I visited the popular standing soba noodle shop called suba, located about a 5-10 minute walk from Keihan Electric Railway's Kiyomizu Gojo Station and Hankyu Electric Railway's Kawaramachi Station. Despite not having a signboard, this place has attracted a lot of attention. Suba has reinterpreted standing soba noodles in a modern way. The shop has a simple layout with just two large tables, but it exudes a unique charm. Customers range from young to old, men and women, and even foreign tourists. I arrived before opening time and there was already a line forming, which speaks to the popularity of this place. I was a bit nervous on my first visit, but I was looking forward to trying the soba noodles. It was a hot day, so I chose cold soba. The broth was incredibly delicious, with a strong bonito flavor. The soba noodles were thinly cut with a great texture. The combination of the cold broth and the flavor of the mushrooms was excellent. The soba noodles were quite substantial, and I could tell they would hold up well in hot broth too. I finished my meal feeling satisfied and full, and I definitely want to come back to try the hot soba noodles next time. This is a soba shop I want to visit in both summer and winter. I had a great experience, thank you for the meal!

I found a limited curry soba on Instagram for Thursdays (^з^)-☆, so I decided to take the subway to go to my regular health check-up appointment at Nijo Station. It was a hot day, but I was determined to eat! It was a bit tough, but I made it to the restaurant near Gojo Station where I had the curry soba. I was also considering the sudachi ichijiku soba for this season, but I ended up choosing the curry soba. The broth was light and not thick, with a generous portion of pork spare ribs and coriander on top. The combination of soba and coriander was surprisingly delicious! The spare ribs were tender and flavorful, cooked with tomatoes and onions. It was a bit too big, but not too oily and quite satisfying. I almost finished all the soup, it was so good! Next time, I want to try the sudachi flavor. I would love to come back soon! By the time I finished eating, the restaurant was full, but many foreign customers seemed satisfied. On my way back, I took a leisurely walk along the Takase River to Shijo, where I stopped for a coffee break.

I visited around 1pm and there was a line. I waited for about 40-50 minutes. I had hormone and yellow chive soba noodles. It was delicious. For someone like me who eats it often, the portion was a bit small. However, the woman in the kitchen seemed a bit unfriendly and when she brought the lotus flower, she spilled a lot of water on the floor (lol), but she left without saying anything (thinking I would notice). The female staff at the storefront were friendly, so it's a shame. If I have the chance to go again, I would like to visit around 3pm. There were many attractive varieties, so I would like to try other soba noodles.

Arriving in Kyoto, I was eager to eat something, so I headed out to explore. I tried going to Spice Gate after enjoying Biryani Gate last time, but they were already sold out. Even though the curry sign still looked tempting, I had to move on. I received a tip to try Suba-san, so I went there. It was around 4:30 PM when I arrived. The place had a garage-like feel with a big table and standing-only space. It was different from the typical salaryman spots near the station, more like a udon shop in Kagawa. Not a common soba place. Surprisingly, there were more female customers than male, with 2 men and 6 women including myself. I ordered the most expensive dish, the domestic beef hormone with yellow chives. The dish had a red condiment similar to kan-zuri, not too spicy, more sour. The broth was made with bonito, and it included sweet Shimacho fat and yellow chives. It was not a typical soba dish, but it was delicious. The standing style was a bit pricey, but the taste was excellent. They also offered rice dishes and a variety of onigiri. They had wine too, but I think having tempura as a side dish would increase alcohol sales. Overall, it was a great dining experience.

I was interested in Suba-san after seeing it on SNS. I waited for about 30 minutes on a Sunday at 1:00 PM. It's a standing soba shop, so the turnover rate seems to be very good. There were many young customers. First of all, the atmosphere of the shop is quite stylish. The tables are diagonal. I had the cold soba with sudachi and fig, and the cold soba with large nameko mushrooms. Both the soba noodles and the toppings were delicious, so it's worth lining up for! There were many other attractive soba dishes, so I will definitely go back.

I experienced standing soba for the first time. I went around 8pm and there were hardly any people, so I was able to get in easily! I ordered the specialty meat soba with onsen egg. It was delicious with the soup, and I even finished all the soup. I was curious about the rice balls, but they only had yukari left, so I gave up on that. I'll definitely come back again!

When I visited Kyoto at the end of August, I went to this place. It was my second visit since last autumn (technically my third visit). I was drawn to their summer limited edition dish, vinegar citrus fig soba (cold). It has a different deliciousness compared to the warm soba broth. Personally, it is my top recommended shop in Kyoto and my friends and family also loved it when I introduced them to it. ☺︎

"Soba Su" is a popular standing soba restaurant located in Kawaramachi Matsubara. It operates continuously and is always filled with customers, mainly tourists. Orders are placed through a small window in the kitchen and payment is made in advance. I ordered the most popular dish, "Niku Soba (1200 yen)." It was quickly served in a hot bowl on the slightly tilted counter table. It is a bit inconvenient to hold the bowl with your hands due to the heat. The broth is slightly sweet and has a Kansai-style flavor, which I like. The soba noodles are thin and made from carefully selected buckwheat flour sourced from all over the country. The soft meat and the flavor change when the soft-boiled egg is mixed in. This standing soba restaurant stands out from others in terms of being authentic and offering Kansai-style broth. I am interested in trying their other menu items like the Hamanako seaweed and yam soba, and the nameko mushroom soba."

