I received a recommendation from a friend and visited this place when I went to Kyoto. They suggested trying some sake and appetizers before the soba. It's a perfect spot for a sake lover like me! Even though it's midday, I started with a draft beer and the "Dried Persimmon, Walnut, and Cream Cheese Salad." It was incredibly delicious! I was very satisfied with my selection. The balance of each ingredient was great, and the pepper added a nice touch to the beer. It was irresistible! The beer and sake were a perfect match, and it would probably go well with whiskey too. Next, I tried the "Grilled Duck with Kujo Green Onion Sauce." The duck was crispy on the outside and slightly rare and tender inside. The flavor spread as I chewed. The sauce was also excellent, with the slight sweetness and aroma of the Kujo green onion enhancing the duck. Then, I had the "Flounder with Kombu Seaweed and Steamed Turnip." The flounder, concentrated with umami through kombu seaweed, paired with the cold grated turnip was exquisitely delicious! It felt like traditional Kyoto cuisine. After trying various dishes, we ended with the irresistible tempura soba. The tempura of eight seasonal vegetables was light and crispy, not heavy at all. The star, coarse-ground 100% buckwheat soba, had a wonderful aroma and a firm texture, making it incredibly delicious! It was so good that my friend and I shared two servings, one hot and one cold. If you visit Kyoto, I will definitely come back here. Thank you for the wonderful meal!

You can feel the owner's passion and dedication towards soba and buckwheat flour. It's a sophisticated soba restaurant where you can enjoy sake and soba. Today, I didn't have much time, so I had the homemade smoked soba as a single item. It was a small portion that disappeared in no time, but I was completely satisfied!

I had wanted to visit this restaurant even before my first visit. I made a reservation in advance (note that when making a reservation, you must spend at least 3500 yen per person on food and drinks) (great for those who love alcohol). There is a wide variety of sake and wine, making it difficult to choose, but the staff kindly provide guidance, which is appreciated. In addition to soba, there is a wide selection of side dishes, creating a great environment for drinking. The closing dish of soba (one serving per person) is delicious, even for those who may not like 100% buckwheat soba. Thank you for the wonderful meal.

A soba restaurant located a bit away from the center of Kyoto city. It's inconvenient, but quite busy with customers. Ordered Shirasu and snow pea potato salad for 600 yen, raw cherry shrimp with miso dressing for 800 yen, kombu-shime kombu tempura for 800 yen, firefly squid tempura for 800 yen, duck confit for 2000 yen, and duck and Kujo green onion soba for 1870 yen. All dishes were delicious. Especially, the duck in the duck soba was cooked and seasoned perfectly.

"Soba Restaurant Nicola, the best soba restaurant in Japan Vol. 14. A traditional inn from Gifu opens a soba restaurant in Kyoto, serving freshly ground green soba all year round using temperature control and ageless packaging. The name of the restaurant, Nicola, is rare for a soba restaurant and was named after a painter that the female owner admired during her art school days. Upon entering, the interior is lit with moody downlights, and there are notices on the tables requesting that only the soba be photographed to maintain focus on serving the dishes. The young chef's appetizers are all thoughtfully prepared, such as white miso with seasonal fruits like persimmons and figs, and cured mackerel served in a cool glass dish. On a slightly chilly day, I ordered the warm Matsutake mushroom soba, which was served in a custom chic bowl with plenty of warm dashi poured over it. The smoky aroma of bonito rises, while the green slices of sudachi float in the sepia-colored dashi, with plenty of white mushrooms and Matsutake mushrooms on top. The crunchy texture of the white mushrooms and the unique aroma when biting into the Matsutake mushrooms create a deep sense of satisfaction."

The reviewer ordered the fig soba with miso dengaku-cooked conger eel tempura, and the dipping sauce soba with black pork (without green onions). They had to make a reservation for orders over 3,500 yen, or choose the mandatory 2,100 yen course for walk-ins. The owner seemed tense and was constantly reprimanding a young staff member, creating a somewhat unpleasant atmosphere that even reached the customers. The reviewer wished to enjoy their meal in a more pleasant environment.

While looking for a soba restaurant where I could have a daytime drink in Kyoto, I found this place. Located on Chiein-dori, it is a calm Japanese-style establishment. The restaurant had only one customer when we arrived, and another person came in while we were finishing our meal, so it was not crowded. We ordered the lunch set menu (2310 yen at the time) and also ordered a la carte dishes. We started with Ebisu draft beer and then moved on to sake, enjoying dishes like Kyoto duck leg confit and asparagus. The set included a trio of dishes, and the sake paired well with the food. The soba was made from Hitachi autumn soba, which is 100% buckwheat. It seemed to be made from coarsely ground buckwheat flour passed through a 30-mesh sieve, without any binding agent, which was a point of emphasis. The soba had a subtle fragrance and was quite good. The owner seemed to have a playful yet strategic approach. Thank you for the meal. I will visit again when I have the chance.

