I had some business in Osaka at night, so I quickly ate at Yukisoba as soon as it opened, then hopped on the Keihan line to head back to Kyobashi on the rapid Kagura limited express train. The Sanjo station on the Keihan line is just a 2-minute walk away. Yukisoba offers both hot and cold soba, so I ordered both since I was with a friend. The soba is served under a fluffy meringue with a flavorful broth. The meringue has a very subtle taste and adds a nice texture to the dish. The rich aroma of the buckwheat flour in the soba is delightful, and it's hidden under the meringue, so you have to use chopsticks to gather it up and savor it. Before I knew it, I had finished the dish. I'm glad I saved some of the side dish rice. Let's try pouring the meringue over the rice. Oh! There's something special inside the meringue! Ah, so they're using the power of that natural ingredient too. That's why they were able to create such a soft yet long-lasting meringue. The restaurant can get quite crowded due to its location.

I was in the mood for something different than going to an izakaya alone in Pontocho, so I was looking for a nice place and came across this one. They had an original menu item called fluffy raw egg and natto soba, and it was delicious. The owner has received the Yellow Ribbon Medal.

Oh no, they're sold out of 100% buckwheat soba noodles! I really wanted to try them. I heard that the soba noodles at this restaurant are delicious, so I'll have to settle for the 80% buckwheat soba noodles. - Dishes Ordered: 80% buckwheat soba noodles (me), Tempura rice bowl and soba noodles set (my wife) - Ideal for: When you want a light lunch - Cleanliness: The restaurant was clean and stress-free - Customer Service: No issues with the service - Parking: Convenient coin parking nearby - Price: Definitely worth it for the taste - Will I revisit: This is a great restaurant, I will definitely come back - Rating (out of 5): ★★★★★ The soba noodles here are delicious. The dipping sauce is great too. Many places have spicy dipping sauce, but I prefer a sweeter one, and this restaurant's sauce was perfect for me. The soba noodles were thin, which I also prefer, and the taste and texture were outstanding. This was by far the best soba noodles I've had recently. I will definitely be coming back for more. I finally found delicious soba noodles in Pontocho and I can't wait to come back.

I was looking for a restaurant to eat duck Nanban soba and happened to come across this place. Although it was not my original plan, I decided to order the delicious-looking tempura rice bowl and cold soba set. The service was polite and I was impressed. The soba with plum and grated radish was refreshing, and the tempura rice bowl was not too heavily seasoned, making it easy to eat. The fact that they also provided soba water was a nice touch.

Unexpectedly delicious! Yukisoba! I ordered the famous Yukisoba (warm soba). I was a bit worried about the natto being too strong since it comes with egg and natto, but the natto flavor was not overpowering. The portion was generous and very tasty! I also enjoyed all the broth. The dashimaki tamago was delicious as well.

This is the main store of the long-established soba restaurant Yukiya in Sakaemachi Sanjo, Kyoto. I like the atmosphere of the second floor since the renovation, so I visit here occasionally. Winter in Kyoto is cold, so I find it a bit hard to order cold soba dishes. This time, I chose the affordable lunch set, Torinamba set for 1280 yen. I used a voucher for extra noodles that I received before. When the soba is served warm, it may be difficult to fully appreciate the original flavor of soba, but it was comforting. The Yukari rice served as a nice accent between the soba courses and was delicious. The simmered hijiki was also tasty.

A family trip to Kyoto for one night, exploring the city. This shop was previously visited by my wife and left a lasting impression, so she wanted to revisit. It was a freezing winter night outside. The area around the shop seemed to be a nightlife district with restaurants and bars. During the day, many shops were closed, and we had to navigate through narrow streets to find parking. We arrived at the shop feeling cold at 11:50. We were fortunate not to have to wait in line, and the warmth inside the shop was comforting. We ordered the Yuki Soba with tempura for 1300 yen, which came with a unique topping of whipped whole eggs and a small amount of natto on warm soba with flavorful broth. It was delicious, although the warm soba was a bit too soft, probably due to the whipped eggs. Despite wanting something to warm us up due to the cold weather, the soft texture was a bit disappointing. Overall, I would like to try their cold Uki Soba on a hot day next time.

I went to the restaurant early this time, so I didn't have to wait in line like last time. I had both the 80% buckwheat soba and the 100% buckwheat soba. I was looking for delicious soba. As a result, I didn't feel much difference between the 80% and 100% soba. The 80% soba was delicious. The 100% soba was okay, but the buckwheat flavor was subtle. The broth was okay, it's a matter of personal preference. True soba lovers may not be completely satisfied.

