Kyoto and Hokkaido are known for their specialty dried herring called "migaki nishin," which is simmered in sweet sauce and served on top of soba noodles to create "nishin soba." In Kyoto, the dish is seasoned lightly with kombu and light soy sauce, using green onions, while in Hokkaido, a darker color is achieved using dark soy sauce and white onions. During the late Edo period to the Taisho era, herring fishing was thriving along the coast of Hokkaido, and during spring, large schools of herring would gather to spawn, turning the sea white in what was called "gunki." Before the development of freezing technology, herring was processed into dried herring as a valuable preserved food source, transported on ships from Hokkaido to mainland Japan, where herring dishes like nishin soba evolved in various regions such as Kyoto. Although herring catches peaked during the Meiji era, the gunki phenomenon began to decline rapidly around the Showa 30s, resulting in a significant decrease in herring catches. However, herring dishes and food culture, including nishin soba, have taken root in various regions. The origin of nishin soba in Kyoto is said to be the "Matuba" shop, while in Hokkaido, the recipe passed down from the fishing family "Yokoyama" in Esashi town during the heyday of herring fishing is considered the root. This time, I visited the original shop known as the originator in Kyoto, the "Sohonke Nishin Soba Matuba," established in the first year of the Bunkyu era (1861). In a time with limited logistics surrounded by mountains on all sides, dried fish such as herring and cod were precious protein sources. The second generation of Matuba conceived the balanced nutritional "nishin soba" by combining herring and soba, introducing it in 1882. Nishin soba has been consumed at other shops before, but this was my first visit to the original shop. The store has the main store and, as of March 2023, the "Kita store," "Kyoto Station store," and the "Honsha sales store" in Arashiyama. I visited the main store near Gion Shijo Station on a Thursday, and despite the official website listing Tuesday and Wednesday as regular holidays, the store was open. The seating inside the store is divided into different floors, and I was guided to the third floor where I was the only customer at that time. The menu offers a variety of soba and udon noodles, rice bowls, set meals, and side dishes. In addition to the basic "nishin soba," they offer "hiyashi nishin soba," "hiyashi nishin oroshi soba," "nishin don," "nishin nasu teishoku," "nishin karashi tsuke," and "nishin takikomi," among other herring dishes. This time, I ordered the basic "Nishin Soba" for 1650 yen (tax included). The soba noodles were topped with sweet-simmered herring, and a side dish of green onions was served. The presentation was very simple. The aroma of the Japanese broth was the first thing that caught my attention when it was served, spreading a rich scent of dashi throughout the area. The broth had a rich umami flavor from the dashi, and the soba noodles had a firm texture with a good chew, complementing the aroma of the broth. The sweet-simmered herring was moist and tender, with a sweet and savory seasoning that also had a hint of fat, making it very delicious. Truth be told, I had never found herring soba to be delicious before, mainly due to the dry and tough nature of the herring I had tried previously, which did not make me want to top my soba with it. However, the herring at this shop was truly delicious, completely changing my perception, and I was glad I came to eat here. Not only the herring but also the broth and soba were delicious, and although the price was on the higher side, the satisfaction level was also high. Thank you for the meal!

On a Sunday afternoon around 3 o'clock, I visited the restaurant. The staff was unfriendly and directed me downstairs to a worn-out Showa era interior. In Kyoto, hojicha is common, but here they served tasteless tea with just some added color. I ordered the cold grated fish soba, but two other customers who arrived later were served their tempura soba first. My soba arrived after a while. I have had grated fish soba many times before, but I wanted to know what the original taste was like. The fish was not too soft, had a good texture, and wasn't overly sweet. It was served with a rich soy sauce-based broth, perfect for cold soba. I finally understood the flavor profile. It's about balancing the sweetness with the saltiness of the broth. It was a good experience to realize the true taste of soba. However, for the price of 1800 yen per bowl, I expected the restaurant to invest more in the interior or at least seat everyone on the upper floor with a better view. The basement location was disappointing for such a prime spot.

