Discovering Kobe’s Hidden Gem: Sobameshi with Bokkake Sauce!
Defying expectations in Kobe, a trip to the city’s birthplace of Sabameshi, where the dish is prepared in a unique bokake style. Our journey through Kobe’s neighborhood, famous not only for its iconic giant robot statue, but also for its rich connections to manga history, led us to discover a surprising culinary gem. Everyone naturally associates Kobe with its world-renowned beef. But here in this lively district, a lesserknown local specialty holds its own. Sabameshi, the beloved comfort food of the locals. To illustrate how deeply Kobe’s cuisine resonates with both visitors and residents, just mention Kobe to any food enthusiast and most will immediately think of prime beef. So when our Japanese language reporter Takuya Inaba traveled to Kobe to catch up with a friend who recently made the city his home, his first thoughts were of savoring a juicy Kobe steak. However, his friend had other plans. He enthusiastically recommended trying a remarkable soameshi place while they were there. Without hesitation, they boarded a train heading to Shinagatada station on Kobe’s southwest outskirts. And here’s where it gets interesting. This district isn’t just notable for its manga roots. Home to renowned artist Mitsuterero Yokoyama, creator of fame series like Giant Robo, Sally the Witch, and especially Tetsuene 28, also known as Gigantor International, but also for its iconic 18 m tall robot statue that stands outside the station and the nearby shopping arcade called Tetsuene Street. Yet, Shindagatada’s true culinary distinction is being the birthplace of soba. This dish combines stir-fried yaki soba noodles with fried rice mingled together on a single plate, hence the name, which translates to sober rice. While Kobe beef may be the city’s crown jewel for luxurious indulgence, Soameshi has earned its place as the city’s hearty, approachable comfort food for everyday folks. A sign proudly proclaims soameshi as the pride of Shin Nagata. And although it’s uncertain which local restaurant first introduced this dish, Takuya’s friend recommended Ikari as one of the best spots. Despite the late hour, after the peak lunchtime rush, the restaurant was still bustling, a testament to its popularity. Casual and straightforward, Ikari features a minimal menu focused largely on just two dishes, soba mashi and plain yaki soba, both of which can be topped with pork or the special bokaki. Takuya chose the soba, opting for both toppings, and paid only 900 yen, about $610. And for the record, boki here isn’t related to the misunderstood term bukaki, which is associated with an entirely different kind of imagery. Instead, bokaki is another Kobe specialty. Sinnered beef tendon and kanyaku, a jellyike conjac cooked in a sweet spicy broth. Despite the name, Ikari’s bulki soba isn’t a soggy mess. Upon the first bite, Tuyo was greeted with perfectly fluffy rice, complimented by chewy noodles, creating a delightful textural harmony. Various condiments sat on the table, including Bara sauce, a local variant of wistachire sauce often used on hearty dishes in Japan, whose sweet and savory profile paired beautifully with the toppings, including Wagyu beef and kanyaku. But the real star was the mysterious Dobbe sauce. According to urban legends, dobe sauce is made from the sediment left during the production of bara sauce, resulting in a thicker, more concentrated version with an intense flavor. A quick look at it revealed its dense texture compared to standard bar sauce. Touya took a daring taste and it was a revelation. Spiceer rich and incredibly flavorful. Once he sampled it, he found himself craving dough more and more. worried that standard sauces might never satisfy him again. If you think ignoring Dobbe Sauce’s bliss, think again. Because indulging in Coobe’s second most famous local specialty, right where it originated, promises a taste experience that might just make you equally happy. His thoroughly cleaned plate speaks volumes. Restaurant information: Ikari Nagata Station, Tetsujen themed branch near Ashiu foot bath. Address 521 Wakamatsucho, Nagataku, Coobe, Hyogo Prefecture. Open from 10:30 a.m. to 9:30 p.m. Photo credits. Sora News 24. Craving more of Sora News24’s latest stories? Follow us on Facebook and Twitter for updates and fresh content.
Join us on a mouthwatering journey to Shin Nagata, Kobe, where we uncover the city’s lesser-known but equally delicious local dish—sobameshi. This unique combination of yakisoba noodles and fried rice topped with Kobe-style bokkake (beef tendon & konnyaku in a sweet-spicy broth) is a must-try comfort food. We’ll take you inside Ikari, one of the best sobameshi spots in town, to try it bokkake-style and explore the famous ‘dobe’ sauce that elevates this dish to another level. Along the way, we’ll also check out the iconic Tetsujin 28 robot statue near Shin Nagata Station, celebrating both food and pop culture heritage. Whether you’re a foodie or just curious about Japan’s regional cuisine, this video has something for everyone!
#KobeFood #Sobameshi #Bokkake #JapaneseCuisine
AloJapan.com