You have two choices of soba noodles here: regular soba 'mori' made with marunuki (natural buckwheat flour, whole) or soba 'inaka' made with hikigurumi (whole buckwheat flour). The latter has a more aggressive profile than the former and produces a more rustic hum – unsurprising, as 'inaka' translates to 'countryside'.
In addition to noodles, there are many toppings to choose from, for example the Japanese-style omelette with dashi is a prime example of this category, while dishes like miso-soaked tofu and yaki -miso with buckwheat and grated leeks is an umami-flavoured bomb that goes great with a beer to wash away your fatigue.
Reservations are not required at Takama, but if you decide to just come on that day you will likely have to wait in line as the place is popular enough that customers can arrive 30 minutes before opening time to get a seat. place.
Anytime 
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7-12-14 Tenjinbashi, Kita-ku, Osaka-shi, 531-0041