Near this area, I had some errands to run and searched for a place to eat. Found this place with good reviews. It was around lunchtime and I had to wait for about 30 minutes. When I entered, I saw a Michelin Bib Gourmand sign. Oh, so that's why! Maybe the owner? They were very efficient and seemed to pay attention to customer service. I ordered the tempura set. The freshly fried tempura was crispy, and the soba noodles were thin and smooth, very delicious. I would like to come back for dinner sometime. Thank you for the meal! ♡

Located near Kitano Tenmangu Shrine and Hirano Shrine, this restaurant specializes in hand-made soba and duck dishes. Even at lunchtime, there is a wide variety of a la carte dishes to choose from, making it hard to decide. The prices are a bit on the higher side, but the taste justifies it. I arrived right at the opening time of 11:30 am. Although the restaurant seemed full up to three groups ahead of me, no one seemed to leave, and new customers were being let in every 5 minutes or so. Eventually, I had to wait outside for 15 minutes even though there were empty seats inside. I wonder if there was a reasonable reason for not letting customers in when there were empty seats available in broad daylight at 35 degrees Celsius. If there were unavoidable circumstances, I apologize. If the reason was slow service, it might have been better to inform customers and let them wait at their tables after agreeing to the delay. There is no shade from the sun, so elderly or unwell individuals may want to avoid visiting. Also, I accidentally got poked by the edge of the tray twice when my order was served, but there was no comment from the staff. Honestly, I had doubts about the service... (sorry) [Food Ordered] Duck Soba - ¥1900. But... frustratingly, it was delicious... (^_^;) Both the soba and duck were quite tasty. The seating situation upon arrival made me lose interest in ordering a la carte dishes, but the menu looked appealing. Even though it's just a text menu, it somehow looks appetizing. I personally consider service as part of the dining experience, so I apologize for the lower rating. However, I recommend this place for those who prioritize taste and enjoy drinking. It seems like they want customers to enjoy both the soba and a la carte dishes together, as the regular portion of soba is on the smaller side. Thank you for the meal.

I had been interested in this restaurant after seeing it on Instagram. It has a Japanese-style atmosphere and a warm, cozy space. I tried the tempura course during dinner time. The simmered seasonal vegetables were very light and perfect for the hot summer. The miso soup, sushi, tempura, and soba noodles - all the dishes that came out were perfect, surpassing any soba restaurant I've been to before. The tempura was not greasy, but light and delicious, especially the perfect pairing with salt! I love shrimp and corn tempura and have often eaten them, but the shrimp and corn tempura I had at this restaurant was the best I've ever had, surprising me. The soba noodles were also incredibly delicious, from the broth to the noodles, the flavor spread throughout my body and I was moved. The course comes with one drink, and I tried craft ginger ale for the first time, which was so delicious! It felt like I could drink it without feeling guilty compared to regular ginger ale. The course price of 3,500 yen was such a great deal for the quality of the food. It didn't feel expensive, in fact, it felt quite affordable for the menu. The staff were also lovely, and it was a very comfortable space. I definitely want to visit this restaurant again.

I made a reservation and visited the restaurant at 6:30 PM. There are 4 counter seats and 2 table seats on the first floor, and it seems there is also a second floor seating area. I ordered the course menu which is priced at 3,800 yen and includes a drink, which is a great deal. First, they served the appetizer and drinks. I ordered craft cola, which was delicious! It is made with 10 types of homemade spices. The appetizer was also tasty. Next came the soup, sushi, and tempura, all of which were delicious and offered great value for the price. The course ends with a choice of soba noodles, but for an additional 1,000 yen, you can upgrade to duck nanban or duck seiro. Although it's not common to change the course midway, I decided to try the duck seiro since the previous dishes were so good. It turned out to be very delicious, and I was glad I made the change. The staff were friendly, and I even had a nice conversation with a regular customer. It made me realize that this restaurant is loved by the local community.

Duck Seiro (steamed duck) and Duck Broth Brulee were very delicious. The duck broth had a rich flavor and was exquisite. The soba noodles were thin and elegant. The Brulee was limited to 10 servings, but it was just okay. The restaurant always has a long line, so it's better to make a reservation.

