Located in the area of 1-chome, Keigo, Chuo-ku, Fukuoka City - just a 5-minute walk from Yakuin-Oodori Subway Station and about 2 minutes from the Yakuin Rokkaku intersection, is a popular soba restaurant that I regularly visit! This place, called "Tsuu," has been featured on TV by celebrities. They pride themselves on using domestically grown buckwheat, milling it in-house with a stone mill, and serving it freshly ground, freshly made, and freshly boiled. The seasonal vegetables are also a delight. This time, I tried the "Sakura Ebi Tempura/Spicy Oroshi Soba," "Inaka Soba Zaru," "Sakura Ebi Tempura," and the assorted tempura. Starting with the soup of the "Sakura Ebi Tempura/Spicy Oroshi Soba" - delicious broth! The flavor of kombu and bonito flakes is deep and the aroma is wonderful. I opted for the "Inaka Soba" which has a strong buckwheat flavor, and it paired perfectly with the broth. The crispy texture and rich flavor of the "Sakura Ebi Tempura" served separately is fantastic. Topping the soba with the "Sakura Ebi" and eating it together creates a harmonious blend of the broth, soba, and Sakura Ebi, delivering an ultimate umami experience. The seasonal "Sakura Ebi Tempura" is a must-try as it is only available for a limited time. This is a soba restaurant that I would like to visit occasionally - thank you for the meal. Enjoy Soba Life☆

You can choose from countryside, 100% buckwheat, or 80% buckwheat for the soba. The duck is thick but tender. You can order tempura by the piece and they are open all day, which is convenient. They also have kampyo maki and nigiri sushi. It was almost full on a weekday at 2:30pm. I asked and found out that you can order duck hot pot for one person, so I will try that next time.

I recently became obsessed with soba noodles, so I visited Ozaki-san, where you can eat 100% buckwheat soba noodles for the first time. I was surprised by the wide variety of menu options! Although I was curious about the summer limited cold soup soba, since it was my first visit, I decided to keep it simple with the 100% buckwheat soba noodles...! Both the tempura and the soba noodles were delicious~! This is a great place to enjoy some drinks and snacks in the evening! Thank you for the meal!

All the limited summer soba noodles are delicious. (I only eat cold soba, so I have never tried the hot one.) Today I had chilled tsuyu soba. The ginger, shiso leaves, and myoga as condiments make it really summery. The 80/20 noodle ratio also has a nice firmness that I really like. I want to go a few more times this summer.

I really like the seasonal soba that comes out in the summer. I pour the dipping sauce over it, and at the end, they bring out soba-yu, so it's good to leave a little bit behind. It's refreshing and perfect for summer. The myoga is a great accent. It feels very summery. I always enjoy it alone, avoiding peak times.

It's nice that they are open from daytime to nighttime, catering to solo diners who can quickly come in, eat, and leave during off-peak hours. I always check for their seasonal limited-time menu items, which increases my liking for the place. Even though I usually only eat cold soba, it's always delicious here. The soba-yu is my favorite, thick and hot, and they always bring it out at the perfect timing. The staff react quickly when it comes to billing or when I enter the restaurant, which I appreciate. They always provide a smaller portion for me, which is very kind since I have a small appetite. I will definitely visit again. I hope they will offer chilled soup soba again this summer.

I visited a soba restaurant recommended by a female bartender. They are open all day and have a counter where you can order seasonal tempura dishes individually. I made a reservation for 4:30 pm on a weekday and the counter was quiet until around 5:30 pm when more reservations and regular customers arrived, filling up the seats. The best time to visit is between 4 pm and just before 6 pm. I enjoyed a sudachi highball while carefully reading the menu. I ordered the "Jibun Suki Katte Tenmori" which includes firefly squid and urui with spicy miso, asparagus, shiitake mushrooms, new onions, and Saga sesame oil for 1,250 yen. The combination of urui and firefly squid was excellent. I also wanted to try some sake, so I enjoyed a glass of Suigei, Toko, and Ouroku in small portions. Suigei and Toko had a refreshing taste. The "Jibun Suki Katte Tenmori" was delicious as expected. The Saga sesame oil paired perfectly with the tempura. The new onions had an irresistible sweetness. I also tried the "Soba Sashi Ko" and then ordered a portion of Aomori duck hot pot, which you can order by the serving. It was a generous portion of duck with duck meat, liver, spring onions, and mushrooms. The duck was delicious, especially when lightly cooked and eaten with yuzu pepper and sansho pepper. For dessert, I had a 3-kind dessert platter, drank soba broth, and paid the bill. It was a great restaurant experience.

First visit! A soba restaurant in Yakuin. I passed by and decided to go in. There were around 10 table seats, so I think it can accommodate a good number of people. We ordered dashimaki tamago, tempura assortment, torotama soba (changed to juwari soba), katsudon, and a mini zenzai. The dashimaki tamago had a delicious broth that you could taste with each bite. We asked for fukinotou to be included in the tempura assortment. The torotama soba (not sure if that's the correct name) was changed to juwari soba. It had grated yam mixed with egg, and you dip the soba in it to eat. It was a very interesting idea and the taste was really delicious! The mini zenzai had about 3-4 spoonfuls. It's open all day without a lunch break, so it's great for eating at odd times!

