This might be the first time I've ever eaten such delicious soba noodles. The restaurant requires reservations, and they mix and cut the noodles right before boiling and serving them. I was amazed by how this process brings out the explosive aroma of the soba. The soba soup even had baby leaves from the soba field that the restaurant said was only 30 minutes away, adding a beautiful touch.

#Fifteen#The Way of Philosophy#Recommended by a friend in Kyoto so decided to visit#Only serving soba and soba-gaki#Also serving only Kamotsuru Gold sake#How to eat with light soy sauce#The owner, covered in flour from head to toe#The owner, sweating profusely while making soba-gaki#Absolutely lovely#Soba is made fresh after ordering#Willing to wait as long as needed#Soba-ya Fifteen#100% buckwheat soba#Freshly ground, freshly peeled#Made to order#Freshly rinsed, freshly kneaded, freshly cut#Five fresh steps#Ah, that's why it's called Fifteen#I see, I see#The owner personally grows the soba in the field#Harvested until yesterday#The soba-gaki is the best I've ever had#I love this soba with its good aroma and chewy texture#Savoring the soba grown with love, made with care, and enjoying the aroma#Ah, delicious, so happy#It enriches the heart#I prefer the clear soba-yu#Only open half the year#Had a fun time chatting in between busy moments#Thank you to the kind owner#A restaurant to be proud of worldwide#Will definitely visit again#Delicious food enriches life#15_soba

I felt like seeing Ginkaku-ji, so I left home early in the morning and took my time to enjoy the temple. After that, I went to a cafe and then to a sweets shop. Usually, I go to Sakuramachiya for sweets, but they were closed. Instead, I visited a new fruit sweets shop that recently opened, which was my main goal for the day. I arrived right at the opening time at 12 o'clock, had a parfait, and had a great time chatting with the staff about common topics. After spending about an hour there, I left the shop around 1:30 pm with some room left in my stomach. So, I decided to have soba noodles at a shop along the Philosopher's Path. It's a great location, and even though I've been there a few times, sometimes they are closed on holidays. I recommend checking their Instagram for their days off. There is a cheap all-day parking lot nearby. I intended to have soba noodles, but I ended up choosing soba-gaki, which I had never tried before. The portion was large for both dishes, so I couldn't finish them all. The soba-gaki arrived in a hot earthen pot, making a popping sound. It was delicious when eaten with grated daikon and soy sauce. The toasted soba seeds came first, and I enjoyed sprinkling them on top. The soba-gaki had a rustic charm and was very tasty. The soba is grown by the shop owner on their own farm, so the availability depends on the harvest. Lastly, I scraped off the soba-gaki that stuck to the earthen pot, and it turned into a crispy snack-like treat. The menu only offers soba and soba-gaki, and there is no wasabi as the shop owner prefers serving it with grated daikon and soy sauce. However, I felt like having fresh wasabi on the side. On my way back, I heard a cute voice coming from the stream along the Philosopher's Path. When I looked, I saw boys playing and catching sawagani (crayfish) and river shrimp in the drainage ditch. It was a heartwarming sight. I love the Philosopher's Path, and it brought back memories of picking up my daughter from the nearby girls' school dormitory every Saturday. Ginkaku-ji was also lovely. This area is one of my favorite places in Kyoto.

This is a soba restaurant located on the Philosopher's Path. It offers 100% buckwheat soba, which is rare for those with wheat allergies. I ended up lining up before the opening time, as the opening hours on Tabelog were incorrect... It actually opens at 11 am. It's a small and clean restaurant with only counter seating. You can choose between soba noodles or soba noodles topped with grated yam, and I decided to go with just soba noodles. The owner makes the noodles right in front of you, which was impressive. The soba noodles had a nice chew to them and were generously served on a large plate. You can eat them with soba dipping sauce or even with soy sauce, which was surprisingly delicious and complemented the soba well. The soba dipping sauce was also tasty. Overall, it was delicious and satisfying. The owner was also very entertaining, engaging with the customers. The cozy atmosphere of the small restaurant made the dining experience enjoyable. If I'm near the Philosopher's Path again, I would definitely want to visit this restaurant. It's really delicious.

