We didn't realize this until after we sat down, but this is a small Michelin Bib Gourmand chain in Osaka from a guy who makes udon using soba-making techniques.
These freshly ground wheat noodles were definitely not the typically smooth white ones, but instead an extra coarse (but still thick and chewy) creation that can throw you off if you're not prepared for it. Those were very tender pieces of Mount Daisen chicken on top by the way, and I liked some of the other configurations, including dried kombu flakes as well as an earthy curry that was kinda gritty from the spices in it.
I was quite happy with this place given how unique it was (and it was surprisingly affordable too!). But I can understand if some folks aren't able to stomach how different the noodles are.
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