I visited "Imafuku" in Fushimi, Kyoto after about a year, in mid-November when the autumn leaves in the ancient capital were at their best. I enjoyed a lunch soba course with 15 types of sake dishes and 6 types of traditional buckwheat noodles. The menu included a variety of dishes such as homemade karasumi, maguro otoro with homemade soy sauce, eel rolls, and various other unique dishes. The soba noodles were made from 6 different types of traditional buckwheat, each with its own distinctive flavor. The restaurant's meticulous preparation and dedication to quality were evident in every dish, making it a truly memorable dining experience.

Recently, my wife and I have been feeling a bit off, so we decided to visit shrines and then spontaneously chose to have soba for lunch. We checked on Tabelog, made a phone call, and confirmed that they were open. After driving around a few times, we finally found the place with its modest exterior. It did not disappoint. Despite being lunchtime, there were many varieties of soba to choose from, and each one was excellent in terms of texture, smoothness, and aroma. The owner even shared with us various details, such as personally going to the source to obtain satisfactory buckwheat flour. I would love to visit this place every month.

Ordered the "One Variety Assortment Black" (2500 yen). The aroma of the soba flour was delightful, making me feel happy even before taking a bite. The black color of the soba was distinctive and the visual presentation is still unforgettable. Also, it comes with chirashi sushi and dessert as a set, so I was very satisfied.

I made a reservation for the Premium Kikisoba course where you can taste 7 different types of soba. Despite being a soba-focused course, the appetizer plate was too luxurious. Each dish was meticulously crafted and exuded a unique creativity that you can't find anywhere else. It's more like a creative cuisine restaurant than a soba shop. The owner mentioned that he has never trained anywhere else. The cuisine at "Imafuku" is based on soba, sushi, and game meat, showcasing a new genre of dishes filled with originality. While it's common for soba shops to believe that new soba is the best, the owner of Imafuku challenges even that belief by offering aged soba as the main dish. Some soba even includes ground sprouted buds mixed into the soba flour. Their innovative approach of breaking every conventional norm is truly impressive. It may not be recommended for conventional business entertainment, but for those who want to experience boldly unique dishes, I highly recommend it.

I felt like eating delicious soba noodles, so I visited this restaurant after a long time. I ordered the Shirako Tempura Zaru Soba with a set of black and white soba noodles, and my companion had the Tempura Zaru Soba with a set of black and white soba noodles. On this day, it seems that the white soba noodles were made from Narita-produced buckwheat flour, and the black soba noodles were made from Ina-produced buckwheat flour. I had high expectations, but the tempura oil was a bit heavy, and I couldn't fully enjoy the taste and aroma of the soba noodles. It's usually a very delicious restaurant, so I was a little disappointed this time.

I have been close with a follower who loves soba noodles for a long time, and they have been frequenting a soba restaurant for the past 4 years. I had been wanting to visit this restaurant with them, but due to the pandemic, we refrained from going out together. However, now that I have completed my vaccination with 4 shots and restrictions have been lifted this year, I thought it was the perfect time to go, and they kindly guided me there. Thank you again. Originally introduced by a soba specialty shop in Aichi, Gifu, and Shizuoka, "Imafuku" was recommended as a delicious soba restaurant by a popular soba restaurant. All the soba restaurants my soba-loving follower had taken me to before were delicious, but they mentioned that Imafuku was the best among them, so I visited with high expectations. The owner of Imafuku used to be a sushi chef, and not only is their soba outstanding, but their dedication to all dishes is remarkable. On this day, after visiting Fushimi Inari Taisha in Kyoto early, we walked to the restaurant. It was surprisingly warm for autumn, and I was sweating inside my bulky clothes. After taking a break at Doutor to adjust the time, we arrived at the restaurant at the reserved time. The lunch soba course for ¥5200 included 15 appetizers, 6 types of soba made from traditional strains, and dessert. The appetizers included various delicacies like homemade karasumi, maguro otoro with homemade soy sauce, eel roll from Imafuku, and more. The soba course featured 6 types of soba made from traditional strains, each with unique toppings. The meal also included homemade sea salt from the mouth of the Shimanto River in Kochi Prefecture, soba tea, and desserts like matcha pudding and buckwheat tea jelly. The soba pairings included craft beer and sake from different regions. The variety and quality of the appetizers were impressive, showcasing the chef's meticulous preparation and dedication to using local ingredients. The craftsmanship extended to details like homemade sea salt and soy sauce, making Imafuku stand out among soba restaurants nationwide. The 15 appetizers were prepared a week in advance, demonstrating the chef's commitment to providing exceptional hospitality to repeat customers.

