I entered the restaurant at 11:15 am on a regular day and left at 11:30 am with no guests. There were three people inside. The meat Namba soba for 850 yen was delicious, with a smooth texture and a refined Japanese broth. The flavor of the meat melted into the broth, making it delicious. It was a spontaneous decision to visit, but it turned out to be a great choice. Thank you for the meal, I hope to be treated again someday.

I ate Kitsune Soba for the first time in a while. It still tastes the same. It has a unique sweet flavor in this town. The shichimi spice has changed from the one at Shichimiya to a regular one. When I looked at the bill, it had changed from 620 yen to 680 yen. I understand that it's inevitable, but I can't help feeling that it's a bit expensive for daily consumption.

My daughter said she wanted to eat soba, so I searched online and arrived just before 1 pm for our first visit. There was a table for four available, so my wife, daughter, and I sat down. We looked at the menu and I ordered tororo soba, my wife ordered tempura soba, and my daughter ordered grated radish soba. About 10 minutes later, our dishes arrived with separate dipping sauce. The first bite of the soba was a bit bland, so I added more sauce. It was slightly on the salty side, but the soba itself was delicious. I have eaten the best 100% soba in ○○ city before, but this place was far superior. The 80% soba here had a great texture and was top-notch. Usually, soba portions are small and not filling enough, but the portion here was quite generous, and we left very satisfied. It had been a while since I had such delicious soba. My wife and daughter were also very happy. It was a traditional and tasty restaurant. Thank you for the meal.

Today's lunch was "Yabusoba". It's a soba restaurant located in a narrow street south of the Ote-suji shopping street in Fushimi, in front of Aeon Fushimi Plaza. It's a hidden gem, known mostly to locals. The layout is typical of a soba restaurant, with tables on one side and a raised seating area on the other. The place was packed with customers. They offer a variety of warm soba dishes, with an unusual dish featuring conger eel. Many customers seemed to be ordering the curry soba. They also have a wide selection of cold soba dishes. Set meals with a bowl or mini soba are available as well. The lunch special sets are a good deal. I decided to try the seasonal recommendation for spring, the "Tenzaru" for 1200 yen. It came in a special square dish with both soba and tempura. The soba was thin with just the right amount of chewiness, truly delicious. The tempura was freshly fried and piping hot, with two large shrimp. I was very satisfied. They also served soba-yu, which was a nice touch. I noticed a sign on the wall mentioning "Spring Vegetable Tenzaru", indicating a seasonal version that I didn't order this time. I'll have to come back next year to try it.

I visited this place in the early evening on a regular day. I arrived after 4 pm and there were no other customers at that time, so it was empty. I sat at a vacant table and since it was a cold day, I wanted something warm and also felt like having soba, so I ordered the "oden set meal". It took about 9 minutes for the food to arrive. The menu stated that the set meal comes with mini soba, but what was in front of me clearly looked like mini udon. I really wanted soba... why though? I had other plans afterwards, so I just swallowed my disappointment. The oden had a strong taste of pre-made ingredients, which is typical for oden I guess. The flavor was good and it was nice to have something hot on a cold day. As for the udon... I wanted soba as per the menu, so I'll refrain from commenting on it. The red miso soup had a great taste and was very delicious. The pickles were mild yet flavorful. I managed to finish my meal cleanly, but if they couldn't provide what was stated on the menu, I wish they would at least explain it properly. It seems like a well-established place, but I hope they stick to the basics of running a food establishment without getting complacent due to their history.

I think it's been about 5 years since I started eating at this restaurant. I suddenly noticed something. The soba broth here is sweet. Kyoto's broth tends to be on the sweeter side, but this one is even sweeter. The only place sweeter than here was the now-closed Sarashina. I didn't like the sweetness of their broth at all. Perhaps it's inevitable to be influenced by a 90-year-old restaurant's history. This place has been around for 40 years, I heard. Next, I will try the kitsune udon to see how it tastes.

Today, I went to lunch with my junior colleague at a soba restaurant located quietly in a residential area. We parked at a coin parking lot along the road and walked through narrow streets to find the place. We ordered the lunch set (880 yen) which includes three types of rice bowls and three types of noodles - udon and soba. You can choose your favorite combination. Today, I chose the mixed tempura rice bowl and kitsune soba set. The kitsune soba had a delicious broth with a rich depth of flavor. The soba noodles had a firm texture despite being served warm. The kitsune (fried tofu) was not too sweet and had a slightly thicker texture compared to the ones in Osaka. The tempura on the rice bowl was crispy and the broth had a perfect balance of sweetness. It was really tasty!

This soba restaurant is the only place in town that caters to the common people, surpassing the high-end ones. It has many regular customers. I visited Todai-ji Temple in early summer, but it was too early for lunch. The thought of cold soba led me here. I ordered the eel and tempura rice bowl for 1200 yen. Unfortunately, the soba wasn't ice-cold, and the eel was cooked in a soy sauce-based sauce. Well, I thought it was a place for the common people.笑

I've been avoiding double carbohydrates because they make you gain weight, so recently I've been sticking to healthy udon noodles, especially when it's cold. I thought soba noodles might be healthier than udon, so I tried the soba noodles. The ginger and green onions are served on a separate dish. The noodles are a bit hard to pick up with the broth, similar to udon noodles. The noodles have a nice chewy texture. Overall, I thought the soba noodles were better than udon noodles, as they weren't as overpowering.

