A soba restaurant located a 7-8 minute walk south from Nishin, Ukyo-ku, Kyoto. They serve hand-cut soba and are quite authentic. This is my third visit. The atmosphere is like a normal home, but the 100% soba is definitely delicious. I ordered the lunch set (1300 yen). You can choose between white or black soba. I chose white, made with refined soba flour, while black contains soba husks. The soba in the set is a bit less than a regular portion, but that's typical for soba restaurants (laughs). The thin-cut soba feels light and airy when lifted. I ate it with dipping sauce and salt. Oh, it's sweet and has a nice aroma. When slurping, a bit of air comes in, enhancing the scent. The tempura is crispy and freshly fried. The tempura soba set with rice and three small dishes seems quite worth it. The bamboo shoots and rapeseed flowers with miso dressing were a favorite.

It was amazing! I finally visited Muraki on a Sunday afternoon. I ordered the two-color zaru soba, the tempura of Manjyuen temple, and the fried Kamo eggplant in dashi broth. I started with the tempura, and the Manjyuen tempura was incredibly delicious. Even though there was a lot, I quickly finished it all (laughs). Then the fried Kamo eggplant arrived, and it was also delicious with a great aroma, especially the seasonal vegetables. I praised my choice of order while enjoying it. The white soba was, needless to say, delicious, and I finished it in no time while whispering "delicious" in my mind. The black soba had a different aroma and was also delicious. Maybe I should have savored it more slowly, but it was so tasty that it disappeared in no time (^^;; The dishes were all lovely, and just looking at them was soothing. It was very delicious, thank you for the meal!!! I wonder what I should order next time.

A soba restaurant where you can enjoy white and black soba noodles. I later found out that this place had previously won a Michelin Bib Gourmand, which made sense. The limited quantity two-color zaru soba has a different texture and mouthfeel: the white is more delicate while the black is more robust. Eating it with salt is also recommended (although I personally found the soba dipping sauce a bit too strong). The wasabi also added a nice flavor! The weekday lunch set includes a choice of white or black soba, freshly fried tempura with 5 varieties, 3 side dishes, and multigrain rice. The tempura was of high quality. The dessert soba noodles with sweet red bean paste and roasted soybean flour were surprisingly delicious, I could easily eat two plates even after a meal. The soba broth at the end was lightly thickened and I finished it all by myself! When the soba was served, they told us to eat it quickly, and they had a sign saying that children under 12 and people with strong makeup or perfume scents are not allowed to enter! It's a place that clearly has a strong commitment to soba noodles (although the customer service is lacking, the taste is unquestionably good, so overall it's a thumbs up).

Visited the soba restaurant "Muraki" that has been awarded the Michelin Bib Gourmand after a long time. Started with soba tea and tempura soba as a snack, and felt the usual dedication. Ordered sakura shrimp tempura and two types of zaru soba, white and black. First, the sakura shrimp tempura arrived. The crispy batter was well-seasoned and delicious. The tempura menu includes options like conger eel and venison, making it hard to choose. The white soba is made from sarashina soba, while the black soba is made from inaka soba. Both are thinly cut soba noodles. The white soba has a smooth texture, while the black soba has a strong chewiness. Personally, I prefer the inaka soba, so I enjoyed the black soba more. The wasabi was also just right. Finished by adding soba broth and savoring it. I would like to come back during the new soba season.

The review says: "Eel tempura for 600 yen, zaru soba for 1000 yen. It had been about 7 years since my last visit. I don't remember anything from before. The soba was made with ground buckwheat husks, giving it a dark color and a good aroma. It was delicious. The eel tempura was also delicious. Thank you for the meal."

I ordered duck soup soba with oyster tempura and rolled omelette. The person I went with was hungover so they wanted a gentle soba, which was perfect. The duck broth was light but flavorful with a satisfying taste. The oyster tempura was also amazing.

Every time I passed by in my car, I wanted to go there, and finally I did. Soba, sometimes you just crave it. I had 100% buckwheat soba, thinner noodles than I imagined, perfectly coated in broth! Even with salt, it was delicious. Thank you for the meal♪♪ The sakura shrimp tempura was also tasty!

Mr. Muraki from Saiin village. I found a soba restaurant I was looking for. There were about 2 groups of customers at lunchtime on a holiday. I ordered 100% soba, oyster soba, and duck tempura. The warm soba with large oysters was delicious, with a tasty broth and the flavor of the oysters soaking into the soba. The 100% soba was also delicious and disappeared in no time. The rare duck tempura was crispy with a thin coating and the duck meat was fried perfectly, not too heavy and refreshing. There were other tempting menu items so I want to go back soon.