I visited the long-established Nishin Soba restaurant, Matsuba Honten, near Sanjo Station in Kyoto around 11 o'clock on Monday for lunch, and it was calm and easy to place an order. I had the shigure nishin soba, which was easy to eat because the fish was flaked, slightly sweet in flavor, and very delicious. My family had the regular nishin soba with grated daikon, which had a good amount of volume and was satisfying. Thank you very much for the great experience.

It's hot, but I still had the herring soba (hot). The broth was rich and the herring complemented it well. And for dessert, I had some fresh bi~. The cold herring soba had a good chewiness and the grated yam added a nice flavor. It definitely has the original charm. The location is also great.

On a gourmet-focused solo trip to Kyoto over the weekend, I searched for the original place to eat Nishin Soba, a specialty of Kyoto. After an early lunch on Saturday, I visited this restaurant for a mid-afternoon snack. I was seated at a table promptly without having to wait. Food: - Nishin Soba ¥1,650 Soba noodles topped with a large piece of herring, kombu seaweed, and green onions. The soup had a strong Japanese broth aroma when the meal arrived, but surprisingly it was a bit light in flavor. As I started eating and broke apart the herring, the rich flavor of the herring broth overflowed, adding depth to the soup. I realized that Nishin Soba is not just "soba noodles with herring toppings" but rather a dish to be enjoyed as a whole. While the soba noodles and base soup were not particularly unique, the seasoning of the herring was delicious with a nice flakiness. People/Building: The staff, who often spoke in strong Kyoto dialect, gave off a seasoned vibe. As a tourist, this was quite enjoyable. The location faced a large intersection, and it was nice to be able to see the streets of Kyoto through the large windows. Atmosphere/Usage: Although it is a historic establishment, it did not feel strict or intimidating. The clientele consisted mainly of families, tourists, and older ladies. In terms of value for money, it may not be outstanding, but it is definitely worth visiting as a place to try Kyoto's specialty. The herring, tender and seasoned with sweetened soy sauce, was delicious.

Nishin Soba Honke is located at the foot of the Shijo Ohashi Bridge, offering a fantastic location. The atmosphere is simple and exudes a Kyoto vibe. When you order a beer in small, medium, or large sizes, you also receive a side of pickled herring as a complimentary appetizer, which is a nice touch. Having a beer and herring soba for lunch is a great choice.

I went on a day trip to Kyoto to visit museums. After sightseeing in the afternoon, it was already dark by the time I finished. I was looking for a place to have dinner along Shijo Street, and I found a herring soba restaurant next to the west side of the Minami-za Theater at the southeast corner of Shijo Ohashi Intersection. It was the main store of Nishin Soba Matsuba, which has been around since the Edo period. This time, I decided to try their signature dish, Nishin Soba. Since it was getting hot in June, I ordered the cold Nishin Soba set. The set came with herring simmered in sweet broth, topped with plenty of egg and grated yam over cold soba. The rice in the set was topped with herring flakes, and there were also pickles, so it was truly a herring feast. The herring simmered in sweet broth was boneless and easy to eat. It had a rich flavor and was very delicious. The soba portion was larger than I expected, and I was full by the end of the meal. I would like to try their hot herring soba next time. The restaurant is located right above Keihan Gion Shijo Station, and the location was great, so I would like to visit again.

When I went to Kawaramachi in Kyoto for lunch, everywhere was crowded. As I was walking near the station thinking of just entering a random restaurant, I came across Matsuba, famous for its herring soba next to Minami-za. Surprisingly, it seemed to be empty. Since I was in Kyoto, I decided to enter with a touristy feeling. Normally, people would eat herring soba, but I was drawn to the recommended menu, the "shigure nishin soba," so I ordered that. I chose the cold soba. What arrived was soba with something black on top. Upon closer inspection, it turned out to be slices of herring rolled in kelp. This well-cooked herring, when crushed, becomes shigure-ni herring. It was quite generously served, and there was almost too much herring when eaten with the soba. I tried eating the herring with wasabi and large leaves of the plant, which surprisingly went well together. The soba had a good texture, probably due to being served cold. Although the soba was a bit pricey, I was quite satisfied. Thank you for the meal.

