The location along Shirakawa Street and the cherry blossom season is wonderful. There is no parking available, but they provide information about nearby coin parking, which is helpful. However, is it okay for the shop to suggest using the nearby convenience store as a parking option? The time was Sunday at 6:00 PM. A group of seven people were chatting in front, and we were next to enter. Each person had to order individually (3 menu items). Finally, the dishes from the previous group started arriving slowly, and our food arrived about 45 minutes later. They apologized for the delay. The soba noodles cost ¥1200 and came with vegetable tempura for ¥1750. The soba noodles were surprisingly short, about the length of three fingers. The thickness varied, causing some uneven cooking. The tempura was fried in sesame oil, giving it a Kanto-style flavor. Overall, the experience was disappointing due to the slow service, lackluster quality, and poor value for money. I had high hopes based on reviews, but unfortunately, this was a letdown.

I visited for lunch. It's a soba restaurant in Kitashirakawa. They recommend their hand-made soba and udon. I had the cold soba and it was delicious. The cute elderly lady and the owner were friendly and chatted with me. I wish I had their communication skills! Cherry blossom season is coming soon... I will definitely stop by again while taking a walk!

Whenever we visit Kyoto together, we always end up stopping by this incredibly delicious soba noodle shop. The interior of the shop is made of natural wood, giving it a warm and inviting atmosphere. I always find myself ordering the freshly made soba noodles, but this time I tried the limited edition Shirakawa seiro for summer. The white soba noodles had a crisp texture and a smooth finish, truly delicious. Traditionally, Kyoto soba noodles are different from the chewy ones you might find in the Kanto region, but the owner of this shop trained in Kanto and brought that style to Kyoto. Thanks to this shop, we can finally enjoy Kanto-style soba noodles in Kyoto. The warm soba broth is made with the owner's special dried bonito flakes, giving it a fantastic flavor. I highly recommend starting with a simple broth without distractions like duck or herring to truly appreciate it. In addition to soba noodles, they also serve hand-made udon noodles and delicious tempura. The miso they sell as a souvenir is also a treat, made with care and time. You can feel the owner's sincere dedication to his cooking throughout the shop. This place is a rare gem where the delicious soba noodles of Kanto and the wonderful broth of Kyoto come together.

Standing in a relatively quiet residential area, this restaurant is visited for the first time during lunchtime on a weekday. Inside the restaurant, there are various articles and media features along with the menu, suggesting that it is a somewhat well-known establishment. Despite being a soba restaurant, the menu is quite extensive. This time, as a first-time visitor, the recommended dish was the "Nama-Konauchi Soba," which is soba made using fresh buckwheat flour without any added starch. The soba, presented in a sieve, arrived in about 10 minutes. The appearance of the soba is relatively white, and due to the absence of starch, the soba noodles are short overall, making them a bit challenging to eat smoothly. The first bite revealed that despite being fresh buckwheat soba, there wasn't much of the characteristic soba aroma. The texture was decent, but the taste was very light, leaving a somewhat underwhelming impression. The portion size was not large, so it was quickly finished. It may not be satisfying for most people. Priced at 1,100 yen, adding tempura would make it 1,700 yen... I thought it was too expensive for lunch. They also offer banquet menus, which seemed relatively reasonable. Perhaps this place is more suited for evening dining.

(April 2011 Update) I visited this restaurant for the first time in 10 years. Last time, I visited on a winter night, but this time it was a spring evening. The cherry blossoms along the canal in front of the shop were in full bloom, and it was a pleasant walk. Looking at the menu again, I was intrigued by the variety of unique dishes. I decided to pass on the Daigomi no Sato (original miso stew udon) and the Aged Nasu Ankake (1000 yen) due to their hot nature. Instead, I chose the Beni Hana Udon (900 yen) and eventually settled on the Freshly Ground Buckwheat Soba (1100 yen) for this visit. The soba served was thin and quite short overall due to being 100% buckwheat. It was accompanied by dipping sauce and condiments like green onions, wasabi, and grated radish. The soba was from Ryuo, Shiga Prefecture this time. I tried it without anything first, and the scent of the soba was delicate. Since there was little wasabi, I ended up adding more condiments to the sauce and enjoyed it in a very ordinary way. Overall, I found the meal enjoyable. The soba-yu served at the end was not very concentrated, probably due to being cooked in the same pot as the udon. Personally, I prefer the warm noodle dishes over the zaru soba at this restaurant. I will definitely revisit in winter. (Previous Review) A soba and udon restaurant in Shirakawa, Kyoto. They offer not only soba but also udon. You can enjoy the traditional way of eating freshly ground soba in a steamer, but there are also quite a few unique menu items that are exclusive to this restaurant. While Kyoto has many soba restaurants, this place stands out for its creative and unique menu options. Located in a quiet residential area near the canal, it can feel a bit bleak in the winter. My favorite dish here is the Aged Nasu Ankake Soba, which warms you up with its Kyoto-style sauce and broth. The deep-fried eggplant on top adds a nice texture and flavor.

