After 35 years, I visited the riverside restaurant again. When I mentioned that I used to dine here with Katsuji-san, the landlady kindly seated me in the nostalgic garden area. Regardless of the season, I always enjoy a hot pot and warm sake here, creating a pleasant and nostalgic time.

This is a place I have been wanting to visit for years, as it is associated with Shintaro Katsu. As soon as I walked through the entrance, I was greeted by a lush green garden covered in moss, creating a very lovely atmosphere. Despite it being the end of April, there were red leaves! It was a truly peaceful and relaxing space with a tranquil ambiance.

Entrance, garden, and a charming atmosphere. We visited with four people and ordered two servings of Yoro hot pot, tempura soba, soba maki, and stick herring. The tempura was average, but the cold soba was delicious! The soba maki was also good, but the dipping sauce here was especially tasty. The Yoro hot pot, which is popular, was also delicious. The broth was tasty, and it was nice to finish with flat udon and soba. We had a great time. Thank you for the meal! ★

The garden and building were charming. I enjoyed soba noodles in a relaxed atmosphere. As some of you have mentioned, it didn't have the sharpness or firmness typically found in Kanto soba. It might be more similar to the texture of soba noodles near the train station, if I had to compare. Sorry. The broth had a strong flavor. When it comes to soba, Kanto is still the best. The soba sushi was delicious.

I came to eat soba. The atmosphere was Kyoto-like with a traditional Japanese room and spacious. - Tenzaru: comes with shrimp x2, eggplant x2, and nori tempura. The soba was firm and chewy. It was delicious. - Tori Nanba: It's nice to have hot soba in cold weather. It has a gentle taste with a strong dashi flavor. However, if the soba soaks in the broth, it loses its chewy texture. If you want to enjoy the true soba, choose it from the cold options. - Soba Maki: I tried it for the first time. It looks like a thin roll of cucumber. The part that looks like rice is all soba. Wasabi is also inside, giving a sharp accent. It goes well with soba and nori, and while it's not extraordinary, it was simply delicious.

The atmosphere is excellent, and the taste is great. This soba restaurant is located in a residential area. I was able to enter without waiting around 1 pm on Saturday. It has a traditional Japanese inn-like atmosphere. I ordered the Tempura Soba (1200 yen). The soba noodles were chewy, and the broth had a subtle and elegant flavor. I heard they also serve hot pot dishes. I would like to come back again.

I saw a sign near Seigoin Temple and decided to check it out. The entrance had a charming atmosphere, and I later found out that it is an established restaurant that was relocated from Shirakawa. Since it was before noon, I was the first customer and was shown to a room with a view of the courtyard (which may have been the best room to reserve). The window glass looked distorted, and when I asked the lady, she confirmed that it was indeed old glass. I had just heard about old glass at Seigoin Temple, so I felt a connection. There was a traditional chest of drawers in the room with wheels, which was interesting. On top of it, there was a photo of Prince Takamatsu when he visited the restaurant. The menu wasn't extensive, with buckwheat noodles and Yoro hot pot being the specialties. The cold buckwheat noodles didn't have a special feeling, but they were tasty. The courtyard, corridors, tables, lights, old glass, and other things to see made it worth visiting just for that.

Soba restaurant with a historical atmosphere, where you can feel the history. Passing through the gate and walking through the courtyard feels like a ryokan, although I've never been to one. The spacious tatami room was all to myself on a weekday afternoon, so I could relax. The low tables, about 20 centimeters high, gave off an old-fashioned vibe. It was nice to be able to see the garden. The red leaves were surprising, as I thought they were supposed to be green at this time of year. The ambiance was great. Despite being a soba restaurant, they had menu items under 1000 yen, but I felt it was too cheap, so I ordered the tempura soba. The tempura included two pieces of green pepper and shrimp, and one sheet of seaweed. It was interesting how the chopsticks were placed on the soy sauce dish. The teacup was simple and unique. The shrimp was a bit soggy but sweet and delicious. It was my first time trying seaweed, and I liked the aroma. It was only half fried. The green pepper was crispy. The soba didn't have a strong fragrance, but it was chewy and tasty. I felt a bit unsatisfied stomach-wise since it was a soba restaurant, but the atmosphere made up for it. Next time, I'll try the hot pot. It would be nice to come with someone next time since it's a special place.

