Hello there. I revisited the famous "Okito Tenjin Ura Sando" and tried the "Okinawa SOULFOOD Jam" once again. This time, I had Okinawa soba without any alcohol, as a way to finish off the meal. The bonito broth was comforting and deep in flavor, and I really enjoyed the noodles, which were to my liking. It was so delicious that I finished every drop of the soup. Thank you for the meal. That's all for now. I have decided to focus on one ranking button, as they say, "You can't chase two rabbits at once." Please click the ranking button below. Thank you in advance. ↓↓↓ 《Past Visit》 《Past Visit to Okinawa SOULFOOD Jam》Part 1... A new take on Okinawan cuisine

When it comes to Okinawan cuisine, I always use this restaurant. It's easily accessible from Umeda. Every dish is delicious, but the gyoza is especially amazing. The location near Ura-Ohatsu Tenjin is also convenient, so I never have trouble finding a second place to go to. The atmosphere is great and welcoming for any group of people.

International Street, Noren Street Okinawan cuisine at a reasonable price where you can have a lively time. Goya Champuru, Island Pickles, Agu Pork Sausage, Agu Pork Gyoza, Peanut Pudding, Mozuku Vinegar, Papaya with Glass Noodles (appetizer), Guava Beer, Mango Beer.

No matter what you eat, it's super delicious! I tried the bitter melon sashimi based on reviews, and it was light and crunchy, easy to eat! I want to make this at home too. It had little bitterness, so even my friends who don't like bitter melon were eating it up! The mozuku tempura was also delicious, and the fried purple sweet potato was sweet and tasty! The pork belly was so tender and tasty, everything I ate was delicious! I'm a bit worried about the salt content, but it's good to indulge once in a while!

I moved here from the first place "Sora" because it was cold. Even though it was empty, they asked, "Do you have a reservation?" but later it was full. Oh, it must be popular. I came here to eat "Ninjin Shirishiri," but it was a bit overcooked and lacked the crunchiness.

A friend from my school days who had been working in Tokyo for 20 years before moving to Osaka at the end of last year contacted me. We decided to meet up after a long time, and I visited "Okinawa SOULFOOD Jam" here early in the new year. In these times when traveling to Okinawa is impossible, it's nice to experience a tropical Okinawan atmosphere even just in spirit. The shop is located on the second floor of a tenant building behind the Tenjin Shrine, and the interior is lively with many young groups. [What we had] - Orion Beer (bottle 690 yen): Orion beer is a must when it comes to Okinawa! It has a light taste and is easy to drink, so I really enjoy it. - Sea Grapes (590 yen): I like the popping texture of sea grapes. - Aguu Pork Brain with Ponzu Sauce (730 yen): The pork brain has a creamy texture similar to shirako and is quite delicious. - Rafute (790 yen) - Huuchanpuru (730 yen): The most popular Huuchanpuru dish. It's my favorite among the Champuru dishes. - Goya and Aguu Pork Ginger Stir-fry (830 yen) - Curly Fries (590 yen): American large potatoes cut into a "curling" shape. It has a spicy and junky flavor. - Soft Cartilage Soki Soba (500 yen): The best way to end an Okinawan meal is with this. At that time, it was still okay early in the new year, but later on, Omicron spread rapidly, and we had to postpone our New Year's party. I wonder when we will be able to gather together again.

I have been here a few times, but this is my first time posting like this! First, I had to go with an Orion beer - it's irresistible and seriously delicious! I ended up having three bottles, oops! Then I tried the Hibiscus Chu-Hi - I didn't even know they had that kind of Chu-Hi! It had a citrusy flavor and was really easy to drink and tasty. I also ordered some random dishes, and everything was delicious - there are no misses here! We were seated on a terrace-like area with great airflow, so it was nice and cool. If I have the chance, I will definitely come back again. It was delicious. Thank you for the meal!

