Aozora Blue

Just along the stretch near Utsubo Park in Osaka, Aozora Blue is easily recognizable by its navy blue noren hanging by the entrance and the line of noodle enthusiasts waiting outside during lunchtime. Snag a seat here, and you’ll notice that at first glance, the udon served at Aozora Blue bears a resemblance to soba noodles. This is not a coincidence; before making his independent venture, the chef and owner had worked at the esteemed soba restaurant Dosanjin. His daily routine of milling the buckwheat flour inspired him to apply the soba-making technique to his udon. The restaurant’s well-executed noodles start with high-quality wheat berries. The wheat is ground through a millstone, which results in a slightly coarser flour that retains some of its bran. The dough itself is a simple mixture of water, salt and freshly milled flour. After kneading and resting, its firmness is tested by the skilled hands of the chef. The signature dish here is the arabiki udon (coarsely grounded), best enjoyed with a side of freshly fried tempura like conger eel or chikuwa (Japanese fishcake). Opt for the chilled soba to appreciate the noodle’s chewy texture, and you’ll find yourself the perfect summer meal.