After seeing the beautiful blooming cherry blossoms at Hirano Shrine, I started to feel hungry and headed to this soba restaurant on Nishioji Street. It's a small renovated wooden house with seating available on the second floor as well. I sat at the counter in front of the tempura pot, where the aroma of sesame oil frying was delightful. Since it was still early for lunch, I opted for the cold soba noodles. The soba noodles were unexpectedly thin and firm, with a clean taste. The soba dipping sauce had a slightly sweet and flavorful Kyoto-Osaka style. The only downside was that there was not enough wasabi and sauce, so it got a bit diluted towards the end. However, it tasted great when mixed with the soba broth. After enjoying the contrast of cherry blossoms and rapeseed flowers at Hirano Shrine, I took a bus to the north side of Kyoto Imperial Palace to visit the Konoe Residence. The soba noodles cost 1000 yen.

Located near the Golden Pavilion, this soba restaurant has also been featured in the Michelin Bib Gourmand guide. The interior is simple and calming. I tried the duck soba for 1900 yen. The rich soup perfectly complements the soba noodles! The generous amount of duck meat was delicious! Everyone left the restaurant saying it was the most delicious meal they've ever had. Although the portion size is quite small, you can opt for a larger serving, but even then it might just be a regular size. (Photo shows regular size) Reservations can be made by phone ☎️ as there was a long line before opening, so booking in advance is essential. However, reservations are only accepted for the 11:30 am opening time, so be mindful of the timing!

Let's go to Kyoto to see the Golden Pavilion in the snow. After a satisfying trip to the crowded Golden Pavilion, I went to my favorite restaurant, Ikari-san. I arrived at 11:15 and was seated by 11:30. I ordered warm duck nanban and a small tempura rice bowl because the cold weather defeated my love for steamed soba. It was my first time trying warm soba at Ikari-san, and the broth and soba had great flavors, simple and rich. The grilled leek on the snowy day was exceptionally delicious. I ordered the tempura rice bowl not because I wanted to eat tempura, but because I wanted to enjoy the rice soaked in the flavorful broth (although the tempura was also delicious). I ate too much and couldn't move for a while, but I will definitely come back again. Next time, I'll try the steamed soba. The snowman outside the restaurant was made with three tiers because "three staff members are working today." How cute.

After visiting the Waratenjin Shrine on the day of the dog, I arrived at the restaurant around 12 o'clock. It was full, but surprisingly no line. I waited for about 8 minutes and entered the restaurant. The atmosphere of the restaurant is nice and stylish. I ordered with determination for my long-awaited soba meal. I ordered: - Tempura bowl and soba noodles (cold) - Grilled salted duck breast - Soba tea creme brulee The tempura bowl and soba noodles were great value for money, and the grilled duck breast was amazingly delicious! The soba tea creme brulee had a refreshing sweetness, and the soba flavor was not overpowering, making it delicious! I would definitely like to go there again.

The duck soba was delicious. The three slices of duck were very juicy and the carefully prepared broth had a refined aroma of mitsuba and yuzu, which paired perfectly with the soba. The soba itself had a rich flavor and seemed to be made with great care. The tempura was crispy, especially the shrimp where you could even eat the whole head, it was delicious.

Ryoanji Temple, Ninnaji Temple, Kinkakuji Temple. In between visits, we had lunch at a soba restaurant near Kinkakuji Temple. There were about 3 groups waiting outside. We discussed what to eat in front of the restaurant. When I said "tempura rice bowl and soba set," I was surprised with "You had tempura yesterday, and now tempura rice bowl again!?" I can eat tempura every day, but I'm not a big fan of duck. So, I decided to try the two kinds of soba set. One was made with 80% buckwheat from Yachimata, Chiba Prefecture, and the other was made with 100% buckwheat from Ryuo, Shiga Prefecture. It came with condiments, Okinawa sea salt, and dipping sauce. I tried the salt first, but I still prefer soba with dipping sauce! Both soba noodles were thin. Although it was described as a large portion, it felt a bit lacking. The duck dipping sauce was surprisingly delicious when I tried it! It has been about 10 years since I last had duck soba. Maybe my taste has changed? I might have been prejudiced against it before. *We were seated on the second floor, which had a partially open design with a high ceiling. However, there was poor ventilation, and despite the good weather, the doors were not open. The second floor seemed to only have decorative windows. The air was stuffy, and the smell of oil filled the room. It's a shame. Thank you for the meal.