The soba restaurant in Kyoto had not yet gained much popularity, but on this day, I really felt like eating soba, so I searched on the iPhone's Tabelog app and went with a friend. We drove there, but there was no parking, so we had to park in front of the shop. The location was a bit hard to find, I passed by it twice. Inside the shop, a woman who seemed to be the owner greeted us politely. When we asked for recommendations, we were suggested the summer limited "hiyashi mughi (900 yen)" and the 100% buckwheat soba "nama-ko-udon (1100 yen)", so we ordered those along with the duck soup soba (1000 yen) as we were quite hungry. It took a bit of time for the food to come out, but the first dish, the hiyashi mughi, was exquisite. It was one of the best cold noodles I've had, with perfect elasticity and chewiness. I really liked the texture. The duck soup soba had a nice chewiness as well, and paired well with the broth. Lastly, the 100% buckwheat soba had even more chewiness than the 80% buckwheat soba, but it wasn't too hard, just right. Overall, the soba and cold noodles were delicious, with a well-balanced flavor. I personally preferred the hiyashi mughi. The broth was a bit on the salty side for my taste, but that's just personal preference. In general, it was a fantastic experience with great soba and cold noodles.

This restaurant was recommended to me by a taxi driver on my first visit to Kyoto. Two years later, the same driver took me there again. It's a family-run place with a cozy, homey atmosphere. The energetic grandma seems to be in charge, while the husband trained in Saitama. The soba noodles are hand-made and quite delicious. I tried the duck dipping soba and grated radish soba, both warm and cold versions were equally good.

Located along the Suzaku-dori street, on the way from Higashikuruma-guchi-dori to Shirakawa-dori, is the soba restaurant called Fujiosoba. The inviting noren curtain caught my attention, so I decided to give it a try. They offer a variety of dishes including soba and udon, such as Seiro (soba/udon) for 800 yen, Duck Soup Seiro (soba/udon) for 1000 yen, Freshly Milled Soba for 1100 yen, Kama-age (soba/udon) for 800 yen, Seafood Curry (soba/udon) for 1400 yen, Nabeyaki Udon (available in winter) for 1400 yen, Nishin no Kyouni for 550 yen, and Soba Nest with Tempura in Ankake Sauce for 1000 yen. They also have seasonal and unique soba and udon dishes. The "Freshly Milled Soba" has a firm texture, likely due to the buckwheat flour from Hokkaido's Horokanai. However, the dipping sauce is a bit light in color and flavor, leaving something to be desired for me. But some may find it elegant. In the evening, regular customers come in to enjoy a drink with Nishin no Kyouni as a snack.

This is a soba restaurant located along the Kamo River in Kitaoji. They offer hand-made soba and udon, with tempura being their specialty. The signature dish here is called "Sanbon Hashira". The photo shows the 100% buckwheat soba for 1,100 yen. It has a nice texture and aroma typical of 100% soba. Other menu items include steamed soba for 800 yen, dipping soba with grated yam for 900 yen, and tempura with steamed soba for 1,300 yen. They also offer lunch sets on weekdays, seasonal soba and udon, and hot dishes. They have options for group dining and banquet menus as well, but please note that there is no parking available.

In the season of spring when the cherry blossoms are in full bloom, I have been thinking about taking a photo for how many years now. This place is a hidden gem known for its cherry blossoms along the canal, as previously mentioned. For the past 12 years, quietly and modestly, "Fujioshi" has been here. This restaurant is not solely dedicated to soba noodles. However, they have a strong commitment to hand-making each dish, whether it be soba noodles, udon noodles, or even cold noodles. The dish I had this time was the "seiro soba" for 800 yen. It is truly a place where everything is freshly ground, freshly made, and freshly cooked. Noteworthy is the "healthy soba," which incorporates health-conscious ideas tailored to each season. This is a restaurant that does not take a break during the afternoon to evening, so it is okay to visit at any time. It is recommended to call ahead for dishes like fresh flour soba. Returning to Kyoto for soba noodles.

It is located nearby, so I visit occasionally. It is situated on the banks of the only north-flowing canal in Kyoto. It's a great location when the cherry blossoms are in full bloom. The interior is clean and tidy. Unfortunately, the taste doesn't stand out. Even when I revisit thinking "maybe this time it'll be better", it still disappoints. The flavor seems lacking compared to other soba restaurants. I hope they can improve and serve delicious soba next time.

