hotel androoms Shin-Osaka is famous for its breakfast, which has been described as "surprisingly delicious!", and its complimentary late-night snack, "Koya Soba."
We take a close look at Shiju Hatcha Hyakunezumi, a soba restaurant on the first floor of the hotel that serves one-of-a-kind breakfasts and SHIJUHACCHA HYAKUNEZUMI.
It all starts with our specially selected dashi stock
The morning at SHIJUHACCHA HYAKUNEZUMI begins at 5am every morning, with the preparation of soup stock.
Fill a large pot with plenty of water, add Hokkaido kelp and leave on low heat for about 2 hours. After removing the kelp, add the "mixed dried fish". Boil for about 20 minutes, strain and quickly cool.
The mixed dried fish used in the soba is the result of months of research into the best flavor for the dashi soup stock to go with soba, and the best mix of dried bonito, mackerel, and sardines has been determined. The original dried fish is specially ordered from a dashi soup stock specialty store.
Until the breakfast buffet is ready
Using the richly flavored soup stock created in this way, breakfast dishes are prepared one after another.
Among them, the curry is a dish that has a loyal following, with a complex flavor created by combining multiple rouxes, black sesame paste, and stock.
In addition to dishes using dashi such as chawanmushi, deep-fried tofu, and daily side dishes, a wide variety of other dishes are lined up, including miso soup with lots of ingredients, grilled fish, and rich raw eggs and freshly shaved bonito flakes that are perfect for eating with egg on rice.
The highlight is the tempura. Eight kinds of tempura are fried while watching the flow of people at the breakfast venue.
Freshly fried tempura is very popular, especially the Kansai specialty pickled ginger. Of course, the tempura sauce is made with homemade stock.
Addictive Lunch Soba
After breakfast, the restaurant opens for lunch. "SHIJUHACCHA HYAKUNEZUMI" serves a unique soba dish that you will never forget once you've tried it.
The menu consists of one type of cold soba and one type of hot soba. The menu changes every three months, so many fans return multiple times before the menu changes.
The most popular is the "Rayu Tsukesoba" series, which is currently in its fourth generation. The dipping sauce, which combines several types of rayu with garlic chips and Japanese pepper, has a punchy flavor that is addictive.
They also have other dishes that can only be found here, such as "Spicy Curry Soba," made with 15 different spices, and "Pork and Truffle Soba," topped with tender pork that has been simmered in truffle-flavored broth for four hours.
The noodles are thick country-style soba noodles with a strong flavor that can stand up to the punch of the dipping sauce and pouring sauce. They are ordered from a noodle factory in Nagano Prefecture and are strictly temperature-controlled to maintain their deliciousness.
This lunch will satisfy not only soba lovers, but also ramen lovers and those who want a hearty meal. Please check the hotel's official website or Yombashicha Hyakunezumi Instagram for the menu.
It has a completely different taste from breakfast or late-night snacks, so it is also recommended for guests staying overnight.
"New" Second Generation Chili Oil Soba (Cold)
Pork and truffle soba (hot)
In the evening, enjoy a warm bowl of soba noodles
At night, guests gather at "SHIJUHACCHA HYAKUNEZUMI and 11 p.m.
The soup stock for the warm soba noodles is made with either dried sardine or sea bream, which changes daily.
The iriko broth is a purely Japanese light flavor made from dried sardines, dried bonito flakes, and kelp, while the sea bream broth is rich and impactful. If you stay multiple nights and try both, you'll be able to clearly see the difference in taste.
"Koya Soba" is another must-try dish, with many people drinking up all the broth.
Please come and experience the soba restaurant at hotel androoms Shin-Osaka, which is just a 6-minute walk from Shin-Osaka Station and convenient for both sightseeing and business.