In the Chikouin Street of Kamigyo Ward, it may be easy to miss for first-time visitors, but the inside is very modern Japanese and stylish. There seems to be a focus on wine, giving it a bistro-like atmosphere with the decorated paintings. Highly recommended for those who want to enjoy a relaxing time with delicious soba and sake. Although there are minimum order amounts and the owner's preferences throughout, there's nothing like enjoying delicious food in a comfortable setting. The trio of appetizers pairs perfectly with wine. Each one is well-seasoned and delicious. And of course, the soba is unquestionably delicious. This place has definitely made it onto my list of restaurants to revisit.

Visited on a rainy day for dinner. There were solo female diners, a family of three, and two female friends - mainly a female clientele. The young handsome waiter and the female owner provided warm service, so it's fine to dine alone. I had soba with miso, fresh cucumber, and plenty of vegetable tempura with salt. Finished with seared duck in scallion sauce over soba noodles. The atmosphere felt more like a bistro than a soba restaurant. They focus on wine with a sommelier on staff. I wanted to drink bubbles so I tried to order a glass of sparkling wine, but they only had 200ml of Champagne or half bottles available due to slow turnover. I started with doburuku but it was unexpectedly dry, so I switched to beer. The daiginjo "Saku" was good for me, so I enjoyed a sweet wine and paired it with duck. I requested a glass of Italian red wine and the total bill came to just under 8000 yen. If you're used to Ametsuchi's fair prices, this place might seem a bit pricey for soba, but it's reasonable for a regular restaurant. I liked the calm atmosphere and would like to visit again. Note: Photography allowed for food only.

Located on the west side of Chieko-in Street between Imadegawa Chieko-in Intersection and Kamitate Street in Kamigyo Ward, Kyoto City. The exterior has a clean and elegant Japanese atmosphere, while the interior has a modern feel with subdued lighting. The menu offers a variety of dishes centered around soba, with a wide selection of appetizers and drinks. Ordering a set meal is mandatory and predetermined, but on weekdays at lunchtime, soba can be ordered individually. The zaru soba is made from hand-ground, coarse-ground 100% buckwheat noodles, slightly greenish in color and uniformly cut. It has a delicate yet rustic and flavorful taste, with a distinct aroma of soba that stands out. The noodles have a slight firmness and a smooth texture, offering a thin yet elastic bite. The fresh and gentle sweetness of the soba is enhanced, providing an elegant yet robust umami flavor. The soba dipping sauce is well-balanced and the soba water has a clear and smooth taste. The restaurant's commitment to sourcing organically grown soba from contracted farmers is evident in their meticulous grinding and storage methods. With influences from various genres, the restaurant seems to be popular among customers from afar.

I visited Lunch-tai to eat Toshikoshi soba on New Year's Eve. The atmosphere was nice with the owner cooking diligently in full view from the counter seats where we were seated. The other staff members were also friendly and attentive, leaving a good impression. Feeling hungry, I ordered "Duck dipping soba" and "Herring soba" for myself. The soba had a refined flavor, and the duck meat and homemade herring were delicious. The taste was elegant, not too strong, and gentle. The soba menu, other side dishes, and alcoholic beverages were all well-stocked. They have a wide selection of sake, making it a lovely place where I would like to come back for a leisurely evening.

