Tempura & Soba Miwa

In Buddhist philosophy, “miwa” refers to the trifecta of body, mouth and spirit. In similar fashion, Tempura & Soba Miwa’s name could be said to reference the Kitashinchi restaurant’s trifold specialty in tempura, soba, and alcohol. The truth is, the restaurant is actually so named in the hopes of receiving blessings from the Omiwa Shrine in Nara, where the god of sake brewing is said to be enshrined. But the restaurant has come to be known for its uncompromising quality in any of the above. The tempura, for instance, is made with ingredients from within the Osaka locality, including seafood fished from Osaka Bay. The light taste of the rice oil used avoids the overly cloying effect associated with deep-fried food, and has the added benefit of guests’ clothes remaining scent-free after the meal. The restaurant’s Nihachi handmade soba, while texturally satisfying and flavorful, is also rich in rutin, a compound that is said to improve blood flow. This makes it perfect for a city such as Kitashinchi, says the owner, where sake is deeply appreciated, and nowhere more so than at Miwa. He would know best, of course, being a certified sommelier. Miwa’s jaw-dropping selection of wines and sake are personally handpicked by him, and recommended to customers based on their suitability with the customer’s tempura and soba. But even non-drinkers have a place at Miwa’s counter too: the owner is particularly proud of his blend of gyokuro, which is simultaneously rich and refreshing.