A charming standing soba shop with a great atmosphere. This place is often featured in magazines and on Instagram. It is located in a quiet area a little away from the bustling downtown area of Kawaramachi. The popular dishes here are warm soba with soft-boiled egg and meat. In the summer, the chilled soba with seaweed and yam is also refreshing and delicious. The interior of the shop doesn't have air conditioning, so it's best to visit in the spring or fall to fully enjoy the meal and the atmosphere of the shop. Overall, it's a great place.

A variety of delicious soba dishes that make you want to try them all. The meat soba, yellow chive and hormone soba, and grated yam soba were all amazing. It's not your typical standing soba experience, but the soba itself had a similar feel. It was a strange and wonderful sensation. It was late at night and there was a sudden heavy rain, so the place was surprisingly empty. This might be the new way to end a night in Kyoto. However, the prices are a bit high, so it might not be a place to visit regularly.

The location is not particularly convenient, but this place is extremely popular among young people. I visited because I was curious. I ordered the cold enoki mushroom soba and the most popular half-cooked egg and meat soba. The broth had a gentle taste with a hint of soy sauce, typical of Kyoto. It's not cheap, but it's a must-visit restaurant.

On the way back from Rokuharamitsu-ji temple, I passed by a place that was crowded with young people in line, and at first I couldn't tell what kind of shop it was. When I visited the temple again, there was no line on the way back, so I decided to check it out. They had unique menu items, but unfortunately they were sold out of the mussels. We ordered the standard meat soba with soft-boiled egg and the Kyoto spring chrysanthemum tempura soba (for two people). The basic soba tasted delicious, the unique menu items were appealing, and the visual presentation was good, so I could understand why it's popular. The tables were made of stone that highlighted the ingredients, but they were not flat so you had to be careful not to spill the broth. There was no waitstaff, so you had to manage the space yourself. Overall, it was fine. The visual presentation of the spring chrysanthemum tempura caught the attention of some foreigners, who asked what it was. I replied "Japanese vegetable" and they seemed to like it, although it was a bit difficult to eat. The special of the day was a hearty dish in collaboration with a curry shop, which we probably should have ordered instead...

Many young people are visiting this standing soba shop, likely due to the lineup of Instagram-worthy soba dishes. I ordered the "Cold Hida Jumbo Nameko Daikon Oroshi Soba," which features huge nameko mushrooms. The broth was slimy and had a strong texture. The soba noodles were thin and average in taste. One thing to note is that the tables were not very level, causing many customers to spill their overflowing broth.

I was curious about the trendy standing soba noodle shop in Sangubashi, Tokyo, which is supervised by the owner of "Yorozu". Since the taste of soba noodles varies greatly depending on the water, I wanted to try it at the original shop, so I made a stop in Kyoto. The menu was all tempting, but I decided to order the "Vinegar Sudachi Fig" that is only available in Kyoto. It is a bowl of soba noodles that combines the summer staple of vinegar sudachi (citrus fruit) with the familiar Japanese dashi broth, along with figs. The sense of serving this menu at a casual standing soba noodle shop is excellent! There are many other intriguing dishes that are not available elsewhere, so I want to visit again.

I visited looking for Sudachi and fig soba. I had heard that it gets crowded during opening hours and lunchtime, so I went around 5 o'clock and there were only 2-3 groups of customers. It's a stand-up soba place, but it's stylish and chic with marble tables.

I helped my eldest daughter and her husband move to Shimogyo-ku, Kyoto, and went to lunch with my third daughter at "Suba." When we visited, we were able to enter the restaurant smoothly, but afterwards there was a long line. We ordered the following: - Hamanako seaweed and yam egg yolk for 1,100 yen - Beer Beloni (beer) for 500 yen It was very popular and delicious. Next time, I will go with my eldest daughter and her husband!

Fashionable standing soba noodle restaurant. It was not crowded as it was a weekday night, but I imagine it must be very busy on weekends during the day. I had the seaweed and grated yam soba, as well as the vinegar citrus and fig soba. I felt that the amount of noodles was a bit small, but the taste was good.

In a lovely atmosphere, I enjoyed a visually appealing soba dish with my tension rising slightly, making sure not to spill it from the slightly tilted table. The conversation with the staff was enjoyable, making it a fulfilling lunchtime experience.

Located just a 1-minute walk from Kawaramachi Matsubara bus stop, this stylish standing soba restaurant in Kyoto is open from 12:00 to 23:00 (last order at 22:30) with irregular holidays. The Kyoto Harukiku Ten Soba for ¥700 and Onsen Tamago for ¥100 caught my eye, but I love spring chrysanthemum so I went for the crispy Harukiku Ten. It was delicious with a gentle sweetness that paired well with the flavorful broth. It can get crowded on weekends, but on weekday nights, it's calm and you can enjoy your soba slowly even while standing.