At the end of still-hot August, I visited the famous restaurant Imafuku in Fukakusa. The soba here has a wonderful aroma and sweetness, making it a fantastic place. My companion, who doesn't drive, enjoyed a cup each of soba shochu mixed with soba-yu and soba tea, while we were served duck and deer meat snacks as an apology for the wait. I had the tempura and two kinds of soba set, choosing black and black coarse soba, while my companion had black coarse and white coarse soba. The black soba was from Nagano Nagano, the black coarse was from Nagano Ina, and the white coarse was from Yamagata Tsuruoka. You can feel their dedication to soba. The thick and fragrant soba-yu, ground just for this occasion, was delicious. As I don't like sweet desserts, my companion helped me with the finishing dessert.

On a hot summer day, my partner and I visited Imafuku for a light lunch. I had the Narita black and Ina black soba with hamo tempura, while my partner chose the white soba tempura. I wanted to try the white soba too, so I asked for a large serving. The aroma of the soba was excellent, and it is my favorite in Kyoto. The restaurant has limited seating and fills up quickly, so I hesitate to recommend it to others, but it is truly a fantastic soba restaurant.

I visited a soba restaurant that caught my interest in Fujimori. The shop was about a 10-minute walk from the station. When I arrived, I saw a plain noren curtain with a small sign, giving off a modest traditional Japanese vibe. Inside, the small shop had a nice interior with a pure Japanese style. There were two counter seats and two table seats, with a sushi case at the counter displaying sushi toppings and vegetables. The staff, a youthful-looking middle-aged man in a cap and a lady, warmly welcomed me. The menu offered various cold soba options like thin soba, black thin soba, white coarsely ground soba, black coarsely ground soba, aged coarsely ground soba, and sprouted coarsely ground soba. They also had unique items like two or three types of tempura soba, shirako tempura soba, eel tempura soba, venison soup, wild boar soup, bear soup, and duck soup. They also served seasonal warm soba until March, and even rare hand-rolled sushi and courses. I decided to try the tempura soba trio for lunch, which came with a chirashi sushi (medium or small). The set included a soba cup, a soy sauce pot for sushi, wasabi and scallions, sushi soy sauce, and homemade coarse salt. The first soba was fine-ground soba from Toyama, followed by seafood chirashi sushi and coarse-ground soba from Yamagata. Unfortunately, I forgot to take a photo of it. The last one was black coarse-ground soba from Niigata, each with a distinct flavor. The soba presentation looked like angel wings were placed on the side. The tempura consisted of shrimp, firefly squid, and about 10 vegetable items, served with tempura dipping sauce and salt. After finishing the soba, I enjoyed the rich soba broth and dessert. The soba and broth were delicious, and I felt like I had entered a different world where it seemed almost inappropriate for someone like me to critique the food. The talented owner's world of flavors, not limited to game dishes, was like that of a genius, yet the atmosphere was welcoming and the service sincere without any discomfort. It was a truly delightful experience. Thank you for the meal.

I visited the soba restaurant "Imafuku" in Fukakusa. It is located a little south of Ryukoku University. Unfortunately, it was raining when I arrived at 11:30, and there were no other customers. I ordered a tempura soba set with two kinds of tempura (black and blackthroat seaperch) and soba shochu mixed with soba tea, while my companion ordered a tempura soba set with two kinds of tempura (blackthroat seaperch and shirako) and soba shochu. Both the blackthroat seaperch from Ina, Nagano Prefecture, and the blackthroat seaperch from Minamiaizu, Fukushima Prefecture, had a wonderful fragrance and a sweet taste when chewed. Each soba dish came with soba needles, providing a different texture and aroma experience. The soba broth was thick and specially made, giving a strong soba flavor. The chirashi sushi was delicious and filling. For dessert, we had soba flower honey and soba green tea, which received a very positive response from my companion. I didn't know there was such a delicious soba restaurant in Fukakusa. I feel that the cost performance is excellent to have such a happy time in this price range. I definitely want to enjoy some alcohol next time.