I haven't eaten much soba in Kyoto, but I think the quality here is quite high. It's not located in a tourist area, so it doesn't seem to be crowded with tourists. However, the restaurant is small and can only accommodate a limited number of people at a time. They seem to close once they sell out, as when I arrived there were about two groups waiting in line and when I left, the restaurant was already closed. So it's better to go early when you visit. Certain soba and side dishes were sold out. I wanted to try the mackerel sushi because it was delicious when I had it before, but it was sold out. The soba is delicious, but it's elegant and the portion is small. So it would be nice to have a side dish like mackerel sushi. It was disappointing this time, but I'll come early next time to try it. The owner seems to be quite particular, but the food is delicious and the atmosphere is somehow cozy. Thank you for the meal.

Location a short walk south from Nishiin Station on the Hankyu Kyoto Line. The exterior doesn't give away much about what's inside. There is a menu outside, so I decided to go in. The Kyoto dialect-speaking landlady prompted me to disinfect my hands with alcohol and led me to the counter at the back. Looking at the menu, I saw they had white and black soba, with a note on the blackboard saying they use soba from Maruoka, Fukui for the white soba and from Tochigi for the black soba. I decided to have the two-color soba and two servings of mackerel sushi. The blackboard also listed today's specials, including eggplant, oysters, and even deer meat. I started with soba tea and fried soba. After a short wait, a plate of white soba was brought to me in a rice ball-shaped dish. They recommended eating the soba quickly for the best flavor. I tried it first without anything, then with salt, and the aroma of the soba was delightful. I may have used too much salt, but the soba was finely cut and easy to eat. It had a rich flavor, perhaps from the broth. As I continued eating, the black soba was also served. It had a strong flavor but was also delicious. The variety of side dishes seemed perfect for enjoying with alcohol. It seems like it would be a great place for dinner too. Thank you for the meal.

"I visited the restaurant 'Ishiusu Hikite Soba Muraki' in Kyoto, near the Nishin Station on the Hankyu line. I had the zaru soba (cold noodles) with toppings of black soba noodles and grilled white eel for lunch. This place specializes in hand-made soba noodles using 100% buckwheat flour, offering a choice between white noodles made from the inner part of the buckwheat grain or black noodles made from the ground buckwheat husks. I chose the black noodles for their stronger flavor. The soba was delicious, especially when eaten with wasabi. The grilled white eel was also tasty. I saw other tempting dishes on the menu, so I look forward to coming back for more with some drinks."

At Muraki in Nishijin, Kyoto, I had the Nishoku Zaru (1400 yen). Both the white and black soba noodles were delicious. The soba noodles here are categorized as "white" for the refined Sasa-gaki style and "black" for the coarsely ground style. Instead of getting double the amount for choosing both, it's more like 1.5 times the regular portion. I started with the white noodles, which were thin and smooth with a great texture. When I finished those, I moved on to the black noodles, which had a slightly chewier texture but were still good. The restaurant is run by a couple who provide service in a traditional Kyoto style. It was delicious. Thank you!

This is a soba restaurant located about a 10-minute walk from Hankyu Nishi-Oin Station. It looks like a house from the outside, and I almost passed by it when searching for it. I opted for the weekday lunch set (1300 yen). It came with zaru soba, with a choice of white or black soba, tempura, multigrain rice, and small side dishes. I chose the white soba, which was made from the inner part of the buckwheat grain. The soba was thin, smooth, soft, and delicately flavored. It didn't have a strong soba taste, but rather a gentle one. The soba was much thinner than usual, yet it had a rich soba flavor. The tempura included eggplant, shrimp, squid, snow peas, and pumpkin. They were freshly fried and warm, but I personally prefer a crispier batter. The simmered daikon radish in the side dish was soft and soaked in a flavorful broth. I wished the multigrain rice had a bit more volume. I was initially hesitant to enter the restaurant due to the restriction on children under 12, but the homey atmosphere inside made me feel comfortable, without the intimidating aura of a high-end restaurant. I enjoyed the soba in a relaxed manner. I appreciated the delicate and gentle flavor of the white soba, hence my high rating. While I may not intentionally seek out soba in Kyoto, this is a place to remember if I ever feel like having soba nearby.

Today's lunch was at "Ishiusubiki Teuchi Soba Muraki", a soba restaurant located west of the Nishioji Takatsuji intersection. The exterior of the restaurant is understated and doesn't immediately look like a soba shop. But upon closer inspection, you can see that it is open for business. The tables are arranged irregularly inside. They offer both white and black soba, both made with 100% buckwheat. There are various ways to enjoy the soba, such as with grated spicy daikon radish, deer meat dipping sauce, and other unique options that would appeal to enthusiasts. The seasonal tempura menu is written on a blackboard on the wall, with items like mackerel sushi that are quite appealing. After some deliberation, I ordered the "Two-color zaru soba with eel tempura and mackerel sushi" for 2500 yen, which turned out to be a rather luxurious soba set. The meal came with soba tea and soba crackers. The dipping sauce was served with salt and green onions. The tempura and mackerel sushi were served first, followed by the main white soba. The staff advised me to eat the white soba quickly before it gets soggy, as the black soba won't be served until the white soba is finished. The eel tempura was hot and crispy, with the salt seasoning complementing it perfectly. The portion was generous, making it a good value for the price. The mackerel sushi had a mild vinegar flavor and the rice was soft, giving it a gentle taste. The white soba was thin, glossy, and had a smooth and slippery texture, with a noticeable sweetness. The black soba, made with ground buckwheat skin, had a strong flavor and a slightly rough texture. Enjoying the differences between the two types of soba, accompanied by a light soba broth, left me feeling relaxed and satisfied. I had a high-quality soba experience at this authentic soba restaurant.