A philosophical soba restaurant. When I visited, I remember that the rating on Tabelog was around 3.1 to 3.2, but now it has reached 3.51 (as of 2022.03.20) and joined the ranks of highly rated restaurants. It has received a Michelin Green Star (awarded to restaurants that prioritize sustainability) and a Bib Gourmand. The owner himself grows the soba. The menu seems to consist of only soba and soba noodles. I ordered the soba (1500 yen). As the name suggests, the soba is made of 100% freshly ground buckwheat. You are recommended to eat it with just soba, with soba broth, and with light soy sauce. It is a rustic and flavorful soba. You can taste the rich flavor and aroma of the grains. The light soy sauce might also go well with this soba. Rather than focusing on soba-making techniques, I felt that this restaurant is more about reflecting on gratitude towards the ingredients. The price is reasonable for the generous portion. The owner, who looks a bit intimidating, is actually quite gentle when you talk to him. I had a great time there. It's a unique restaurant, so I think it's worth a visit.

When traveling to Kyoto, I searched for restaurants on Google Maps for several days and decided to visit this particular restaurant with high ratings, even though there were not many reviews. I planned my visit carefully, following a walking route that included Nanzen-ji, Eikando Temple, Philosopher's Path, Anraku-ji Temple, Honen-in Temple, and Ginkaku-ji Temple, arriving just at the opening time. The restaurant had a stylish exterior that could be mistaken for a private gallery or studio, with no curtain hanging on the door. I hesitated, wondering if it was open, but when I opened the door and asked, the owner replied, "We're open." We were probably the first customers that day. The seating consisted of a stylish counter, behind which the owner could be seen making soba through a glass window. There was a long, narrow window overlooking the Philosopher's Path. The menu was simple, offering only soba and soba noodles, with beer and sake as the only drink options, reflecting a minimalist approach. The soba noodles, made from a special variety grown by the owner in the past 15 days, had a strong texture and a shiny appearance, with a chewy texture and a robust soba flavor. Following the owner's recommended way of eating, we first tried the soba without any toppings, then dipped it in a sauce with grated daikon radish and green onions grown by the owner, and finally added soy sauce. Towards the end of the meal, we discovered a "secret" option of eating the soba with salt, which was also delicious. Despite the unexpectedly warm weather for December, we enjoyed our meal with beer in hand. The portion size was generous, and we left the restaurant feeling completely satisfied. The owner's intense gaze and engaging storytelling, although occasionally missing the mark with jokes, added to the charm of the experience. The restaurant had recently reopened after a long closure due to the pandemic, and I look forward to visiting again on my next trip to Kyoto!

I went to Eikando Temple to see the autumn leaves and on the way back, my wife found this restaurant while passing through the Philosopher's Path. She looked it up on her smartphone and said, "The soba at this place is supposed to be very delicious." As a soba lover, I couldn't resist and went to eat soba the next day for lunch. The restaurant is located near Ginkakuji Temple, along the Philosopher's Path. However, it looks like a normal residential house with only a sign that says "SOBA," so it may be questionable whether someone without prior knowledge would recognize it as a soba restaurant. It's a hidden gem of a soba shop. When I entered, four customers came in almost at the same time, and shortly after, another customer came in, so it may be a well-known place in that area. The interior of the shop is divided into the work area where the owner makes soba and the customer seating area, which consists of only counter seats with a total of 7 seats. The menu only includes soba, soba noodles, beer, and sake. Both soba and soba noodles are priced at 1,500 yen, which is quite expensive. I ordered the soba without hesitation. The soba is made after ordering, so you have to wait for about 15 minutes until it's ready. Since the owner manages the shop alone, it's understandable that it takes some time. While the soba is being made, the service may be a bit slow. During that time, you can drink hot water or water boiled in a kettle while waiting. I chose water, but the hot water boiled in the kettle looked delicious. The long-awaited soba arrived. You can enjoy freshly made soba made from 100% buckwheat. The soba noodles are thick but have a good texture. The owner explained three ways to eat the soba: 1) eat it as it is without anything, 2) dip it in the broth and eat it. The broth only has grated daikon radish and green onions as condiments, with no wasabi, 3) add a little light soy sauce and eat it. You can eat it without anything, but I personally think that eating it with something enhances the flavor of the soba. Surprisingly, eating it with a little light soy sauce was the most delicious. Finally, soba water is served. The soba flavor is well infused in the water as well. Although it's a bit pricey, the portion of soba is generous and it was delicious, so I had a satisfying lunch. I would like to visit again when I have the chance. I also had a little chat with the owner, who may seem unfriendly at first glance, but I felt that he is actually a nice person.