The smooth texture of the soba noodles is outstanding. It's been a while since I last visited, but I've never experienced this at other soba restaurants. I really love the soba here. The tempura is also delicious, so I ordered the vegetable tempura as well. I was extremely satisfied with the New Year's soba! Since it was New Year's Eve, I arrived 30 minutes before opening and entered about 30 minutes after opening.

Hidden soba restaurant in Yakuin: They serve 100% soba for lunch, and reservations are required. The soba noodles and soup were both delicious! - Restaurant Name: Soba Ozaki - Hours: 11:30-21:00 - Closed: Tuesdays, Wednesdays, Thursdays - Phone: 092-718-0200 - Location: Estate More Kego Hon-dori, 1-1-10, Chuo-ku, Fukuoka, 810-0023, Japan

I made a reservation for country-style soba and 100% buckwheat soba. I personally prefer the country-style soba because it has a firmer texture, while my mother found the 100% buckwheat soba easier to eat. The texture and aroma were really good. Although fried horse mackerel was not on the menu, when I asked about the sashimi options, they said they could make it. The freshly fried horse mackerel was crispy and light, and the lime and sauce added made it very easy to eat. It was simple but really good. The 600 yen rolled omelette was cheap. It would cost a bit more elsewhere. The taste, richness of the broth, fluffiness, and temperature were all great. Both my mother and I were satisfied. I want to go back again.

Yesterday, it wasn't as hot as the day before, but the sky was covered with thick clouds, making it feel humid. On days like this, I thought of "Akama Chaya A35," where you can enjoy smooth soba noodles. However, I decided to visit "Soba Ozaki" instead, as the former has a high threshold due to its strong commitment to soba noodles. Located on the first floor of an apartment building facing the main street, Soba Ozaki is a small restaurant with less than 10 counter seats. It has a calm atmosphere with a white curtain hanging at the entrance, surrounded by vegetable and coffee bean shops along the street. The seating area consists of 4 tables with 16 seats and a counter with 5 seats, arranged spaciously so that it doesn't feel cramped. You can also see the staff working at the glass-walled noodle-making area and the open kitchen, creating a lively atmosphere. I quickly decided to try the "Sakura Shrimp Tempura Spicy Grated Radish Soba," which was recommended as a seasonal special. I chose the cold noodles option with spicy grated radish, and the staff recommended the "Ni-Hachi" soba, which has a firm texture and elasticity. The soba noodles were made with a flavorful broth using kombu, bonito, and mackerel flakes. The Sakura shrimp tempura had a crispy yet fluffy texture, with a perfect balance of the fragrance of dried Sakura shrimp. It was a well-thought-out dish with satisfying portion sizes. The restaurant prides itself on grinding and making the soba noodles fresh, and the young couple in their 30s who run the place make the dining experience welcoming and enjoyable, without any sense of intimidation. Overall, it was a delightful dining experience at a lovely restaurant.

As the season starts to feel like autumn, I searched for a tempura restaurant specializing in maitake mushrooms and came across this soba shop. I visited on a Sunday morning, but unfortunately it was full just before us, so we had to wait for about 10 minutes before being seated. The restaurant has counter seats and table seats. The counter seats are for one person, with a seat left empty between customers. The table seats are spaced out with 5 tables. I ordered the tempura maitake soba and my partner ordered the mushroom soba. The maitake tempura was served first with tempura dipping sauce. I like to eat it with salt, so I sprinkled some on top and took a bite. The crispy texture and the flavor of the maitake spread in my mouth. Then the soba was served, but even though I ordered a large portion, it was more like a regular size at other soba shops. The soba dipping sauce was too little, so I couldn't really enjoy the rich soba broth. This place would be great as a casual soba shop to stop by for a quick bite.

I finished my errands in Iizumi and it was 2:00 pm. I decided to have a late lunch. I ordered the chilled soup soba for 1300 yen, which caught my eye last time I visited here. After a short wait, it arrived - the chilled soup soba with a large piece of tofu on top. It looked impressive. I started eating. Chilled soup is a specialty in Miyazaki. It's a cold miso-based soup with thinly sliced cucumbers, sesame seeds, and dried horse mackerel. However, I had never tried proper chilled soup before. The chilled soup here had a rich fish broth with a miso flavor, very delicious. The condiments were plentiful. When I added the grated ginger from the small dish, it added a crisp taste and aroma. The tofu was also cold, and since the chilled soup was a bit strong, the tofu tasted delicious as well. The soba was also properly chilled and had a great texture. It was delicious. There was quite a lot of tofu in it, and it was filling. At first, I thought 1300 yen was a bit expensive, but I was satisfied because it was delicious. It's perfect for a hot day! It was so delicious that I would like to have it again. Thank you for the meal.