[First Visit: October 2011] I had seen this restaurant several times while walking along the canal, but for some reason, I had always overlooked it. Now that it's the season for new soba, I decided to visit for lunch. The restaurant actively promotes its information on blogs and other platforms, especially enticing with seasonal menu introductions. Of course, after reading about the new soba, I decided to make a visit. The restaurant had a spacious layout with tables lined up, and in the back, there was a kitchen for soba-making and cooking. The owner and hostess welcomed me warmly and kindly as I sipped on soba tea and looked at the menu. The standard soba was made with a 80% buckwheat flour mix, but they also offered a 100% buckwheat "freshly ground" option. In addition to soba, they had tempura and rice bowl dishes for those who prefer more variety in their meal. Of course, it was also possible to enjoy some sake. I placed my order and the food was served promptly. I ordered the 100% buckwheat soba (1100 yen). The noodles were slightly wider and flatter, and shorter in length. For a 100% buckwheat soba, the noodles had a good firmness and a pleasant texture. The flavor of the soba was distinct, which I enjoyed. The only downside was that the portion of soba was on the smaller side. Also, the amount of broth was a bit lacking and the flavor was a bit weak. If the broth had been a bit richer or more plentiful, I think I would have been able to enjoy the clear soba soup until the end. The condiments included a bit of grated radish, wasabi, and chopped green onions. I also ordered the lunch service set (+150 yen), which included three small rice balls. The rice balls were shaped like bags and came in three flavors: seaweed, white sesame, and miso. The rice was warm and had a nice chewy texture. It seemed like they were freshly made. The side dish was simmered dried daikon radish, which had a strong flavor. My personal favorite was the pickled rapeseed greens, which had a fantastic balance of saltiness and sourness. I thought the soba itself was delicious, and I was impressed by the attention to detail in the service menu. The prices were a bit on the higher side, but within a reasonable range. They also hand-make udon and depending on the season, they serve chilled soba. This was my first visit, so I'll give a modest evaluation, but I am interested in trying the recommended tempura, so I definitely want to visit again.

The location is next to the Shirakawa Aqueduct in the north. There is no parking lot, so it's about a three-minute walk from the coin parking. I ordered the "Nama-hen Uchi" right away. It was brought by the lady at the shop, maybe the head waitress? She explained, "This is new soba from Otoineppu, Hokkaido." I already knew from the blog though... The first thing I noticed when it arrived was that the noodles were not "thin" but rather "thin." It had a strong aroma. The texture was firm, and it had a good throat feel. For hand-made soba, it was quite smooth (personally, I prefer a bit more firmness). The dipping sauce had a good balance of broth and sweetness. I think a stronger flavor goes well with the firm noodles. The soba-yu was light and refreshing. At the time of payment, the lady once again said, "Please take a look at this." I received a flyer with the shop's menu, Twitter, and blog addresses. I'm watching... (´∀｀*)

I visited this hand-made soba restaurant. It is located near Chayama Station along the canal. I said goodbye to my beloved car's air conditioner and entered the restaurant. I was greeted by the voices of an elderly man and woman, most likely a married couple. Their voices made the wooden interior feel even warmer. I ordered the "Nigiwai Tendon Plus Soba" from the lunch set available only on Sundays and holidays. I requested to have less rice and more soba. I love watching the process of making things, so I was excited to see them making the soba in the back of the restaurant. The dish arrived and it looked quite luxurious. The lid of the tempura bowl had shrimp tails sticking out, which was a nice touch. I removed the lid and was amazed by what I saw - two big shrimp in the center of the bowl! The tempura was delicious, with a rich yet gentle sauce. The soba had a delicate flavor, both the noodles and the dipping sauce were light and seemed good for the body.

I stopped by this restaurant on my way back from work in the neighborhood. It was past 3 pm, so there were no customers inside. The atmosphere was dull as soon as I entered the old establishment, giving off a vibe of a regular diner. I had heard they served hand-made soba noodles, so I ordered without hesitation. The lady serving me was chatty and annoying, which put me off immediately. The soba noodles that arrived had no flavor, aroma, or umami, making me doubt if they were really hand-made. Although the thickness and cutting style resembled hand-made noodles, the texture was tough and the slurping experience was disappointing. The soba broth lacked any distinctiveness, and the dried-out and pungent green onions felt like leftovers from lunchtime. Even the soba water served at the end failed to impress. I hurriedly finished my meal, paid, and left. I felt like the time spent waiting for the soba was longer than the time it took to eat and pay.

The soba here is delicious, so I have been coming here for about 10 years since it opened. My recommendation is the tenzaru and the winter duck seiro. When I come alone, I enjoy watching the soba making while drinking sake with simmered herring. Watching the serious soba making by the owner, it's no wonder the soba tastes so good. The portions are small, so I always order the large size.

The restaurant is located along the Kamo River with beautiful cherry blossom trees. I visited after a long time for hanami. The atmosphere of the restaurant is quite ordinary, but in a good way - it feels cozy and welcoming. Since it is a small, privately owned noodle shop, I hope people consider that. The soba noodles here are made with fresh flour, which is their specialty. The quality of the soba itself is high in my opinion. However, I think they could improve a bit on their dipping sauce. They have a variety of regular soba dishes in addition to the fresh flour noodles, which is good, but I feel they should focus more on the fresh flour noodles and maybe lower the price a bit or increase the portion size to attract more customers. The portion size seems too elegant, which is a bit disappointing.

It is a cozy soba restaurant with a calm atmosphere. They offer a variety of menu items perfect for those who want to drink at a soba restaurant. The portion size of each dish is small, making it easy to order for one person. The broth for the noodles is elegant and refreshing, but the dipping sauce may feel lacking. The freshly made soba noodles have a firm texture despite being freshly made. I have never seen them being made, but I imagine they may use hot water in addition to cold water when making the noodles.