During my trip to Kyoto, I was looking for a place to eat soba and came across this restaurant that serves 100% buckwheat soba. I opted for the set course. The location was in a rural area surrounded by rice fields, and when I set the location on my navigation, I ended up getting lost. There was a small sign on the road placed near the ground. I made a reservation for two and when we tried to enter five minutes early, we were asked to wait in the car. The website mentioned to not be late, but we ended up waiting for about 10 minutes past our reservation time, which dampened our mood. Furthermore, there were other customers who arrived later than us and were allowed to enter before us, which was confusing. The food was really delicious, with great ingredients and attention to detail. However, I was looking forward to the shrimp tempura, but it seemed like it was all fried at once as those at another table received theirs first, and when ours arrived, it wasn't freshly fried. It was a bit disappointing, but everything else was excellent.

International Soba Kaiseki Takurotei (Kameoka City, Kyoto Prefecture, Hiedanocho) During the fresh greenery of Golden Week, I extended my legs a bit after visiting the grave, ate soba, and visited relatives. I started exploring ramen during my student days, then moved on to Sanuki udon, and finally discovered soba, which was still rare in the Kansai region, when I became a working adult. There weren't many soba places back then, so I would drive around to various places - mainly Osaka, Hyogo, and Kyoto - to visit them. Among them was Takurotei in Kameoka. It was not located near the station, but rather in a new residential area not too far in. Due to vague memories, all I remembered was that it was delicious. Recently, I suddenly wondered how it was doing and asked Yahoo! Sensei. It turns out that the location has moved, but they are still operating a restaurant serving "International Soba Kaiseki" in Kameoka City. Kameoka is nearby but not a place I often visit. Finally, I had the opportunity to visit. I made a reservation a week ago, informed them of my dislikes, and on the day of the visit. As I returned home 10 minutes before departure, the house was dark and my family members were already asleep. Eventually, I left about 15 minutes late. The first half of Golden Week was the only sunny day, so I encountered traffic jams until I entered Minoh Green Road. From there, the flow was decent, but I ended up circling around the restaurant before finally arriving 2 minutes late. The 11:30 session had no other customers, and it started leisurely. After a brief explanation of the course, we started with a pre-dinner drink of Echigo beer non-alcoholic mixed with cider. Next was the first dish, "Ancient Capital Shirase Basil Sauce Tomato Jule." The soba, made from the core part that can only be extracted from 100kg of soba, had a transparent quality that was neither soba, pasta, nor somen. It was served with a sweet tomato that could be called a true fruit tomato and basil sauce. It was a different world from soba. Following that was the Oyster Clark Patrick, a baked cheese oyster. It was the last day of April today. Then, one of the restaurant's signature dishes, "Pope's Sashimi." Various sashimi carpaccio-style dishes. Tuna, sea bream, squid, salmon, shrimp, and salmon roe were all delicious. Next was the Tanba Kasumi, a tempura dish that was another one of the chef's specialties. It was a mysterious dish that wrapped shrimp tempura in a basket-like tempura. It was served with three types of salt - sansho pepper, sakura, and plum. The duck from Charan was from existing stock due to the tense situation in Ukraine disrupting imports from France. The accompanying leeks were sweet, and when asked, it was explained that freezing and thawing them once made them sweet like this. Finally, we had grated soba. The purple daikon radish grated on top was spicy and delicious. The soba broth was thick and tasty. Lastly, we had a spice curry made with Kameoka beef sirloin. The meat was tender. The dessert was a chiffon cake, soba tea panna cotta, and almond jelly. The soba tea panna cotta was unique and good. We enjoyed this with Ethiopian wild coffee. After it was all over, almost two hours had passed. I relaxed while watching the peaceful rural scenery and numerous butterflies fluttering around, feeling completely at ease. Crowded places can be tiring. It's nice to have hidden spots where you can relax. (April 30, 2022) International Soba Kaiseki Takurotei Kameoka City, Kyoto Prefecture Hiedanocho Ota Aburaden 11-2 0771-24-4334

I was taken to a delicious soba restaurant for my birthday celebration by the owner of a restaurant I am a regular at! Despite being a soba restaurant, it had a unique international twist. I was looking forward to it and was pleasantly surprised by the rich aroma of the soba, which I enjoyed even more than the taste itself. Everyone has their own standards for judging the taste of soba, but for me, the soba here was exceptional when eaten with a little salt - it brought out a rich aroma and sweetness. To top it off, they specially ordered soba pudding for us, which had chewy soba grains inside and was absolutely delicious! The tempura with a fancy coating looked great, but I'm not a fan of the coating. The shrimp, of course, was delicious. Overall, there were many dishes, but the spicy daikon radish soba was the most delicious! Thank you for the wonderful meal.