It's in the neighborhood! Oh, it's Sunday today! I wanted to go to that restaurant for lunch! I thought! I'm sorry to ask this at 11:15, but is it available now if I come now? They said it's okay if you come at 11:30. This place is closed on Mondays and Tuesdays, so I couldn't go because our days off didn't match! But it's one of the restaurants I wanted to go to! High-end soba! I definitely wanted to eat it! When I arrived, there were so many items on the menu! There were four types of soba alone, I didn't know what to choose! I imitated the customer next to me and ordered the black soba and coarse-ground black soba tempura soba! It was around 2500 yen, I think. First, the tempura came out and it was delicious! Really delicious! (Shrimp, shiitake mushrooms, and eggplants too) Next was a bite-sized chirashi sushi, it was delicious! Then two types of soba came out, what's this? Not enough! (This is just my preference) Is this what soba is supposed to be like? Hmm, I see. Oh, finally, dessert came out! The portion was satisfying! The taste was delicious, but the cost performance is not great, I guess? That's how I felt m(__)m

♡【Handmade Soba and Sushi Imafuku】♡ Soba lovers' paradise ♥♡ Tempura Zaru (3 kinds to compare) ¥3150♡ Near Keihan Fujimori Station, there is a small restaurant called Handmade Soba and Sushi Imafuku ( ˆ꒳ˆ ) I often pass by the road in front of the restaurant, but this was my first visit (ᐢ ܸ. .ܸ ᐢ)՞ ՞ I was really looking forward to coming here૮ . ̫ . ა ⸝꙳ The restaurant looks high-end and has a somewhat intimidating atmosphere, with an exciting explanation board about the origin of the soba ₍ᐢ..ᐢ₎ There are two tables and two counter seats in this small restaurant‪ෆ ̖́-‬ They kindly allowed me to take photosჱ̒⸝⸝•̀֊•́⸝⸝)‪ ̖́- They even thanked me for taking photos ( ߹꒳​߹ ) I should be the one thanking them (ฅฅ⸝⸝⸝) They are a very friendly couple (՞˶ᵒ̴̶̷᷄꒳ᵒ̴̶̷᷅ ˶՞) It's heartwarmingෆ⸒⸒⸜( ˶'ᵕ'˶)⸝‪ We heard that the husband used to be a sushi chef before becoming a soba artisan*( ᐛ )و♡ Both of us ordered the "Tempura Zaru ~ 3 kinds to compare ~" and the staff suggested, "Would you like us to serve 6 different kinds for each of you?" We were excited to try 6 different soba origins ( ꙭ )‪‪.ᐟ.ᐟ♡ First, we were served tempura ( ᵒ̴̶̷̤-ᵒ̴̶̷̤ ) There were so many types of tempura~(՞•֊•՞) They cut them in a way that makes it easy to eat and fits well in the mouth (ˊ꒳ˋ*) This extra care is so kind and delightful( ⋅֊⋅ )‎ It was delicious too~ჱ̒ ｰ̀֊ｰ́ ) It was so good that it made my cheeks drop~‪⸜( ˶'ᵕ'˶)⸝ Well, my cheeks were already dropped from the beginning- ̗̀ ෆෆ ̖́-♡ Since it used to be a sushi restaurant, the sushi rice was delicious‪⸝⸝> ̫ <⸝⸝ The pickled ginger was also clean and tasty(●ꉺωꉺ●)♡ They serve soba with dipping sauce, condiments, and coarse salt(⁎˃ᴗ˂⁎)♡ They start cooking the soba once you place your order- ̗̀ ̖́- They drain the soba well(^-^)/ and serve two wide soba noodles like lasagna( •̀֊•́ ) ̖́- First, we try the soba plain without anything on it( ◜︎◡︎◝︎ ) The aroma of the soba comes through the nose- ̗̀ ( ˶'ᵕ'˶) ̖́- Delicious sobaꪔ̤̮‪ Then we try it with the coarse salt( ｰ̀֊ｰ́ ) The salt brings out the sweetness of the soba‪‪.ᐟ.ᐟ The soba sauce is a bit richer than the Kansai style, maybe? Putting wasabi on the soba and dipping it in the sauce adds another layer of flavor, which was enjoyable‪\♡︎/︎ When we finish the first plate, the next one arrives at the perfect timing(ˊ︺ˋ) The "black soba" in the country style is somewhere between coarse ground and regular thin-cut, with the same thickness as the "thin-cut" we had before‪‪ꪔ̤̫‬ꪔ̤̱ꪔ̤̮ꪔ̤̥ You can truly enjoy the flavor of the soba more ( ˶ˊᵕˋ)♡ The soba is firm but has a good bite, and when eaten with crystalline salt, it brings out a smooth sweetness that enhances the soba's deliciousness⸜( ⍢ )⸝ It's so tasty\( ˙▿˙ )/ It has a great elasticity that doesn't lose to dipping in the sauce, and the aroma of the soba that comes through the nose from the small cup is fantastic~( ◜︎࿀◝︎ )♡ They serve warm soba water at just the right temperature when you finish eating the soba, a thick and rich soba water that even had a wooden stick( ˙༥˙ ) They also bring a separate cup for the soba water, which was even more delightful(◍≧ᗜ≦◍) It was incredibly delicious︎︎ᕷ They also offer ginger and a small cup...