I made a reservation for the back approach of Ohatsu Tenjin because it is always crowded, just in case. Perhaps because I requested a smoking seat, they guided me to a terrace-like seat. The wind was pleasant, and I enjoyed Okinawan cuisine in the best atmosphere! There were four of us, so we tried various dishes, but the Naberera Champloo and Gurukun Karaage were exquisite ❤️ I was delighted when they brought a cute Shisa while I was taking a picture of the sea grapes. There were many types of drinks and dishes, so if I feel like eating Okinawan cuisine again, I will go there ☺️

I visited during the corona period. The atmosphere was great, with good ventilation, which I personally liked. The "Naberachanpuru" was delicious. I tried Goya for the first time and it became my favorite. It had a texture similar to mozuku tempura. The ham with dragon fruit was also very tasty, and I thought I would like to go again.

"Nigiauohatsutenjin uradori 2nd floor, not a street shop but a calm space with lots of wood in the interior, even when crowded. I think Okinawan cuisine can be hit or miss, but this place serves really delicious dishes, including Orion beer. They have a strong focus on the quality of the dishes and the atmosphere, with attention to detail in the tableware. You can enjoy your meal in a heartfelt space. Thank you for the delicious dishes like Fuchanpuru and zukku tempura."

Okinawa SOUL FOOD Jamu Ohatsu Tenjin Ura Sando @ Osaka City Kita-ku Sonezaki Osaka Metro Tanimachi Line is about a 5-minute walk from Higashi Umeda Station. It's called "Okinawa SOUL FOOD Jamu Ohatsu Tenjin Ura Sando." The lyrics are from a traditional Okinawan teaching song called "Tinsagunu Hana." I love Okinawan folk songs and local songs. I also love Okinawan cuisine, like Goya Champuru. This place is perfect for me, as a secret Okinawa lover. My drinking buddies invited me to this place, which is located in Ohatsu Tenjin Ura Sando. It seems to be a sister store of "Sumibi Wara Tenjo" which I visited before. The official website of the restaurant is here ⇒ Okinawa SOUL FOOD Jamu Ohatsu Tenjin Ura Sando. Ohatsu Tenjin Ura Sando is a dining street that opened in 2015, with famous restaurants crowded along narrow alleys. The restaurant is on the second floor, with a woody interior and a terrace that feels like Tom Sawyer's adventures. I had an Orion beer, a traditional Okinawan beer, and some appetizers. The appetizer platter was amazing, with various dishes like dragon fruit ham rolls, mozuku kimchi, and more. I also tried Agu pork dumplings, which were juicy and delicious. Finally, I had Goya Champuru, a popular Okinawan dish.

On this day, it was raining... I had a hard time finding this shop (￣▽￣;)ｶﾞｰﾝ! It seems like the map is slightly off (^_^;) That's because this shop is located a little off the bustling area (oﾟДﾟﾉ)ﾉ But the atmosphere here is really niceヾ(o≧∀≦o)ﾉﾞ The shops lined up seem to be doing well too (≧∇≦)b Despite getting lost, I finally arrived at the shop ( ﾟДﾟ)ゞ Upon entering, it had a full-on Okinawa vibe (≧∇≦)b I started with a toast with Orion beer! (^_^)／□☆□＼(^_^)☆ Okinawa five kinds assortment 980 yen The dragon fruit wrapped in prosciutto, the balance of the sweetness of the dragon fruit and the saltiness of the prosciutto is good (*^ーﾟ) The spicy kimchi with mozuku is delicious (*´∀｀*)ｳﾏｳﾏ～♪ Cloudy and gold time grass ohitashi It has a texture like the child between lettuce and cabbage! Tofu-like cream cheese and squid salty taste (*´∀｀*) Seiika (sleeve squid) and moji with shiquasar ponzu The refreshing taste of shiquasar and the crunchy texture like celery are delicious (*´∀｀*)ｳﾏｳﾏ～♪ ☆ Aguu pork dumplings 690 yen Dip it in katsuobushi and kombu seaweed salt to eat! It's juicy, so when you take a bite, the meat juice comes out (*´∀｀*)ｳﾏｳﾏ～♪ ☆ Goya champuru 850 yen The crunchy goya with spam, egg, tofu, is definitely a delicious combination (*´∀｀*)ｳﾏｳﾏ～♪ ☆ Rafute 790 yen It has been simmered to a melt-in-your-mouth texture, with a sweet fatty taste and packed with umami (*´∀｀*)ｳﾏｳﾏ～♪ It's so tender that they provided a knife and fork, but it easily cuts with chopsticks! When you put it in your mouth, it melts away (*´∀｀*)ｳﾏｳﾏ～♪ ☆ Mozuku tempura 640 yen Eat it with Worcestershire sauce! It's crispy, and when you put pickled ginger on top, the balance of acidity is good (≧∇≦)b ☆ Chikiage 490 yen It was described as the original form of satsuma age. It's lighter than satsuma age, so it was delicious (*´∀｀*)ｳﾏｳﾏ～♪ ☆ Soki soba 950 yen The bonito-based broth goes well with the flat noodles (*´∀｀*)ｳﾏｳﾏ～♪ The soki is soft and melts, even the fatty part inside is tender (≧∇≦)b Chikiage also goes well with the broth (*´∀｀*) Thank you for the meal (*´∀人)