When I was referring to the Red Book, the Kyoto version was first published in the year when it received one star in the Red Book, so I have visited before. It's been quite a while since then. My impression at that time was that the soba didn't have much flavor, but I remember two good dishes specifically, and I felt that the food was good. I wasn't expecting much from the soba from the start, but I thought the food would be decent, not too much in quantity, well-balanced in terms of the dishes. However, on this revisit, it turned out to be a very disappointing experience. As the title suggests, it was by far the worst tempura I have ever had in my relatively short life. My mother loves tempura and used to have it often at home, but this was on a different level of good taste. By the way, my mother is a housewife who loves cooking and has no experience working in restaurants (unlike me). (1) The ginger ale is just a regular Wilkinson's ginger ale. It doesn't compare to Il Chirige's. (2) There were three dishes in the set meal; I wonder if the plates were transparent before? Since it's winter, I think it's better if they are not transparent. (a) The grated daikon radish was average. Nothing particularly special. (b) The amberjack marinated in kelp tasted more like kelp than amberjack. I felt the amberjack was good quality, but the balance seemed off. (3) The chicken cream stew was, oh boy, at a level lower than that of a skilled amateur cook. It's safe to say that a skilled amateur cook wouldn't make something of this level. I couldn't taste the aromatic vegetables (because they weren't used!), so it was just a flat-tasting dish of broccoli in white sauce and chicken breast??? The chicken wasn't seared on the surface. In this case, it might be acceptable. I thought they should use aromatic vegetables and white wine, or change it to something with flavor. The combination felt off, and I believe they should have used mushrooms. The chicken was quite tough and lacked flavor. Even as it is now, if they add cheese on top and broil it, it would improve. In that case, it would be better to change the plating of the three dishes. I was disappointed at this point. There is a local rule that customers must order over 3000 yen, so I had to order something. Strange local rule, isn't it? Is this legally okay? (4) I thought the flounder sashimi would be good, so I ordered the flounder marinated in kelp. The kelp flavor was subtle, which was nice, and the flounder itself was good quality. There were turnips grated inside and pickled greens, and the sprinkled crunchy bits on the surface, along with the saltiness of the pickled greens, made it delicious. Since the shiso flowers aren't blooming in the open field right now, I felt they were unnecessary. (5) The seasonal vegetable tempura - bell peppers are not in season. The pumpkin was also mediocre. While aging may be necessary, I don't think pumpkin is a seasonal vegetable anymore. The broccoli, sweet potato, and Kyoto carrots themselves were okay in taste, but the ingredients and the tasteless batter created a disjointed feeling. The sweet potato that my mother fries at home tastes more like sweet potato. There is no hint of sesame oil flavor. The batter lacks flavor. I have never had tempura like this in a restaurant before. No matter how much I try to endure it, I really want to ask, "Are you a beginner in cooking?" Renkon (lotus root) and bell peppers, among others, made me want to shout, "Cook them a bit more." I also felt that the shiitake mushrooms could have had more umami. I haven't had it in a restaurant, but I think tempura made from carrot leaves would be suitable as a seasonal tempura. It might not be possible to serve it in a restaurant right away, or it might be ridiculously time-consuming. While raw, the taste is too strong, but tempura is a very delicious dish. Okanori (seaweed) is also a seasonal item. (6) I read the soba website and the explanations at the restaurant, but the elaborate descriptions...

Lunch on Sunday! I was curious about this restaurant nearby the construction site. Today, they only had set menus available, with 3 dishes and soba noodles. You can change the soba noodles to your favorite kind for an additional fee. The à la carte menu has dishes that make you want to drink alcohol! The lotus root and shrimp tempura was delicious with the sweetness of the lotus root and the plump shrimp. The stir-fried black wagyu beef tendon with ponzu sauce made me want to drink alcohol! (laughs) My daughter and I had grated daikon radish soba with spicy daikon radish and Kyoto duck dipping sauce soba. The soba noodles here are incredibly delicious! Thank you for the meal.

I walked from Imadegawa Station. First visit on a holiday afternoon. Arrived at 10:45. No one was there. Took a stroll. Returned at opening time at 11:30. Was the first customer to enter. Chose the daily menu of 3 dishes assortment + zaru soba (cold soba noodles) for 2178 yen (tax included). Can change the soba or add a dish. Persimmon and shimeji mushrooms with white dressing: Juicy persimmon. Crispy shimeji. The white dressing has a light tofu aroma. Sea bream and mushroom carpaccio: Sea bream is transparent and very fresh, 5 slices. Good aroma from the mushrooms and dressing. Steamed chicken with tuna sauce: Tender and lightly flavored steamed chicken. Smooth sauce. Zaru soba: Noodles are white with a slight gray-yellow tint. Juicy and chewy with a faint sweetness. Garnishes are white spring onions and wasabi. The sharpness of the wasabi is intense. Felt like eating fresh sashimi. Soba broth is light. Enjoyed the superb soba and zaru soba in a serene and refined atmosphere.

I searched on Tabelog for where to eat nearby~ Found a lovely restaurant:*:・(*´ω`pq゛So we went for the first time♪♪ Ordered: *2 lunch sets *Assorted vegetable tempura *Glass of white wine The appetizer assortment in the set menu had two different types of dishes, which was a nice touch. Shared 6 appetizers with my husband, enjoying dishes with persimmons and sweet potatoes that gave a taste of autumn. The vegetable tempura assortment was small but had a variety of options. The owner's specialty soba had thin noodles with a gentle dashi flavor and a delicious nutty buckwheat taste. It was a wonderful restaurant that filled both the stomach and heart. Thank you for the meal (*´꒳`*)

The set menu includes a selection of 3 appetizers with vegetables, meat, and fish, along with soba noodles for 1980 yen. While ordering this set is not mandatory, the restaurant's rule is to spend a total of 3300 yen per person by ordering other food and drinks. Most customers tend to order this set. During our visit for two people, we were served 6 types of appetizers. Ingredients such as Kyoto vegetables like Shishito peppers, winter melon, and plum were used to create a refreshing taste, allowing us to feel the season. They offer a wide variety of sake and shochu. This restaurant is favored by those who enjoy alcohol and traditional Japanese side dishes.

