I went to lunch with a friend at "Soba Hito Gozen". The set meal includes a choice of two types of soba noodles, either cold or hot, along with tempura, mixed rice, and pickles. The soba noodles had a strong flavor and chewy texture, making them delicious to savor. The tempura was crispy with a slightly thick batter, and the sweet potato was particularly tasty with its soft and flavorful taste. The mixed rice had large chunks of ingredients and a rich dashi flavor, making it so delicious that I wanted to have seconds.

I visited a soba restaurant called "Sobaya" for the first time in 7 years. The soba here is delicious as always. I ordered the country-style soba, which had a good chewy texture and a hint of sweetness. The soba broth at the end was rich and thick. It was delicious.

Kawachiya is located~ Today is April 1st. It's known as April Fool's Day. Recently, it doesn't seem to be as lively as before? The origin of this day is not very clear, but it's said that in many places around the world, innocent lies are allowed on this day. Kawachiya is a fan of soba noodles. We don't have a deep knowledge or strong preferences when it comes to soba, as long as it tastes good subjectively. Generally speaking, we don't particularly like the Sengoku style of soba. That's about it. So we have never been to places like Azabu no Noren or Horiisan. I like the ground soba noodles. The family of Kawachiya is deeply connected to Echizen Ono, as my grandfather had a strong connection there. I remember when my grandfather used to make soba noodles for me when I was young. My father doesn't seem to have a strong preference for soba or udon, but my mother didn't seem to like soba noodles that much. It was around the year 2006, I think. Probably that year. Kawachiya's beloved car was a PEUGEOT 307 at that time. So, I went to Shigaraki with Aki and two other people. My mother was a teacher of tea ceremony and flower arrangement, so unlike my father, she also liked pottery. My father was all about Arita ware. It was in 2006, I remember now. That day was the autumn festival in Minamiyamashiro Village, where some acquaintances of Kawachiya (the owner of a minshuku in Minamiyamashiro Village and some residents) had a stall, so I took my mother there. After that, we headed to Shigaraki. We had lunch at Kurodaen. At that time, there wasn't the crazy crowd like now, so we were able to enter the restaurant properly during lunchtime on a holiday. It was at that time that my mother said, "Soba noodles are so delicious," and I remember that vividly. But I remember that was the only time I took my mother to a soba restaurant. We didn't know about this restaurant beforehand. However, I felt like eating soba noodles and searched for a restaurant along the route to the Shonendo office, and this restaurant came up. It was a Monday just before noon. The counter seats were available, so we were promptly seated. Two more groups arrived soon after, and the restaurant was full. I ordered the Soba Hito Gozen for 1,750 yen (tax included). Soba snacks were served during the waiting time. It's simple but very delicious. The Gozen arrived. It looks good. Quite good. The tempura and the mixed rice, or rather, the cooked rice, look delicious too. By the way, a while ago, Osami Oosumi mentioned on Facebook that the term "white rice" commonly used in Kansai bothered him, and Kawachiya remembered that his family used to call it "mixed rice." Or they called it "colored rice." So, I thought, isn't it better to just call it cooked rice? That's what Kawachiya thought. What do you think, everyone? By the way, when I said before, "I like Aki's cooked rice better than the one my mother makes," she replied, "This is exactly the same as your mother's cooked rice." Yes. It's sloppy. The cooked rice was seasoned just right and very delicious. The tempura is to my liking in terms of frying and batter. And the soba noodles! This is it, this. The soba broth is also served at a good timing. This is also a good restaurant. The atmosphere of the restaurant is also lovely. I plan to visit again before the end of this season.The mother who gave birth to Kawachiya passed away early the day before this day. Among the tanka poems included in Shigemitsu Saito's "Red Light," the two poems "The red-throated bird perched on the eaves, and the mother of the foot milk root, dying" and "The mother who is close to death, lying next to her, whispers to the heavens" are particularly outstanding. Shigemitsu, a doctor, subjectively, objectively, and religiously expresses his mother's death, and furthermore, he describes the death as...

On February 12th, my son had club activities, so my wife and I visited "Sobanin" for the first time. We arrived 10 minutes before opening time and were fortunate to get the first spot. The restaurant had a stylish and pleasant atmosphere both inside and out. We were told to sit wherever we liked, so we chose the counter seats. Our orders were as follows (including tax): - Sobanin set meal x2: 1,750 yen each - Large serving of soba x2: 550 yen each - Fried soba tofu: 450 yen The soba was made from 100% buckwheat, with the option of choosing between whole grain "gen-soba" and dehusked "marunuki." We both chose the whole grain soba. Here is a brief review: - The appetizer was delicious, but a bit oily. - Sobanin set meal: The soba noodles were shiny and fresh, and tasted great with the dipping sauce. The portion size was quite generous. The tempura included white fish, sweet potato, seaweed, shrimp, eggplant, and pumpkin. The white fish was fried with shiso leaves and was delicious. The tempura batter was not too crispy, more like a fritter style. - Mixed rice: Ingredients included chicken, carrot, bamboo shoots, konjac, and shimeji mushrooms. There was a slight chicken aroma, but the rice was cooked perfectly and tasted delicious. - Soba water: The staff brought it just in time as we were finishing our meal. The rich soba water was comforting and tasty. - Fried soba tofu: Served with four slices and two shishito peppers. The tofu was rich and delicious, perfect to enjoy with sake. Overall, the meal was delicious and satisfying. We left the restaurant feeling very full. Thank you for the wonderful meal!