When I visited Fushimi, I read reviews on Tabelog and decided to come here. I visited around 1 pm on a weekday for lunch, and the place was packed with elderly locals at that time. Shortly after, tourists and younger locals also filled up the restaurant. It was always crowded with many customers. I tried the natto soba that was featured in a magazine displayed in the store. The noodles were thin with a smooth texture, made from a mix of 20% and 80% buckwheat flour. The natto on top had a rich flavor. Each bite of the soba had a distinct and strong taste.

Yubasoba is one of the three major soba dishes along with "Sarashina" and "Sunaba", but I don't know if there is any relationship between them. If you don't know anything, it would just be a back street, but in the past, there was a small shopping street across from the plaza. This shop has been around since those days. It's been decades since I last visited. I ordered the "Okonomi Set" which includes kitsune don and wakame soba. I didn't look at the menu closely, but there are other set meals available too... I'm curious about the anago tendon and kayakugohan. Here it comes. Takuan and green onions are served separately. The wakame soba has sesame sprinkled on top. It seems to be made with "nibachi-kai" soba, which is a mixture of 20% wheat and 80% buckwheat. It's a simple, down-to-earth soba dish. The kitsune don features thick fried tofu soaked in a rich broth, with its slightly rough texture and sweet, crunchy Kujo negi enhancing the flavor of the rice. The pickles are probably homemade, and both the hakusai and takuan are slightly sweet. This is a shop loved by locals and those working in the area, with a nostalgic atmosphere of a downtown neighborhood.

1. Visited right at lunchtime 2. Started with a few dishes including oden before the soba, had two servings of hot sake, and was served soba with miso as a side dish 3. The soba was served cold with thin noodles, and the broth was not catered to the masses, being on the spicy side 4. I was the only one enjoying the soba beforehand, with a constant flow of customers coming in one after another. I was surprised that the restaurant had three turnovers just within the time I was there 5. The unwavering attitude of the restaurant was refreshing and pleasant

Today I worked in Fushimi Momoyama and completed my mission successfully. Now it's time for lunch. It's still early, so I'm looking for a restaurant that opens at 11:00. I found one in a corner of a residential area. I was the only customer there. I ordered a set of warm soba noodles with fried tofu and tempura rice bowl for 880 yen. The portions were just right and the fried tofu and green onions on the soba noodles were excellent. The atmosphere of the restaurant was very Kyoto-like. It was a great dining experience.

When it was cold, I visited after a long time. I sat at a table seat facing the wall and ordered soba. I also requested warm sake and soba miso as a side dish. The soba miso was a bit mild, but still satisfying. Then I had grated wasabi and natto. The soba was simple but good, with thin noodles made from fine buckwheat flour. The soup was spicy, and there was no particular emphasis on wasabi. The atmosphere in the restaurant was like a small Edo-style soba shop, which has been supported by the local community for a long time. The owner's personality is probably a big part of that. I had a conversation with the owner for the first time in a while, and I felt like it would be nice to visit the restaurant more often.

This restaurant also serves udon. I knew about it before, but this is my first try. I ordered the Keiran for 670 yen, which seems more suitable for udon than soba. The texture of the broth is just right, with a slightly sweet taste that complements the udon well. There is a rich egg yolk in the center that gives it an orange hue, which looks beautiful. The only downside is that the udon is a bit too soft, probably because it's not homemade. I thought maybe they could switch to udon every other time.

I have passed by this store many times before. Finally, I decided to visit. It has a reassuring old-fashioned atmosphere. Let's warm up with hot sake and board wasabi for now. I had zaru soba and my partner had nishin soba. The broth was flavorful and delicious. We both liked the firmness of the soba noodles. It's a reliable taste that makes me want to go back again. Thank you for the meal.

I visited this place by walking a bit. I ordered the tempura soba for 1200 yen. It was my first time trying cold soba. The color of the noodles was not very dark. I thought the name of the restaurant was different, but when I searched, the real Soba called "Sarashina" is pure white. So, it seems the name matches the actual style. The taste of the tempura was very ordinary. There was no tempura dipping sauce, only soba dipping sauce. It felt like staying in the Showa era, even though nowadays things are different. The history seems old, but maybe sticking to the standard is what they aim for. The taste of the soba was also ordinary.

I felt like eating oden, so I came to eat the set meal that I found on the menu. It's a soba restaurant. I ordered the oden set meal for 880 yen and a large bottle of beer for 650 yen. The soup is a light color with a strong dashi flavor, and it has various types of oden ingredients floating in it. The hot pot is piping hot. The daikon radish and konjac have absorbed the flavors well. The knotted kelp is also delicious. I forgot to take a picture of the mini soba that comes with the meal. If you don't mention it, they will bring you a rice bowl. I asked for half portion. I'm the only customer left in the restaurant, enjoying oden and beer. It's a bit lonely but nice.

For lunch, I decided to revisit and order the udon soba with real dashi. More than half of the tables were occupied. I ordered the kitsune soba. In Osaka, there are also shops called "obake" but here they seem to serve both udon and soba, and they seem to be unified under the kitsune theme. The soup is darker than regular udon soup, and the taste is slightly different. However, it was delicious!! It had just a bit of fried tofu and green onions, but it was enough to enjoy. There are still challenges like trying the tempura or having it as udon, but I will think about that slowly.

The local soba restaurant is orthodox and delicious. The staff's customer service is bright and very good. If it were close by, it would become a regular spot for me.