On the second day of my casual trip in Kyoto in April, I had lunch at Soba Sakaba Ichii. I was lucky to get in right after they opened. They serve duck hot pot and other duck dishes. Located on Nishioji Street, this soba restaurant was my first time trying duck gizzard salt-grilled, which had no smell at all and was softer than chicken, which I liked. Of course, I ordered the duck soba in a large portion, and it was so delicious that I could have eaten two or three more servings. The soba broth was full of duck flavor and umami, and the thin-cut soba had a great texture that I could eat forever. I really liked the texture. Next time, I will definitely try the duck meatball soba or the large shrimp tempura soba. #Kyoto #KyotoGourmet #KyotoSightseeing #KyotoTrip #KyotoLunch #KyotoSobaRestaurant #DuckSoba #DuckGizzard #SobaLover #SobaLunch #KyotoDate #KyotoCherryBlossoms #KyotoSightseeingSpot #KyotoIzakaya

The soba restaurant is located near the Waratenjin-mae bus stop in Kyoto city. Due to the impact of the coronavirus, they are not open for evening business yet. After waiting for a while, I entered the small restaurant. The interior was cramped, with table seating on the left, table seating on the right, followed by a counter and kitchen. There is also a second-floor seating area. They offer three types of soba, and the soba served on the day of my visit included soba from Ono, Fukui, coarse-ground 100% buckwheat soba from Miyoshi, Saitama, and fine-cut 80% buckwheat soba from Tannan, Kyoto. I ordered the Ono duck soba and the two varieties of Miyoshi soba. The Miyoshi soba, despite being coarse-ground 100% buckwheat, lacked flavor and aroma. I'm not sure why they are serving soba from the first year of Reiwa, perhaps they are trying to say it has been aged. While aging proteins from meat or fish may have been a trend at one point, I feel that starches simply lose flavor when aged. The Tannan 80% buckwheat soba also lacked flavor. The noodles were well made but too thin and lacked proper draining. The condiments included green onions and real wasabi. The dipping sauce was decent. The soba water had some aroma but was not enough. The Ono soba from the duck dish was also not flavorful. In my opinion, the key to evaluating whether soba is delicious or not lies in whether it is delicious buckwheat soba. While the soba-making skills and the dipping sauce were not bad, if they cannot provide delicious buckwheat soba, it seems counterproductive. Inside the restaurant, there was a decoration celebrating their inclusion in the Michelin guide. The fact that Michelin inspectors are said to be recruited publicly was mentioned before, so it seems that the anger of the mountain god is directed towards Michelin, questioning where they are conducting their inspections.

I went to Kitano Tenmangu Shrine to express my gratitude for my son's university entrance exam success, and while looking for a highly rated restaurant on Tabelog nearby, I found a nice soba restaurant! When I arrived a little past the lunch opening time, there was already one group waiting in line. They seem to be seating customers gradually rather than all at once. The photo shows duck soba, tempura rice bowl, and soba lunch set. Even though I'm not very particular about soba taste, I could still appreciate the deliciousness. The attention to detail in cooking is evident throughout the meal.

If you're thinking of eating duck, the first place that comes to mind is "Soba Sakebou Ichii". For those who love soba and duck, this is a must-visit restaurant. However, today's highlight is not duck but the winter limited edition oyster soba. Upon trying it, the oyster soba is really delicious. Firstly, visually, it contains three quite large oysters. When you taste the broth, it has a slightly rich flavor with the umami of the oysters spreading throughout, making it irresistible for oyster lovers. Biting into these large oysters releases their flavor and deliciousness throughout your mouth, which is great. Oh, this is really good. This adds to the list of oyster dishes I want to eat in winter. I also tried the zaru soba a bit, and it was still delicious. By the way, the "Soba Tea-scented Creme Brulee" I had at the end was also subtly sweet and to my liking. Next time, I'll come back to try the duck hot pot.