I randomly entered a restaurant and it was the best quality I have experienced this year. They focus more on drinks, so I didn't get to try much of the food which was a shame. The prices were not high either. I promised myself to go back for a rematch next time. Everything was great except for the appetizer.

The atmosphere was great, the staff were friendly, and the food that came out was very delicious. It was my first time trying Okinawan cuisine, so I found the ingredients and seasonings to be unique. When I asked the staff about it, they kindly explained everything to me, and I had a very enjoyable time. The restaurant was crowded with customers while I was eating, so I recommend making a reservation before going. I definitely plan on going back again.

There was a drinking appointment in Higashi Umeda. We headed to a bustling back alley called Ohatsu Tenjin Ura Sandou. The restaurant was on the second floor in the middle of the alley, serving Okinawan cuisine. It was quite crowded, but we managed to find a seat as a customer was leaving. We ordered dishes like island mozuku, Rafute, Somen Champuru, and potato salad. The island mozuku was delicious, the Rafute was tender, and the Somen Champuru had great seasoning. The restaurant used to host live performances as well.

After the drinking party. I wanted to eat Okinawan soba as a way to finish the night, and as an Okinawan person, I was really happy. It was delicious.

The cost performance is not that great. I tried challenging pig's brain, but I found it to be too raw. It seems like I wasn't ready for it yet.

When I want to eat Okinawan cuisine, I always come here. While the portion of champuru is nothing special, the crunchy texture of the goya sashimi is unmatched by any other restaurant in my opinion.

I revisited because I wanted to eat the "zaru mozuku" and "umibudo" again! As always, the zaru mozuku was delicious and my throat is happy haha If they sold this at convenience stores, I would definitely buy it haha Thank you for the meal~!

I entered the restaurant at 8:00 p.m. on Friday. It is recommended to make a reservation in advance. The restaurant specializes in Okinawan cuisine, which is very unique and diverse in variety. The dishes are delicious and satisfying. Even though some may find it difficult to order traditional Okinawan liquor, the staff thoughtfully add honey to make it easier to drink. I highly recommend the simmered pork belly, as it is incredibly tender and tasty.

Upon exploring the streets of Ohatsu Tenjin, I stumbled upon a restaurant tucked away in a small alley. It was early, so the place was not crowded, and I decided to go in. The Rafute was exceptionally tender, with the flavors deeply infused into the meat. The pork dumplings made with Agu pork were a hit for the day, crispy on the outside and juicy on the inside, bursting with delicious meat juices. The Goya Champuru, a classic Okinawan dish, had a subtle taste of Goya without being overpowering, allowing the flavor of the ham to shine through. Lastly, the Soki Soba had a mild broth that was easy to eat, with slightly overcooked noodles. Overall, the quality of the food was high, although it seemed like the flavors were adjusted for the Osaka palate, making it more accessible and less distinctively Okinawan. The restaurant started off quiet but became busier as time went on, resulting in longer wait times for the food. I choose to think positively that this was because they were preparing the dishes meticulously.