On weekdays at 12:30, there is only one parking space available. The parking lot is usually overflowing, so it's rare to see it empty. It felt a bit luxurious to go for a working lunch, but I decided to treat myself. I ordered the Soba Set Meal, limited to 15 servings, for 1700 yen. You can choose between whole wheat soba or cut noodles. You also get to choose between with shell (black) or without shell (white) tempura. The meal comes with toppings, mixed rice, and pickles. They serve soba snacks and tea before the meal. It takes about 18 minutes for the food to be served. Both types of soba have a nice texture, but the cut noodles have a bit more bite. The tempura is a bit controversial, some may like it crispy while others prefer it fluffy. It's fun to see different cooking methods at different restaurants, which adds to the enjoyment of dining out.

Soba restaurant in the southern part of Kyoto's Seika-cho. During lunchtime, the parking lot is always full. I ordered the limited Soba Man Gozen set, with cold Jyuwari soba. The soba, with its whole grains, had a great texture and was delicious. The tempura was also generous and filling. As mentioned in other reviews, the tempura seems to be a matter of personal preference. I would like to visit again. Thank you for the meal.

I hadn't visited for a while, but the soba was delicious. The restaurant's rating on Tabelog had gone up during my absence. I'm glad that my favorite soba was well received. I ordered the 100% whole buckwheat soba (country soba) with tempura. The sound of sizzling oil and the good aroma immediately caught my attention. The flavor and texture of the soba were very nice. The soba fried snack provided while waiting was also delicious and fragrant. As for the 100% whole buckwheat country soba, it was just as I like it - slightly thinner with a good bite. However, I was disappointed with the tempura. Honestly, it was not up to par. It lacked the crispy texture you would expect from being double-fried.

A small and inconspicuous soba restaurant located near my house. They serve carefully made soba noodles, with a choice between whole grain soba and traditional round-cut soba. I had the tempura soba set meal, which came with tempura, mixed rice, and pickles. The soba noodles had a smooth texture and a strong flavor. The tempura had a chewy coating rather than a crispy one. The set meal included about 6 dishes, providing a satisfying meal. Thank you for the delicious meal.

I visited for the first time to have Toshikoshi Soba on New Year's Eve. I ordered both zaru soba and kamo seiro because I felt that zaru soba alone would not be enough. Since it was a New Year's Eve menu, there were no tempura. The soba had a rough texture with a slightly dissolved component, creating a sticky texture that really made me feel like I was eating soba. Usually, soba on New Year's Eve tends to deteriorate due to being prepared in large quantities, so I didn't have high expectations, but I could still feel the essence of soba on New Year's Eve. I look forward to visiting when it's less busy. I drooled... Also, the kamo dashi broth was served in a bowl and never cooled down! The broth was delicious. It had a taste that was irresistible. I kept drinking the broth alone. The dipping sauce for the zaru soba had a soy sauce flavor that I think people from Kanto region would enjoy. My wife is from Kanto and she loves Kanda Yabu Soba, but she really liked the dipping sauce here, which had a strong soy sauce flavor. If you're not a fan of Kansai-style dipping sauce, you should try the perfectly soy sauce-flavored dipping sauce here. Thank you for the meal. It was delicious.

I don't come to this area often, but I had some business at Keihanna Plaza and found this restaurant nearby. When I looked for a nearby shop, I found this place and decided to go in! Inside, there are large table seats on the left side, a counter on the right side, and three 4-person tatami seats. I was seated at the counter. I wanted to try warm soba, so I ordered the Maru Soba (soba made with unshelled buckwheat flour) with tempura egg on top. The soba had a firm texture and a true soba flavor, and even just the broth was delicious. I also tried the seasonal dish of rice with swordfish, which was flavorful and tasty. Despite being located in a residential area, the restaurant had a steady flow of customers, and I was glad I could stop by and enjoy a meal there.

Visited the soba restaurant in a residential area of the Keihanna Science City on a strong recommendation from a friend. Arrived before 1 pm on a weekday. The limited 20 set meals were sold out, and only cold gen soba was available, with the maru-nuki soba also sold out. Ordered the tempura soba. Enjoyed some soba snacks while waiting. The gen soba was blackish and thin, with a unique texture that was not too rough but had a slight edge to it. The dipping sauce was not too strong but had a nice spicy kick. The tempura batter may be a matter of personal preference, as it was not crispy but more like a heavier batter similar to ebi mayo. In Kansai, this type of tempura is occasionally served. Separate dipping sauce was provided for the tempura, which was a light Kansai-style sauce with a good amount of salt. It would have been even better if there was salt on the table. The tempura included shrimp, kisu fish, shiitake mushrooms, pumpkin, round eggplant, and other vegetables, with a satisfying portion. The soba broth was light and thin. Overall, the soba itself would receive a high rating, probably above 3.5. Would like to try the maru-nuki soba next time. Enjoyed the meal.

