Teuchisoba Shuhari Kuromon

Ju-wari Soba (十割蕎麦, Jū-wari Soba) uses a 100% buckwheat flour and water, with no binding agent. As such, juwari soba has a more gritty texture, which is firm when bit into, and has a much stronger buckwheat taste than usual soba.

Arabiki Soba uses ground buckwheat with their husks intact, with a 10 to 20% ratio of binding agent, to produce soba noodles that are light, with a slightly translucent appearance, a smooth texture, and a clean aftertaste.

Futogiri / Hosohiki Soba is similar to Arabiki Soba, except that it is cut into thicker slices for hot soups or dipping soba, so as to retain the firm texture and not get soggy.

Higake (寒がけ, Cold Kake) dashi (出汁) uses heavily ground fish in powdered form, and thick-cut konbu (昆布, Kelp) to bring out the taste of the fish, with a slightly sweet aftertaste, and is used in the kamo-dashi (鴨出汁, Duck Broth) soba.

Kake (かけ) dashi is a Kansai (関西, Kansai)-style broth that uses shavings of a mix of mackerel, sardines, squid, and other seafood, together with kelp, in order to make a light broth that blends together the umami of the kelp. fish and a sweet aftertaste.

The Zaru (ざる) dashi uses extremely thick shavings of katsuo (鰹, Bonito) with some konbu to balance out the fishiness, resulting in a much stronger tasting broth.

Shuhari also serves fresh wasabi (山葵) to go along with their soba, imported fresh from Izu, Shizuoka Prefecture each week. In order to enhance the taste, the wasabi comes with a hand grinder so that you can grind the wasabi yourself to bring out the freshest taste.

Many foreigners often think of soba (蕎麦, Buckwheat noodles) as a form of Japanese fast food that you eat while standing at a train station, and that couldn't be further from the truth. Soba is a rather delicate type of noodle, and while there are the more fast-food versions you can find in train stations, there's also the very refined and high-end version you find in expensive soba restaurants. Teuchisoba Shuhari brings out some of the best soba Osaka has to offer in a beautifully modern and chic environment that seems more like an instagrammable cafe than a restaurant.

For first-timers here, we would recommend getting the duck broth dipping soba. Some people might think of soba as this light and bland soup noodle dish, but this dish would definitely prove them wrong. The duck broth is perfectly rich and tasty, and dipping the noodles into the broth lets you enjoy the perfect texture of the soba without it getting soggy.

We also recommend that you try out the sakura ebi (桜エビ, Sakura Shrimp) kakiage (かき揚げ, Mixed vegetable tempura) as a side dish. Most tourists would have probably never heard of a kakiage, but it's a big stable in soba and tempura (天ぷら, Tenpura) restaurants. Their kakiage's batter is extremely light and crisp, and the onions that they use are really sweet. The whole thing melds together really well, bringing out the natural sweetness of the vegetables, and is accented by the saltiness from the sakura ebi. The tempura is also perfectly fried, meaning its not oily in the least, and goes well with just a bit of salt or some ten-tsuyu (天つゆ).