After finishing up some errands in Iizumi, I decided to visit this place for a solo late-night soba and drink. It was past 8 pm and there were a few groups of customers inside. The staff kindly offered me any seat, but since I was alone, I chose to sit at the counter. I ordered a draft beer and selected some fresh daily specials: horse mackerel sashimi and tempura (sweetfish, conger eel, Kagoma eggplant). It was nice to be able to choose individual tempura items that reflected the season. The beer arrived first, accompanied by fried soba. It was a hot day, so the cold beer was very refreshing. The horse mackerel sashimi arrived, with a beautiful dark pink color in the fatty part. The firm texture and balanced umami flavor were delicious. Then came the tempura. The sweetfish was larger than I expected, with a fluffy texture that was very tasty. The conger eel had a thick and elastic flesh. And the Kagoma eggplant was piping hot and melt-in-your-mouth tender. I enjoyed them with salt and tempura dipping sauce, which had plenty of grated daikon radish and was also delicious. The local soba was already sold out, so I decided to finish with a small portion of 100% buckwheat soba. It had a smooth texture that didn't feel like 100% buckwheat. The broth had a hint of sweetness and was very tasty. I also had a rich soba-yu (soba water) to finish off the meal. The total bill came to around 3400 yen. It was a satisfying meal. I will definitely come back here (and indeed, I did return a few days later).

Yamanouchi Odori Station near the popular restaurant Soba Ozaki has been lining up since before it opened. The soba is delicious, but the side dishes are also very tasty! Especially the tempura and grilled duck breast go well with alcohol and make the soba taste even better. Be sure to try the sudachi soba!

I heard about a restaurant run by a chef from Murata, so I decided to visit. They weren't serving alcohol that day, so I had a non-alcoholic beer instead. I arrived right at opening time because I heard there would be long lines. They had a variety of soba dishes to choose from, as well as a wide selection of appetizers. Although I wanted to have some sake, I settled for a delicious tamagoyaki with a subtle sweetness. They also offered tempura options like megochi, ayu, and kisu that you could order individually. I enjoyed dishes like water eggplant with myoga, grilled miso chicken, duck and arugula salad, okra and yamaimo soba, and sakura shrimp soba. You could choose between bukkake and dipping soba. Everything was delicious, and I plan to come back when they start serving alcohol again.

It's unfortunate that I can't enjoy a bowl of soba due to the coronavirus. I ordered a set of soba with crispy tempura and added some grilled saury. It's nice to have a hearty soba meal in April as the weather warms up. The meal was light and easy to eat. The smell in the restaurant when I entered was a bit bothersome.

Visited a restaurant highly recommended by MyRebi-sama, who is a big fan. I wanted to have a weekend lunch drink, so a soba restaurant like this is a must-visit. However, it was raining heavily, so I ended up driving there. I had a non-alcoholic lunch. [Ordered Items] - Tempura Soba: ¥1700 (with buckwheat noodles change +¥150) - Tempura: 2 prawns, eggplant, shiitake mushroom, fiddlehead ferns with soba salt & tempura dipping sauce - Squid with Oita liver soy sauce: ¥900 - Tamagoyaki (Japanese rolled omelette): ¥600 for 2 servings The soba was glossy and delicious. The squid went well with the not-too-sweet soy sauce. The tamagoyaki was fluffy, although not very sweet. I was surprised by the variety of the menu, including seasonal vegetables and sashimi. They also had a selection of creative appetizers. The head chef was working alone in the kitchen, which seemed tough. However, there were about three staff members, including part-timers, providing attentive service. Ordering like mine might be a bit troublesome during peak lunch hours when most people come for soba. Starting drinking in the afternoon after the lunch rush might allow for a more leisurely experience. The fact that they are open from lunch through the evening may make it easier for lunchtime refugees to get in. Next time, I will definitely have some alcohol. Thank you for the meal.

I enjoyed a bottle of Chablis. For appetizers, I had purple potato, yuba with soy sauce cheese, and vegetables. Also, fresh gingko nuts, sashimi with tuna, sardine, and squid, dashimaki tamago, which was delicious! Soba noodles with toppings like grilled miso and roasted seaweed. Cold soba noodles with sudachi citrus. Various tempura. Grilled duck. Cold soba noodles. The soba noodles had a fragrant aroma and a wonderful texture!

I once had the pleasure of dining with a waitress from the top-rated soba restaurant in Fukuoka at a sake event. She had trained at the best soba shop in Fukuoka before opening her own place. The soba is carefully made from domestically sourced buckwheat, ground in-house with a stone mill. I visited the restaurant around 2 pm and despite it being full, I was able to put my name down and wait for a table. I ordered the Sudachi soba, which was refreshing and flavorful, with a generous amount of Sudachi citrus. The soba had a great texture and paired well with the elegant broth. The tempura was also delicious, and I noticed they had matsutake mushrooms on the menu. I will definitely visit the other two restaurants she recommended!