Near Seigoin Temple, there is a traditional soba restaurant called Yorozuya. The atmosphere exudes a sense of history, starting from the entrance. After passing through a beautiful garden, we were seated in a room with a view of the garden. I quickly requested the Tempura Soba (1500 yen) and Soba Maki (750 yen). My friend ordered the Torinamba, but all the dishes seemed like safe choices. In this charming setting, the Zaru Soba (820 yen) is a steal in my opinion.

Today, I took a leisurely walk to Yoro-san in the beautiful weather. I enjoyed the famous Yoro-nabe in a room with a view of the garden, relaxing comfortably. The hot pot included soba noodles, thick udon noodles, fresh wheat gluten, yuba, chicken, and other ingredients. I felt luxurious dining in this room at a historic renowned restaurant and had a wonderful time.

Located in a narrow alley in front of the west gate of the "Shogoin Monzeki" is the soba restaurant "Kawadoya Yoro". Established in the Meiji era in 1910 as a branch of the long-standing "Kawadoya" main shop, this restaurant is a super long-established soba shop. Despite its elegant appearance with a 150-year-old relocated mansion from a farm in Shirakawa and a well-maintained Kyoto garden, the prices and service at this restaurant are quite reasonable. The husband and wife owners provide friendly and down-to-earth service, creating a warm and cozy atmosphere. The dining area is a semi-private space facing the garden, separated from the adjacent spacious room by a wisteria screen, allowing for a relaxed dining experience. The room features a traditional sunken hearth table with exposed gas pipes and an old chest of drawers, with a photo of Prince Takamatsu displayed on top, indicating the restaurant's prestigious history. The seating capacity of the restaurant is large, with additional rooms beyond the hallway, accommodating up to 100 guests at once. The specialty dish, "Yoro Nabe," a soba version of udon suki, is a colorful and luxurious hot pot filled with ingredients such as shrimp, local chicken, yuba, fu, Kyoto leeks, and various Kyoto vegetables. The rich and flavorful soup complements the high-quality ingredients, making for a delicious dining experience. While the soba noodles served at the end of the meal were slightly underwhelming, the overall experience of enjoying the Yoro Nabe in a traditional Kyoto setting was satisfying. The restaurant operates without breaks and accepts walk-ins, making it convenient for spontaneous visits or dining at off-peak hours.

After visiting Nanzen-ji, Konkai Komyo-ji, and Shinnyodo, it was already past lunchtime, so I strolled to Marutamachi due to the lack of dining options in the area. I ended up at Seiga-in, a temple lodging, where I stayed for two nights many years ago on a school trip. Next to it was a fancy restaurant called Kodo-ya, which surprised me with its luxurious entrance. Despite it being close to closing time, they graciously seated me in a tatami room with a traditional summer sliding door. The atmosphere was elegant, and the prices were reasonable. I decided to order a bottle of beer instead of the tempura soba I originally planned. The tempura soba that arrived was served in a simple, homely style, with the tempura and noodles in the same bowl. The tempura was perfectly crispy, and the soba had a slightly sweet broth. It was a satisfying meal with good portion sizes. I later found out that this restaurant was a favorite of actor Katsu Shintaro, who used to sit in the seat facing the garden. They also serve dishes like Yudofu, a hot pot dish with udon noodles, which would be perfect for enjoying during the autumn foliage season after visiting Shinnyodo in the evening.

After visiting Nanzenji, I headed to Kinkaku-ji Temple. This was the lodging for the Aizu clan. It is not as high as Yoshida-yama, which I climbed the day before, but this place is also on a small hill with a great view towards the Imperial Palace area. The residence for the Kyoto shugo (military governor) was surrounded by a sturdy stone wall. I passed by the duck-shaped water basin, the Afro Jizo statue, and the Aizu clan cemetery before reaching Shinnyo-do Temple. After walking and walking, I got hungry, so I searched on Tabelog while walking towards Marutamachi Station. I had bookmarked a soba restaurant on the west side of the Seigan-in Monzeki (temple), and it seemed to be open all day. The entrance to the restaurant is across from the west gate of Seigan-in Monzeki, with a well-worn noren curtain hanging. The approach to the building has millstones embedded in moss, resembling a path to a tea room, which is very cool. I was guided to a room that was slightly lower than the tatami mat room, with a sunken kotatsu-style seating that was comfortable for the legs. The room had rattan summer sliding doors, a rattan folding screen, a wheeled chest, and a small low window under the sliding door facing the garden, giving it a secret base-like atmosphere. The specialty here is the Yoro pot, but since I didn't make a reservation, I went for the Tenzaru soba and a beer. The well-used lacquerware adds to the historical charm of the place. The soba was fluffy and delicious, typical of Kyoto and Osaka soba. The aroma of the tempura was great, and the sweet and rich soba dipping sauce was very satisfying. What a calming place to dine. No, that's not quite it. The building is so exciting. It's not a high-end establishment, but rather an affordable one. I feel like I want to come back here. I'll definitely return for the Yoro pot when it gets cooler! I want to visit this place again. Tenzaru soba x2 - 1500 yen each, Beer - 650 yen. The building is a relocated farmhouse from Shirakawa and is about 150 years old. The restaurant was established in Meiji 43 (1910) and was a favorite of the late actor Katsu Shintaro.