I went to various places in search of delicious soba noodles, but there was a highly recommended restaurant nearby. Due to the current situation with COVID-19, I tried to avoid traveling too far. The interior of the restaurant is not very spacious, and the entrance may seem a bit intimidating at first. The lady who served us was very elegant, and I think her husband was in charge of cooking. This time, I had white and black soba noodles, and the highlight of Kyoto's summer, the conger eel tempura. The soba noodles were elegant and had a great texture! The dipping sauce had a slightly sweet taste that I was looking for. The tempura was small but crispy and incredibly delicious. I definitely want to visit this restaurant again next time. I hope to come back soon and try some local sake with my meal.

I went to this restaurant for a light lunch before having French cuisine for dinner. It was hot outside and the location was a bit tricky, so I took a taxi to get there. The place had a quiet atmosphere and since it was after the lunch rush, I was seated right away. I tried the limited edition two-colored Iberico pork with white miso dipping sauce. They had two types of soba, both made with 100% buckwheat. I don't know much about the taste of soba, but I prefer the slightly rough texture of 100% buckwheat soba over the smooth ones. The soba, ground with a stone mill, had a great aroma and was very delicious. I liked the slightly thinner noodles as well. The dipping sauces were the regular one and the white miso with Iberico pork. It was a unique choice, but I still thought that the regular dipping sauce was the best with the delicious soba. By the time I finished eating, the restaurant was full. It was a very nice place to eat.

I visited the restaurant while taking a walk. It seemed to be full, so I waited outside for about 20 minutes and inside for about 15 minutes. I ordered zaru soba with white and black noodles, sakura shrimp tempura and white fish tempura, and mackerel sushi (pictured is one piece). The fried noodles that came out as a snack while waiting were delicious when sprinkled with salt. The tempura was very generous, and I was unsure how to eat it with the tempura dipping sauce. I enjoyed trying different flavors with grated spicy daikon radish, lemon, and salt. Next time, I will challenge myself with the two-color tempura and dashimaki sushi.

I went to a popular soba restaurant in Nishin, called "Ishiusu Biki Teuchi Soba Muraki." They are known for their "Juwari Soba," made with well water drawn every morning. The restaurant had a sign saying "R8," which means children under 8 are not allowed. There were also autographed photos of celebrities displayed outside. They offer two types of soba, "white" made from the inner part of the soba seed and "black" made with soba husks. I ordered the limited "Nishoku" set which includes both types of soba. They served soba tea and fried soba while waiting for the soba to cook. The "white" soba had a chewy texture and was best enjoyed immediately. The "black" soba had a coarser texture and blended well with the sauce. Both were delicious and I enjoyed comparing the two. After finishing, they served soba soup for a relaxing finish. It was a wonderful experience at this authentic soba restaurant and I would definitely go back again.

Stone mill-ground hand-made soba at Muraki in Nishin, Kyoto is a top-notch restaurant in Kyoto that rivals even Soba Loujin. Perhaps due to the rain that day, there was only one group of customers ahead of us. We quickly decided on ordering the "Nisshoku" (two-color soba). Since the restaurant is run by a husband and wife, it may take some time for the soba to be served, but you can leisurely wait while enjoying soba tea and tempura soba. After about 15 minutes of waiting, the "Shiro" (white) soba arrived first. We started by tasting a few strands without any condiments, then added salt and enjoyed a few more strands. The distinct flavor of the 100% soba flour spread in our mouths, rich and satisfying. We could even enjoy the "Shiro" with just salt. By the time we finished the "Shiro," the "Kuro" (black) soba arrived. This one was made with coarsely ground country-style soba, and we tried it as is, with salt, and with dipping sauce. It was also rich and delicious. As a fan of country-style soba, I found the flavor of Muraki's soba to be quite strong and enjoyable. The two-color soba was so delicious that we ended up ordering additional "Konishin Soba." The herring was served separately on a plate, and we finished our meal with warm soba, which was satisfying. Overall, we had a truly fulfilling time at Muraki. Thank you for the meal! We will definitely visit again.