strong flavor. However, I respect the restaurant's concept. Additionally, I tried the onion, rock oyster, and clam as toppings, and overall, it was very good. ^ ^

Last time I came (about 6 months ago), I think the rating was 3.38. It seemed to have grown rapidly, but personally, I felt that the taste, ingredients, and satisfaction were better last time. The mandatory one drink order made the cost performance worse than before. Also, maybe because the staff has increased, the store is not that spacious, so I felt a bit rushed. 2200 yen for the course, 500 yen for the drink, total 2700 yen.

Tempura soba at Miwa Ryori is a must-try. They offer a variety of dishes such as sake-steamed clams, shrimp, red eggplant, explosively hot tempura, burdock tempura with grated burdock sauce, firefly squid tempura with vinegar miso foam, butterbur sprouts, wild vegetable shoots, tempura sukiyaki which is a specialty served with a new twist of jelly, sesame tofu tempura topped with salmon roe, pickled flower buds, monkfish liver wrapped in flounder with grated daikon and ponzu sauce, rape blossoms with pickled vegetables, saffron kombu, soba, and soba noodles.

I made a reservation in advance and visited the restaurant. The interior has only a counter. I ordered the Sanrin Lunch Course for 3900 yen, along with a cup of Hiranban tea for 500 yen. First, they provided hand sanitizer for disinfection. They showed me the ingredients before frying. The meal started with deep-fried shrimp. Each dish was served one by one, changing plates for each. It was elegant. The most delicious one was the sukiyaki tempura. They instructed me to dip it in the egg three times. It was my first time experiencing such a texture. It was delicious! The effort put into each dish exceeded the price, and I was very satisfied. Thank you for the meal. I will definitely come back. ☺️

#Tempura and Soba#Sukiyaki and Soba#Kitashinchi Miwa#Kitashinchi Quality❗May 2021❗After finishing my morning work at Osaka Umeda Grand Building, I headed to Kitashinchi for lunch. Unfortunately, the large facilities were closed, and the restaurants in Hankyu Grand Building were completely shut down. However, I found a high-end tempura and soba restaurant on the 3rd floor of a building on Kitashinchi's main street. Despite being a lunch menu, the restaurant had a luxurious interior and attention to detail. The meal started with a rich clam soup. I ordered the Tempura and Soba set for ¥1560. The tempura was served one by one, freshly fried, and was accompanied by salt and a thick sauce made with dashi, which was delicious. The service was exceptional, with the tempura paper and hot towels being replaced promptly. I also ordered soba during the meal, which was seasoned with finely ground pink salt and served with grated mountain yam and wasabi. The quality of the meal, including items like live prawn tempura, giant onions from Awaji Island, and sweet potato tempura, was impressive for the price. The meal was very satisfying, and the two types of soba broth offered were a nice touch. Overall, it was a great dining experience with Kitashinchi quality. Thank you for the meal!

Tempura and Soba set for 1,560 yen. The setting includes chopsticks and napkins. The tempura dipping sauce is thick and flavorful. They change the plate and paper every time the tempura batter changes. The soba soup is thick like "sobagaki". It was a lunch where you can have an experience worth more than the price. Delicious.

I had been wanting to go to the restaurant "Koromo no Tulip" after reading the reviews. Other reviewers mentioned dishes like sukiyaki and tempura? which caught my interest, so I made a reservation and dashed there during my lunch break. They were strictly following social distancing measures, with a sparse number of customers inside and a system of two time slots from 12:00 to 13:30. I quickly informed them that I was on my lunch break. The lunch menu included: - Soba set: 780 yen - Tempura and soba set: 1560 yen - Tempura, sukiyaki tempura, and soba set: 2200 yen - Miwa lunch course: 3900 yen. Since it was a Saturday, there were two pairs leisurely enjoying the course menu. I opted for the tempura, sukiyaki tempura, and soba set. First, I had a delicious clam soup filled with clam extract. Then came the tempura dishes: succulent prawns, hot and fluffy pumpkin, hot red eggplant from Kumamoto, tender sea bream from Ehime with plum or salt seasoning, sukiyaki meat in a sweet and savory sauce with egg yolk, onion tempura, sweet potato tempura, and traditional soba from Ibuki Mountain in Shiga Prefecture. The soba was delicious, especially when dipped in the two types of soba broth provided. The staff recommended mixing one of the broth types with soba soup to create a unique texture before enjoying it with salt. The tempura was best enjoyed with salt, as I don't like it when the batter gets soggy from the broth. The staff even escorted me to the elevator when leaving, which was a nice touch. I've been curious about tempura lately.

I felt like eating tempura, so I made a reservation to revisit a restaurant that I had previously visited. The restaurant only has counter seats, and since I was dining alone, I requested a seat at the end if possible. I was seated at the end, which made me feel comfortable. They have installed a high-functioning ventilation fan with a total heat exchanger, which is a great measure for COVID-19 prevention. I ordered the tempura and sukiyaki tempura soba. The tempura was made with fresh ingredients, and I asked to exclude plum meat. The tempura broth had a thick texture, and there was powdered salt for dipping. The meal included clam soup, shrimp, pumpkin, red eggplant, sea bream, and sukiyaki mille-feuille with meat, white leek, and thick fried tofu. I thoroughly enjoyed mixing the yolk with the meat and savoring the sukiyaki flavor. The sweet potato soba was delicious, and I wanted more. They also served two types of soba broth, with the thicker one meant to be enjoyed without mixing. The owner saw me off and I wished them good luck during these tough times. Thank you for the meal. I left the restaurant feeling full and satisfied.

