Ayamedo

What was once a Showa-period merchant house in Osaka is now Ayamedo, a Michelin Bib Gourmand-recognized soba specialist beloved by both locals and international foodies. Awarded a Michelin star in 2021 for its affordable, high-end soba, Ayamedo retains much of its original architecture, presenting a modern Showa-era ambiance. During peak hours, expect to join a waiting line at the dark-blue noren entrance, but once seated, do yourself a favor and explore the soba menu. You can choose between two types of soba noodles: hosogiri, which is made from finely milled buckwheat seeds for a smoother finish, and aragariri, a coarser, darker soba that includes ground husks. In summer, opt for the cold soba, typically eaten with dipping soup. The favorite is the duck-based soup, but follow some of the locals and top your soba noodles with tororo (grated yam) for a more refreshing dish instead. The meal can start with appetizers like tamagoyaki (Japanese rolled omelet) or grilled duck breast. After finishing the noodles, you use the 'sobayu' — the water in which the soba was boiled — mixed with leftover dipping sauce to create a final, flavorful broth. In winter, the menu features hot-style soba in a rich broth made from three types of dried skipjack tuna.