I visited a soba restaurant during the summer holidays on a weekday. The third-generation owner, Mr. Mishima, who was featured on the TV show "NMB Tomabu-kun," has been awarded the Yellow Ribbon Medal. It is said that only the craftsmen recognized by Mr. Mishima can make the soba. The restaurant was packed within minutes of opening, with the downstairs area also full. I ordered the 100% buckwheat soba and the 80% buckwheat soba. I learned that the difference between "seiro" and "zaru" is the portion size, not the cooking method. I couldn't tell the difference when I alternated between the two, but the 100% soba had a better aroma when I ate it after the 80% soba. The seiro soba is affordable and comes in a small portion, making it a good option for a quick taste test between sightseeing.

This is also a long-established soba restaurant founded in 1927, which was renovated in January this year. It is located a little south of Sanjo Street and west of the Kamo River, in a good location. The exterior has been newly renovated, giving it a modern look, but the unique logo and atmosphere of Yukiya remain, creating a comforting atmosphere. Inside, there are several table seats on the first floor and more on the second floor, maintaining a clean and new appearance. The menu includes various Kyoto classics such as soba noodles, tempura soba, grated yam soba, duck soba, and limited-edition 100% soba noodles. I ordered the hand-made 100% soba tempura, which arrived in less than 10 minutes. The soba noodles were from Hokkaido, with a faint green color and a fine cut, offering a great flavor and texture. The tempura consisted of shrimp x2, green beans, seaweed, shiso leaf, and grated daikon, showing the skill of the chef. Finally, I enjoyed the refreshing soba broth. Overall, the hand-made 100% soba noodles I had were exceptional and delicious. Thank you for the meal.

I visited during lunchtime on April 27, 2022, and found that the first floor was almost full while the second floor was empty. The atmosphere was spacious, probably to accommodate tourists. I chose the warm version of Yukiya soba. Yukiya is famous for its soba. It arrived about 5 minutes after ordering, looking appetizing with its fluffy appearance. The taste was delicious, a combination of tasty natto and flavorful broth. The texture of the noodles was also good. I think I'll try the cold version next time. It had been a while since I last had it, but it's still a taste of Kyoto.

When it comes to Kyoto, there is a place called Yukiya that stands out in the udon culture. Their natto soba is truly one-of-a-kind. Soba and natto are hidden within a meringue-like egg. It's a visually appealing dish, but for some reason, it doesn't seem to be popular on Instagram. I wonder why. Is it the natto? Most people tend to eat it cold, but I prefer it hot. It's very rare to have something warm that doesn't soak in the broth. However, it will probably become popular someday. I'm not eagerly waiting for that day, though.

#Soba noodles made from 100% buckwheat# The nostalgic taste of a soba restaurant in Kyoto. In March 2022, behind the Kyoto Minami-za Theater... I didn't even pay attention to the name of the restaurant when I visited when I was young. The scenery around here and the deliciousness of the soba seem to seep into the tired, chubby old man. Is it Ni Hachi or Jyuwari soba? I had the Jyuwari soba, topped with finely sliced shrimp tempura, with Kyoto-style dipping sauce and salt. "Delicious! This is really delicious," I thought. The soba-yu (soba dipping sauce) served afterwards was also wonderfully tasty. It was delicious. Thank you for the meal. ❤️

This is Yukiya San located in Pontocho, Kyoto! It is one of the well-known soba restaurants with several branches in Kyoto. One of the distinctive items on the menu is the Yukisoba, which is not familiar to Kansai people - it is soba noodles served with natto and egg mixed until it becomes meringue-like and placed in broth!

I love soba noodles, and I have visited nearly a thousand soba restaurants nationwide, but it wasn't until 1-2 years ago that I first learned about a person who was selected as a master craftsman in the field of soba making. I initially thought it was the top craftsman from the Ong family, but it turns out it is the president of this particular restaurant. It seems that this recognition is separate from factors like popularity or speed in making the noodles. The soba noodles, whether made from a mixture of 80% buckwheat flour and 20% wheat flour or 100% buckwheat flour, are finely ground and extremely thin. They are very clean and have a wonderful texture, but the flavor is somewhat subtle. The restaurant, located in Kyoto, offers good value for money. If they could make the visual appearance and flavor of the noodles more distinct, even with the fine grinding, then I would definitely consider returning.