I don't have much time, so I need to find a quick lunch spot while moving from Gion Shijo to Kawaramachi. I stumbled upon Matsuba, a place I vaguely remember visiting a long time ago. They offer herring soba set for around 1925 yen, which seems a bit pricey. But since my husband hasn't tried it before, we decided to give it a go. The restaurant has an old building smell and was about 70% full on a Sunday afternoon. I ordered the cold herring soba, which came with a generous portion of herring. The soba was average, but the highlight was the herring stewed in broth. My husband's herring soba was also delicious. Overall, we were satisfied with the traditional Kyoto dish we had.

I arrived at the restaurant around the opening time on a holiday. There were a few groups waiting in line. They seemed to be filling up from the basement first. I headed downstairs, but those who wanted a table on the second floor had to wait a bit as they were still preparing. I thought about getting a seat on the second floor to enjoy the view while having duck yakitori, yuba tempura, and a beer, but since I was seated downstairs, I just ordered the herring soba. When the soba arrived, at first I thought there were no herring on top, but upon closer inspection, I found them hidden underneath. The soba had a light broth that mixed well with the herring. It was delicious, especially when eaten with the herring rice. The dish had a nice touch of sansho pepper. The payment was made by bringing the bill to the entrance on the first floor. I paid in cash, but they also accept credit cards and transportation IC cards.

I tried the chilled herring soba noodles, but they were a bit salty. I think the warm version would be better as the saltiness would be less pronounced. The noodles had grated yam which I enjoy, so I found them delicious. The price was a bit high at 1815 yen. I would like to try the warm version next time.

Kyoto specialty "Nishin Soba" originated at the famous shop Sōhonke Nishin Soba Matsuba Main Store♡ Located in Gion Shijo, Kyoto❤️ My pick! ・Nishin Soba♡ When you think of Matsuba, you think of "Nishin Soba," and when you think of Nishin Soba, you think of "Matsuba" ( ˘͈ ᵕ ˘͈ ) The main store of Matsuba, the originator of Nishin Soba, is located next to Shijo Kawabata and Minami-za, and it is well-known through many guidebooks and media\( ˙▿˙ )/♡ Although I have passed by the front of the shop before, I had never been inside, so this was my first visit^.ˬ.^♡ On this day, I ordered the signature dish of the main store of Sōhonke Nishin Soba Matsuba ・Nishin Soba⸝⸝‪⸝♡ At first glance, it looks like regular soba, but do you see something black on the left side? That is "Migaki Nishin," which is dried herring fillets that have been sun-dried into three pieces ( ˇωˇ ) This Migaki Nishin, cooked in sweet sauce, is placed on top of the soba. It is about the same length as the diameter of the bowl, so the Migaki Nishin alone has a decent volume‪- ̗̀ ꪔ̤̥ꪔ̤̮ꪔ̤̫ ̖́- Now, let me share a little trivia about Nishin Soba. Nishin Soba was conceived by the second generation of Matsuba, Yosuke Matsuno, in 1882. It consists of herring fillets on top of kake soba. In Kyoto, far from the sea, herring fillets were a valuable source of protein and a preserved food at the time. Combining these herring fillets and soba created a balanced and nutritious menu, leading to the creation of the original Nishin Soba at Matsuba✧·˚⌖. ꙳ Now, let's move on to the actual eating experience ( ˃ ᵕ ˂ ) Even before slurping the soba, the aroma of the broth wafts into your nose, and it's amazing٩(ᵔᗜᵔ*)و Just by smelling this aroma, you can't help but feel grateful to be Japanese ( ˘꒳ ˘) The soba has a slightly rough surface and is cooked to a soft texture, with a good bite. The aroma of the soba combines with the broth, creating a gentle fragrance- ̗̀ ( ˶'ᵕ'˶) ̖́- The broth is light in flavor, typical of the Kansai region, allowing the taste of the soba itself to shine⸜(* ॑꒳ ॑* )⸝⋆* In contrast, the Migaki Nishin has a rich soy sauce flavor, as you can tell from its colorჱ̒⸝⸝•̀֊•́⸝⸝)‪♡ It is dried to a firm texture, but with some pressure, it crumbles easily when bitten- ̗̀ ♡ ̖́- When you break up the Migaki Nishin and let it sit for a while, the fat and umami of the herring dissolve into the broth, gradually transforming the light broth into a rich flavor ( ¯ᵕ¯ )♡ By this time, the Migaki Nishin has also absorbed the broth, becoming tender and flavorful, reaching the perfect moment to enjoy⋆⸜♡⸝‍⋆ Soba tends to get soggy over time, making it a bit tricky, but if you finish eating too quickly, you may not fully appreciate the charm of Nishin Soba໒꒱· ﾟ♡ To be clear, Nishin Soba is not necessarily suited for modern tastes>_< However, being a dish that has been passed down for over 140 years in Kyoto... it doesn't seem like a food that will easily fall out of favor ( ᴗ ᴗ)" It may not be trendy, but it is a simple and historic dish that reflects the wisdom of the past (˶'ᵕ'˶ )‪︎ When you want to experience the history of Japan, I believe that including a visit to the main store of Sōhonke Nishin Soba Matsuba and trying Nishin Soba in your plans is worthwhile‪\♡︎/︎♡ Just north of the main store, you will find Sōhonke Nishin Soba Matsuba

