This establishment has a lot of history, over 550 years worth, to be exact. To say that they serve delicious soba noodle is an understatement. It’s an artform that has been perfected through hundreds of years of effort.
The secret to their soba, water. It’s the one thing that cannot be duplicated, even if you have their recipe. It’s the key to making their dashi, which is the flavor medium for the noodles.
Pure buckwheat noodle is challenging to produce. Even the top-shelf products found in high-end supermarkets are mixed with some wheat flour for stability. But only pure buckwheat noodle has that unique flavor and texture profile.
Each portion of noodle was accompanied by a dipping broth. Wifey opted for the taro and mountain yam sauce. It’s a slimy, frothy texture that not everyone can handle. I chose the safer, mushroom daikon ponzu broth.
We loved it so much that we considered another serving of noodles. Alas, we decided not to, as we needed to save precious stomach space for our next food destination.
Even the building itself has stood the test of time. Despite being surrounded by modern structures, this restaurant has maintained its rustic charm, both inside and outside.
At the time of visit
Cuisine: Soba noodle
Cost per head: 1,200 Yen (10.70 USD)
64 Teianmaenocho, Shijo Teramachi-dori Higashi-iru, Simogyo-ku, Kyoto, Kyoto Prefecture