Okina

Oimatsu-dori is famed as a street of antique shops and galleries. Celebrating the street’s past as the approach to Osaka Tenmangu Shrine, the restaurant’s noren features the shrine’s plum-flower crest. To preserve Osaka’s dashi culture, the third-generation owner-chef uses his grandfather’s recipe for noodle broth made from kombu and light soy sauce. In contrast, he learned his noodle-making technique under the guidance of a master in Yamanashi Prefecture. The noodles are made using sacred water from the shrine, in gratitude to the area. Truly, this is the soba crafted by a venerable gentleman—an okina of Naniwa.