Sobadokoro Toki

Throw away any preconceptions of traditional soba when you step into Sobadokoro Toki, a formidable Michelin-approved shop nestled in the Dojima area of Osaka. Even on weekdays, the place is bustling with customers well past midnight, eager to try the seasonal lineup of buckwheat noodles. In the summer, Sobadokoro Toki draws crowds for its chilled curry soba. The thick, dashi-heavy broth brims with sauteed okra, paprika, eggplant, and pumpkin. It's a fascinating battle of sensations: the heat from spicy seasonings juxtaposed with the cooling effect of the ice-cold curry. Winter brings the delight of yuba (tofu skin) with mushrooms, but diners can also settle for more traditional familiars like 100% buckwheat soba and soba with a duck-based dipping sauce. The owner-chef crafts nihachi noodles, with a 2:8 ratio of wheat to buckwheat, and juwari soba, made from 100% buckwheat grown in Otoineppu, Hokkaido. Chef-owner's mastery extends to nihachi noodles, boasting a 2:8 ratio of wheat to buckwheat, and juwari soba, crafted from 100% buckwheat grown in Otoineppu, Hokkaido. Save room for appetizers, especially the braised duck breast and sushi roll. Michelin Guide accolades: 2024 - Bib Gourmand