The owner, who used to be a consultant, opened this restaurant after quitting his job. It is a Michelin one-star restaurant with elegant flavors and a modern, beautiful interior. I was particularly impressed by the variety of toppings for the soba noodles. The broth is rich and delicious, and they also offer dishes made with Kyoto vegetables unique to the area. The selection of sake varies depending on the season. The prices are a bit on the higher side. The soba noodles are made from stone-ground, hand-cut buckwheat flour, offering a refined sweetness and aroma in the taste. They use buckwheat from Hitachi-Aki Soba, organically grown in Ibaraki Prefecture. To ensure freshness even outside the harvest season from mid-October to early November, they transport the buckwheat in a deoxygenated state and store it in a dedicated refrigerator. While the soba noodles were elegant and delicious, the impact of the rich broth was strong, so I personally wished to adjust the amount of broth or enjoy the aroma of the soba noodles with salt. There are a few rules at the restaurant, such as a minimum order of 3,300 yen per person and only allowing photography of the dishes.

Even though it's usually not crowded, I had to wait a bit on the day I went (even though it was a weekday, it was full). I was looking forward to the mackerel sashimi, but it wasn't on the menu and I found out it ended in January. I ordered a few other dishes that I like (almost the same as last time), but they were still delicious. The cold marinated flounder with kelp and the steamed turnip with rapeseed greens were really tasty this time because the fatty belly part was so good. The rapeseed greens and fiddlehead ferns with spicy vinegar miso dressing was my first time trying it, but who knew fiddlehead ferns and rapeseed greens would go so well with spicy vinegar miso... The alcohol goes down smoothly. The counter had dividers for COVID-19 prevention, so I could enjoy delicious food with peace of mind. Thank you for the wonderful meal.

I want to eat soba at least once a week*\(^o^)/*. It might be impossible for a series⁉️, but I sometimes come here because I want to eat soba for lunch when I go out in the city. Taking photos is not allowed, but taking photos of the food at the table is okay, which makes me happy❣️. I ordered the Anago Tempura Zaru Soba set for 2,090 yen. I hesitated between the Vegetable Tempura Zaru Soba, but I chose the Anago because I love it and it did not disappoint. The Anago tempura that arrived was a satisfying amount (((o(*ﾟ▽ﾟ*)o)))♡. Five pieces of crispy tempura with a fluffy texture, fried to perfection with salt seasoning*\(^o^)/*. The soba is made from unpolished buckwheat harvested from the original species seed, known as the highest quality variety of soba in Japan, Ibaraki Prefecture's Mito City. Of course, it is pesticide-free*\(^o^)/*. The buckwheat is stone-ground with the husk, coarse-ground inside, hand-cut, and made with 100% buckwheat flour - a real dedication. It is delicious, not grainy, with a good chewiness and the dipping sauce is smooth without any overpowering flavors, just perfect for Zaru Soba (((o(*ﾟ▽ﾟ*)o)))♡. Lastly, I dipped a piece of the leftover Anago tempura into the dipping sauce and savored it. Mmm, so satisfying. The soba-yu (hot water to dilute the remaining dipping sauce) is light and smooth. I added some grated daikon radish and had a relaxing moment. It's popular for a reason, it's a great soba shop (^з^)-☆. My daughter also loves this place, so it was a good choice to come here❣️. It was good to eat here❣️. Plus, it's convenient that you can park your car right next to the shop ===========

It's the season for delicious fish. I went out craving mackerel. Starting with the usual mackerel carpaccio, and finishing with the classic Kyoto duck dipping sauce zaru soba. The menu changes monthly, but no matter which dish you choose, the taste is undeniably delicious. It's also close to Kitano Tenmangu Shrine, so it might be nice to visit around plum season. It was quite crowded on this day.

"Nikora Soba Restaurant" This place has a wide variety of soba dishes and they are very delicious, so I come here often. It's about a 5-minute bike ride away. - Grilled duck (Kyoto duck) with Kujo green onion sauce The duck is tender and delicious without any gaminess. The Kujo green onion sauce adds a nice accent. - Simmered conger eel tempura I always order this. The conger eel is plump and the batter is crispy. It is served with salt and spicy daikon radish. - Zaru soba This is made with 100% buckwheat flour. Despite being thin, it has a good texture and a delicate flavor. When you enter the restaurant, there is hand sanitizer available. There are transparent dividers at the counter, and the staff wear masks, so the infection control measures are well in place. During my visit, there were no other customers, so I felt reassured.