It's hot, so I'm cooling off with a drive with the air conditioner on. I went shopping for ingredients in Kameoka, but before that, I decided to have lunch. Soba sounds good to me, so I chose Takuroutei. It used to be a small shop in Kameoka, but it moved to a larger location along Route 9 and then disappeared. I found out it had relocated, so I decided to visit. When I looked at food review websites, I saw that they had changed their main menu to focus on tempura. I made a reservation and went there. It's a cozy house in the middle of rice fields with a spacious parking lot. I had a non-alcoholic beer from Niigata and tried the tempura. The tempura was crispy and light, but when you eat it, it's just like regular tempura. The table had an explanation about the tempura, showing the owner's dedication. I then had a tempura assortment, which looked like it could fill me up just by looking at it. I tried various tempura items like conger eel, sweetfish, pumpkin, shiitake mushrooms, and shiso leaves. I struggled to finish it all. The tempura dipping sauce and salt with plum, cherry blossom, and sansho pepper flavors were all delicious. Despite feeling full, the soba was incredibly tasty. The wasabi alone was enough to enjoy the soba, with a nice texture and bite. Of course, the dipping sauce was also delicious. I ended the meal with coffee, which was unexpectedly good. The service at the restaurant was excellent, with a new tablecloth and hand towel provided. If you can't eat much, I recommend trying the "Kasumi" set next time. I'll definitely go for that set with a large portion of soba next time.

On the way to the special venue for "Kirin ga Kuru" at Kyoto Purple Sanga Stadium, I stopped by the pre-booked international soba course at Takurou-tei. The surroundings were filled with rice fields, and the new building of Takurou-tei blended in well with the scenery. The set I had reserved was the Kasumi Set for 2400 yen, which included an appetizer platter with three kinds of dishes, gyoza, wakasagi (smelt fish), and miso-grilled dish. The kasumi-age, which was wrapped like a net, had a fluffy texture made with egg white. The zaru soba, made of thin 100% buckwheat noodles, had a generous portion and paired well with the slightly sweet broth, leaving everyone satisfied. We also enjoyed the Ethiopian coffee service and the refreshing cheese pudding. It took about 2 hours to finish the meal. Now off to watch "Kirin ga Kuru"! (laughs)

Visited on February 24th (Sunday) around 13:20 with my mother. I have known this place since they were in Tsutsujigaoka. I have visited a few times when they were located along the national highway in front of the city hall. We had a fun time dining this time as well. Thank you very much! It was delicious! Thank you for the meal!

Delicious

Please check the profile for explanations on emoticons. Detailed evaluation: 2 points Price evaluation/regular price: 200/800 Signature dish: Curry Taste impression: It was not good with the pasha-pasha texture. There were hard bean-like and stem-like pieces that had a bad texture. The hard beans and stems flow into your mouth at a fast pace with the pasha-pasha texture, making it crunchy and sometimes getting stuck in your throat. Atmosphere of the restaurant: Staff: Hygiene: Points: *Price evaluation/regular price: I think it's worth paying more than the regular price 5 points or more: A restaurant I don't want to tell others about... so I won't list it. (Rarely, the name of a 5-point restaurant may be mentioned outside the list.) 5 points: Only one favorite restaurant per category (e.g. one ramen restaurant, one curry restaurant, etc.) 4.5 or higher: I would travel far and wait in line to use it again and again. 4 points or higher: I would use it repeatedly, recommend it to friends or for entertaining. 3.5 or higher: It goes on the revisit list. 3 points or higher: If it's nearby... if there are no other options, I'll go. 2 points or higher: I'll look for another restaurant, I won't go there myself. 1 point: I won't go there again, I'll refuse even if invited. 1 point or less: It's no longer food, they shouldn't be in the customer service business. *Even if it's 3.5 or higher, if you go a few times and get tired of the menu, the score may decrease.