I visited the restaurant with my friend for lunch at 1:30 pm on Thursday, December 17, 2020. It was recommended by my friend who is exploring lunch spots in Kita-Shinchi. The restaurant offers both tempura and soba, which is wonderful. It is located on the 3rd floor of a building and has a sophisticated atmosphere that may seem a bit intimidating to walk into. Inside, there are only counter seats and despite it being a weekday, it was almost full. The interior is very clean and elegant. We had made a reservation for the "Tempura and Sukiyaki Tempura, Soba Set" priced at 2,200 yen (including tax). The set included clam soup, shrimp tempura, pumpkin tempura, eggplant tempura, and sea bream tempura. The dishes were served promptly and we were satisfied. The staff also explained the ingredients in detail. It was enjoyable to watch the tempura being fried right in front of us. We enjoyed the tempura with salt and tempura dipping sauce, which had a unique thick texture. The sukiyaki tempura was a first for me and I was looking forward to it. It consisted of two layers of beef, two white leeks, and one tofu, making a total of five tempura pieces. The sukiyaki sauce was gelatinous with a yolk on top, and dipping the tempura in the sauce created a sukiyaki flavor in the mouth. It was quite rich in taste. The sweet potato tempura was delicious with a soft and sweet texture, but I couldn't finish it as I was already full. The soba set was served with salt and dipping sauce. The soba was delicious even when eaten with salt. Unfortunately, I couldn't finish the soba soup as I was getting full around the sukiyaki tempura. The sukiyaki sauce was a bit too rich for me, and I think it was also because I don't like white leeks. (My friend who was with me finished everything). I would like to try the tempura and soba set next time I visit. The elegant yet friendly and attentive service in the refined atmosphere of Kita-Shinchi made it a very comfortable dining experience. I would definitely recommend this restaurant to my friends. Thank you for the meal.

I visited a tempura and soba restaurant in Kitashinchi for lunch. In Kitashinchi, there are many tempura and soba specialty shops, but it is rare to find a place where you can enjoy both tempura and soba at the same time, making it a valuable find. I ordered the tempura and mixed soba lunch set (1560 yen) from the menu. As I sat at the L-shaped counter, I was greeted with a luxurious interior typical of Shinchi. I removed the chopstick rest and placed a napkin on my lap. The gourd in the back contained salt. A clam soup was served, and upon taking a sip, I thought "The clam flavor is strong!" The soup was thick and cloudy. The owner then presented the ingredients for the day, a ritual typical of high-end establishments in Kitashinchi. The tempura started with shrimp. I was given the option to enjoy it with salt or tempura sauce, and when I opened the tempura sauce lid, I noticed that it had a thick texture. It was my first time trying tempura sauce with a thick texture, but it was delicious with both salt and tempura sauce. The paper lining with a little oil from the shrimp tempura was quickly replaced with a new one. It was a thoughtful service, typical of Kitashinchi. Next was pumpkin tempura, which was sweet. Then came red eggplant from Kumamoto, juicy and plump. Each time the paper lining was replaced, I felt a bit embarrassed, but the coordination between the tempura chef and the attentive service staff was impressive. The next item was dogfish, light and white in color. The surrounding bubbles were made from seaweed jelly. I picked them up one by one with my chopsticks. Then came sweet potato, fried carefully to replicate the signature dish from "Tempura Kondo" in Ginza. It had a fluffy texture and a sweet taste, reminiscent of baked sweet potatoes. After finishing the tempura, it was time for the soba. That day's soba was from Ibuki Mountain in Shiga Prefecture, made from the Ibuki native variety. It had a fragrant aroma and a firm texture. It was delicious with just salt and wasabi. I usually start with salt when eating soba, but this time, I found myself finishing the entire dish with just salt and wasabi. I didn't touch the dipping sauce at all. Just as I was feeling bad for leaving some soba behind, soba-yu (soba water) was served. There were two types, one clear and one thick and creamy. I was instructed to pour the thick one into the soba water, and it turned into a soft soba-like texture. I scooped up the leftover wasabi with a wooden spoon, and it had a smooth, pudding-like texture. I wasn't a big fan of soba-yu before, but I enjoyed this smooth texture. By the time I finished both types of soba-yu, I was full.

I made a reservation at Ikkyu Restaurant through GoToEat and visited again. Despite the current situation, I was happy to see a "full house" sign. Transparent partitions were installed between the seats at the counter. I had the same lunch as last time, priced at 1560 yen including tax. Starting with a small clam appetizer, the thick tempura dipping sauce with salt, shrimp, pumpkin, eggplant, shark, sweet potato tempura, soba noodles, and rich soba broth were as delicious as ever. The service was also top-notch, typical of the quality in Kita-Shinchi. I hope to visit again next year.