I saw a tempura rice bowl set on Instagram and decided to go at 11:30 AM, but there were already 4 people waiting outside. Each group was allowed inside one by one. I ordered a duck soba set along with the tempura rice bowl set. The duck was delicious. I started with the salt flavor soba, and the aroma was amazing. After finishing that, I tried the tempura rice bowl. They advised me to eat the shrimp tempura from the head, which was crispy and tasty. The warm soba was also delicious. The only downside was that the condiment container was hard to grip because my fingers were too thick. I was the 4th person waiting outside, but the next couple who arrived were immediately seated inside, leaving me waiting outside. The service was a bit confusing, but the food was delicious. For parking, the closest option is the coin parking lot located down the street to the west of the restaurant.

Located in Waratenjin, a popular soba restaurant called "Ichi" has earned a Michelin Bib Gourmand. They specialize in hand-made soba, tempura, and Kawachi duck dishes. The kindness of the couple who run the restaurant is reflected in their service, creating a pleasant dining atmosphere. I had the lunch-only tempura soba set, and it was delicious. I definitely want to try the Kawachi duck next time I visit. Due to its popularity, reservations are a must as there is usually a line.

I made a reservation at "Ori" to eat New Year's soba. The order included: - Large shrimp tempura soba 1,970 yen - Duck Nanban 1,700 yen - Anago tempura 1,500 yen - Saku Japanese sake 1,600 yen. Unfortunately, the staff taking the order seemed to be a beginner as they made mistakes in the order and ignored questions. Cloudy vinegar and the Black Dragon sake were sold out, and the sake cups were dirty, which was disappointing. Initially, tofu is served as an appetizer. The anago tempura had a crispy coating and a fluffy interior, very delicious. The duck soba was delicious, with thick slices of duck meat that were moist and flavorful. The broth was on the richer side, which I personally liked. The soba noodles were thin and soft, with a mild flavor that I wished was more pronounced. The large shrimp tempura soba had amazing tempura with a crispy coating and juicy shrimp. The quality of the food was high, but there was a noticeable difference in service quality, which was disappointing. However, there were also wonderful staff members. Thank you for the meal. Have a great New Year.

Today, I visited a soba restaurant near Waratenjin in Kyoto's Kita-ku. Soba Sakaba Ichiichi uses spring water from Kyoto's Mimitoge for its water and broth, and grinds the soba grains in a stone mill on the day they are used, showing their dedication to quality. The restaurant is also popular for its duck dishes. I decided to try the two types of soba set, which allows you to compare two different kinds of soba. First, the "Coarse-ground Juwari Country Soba" was served, accompanied by dipping sauce, condiments, and Okinawan salt. The soba, made from Juwari soba grains from Ryuo, Shiga Prefecture, was well-formed and had a great flavor. I tried it first without anything, then with salt, enjoying the texture and flavor. Next, the "Nihachi Thin-cut Soba" made from Soba grains from Miyoshi, Saitama Prefecture, was served. It was thinner and slightly coarser, with a lovely texture and mouthfeel. I enjoyed comparing the two types of soba. Finally, I ended the meal with soba-yu mixed with the remaining dipping sauce. Overall, I found this soba restaurant to be quite charming, with delicious soba and a great atmosphere.

Last time I went alone, they were about to sell out of soba... so this time I went with my wife a little earlier. We sat in the raised seating area on the second floor. We ordered the Duck Soba Lunch Set (1650 yen) and a Tempura Rice Bowl with Soba (1450 yen). The soba noodles were thin and delicious, and the duck broth was also very tasty. The tempura rice bowl had shrimp and pumpkin, and it was very flavorful. The tofu that came with the meal was also delicious! The restaurant is located in a quiet area, but I would definitely visit again when I have the chance.