We came here after discussing that we wanted to eat soba around 11 in the morning. The restaurant has a lovely atmosphere. The menu is simple, offering soba, soba noodles, and drinks. Both of us ordered soba. The soba that was served was slightly thick with a chewy texture. It was delicious. The portion size was generous. We first tried the soba on its own, and then with the dipping sauce which consisted of grated daikon, green onions, and soy sauce from Kyushu. It was really tasty. The owner mentioned that their soba is their own style, which is why it pairs well with the sauce. We visited in early March when it was still cold, and the hot water poured from the tea kettle was also delicious. The cherry blossom season had passed, but we will definitely visit again!

The name of the restaurant is "Juugoban Sou na no ka - Jyuuwari Soba Soshite Goritate Migitate Hikitate Uchitate Kiritate Yuduki Tate," which means "Fifteen, is that so - Ten-portion Soba, and freshly made, cut, boiled, served, and cut to order." This is a unique soba restaurant where they make the soba flour, cut, and boil the soba on site. The restaurant is located in Shiga Prefecture, known for its clear and refreshing interior. The soba is made from locally grown soba flour and is served with a generous amount of grated daikon radish and white negi. The soba broth is almost transparent and has a subtle soba flavor. The owner is friendly and shared some insights about the soba-making process and the impact of the pandemic on the restaurant industry. The interior design of the restaurant, including the large pillar made of cedar wood, adds to the overall ambiance. Overall, it's a great place for soba lovers to enjoy a delicious meal. Next time, I plan to try their soba noodles.

I wanted to eat soba, so I went to "Juugo" on the Philosophers' Path, a restaurant selected as a Bib Gourmand by Michelin. It has a great location. They mill the buckwheat from scratch at the restaurant and make the soba noodles fresh when you order. You can enjoy freshly made, freshly boiled soba noodles. The soba noodles are made from 100% buckwheat flour. There are three ways to eat it: plain, with soba dipping sauce, with grated spicy daikon radish, and with a sweet soy sauce that is placed on the table. The noodles are very thick, unlike any I've seen before. The portion size is also impressive! The soba has a rich flavor and a good texture. It's also delicious with the soy sauce. I thought 1500 yen for one plate was expensive, but I was satisfied with the portion size and taste.

I went to Kyoto with a friend and received a special recommendation from a soba enthusiast. They only serve soba noodles with soba and soba flour, along with sake and beer. The soba noodles are made with 100% buckwheat flour and are freshly made to order. You can watch the beautiful process through the glass. The soba noodles were firm and delicious. Thank you for the meal.

The noodles were incredibly delicious! The owner was friendly and also an artist. The piping hot soba noodles were the best I've ever had! This place is fantastic. The combination of Kyushu's light soy sauce with green onions and spicy radish as toppings was perfect. I had never tried eating soba with soy sauce before, but this soy sauce was amazing and paired well with the soba. The thick noodles were not disappointing like other places, they were just right. The restaurant has almost a perfect 5-star rating on Google, and you can see why. The soba broth was clear but flavorful, I even wanted to drink it all. They make the noodles right in front of you and serve them immediately, which is great! It's worth coming all the way here. The view of the Philosopher's Path and the atmosphere of the restaurant are also beautiful. This place is amazing!

First time experiencing hand-made noodles made after receiving the order!! The noodles are quite thick and have a chewy texture! Even more dense than udon noodles, with a delicate and intricate texture.

The soba noodles are made to order, providing a very entertaining experience. There are only 6 seats available, so customers have to wait outside until a seat becomes available. The owner, who runs the place alone, is quite muscular. The restaurant is only open in April, May, June, September, October, and November, as the owner travels abroad during other months. He used to be a soba farmer. Customers are recommended to try the soba noodles as they are, with soba dipping sauce, or with soy sauce. The soba noodles have a decent taste, the dipping sauce is delicious, the grated radish is tasty, and the soy sauce is flavorful.

I want to go to the best soba restaurant every week, but it's not possible, so it would be nice if I could go once a month.

Soba, 100% buckwheat, thick noodles are delicious, firm texture. I don't know how to drink the soba broth here. The freshly made daikon radish is also delicious.