I understand the commitment to soba noodles, but they seem a bit pricey for the portion size. I ordered a comparison of two types of soba noodles, but the amount was so small that a man could finish it in just three bites... I was surprised that adding extra noodles to a regular portion of zaru soba would cost an additional 700 yen. It's hard to visit frequently when the total exceeds 2000 yen. I would prefer to have more soba noodles rather than chirashi sushi or dessert. By the way, even if you say you don't want the chirashi sushi or dessert, they are included in all sets, so the price remains the same.

Among all the places I ate in Kyoto, this was the most delicious soba I had. I ordered the "Hosohoso 2 kinds assortment" for 1500 yen towards the end of lunchtime. Since I was dining alone, I asked the staff for a recommendation, and they suggested the "Hosohoso" variety. The first plate arrived shortly after I placed my order, with a description of the soba being from Nagano prefecture. It was fresh and thinly sliced, looking delicious. I wanted to eat it right away, but being a first-timer, I quickly took a photo. I tried the soba without any condiments first, and the aroma and sweetness spread from my mouth to my nose. Then, I tried the thinly sliced soba with salt - it was delicious! The texture was great, with the thin slices holding their shape well. Next, I received a complimentary chirashi sushi with salmon, eel, salmon roe, and shrimp, which looked visually appealing. The rice portion was just right, not too little or too much, fitting perfectly between bites of soba. About halfway through, the second plate arrived, this time with black soba from Niigata. I enjoyed it without any toppings first, then added salt. The sweetness was different from the white soba, but equally delicious. I noticed the kitchen preparing soba-yu (soba water) as I finished the black soba, and it arrived with ginger on the side, which was organic. Soba-yu with ginger - what a perfect combination! I usually don't use condiments with soba, but adding ginger to soba-yu was a delightful experience. I added a bit of rock salt to the soba-yu and it was delicious. Adding ginger and extra dipping sauce elevated the dish even more. The wasabi provided a refreshing touch. The food was so delicious, and the service was impeccable. I expressed my gratitude, paid the bill, and left feeling truly impressed. It might seem a bit pricey for daily meals at 1500 yen, but considering the taste, presentation, and service, it's definitely worth it. This soba restaurant is a hidden gem that I don't want to share with too many people. I will definitely visit again.

We stopped by the restaurant on our sightseeing trip with a casual desire to eat soba noodles. The owner warned us that it would take some time until we finish eating, but we were not in a hurry on our trip. We looked at the menu upon entering and ordered the tempura soba set that included three different types of tempura. Each dish came out like a course meal, so it did take some time. However, we could clearly taste the difference in soba noodles, and they were delicious. The soba broth was very thick and flavorful.