Nishin soba at the main branch of Matsuba, first time trying nishin soba, this is simplicity at its best! Even though I was full from eating around, it slipped easily into my stomach. The broth had a very refined and gentle taste unique to Kyoto, making it seem like I could drink it all up!

On this Saturday, the third day of my 4-day holiday, I went to Kyoto for drinks in the afternoon. I got off at Gion Shijo Station by Keihan Electric Railway a little after 12 o'clock noon. I didn't have a specific plan, but as soon as I got above ground, I saw a soba restaurant called "Matuba" and decided to have lunch there. This place has a history of over 150 years in Gion and is said to be the birthplace of "nishin soba". Inside the restaurant, there was a register on the first floor where souvenirs were being sold. The dining area on the basement floor was full of customers. There were many people in kimono and foreigners as well. After sitting in a tatami room, I ordered the "nishin soba (herring with rice) for 1,925 yen" since it's a restaurant known for it. The atmosphere inside was very quiet. Despite the number of customers, this calmness was truly "Kyoto-like", you could say (laughs). After a short wait, my order arrived on a tray. The soba had a simple appearance, with clear broth and herring hidden under the noodles. The broth was light and had an elegant taste typical of Kansai region. I couldn't help but feel relieved, maybe it's a natural instinct for Japanese people (*´∀｀*). The soba was easy to slurp with a slightly soft texture. The topping of herring had a sweet and salty seasoning, which paired well with the light broth. It was like a combination of "rice and side dish", and I couldn't stop eating with my chopsticks (๑╹ڡ╹๑) The "herring with rice" was herring simmered in sauce placed on top of rice. I see, herring simmered in sauce... (´～｀) ponder ponder I think this is a product I want to keep in stock at home♪ The soba restaurant in Kyoto that I visited on a whim was truly of high quality. Now, let's go to the second place for some drinks~~٩( 'ω' )

No parking available before 4 pm on holidays. Nishin Soba for 1650 yen, An-kake Soba for 1050 yen. The original Nishin Soba with a sweet and oily flavor. This Nishin Soba can be found in Kyoto and Hokkaido areas. While you might expect mackerel in Kyoto, the history of the Kitamae-bune ships adds an unexpected touch to the atmosphere.

The origin of Nishin Soba is said to be in Kyoto, where Matsuno Yosankichi, the second generation of "Matsuba," came up with the idea. During that time, herring was an important source of protein, so it was combined with soba noodles. The atmosphere was very calm and relaxing. Nishin Soba is also found in Hokkaido, where herring fishing was famous. It is said that herring was transported from the commercial town of Esashi to Kyoto by Kitamae ships. There is a main branch and a branch store for Nishin Soba, with the main branch being located at Minamiza. When you enter, you go downstairs and sit at the restaurant. I tried the Nameko Soba, which had a great texture and was delicious. Some people may have preferences when it comes to herring, but this dish was easy to eat and had no strong taste.

My 91-year-old mother, who loves herring soba noodles, used to eat it every New Year's Eve. The herring soba noodles without rice, priced at 1,650 yen, have a slightly firm texture. The sweet and salty herring complements the soba noodles and broth well. It evokes a sense of history and tradition.