I used to pass by this place many times before, but it was my first time dining in. I visited before work. It's a long-established soba restaurant, yet the prices are reasonable, which I appreciate. I ordered the 80% buckwheat cold soba set... cold soba, side dish rice, and pickles. On this day, the side dish rice was sold out, so I had the dried small fish and mountain pepper rice instead. I was surprised by how thin the soba noodles were. They were the thinnest I've ever had! The broth was a bit sweet, which I liked. Usually, I order warm soba or udon, and I rarely order cold ones. Even though I rarely drink the soba broth after ordering, the soba broth here was the hottest I've ever had, and it made me appreciate the flavor even more than when I was eating the cold soba. It was delicious!

At the beginning of June, this day was quiet in Pontocho with few shops open. I went to this restaurant to eat soba noodles. I usually struggle between choosing duck and tempura soba, but on this day I chose duck soba (1680 yen) with one shrimp tempura (280 yen). The soba noodles were made from 100% buckwheat and had a great flavor. The portion of soba noodles was also generous. I enjoyed it by dipping it in duck broth. The shrimp tempura was crispy and seasoned with salt. Lastly, I had soba broth before leaving the restaurant.

I was thinking about where to go for about an hour before receiving the warabi mochi, and I was searching on Tabelog when I thought about going to the nearby Kirifubon. And what a surprise! I found my nostalgic soba restaurant nearby. There used to be a branch of this restaurant at Nagoya Station. Whenever I went to Nagoya Station, I usually had soba at this place. I also introduced this place to my friends as a soba restaurant with great cost performance. But it disappeared without me noticing when it was renovated. I ordered the duck nanban soba. It was delicious as usual. The soba is hand-made and the prices are still very reasonable. When I mentioned that I used to go to the Nagoya branch, I heard some inside stories about the Nagoya branch. I would love to go back if there is a chance!

This day was the day after completing the final conquest of the Tokaido 53 stations that I had been working on for many years. I came all the way here to see Yaji and Kita at Sanjo Ohashi once again. Given the current situation, are Yaji and Kita also wearing masks properly? There was another reason why I came here. The other purpose was to visit "Yukiya" located in the alley off Sanjo Ohashi. It is a fairly well-known shop with several branches in Kyoto. I wanted to try the unique Yuki soba here. It is soba soaked in a fluffy meringue-like broth. I can't imagine the taste at all! I was led to the second floor tatami room and waited patiently for the soba to arrive. The soba that arrived shortly after was a fluffy meringue soba like I had never seen before. Perhaps the intense yellow color of the yolk contributes to this, as the soba is wrapped in a vibrant yellow meringue. They use Kyoto's Shibata Natto, which probably helps with the meringue foaming. I enjoyed it by mixing it with the broth at the bottom of the bowl. It had a gentle taste, and the elegant aroma of soba stood out. It was on the lighter side, but that's probably the Kyoto dashi culture. Finally, I scooped up all the remaining natto in the bowl and finished the meal. Thank you for the feast m(_ _)m

Matsumoto was the last stop on our drinking tour in Kyoto. After leaving Matsumoto, we crossed Kawaramachi Street, passed over Takase River and Kiya-machi Street, and continued north on Ponto-cho Street for about ten minutes. On our right, we saw a red lantern with the words "Handmade Soba" written on it. This was our second target for the day. We started with a refreshing sudachi (citrus fruit) cold sake and some soba tofu as an appetizer. The cold sake was perfect for our sweaty bodies, and the miso soup served as an ideal accompaniment. We arrived just after 2 pm, avoiding the lunch rush, and enjoyed the calm atmosphere. We ordered the 80% buckwheat soba as recommended by the staff. The soba had a faint greenish hue and a delicate appearance, but a strong and authentic flavor. The broth had a slight sweetness, creating an overall gentle taste. Personally, I prefer a richer broth, but the soba itself was undeniably delicious. While the soba was excellent, I still prefer the broth at Matsumoto. We left the restaurant and headed towards Sanjo Street as the rain started to pour. We decided to leave Kyoto on the Keihan train. We'll definitely come back on a sunny day! #Akiya #Akiya Ponto-cho #Akiya Ponto-cho Main Store #Kyoto Soba #Kyoto Soba Restaurant #Soba Restaurant #Soba is best in the east #Soba Restaurant Drinking