Hamono zanmai (otoshi, nanbanzuke, aburi, kamonii, hone senbei) chirashi sushi. Saitama Miyoshi (new soba) shirosu. Tochigi Mashiko (summer 19) kurosu. Miyazaki Takachiho (autumn 19) hosu. Tottori Hoki (autumn 18) kuro. Niigata Mishima Kamijo (autumn 19) soba hanabatsumitsu purin, tatami soba jelly soba yu.

I was recommended this restaurant and visited the next day around 1 o'clock. I entered and sat at a table that had just become available. I ordered a tasting set of two types of tempura soba: thin soba and black soba. First, the tempura was crispy and delicious. The thin soba, which is said to be from Toyama Prefecture, was served on a plate. Next was the chirashi sushi, which was also delicious. Then came the black soba, which had a firm texture and is from Miyazaki Prefecture. I personally preferred the black soba! Soba-yu (hot soba water) was served, and when I added the ginger that came with it, the flavor became more refined. Finally, there was matcha pudding and black honey jelly for dessert. The flavors were impeccable from start to finish. I look forward to visiting again next time...

Decided to go to Imafuku on a whim. Made a phone reservation at 11:20, just in time. They offer two types of soba: black (from Myoko Kogen, Niigata Prefecture) and black rough (from Nagano Prefecture). Both have a rich aroma and the more you chew, the tastier they get. The wasabi and salt are also delicious. The chirashi sushi includes squid, salmon roe, medium fatty tuna, and yellowtail, all topped with a little something extra. It's also delicious. The soba broth is thick and flavorful, with added ginger for a nice touch. For dessert, they have soy milk pudding and purple sweet potato. It would be perfect if they served alcohol too. The total cost was 1600 yen.

On this day, I was browsing through my reviewer's blog since morning and came across this place. I just had to go there! A couple who love soba, we quickly decided to visit. We arrived a little before 12 o'clock. There were seats available at the counter, so we could enter immediately. One group had to wait outside. We were explained about the origin of the soba and noodles, and my husband chose "thin" while I chose "thin black" for our soba. I'll leave the detailed explanation of the soba to the soba experts. When I eat something delicious (that suits my taste), I tend to laugh. Yes! I couldn't help but burst into laughter without making a sound. I thought the amount of toppings was "small," but it was just the right amount that mixed well with the flavor of the soba. The soba broth... I finished it all (^^♪ Soba pudding. I wanted to ask for seconds. My husband felt the same way, and every time we took a bite, we both couldn't help but smile. Fushimi Fukakusa (Fujinomori) is the area where my husband and I often visit, but I had no idea there was a soba restaurant here. Has it been about 5 to 6 years since it opened? I completely missed it (@_@). Once the situation with the new coronavirus settles down, I definitely want to visit again. Thank you for the meal.

I went for some local exploration on Saturday. Let me talk about the prices. My duck soba was 2600 yen, and my husband's herring soba was 1900 yen. However, we soon forgot about the initial high prices. The duck was completely different from the duck sold at supermarkets. We could tell the tenderness of the meat, the richness of the fat, and the carefully selected ingredients. I realized how delicious soba broth can be. I could drink it endlessly. We received dessert as a complimentary service. It was more than 3 months ago, so I forgot, but it was either cherry blossom rice cake or cherry blossom agar. The person next to us ordered a lot of appetizers, but we just dropped in for dinner and had only soba. But we were full with the soba broth and dessert. I heard they purchase Shigaraki ware for their dishes. At the time of payment, they asked, "Where are you from?" and we chatted a little. They probably thought we were not from Kyoto because we spoke in standard Japanese. I answered, "We live nearby." It's a renowned restaurant that I would like to visit again if I have the chance.

Imafuku in Fushimi Ward, Kyoto City (Keihan Fujimori). ♡ Cold soba comparison tasting [white ara ・ black ara ・ chirashi sushi ・ separate soba broth ・ dessert]. Both white ara and black ara have a rough texture and a nice aroma. The soba broth is served separately, with a slightly thick and foamy mild broth, making the soba delicious. The dessert includes soba seed pudding and pumpkin dessert. #Imafuku #Fukakusa #Fujimori #soba #buckwheat noodles #cold soba #white ara #black ara #coarse ground #chirashi sushi #Kyoto gourmet #Kyoto food tour #Aiueo #Aitaiyou #Let's eat in Kyoto #Aitaiyou soba.