This is a charming restaurant located in front of the west gate of Seigoin, with a nice atmosphere. Despite many shops shortening their hours due to the state of emergency, I was lucky to find this place still open and decided to visit. The restaurant is housed in a 150-year-old wooden building that was originally a farmhouse, giving off a high-class vibe. It is said that famous actors like Katsu Shintaro and Nakamura Tamao used to frequent this place. When I entered the restaurant, I was initially intimidated by the traditional setting and the lack of staff, but eventually, a friendly man emerged from the kitchen and welcomed me. I was shown to a cozy tatami room with a view of the beautiful garden, where I enjoyed dishes like soba rolls and tori nanba. The food was delicious, and the atmosphere was lovely. As I left, the lady who had been carrying the hotpot kindly reminded me to stay warm. I left the restaurant feeling happy and looking forward to trying their hotpot next time. It's a wonderful place that I highly recommend visiting.

In front of the west gate of Shogoin Shrine, there is a shop that embodies the atmosphere of Kyoto. The taste of the soba is distinctly Kyoto-style, different from Edo-style. It seems that the hotpot is the specialty of the shop, but I will save that for next time. The geographical situation, the garden of the building, the exterior, and the interior of the rooms all form ideal Kyoto content. Just by eating soba here, it becomes a hospitality for the customers. It is recommended to visit during quiet evenings, away from the hustle and bustle of the city. It is perfect for those who love Kyoto and want to experience its essence. The shop is open all day, making it convenient to visit. The friendly proprietress explained the origin of the shop. It was a unique experience on a quiet Sunday night with few customers.

Located next to the Seigoin Temple, the long-established soba restaurant Kawadoya. After passing through the Yoro Gate and admiring the garden, you are guided to the tatami room where you take off your shoes. I ordered the Tempura Soba from the soba and hot pot menu. While looking out at the courtyard through the window, I could hear the sound of tempura being fried on the other side of the sliding door. When the sound stopped, they said, "Thank you for waiting," and brought out the Tempura Soba. The small bowl seemed very Kyoto-like, but surprisingly had a lot of soba in it, and I was quite full! It was a delicious Tempura Soba that felt like a taste of tradition.

I enjoyed a hot pot in a private room. The courtyard had a nice atmosphere. The portion was quite generous, so it's better to come on an empty stomach. The broth was elegant, with a hint of citrus fragrance that makes it easy to keep eating. I recommend it for when you have plenty of time to relax.

In 1966, the first edition of Iwaki Moto's book "Kyoto Flavors - Famous Places and Foods" was published. I visited a restaurant mentioned in this book with my wife while in Osaka. Near Seigoin Temple, there is a charming soba restaurant called Kawamichiya Yoro. As you pass through the gate with a bamboo fence, a serene garden welcomes you. You are led into a tatami room with a nostalgic Showa era atmosphere. According to the book, the specialty here is the "Yoro Nabe" (priced at 3,600 yen). It is a Kyoto-style hot pot with bonito and kelp dashi, with ingredients like quail, hirousu (a type of mushroom), napa cabbage, shiitake mushrooms, leeks, chrysanthemum greens, shrimp, fu (wheat gluten), yuba (tofu skin), and momiji fu (maple leaf-shaped wheat gluten). The taste remains unchanged from 50 years ago, which impressed both my wife and me. "The soba and kishimen noodles at the end of the hot pot are delicious with the mixed fish and vegetable soup." That is exactly right! The friendly conversation with the landlady also added to the pleasant memory.

Zarusoba and sobamaki were delicious. I was impressed by the deliciousness of sobamaki. The scenery was wonderful. The remaining snow was magnificent.

Delicious soba. Great atmosphere. The soba roll was delicious.