I arrived a little after 11:00 at a restaurant that was supposed to open at 10:30, only to find a line of over 10 people already waiting. The sign at the storefront indicated that they would open at 11:30. I waited a bit and then went to the third floor. It had been a few years since my last visit, but I decided on the mackerel soba. The soba noodles were a bit soft, the mackerel had a rich flavor, and the broth was on the sweeter side, just like I remembered. The only thing that had changed was the price.

The specialty of Shijo Station. Popular places for New Year's soba around here are "Matsuba," "Matsuba Kitate," and "Yagura" (if you go to Karasuma Oike, there is also "Owariya"). When it comes to Kyoto soba, "nishin soba" is a must-try. Matsuba was established in 1861. In 1882, the second generation of the Matsuno family created the nishin soba. They are open until 3:00 am on New Year's Day (thank you for your hard work m(_ _)m). Reasons for eating New Year's soba: - To ward off bad luck - To live a long and healthy life Origin of nishin soba: The dried fish known as "migaki nishin" (cleaned herring) was an important source of protein and a preserved food for the people of Kyoto. This herring was boiled until the bones were soft, and then combined with fine soba noodles and a refined, fragrant broth to create the delicious "nishin soba," which quickly became a popular dish representing Kyoto. Other dishes with the same origin, such as "bodara-ni" (boiled codfish), are also famous. End of the year at Matsuba: On December 31st, long lines form. I waited for over an hour on this day. There are lines from the entrance, to the basement 1F, 2F, and 3F, but it's unclear which line is the fastest, and the staff's guidance is to line up individually. It seems like the basement line moves faster. The 2F with a good view and easy lining up turned out to be the most crowded. Nishin soba - 1,650 yen: First, the visual presentation, with soba covering the "nishin" on top, was interesting. Unlike Yagura, where the soba was topped with "nishin," there was a difference in presentation that was amusing. The broth is light. It has a good amount of Kansai-style kelp flavor. Kansai has had a culture of kelp broth since ancient times, as the region has relatively soft water that allows the umami of kelp to permeate easily. During the Edo period and later, the development of this culture was influenced by products from the north that circulated in Kansai via the Kitamae ships. By taking a solid broth with kelp, adding the umami of blended bonito flakes, and combining the glutamic acid in kelp with the inosinic acid in bonito, a more delicious broth is created. If you only have the soba broth, it's light, so when you eat it with the sweetly simmered nishin, it becomes perfectly flavorful and deep. By the way, duck soba has the flavor of duck seeping out, and the broth is rich, so duck soba is also recommended during this season. I will eat the auspicious food and then go visit Yasaka Shrine. Thank you for the meal (≧д≦)ゝ!

Located on the southeast corner of the Shijo Ohashi intersection in Higashiyama Ward, Kyoto City, this restaurant is situated west of the Minami-za theater near the Gion Shijo Station exit number 6. The exterior is simple and has a calm atmosphere, while the interior exudes a warm feeling with aged wooden decor. The menu offers a variety of soba dishes, set meals, rice bowls, and side dishes. The soba selection ranges from classic to original, with their specialty being the "nishin soba," a dish created by the restaurant. The nishin soba features tenderly cooked herring covering the soba noodles, with chopped green onions served on the side. The herring is soft and flavorful, allowing you to savor the concentrated umami of the ingredient. The soba broth is delicately seasoned, enhancing the umami and hint of bonito flavor. The soba noodles are smooth and complement the broth, creating a delicious blend of flavors with the herring. The restaurant is known as the birthplace of nishin soba, showcasing a tradition of dedication to the herring ingredient. With its convenient location and long-standing presence in the community, this restaurant is beloved by locals and visitors alike.

When it comes to Kyoto, you have to try the Nishin soba! I saw a shop that I had always wanted to try from the bus, so I stopped by on my way back. I was prepared to wait in line because it had been featured in magazines, but when I went in the evening at 4 o'clock, there was no line at all and I was seated right away, which was great! The staff were very friendly and answered my questions. Since it's a tourist spot, the person at the next table was a foreigner, and it was cute to see the staff speaking in English with them. That boy was seriously cute! The broth was delicious. And the Nishin (herring) was amazing. It was so good that I wanted to have seconds of just the Nishin. The broth was really gentle.