I visited the restaurant after a while and ordered the set meal (1300 yen), which is limited to 20 servings. The set meal includes soba noodles (cold or hot), mixed rice, side dishes, tempura, and pickles. I chose the cold soba noodles and opted for the round-cut noodles. While waiting, I enjoyed some crispy soba crumbs. The meal arrived with tempura made of sand borer wrapped in shiso leaves, sweet potato, and zucchini. The side dish was bamboo shoots cooked in a gentle seasoning. The mixed rice contained clams and bamboo shoots, and it was delicious as always. Although the tempura has received low ratings, I personally love it. The sand borer was crispy and flavorful with the aroma of shiso leaves. The mixed rice had a strong clam flavor and was incredibly tasty. The side dish of bamboo shoots was also delicious. However, the soba noodles were disappointing with a mushy texture and lack of elasticity. The timing of serving or cooking may have been off. The broth was delicious as usual. I always want to give this restaurant a high rating, but the soba noodles were a letdown. I hope they can improve and serve delicious soba noodles next time I visit.

Soba Man. I used to visit occasionally in the past, but it had been a while, so I went back after a long time. ★ Set meal 1,300 yen Zaru soba, mixed rice, side dish, fried food Gen soba zaru soba. I'll try just the soba, but there is hardly any flavor. Well, maybe it's because it's not the season for new soba, but it's a bit disappointing. Furthermore, it's cut into very thin pieces and difficult to eat. There are a lot of short pieces that you can't even slurp... The mixed rice has clams and bamboo shoots. This is cooked well, and the light seasoning is good. The side dish is bamboo shoots again. Hmm, it's overlapping with the mixed rice. The fried food is sweet potato, zucchini, and smelt tempura. The batter was a bit thick. The soba dipping sauce was slightly salty and decent. However, the soba water was disappointingly too thin. Finally. I noticed as I got into the car after leaving the restaurant. The smell of oil is stuck to my clothes like crazy. Even after using Febreze, it won't go away. Isn't this a fatal flaw? If you serve fried food, please ensure thorough ventilation. It's not the smell of a soba restaurant. So, there were various disappointing points, so I probably won't revisit. Thank you for the meal.

This is a soba restaurant located in the Seika-cho area near the border of Kyoto, Osaka, and Nara prefectures. It is about a 10-minute walk from Keihanna Plaza, and you can enjoy authentic hand-cut soba made with a stone mill. I visited this restaurant for lunch with my colleagues when attending a nearby research meeting. The area is not densely populated, but the restaurant was almost full, creating a sense of anticipation. The special feature of this restaurant is the soba ground with a stone mill. You can choose from soba made with whole buckwheat, soba made with buckwheat without the hull, or soba made with 100% buckwheat flour. The owner recommended the 100% buckwheat soba, so I ordered the tempura soba. After waiting for about 10 minutes and enjoying a soba snack, the tempura soba arrived. The first thing you notice is the dark color of the soba. It has a rich and crunchy texture, which pairs well with the soba dipping sauce. The tempura could have been a bit crispier for my taste, but there was a generous amount and I felt quite satisfied. The staff's ordering process, service timing, and serving of soba broth were all well-refined. Despite being in a slightly inconvenient location, I would definitely visit again if given the chance.

I found delicious soba noodles and I will definitely go back!♡

I have used this restaurant several times before and this time I had the limited lunch set. Lately, I have noticed that the tempura batter has become too thick, making the texture quite unpleasant. The soba noodles also started sticking together halfway through and had a slightly doughy texture. I have also noticed that the broth has been a bit off for a while, and when I tried to dilute it with soba water, it always gave me heartburn. Overall, it was a bit disappointing meal.

I have visited many times. The soba noodles have a great texture and I can eat them up quickly. The tempura is delicious with a wide variety of options, truly satisfying!

I went to the National Diet Library and first had lunch. Since Miyama Kiln was closed, I wanted to eat soba and came here. They didn't have a single soba option, so I got the tempura set meal for ¥1600. The cooked rice had clams in it. It was delicious and filled me up.

Visited on a holiday, couldn't order a set meal so ordered individual items. (Regretfully forgot my smartphone!) Had the Maru soba with zaru awabi mushroom and kisu tempura, along with matsutake mushroom rice. I really wanted to eat this soba. The noodles were firm and had a good aroma, maybe because it's new harvest. I wonder what the thin noodles I had before were. It was truly delicious soba. The dipping sauce tasted a bit sweet, but it paired well with the soba. The tempura, the plump awabi mushroom and kisu tempura with shiso leaf were a perfect match. The matsutake mushroom rice had a bit less matsutake than I expected, but it still tasted great as always. This is definitely the best soba in the area! I will visit again!

Seasonal limited mixed rice is recommended. It was cooked in a pot and was very delicious. The staff were all very kind, and I was able to enjoy my meal in a warm atmosphere. I will definitely visit again.