moL

There are two ways to enjoy tail soup at moL: in a curry, or as the star of a soup lunch. One diner chose the spice tail curry at lunchtime, noting that it was made with domestic wagyu tail soup and served with plenty of coriander. They asked for a smaller portion of rice, making it an appealing option if you prefer less rice and want a curry that draws on the soup’s savoury depth.

Another diner said they had heard that the tail soup lunch is seasoned with only salt and kombu. It may suit a day when you want to savour the ingredients more simply. A different lunchtime visitor also mentioned that the soup’s ingredients were cut into easy-to-eat pieces and that it came with side dishes.

Diners have also mentioned a summer-only spice curry, fatty mackerel, and Nara-zuke pickles with prosciutto and cream cheese, offering the option of adding a small plate to a meal. moL, in Matsuzaki-cho, Abeno-ku, Osaka, offers dine-in service and is described as suitable for solo meals.