I wasn't sure if it was okay to eat the limited-time yuzu udon, but I decided to try it thinking it might be like lemon in a madeleine. It was delicious. The udon noodles were thin and soft, not my favorite texture, but the broth was tasty. Adding wasabi and green onions as toppings added a nice accent to the dish!

This is a shop that I have been visiting many times since a long time ago. Whenever I go, they always serve delicious soba noodles. This time, I had the miso soba, which had a great texture. I think it's hard to find soba noodles with such firmness. I recommend this place when you visit Kyoto.

12 Ishibashi-cho, Nakagyo-ku. Located a 5-minute walk from Sanjo Station on the Keihan Main Line, in the bustling shopping street of Sanjo. Established in the first year of the Meiji era, the store has a traditional old-fashioned appearance. Around 60% of the seats were filled on a weekday at 1 pm. The view of the courtyard at the back of the store is quite charming. Looking at the menu, they offer a wide variety of dishes such as soba, udon, rice bowls, resembling a department store. Feeling a bit unsure, I decided to order the local specialty dish, the herring soba set. This dish originated in Kyoto, where dried herring was created to preserve precious seafood due to the surrounding mountains. After a short wait, the herring soba set arrived, and it was a bit disappointing. The simmered herring was tasty, with the bones cooked well, but the soba lacked the distinct flavor of buckwheat flour and the broth was not very flavorful. The side dishes were also average, and I felt that maybe I didn't need to choose the set meal after all. I had expected a more high-quality experience based on the appearance of the store, but considering its prime location on Sanjo Street, the quality may be appropriate for the price. This longstanding restaurant plays a vital role in meeting the diverse needs of tourists and bringing vitality to the shopping street. Items consumed: Herring Soba Set 1,530 yen

Located in Sanjo Shin-kyogoku, Kyoto, the long-established soba restaurant Honke Tanigawa Honten is known as the number one seed in Kyoto, offering great taste, atmosphere, sake, and prices. However, this time the service was a bit disappointing due to the confusion from the opening at 11 am. The two-tiered steamed soba with delicious duck broth was excellent, and I also enjoyed the Tachiyama soba. Even the soba-yu at the end was superb.

Scallop steamed in sake for ¥1100, deep-fried smelt fish for ¥780, duck soba for ¥1690. I took a paid vacation and visited this restaurant at 3 pm after missing lunch. The staff was very friendly. I could hear them being trained by skilled staff behind the kitchen curtain. The training seemed appropriate and not unpleasant for customers. It was heartwarming to listen to. The food was delicious as expected.

I had the field soba and appetizer set, along with smelt tempura. The soba was refreshing with lemon and scallops, and the portion of noodles was just right. The appetizers and tempura were seasoned with a gentle Kyoto-style flavor, which paired well with the fruity sake.

Visited for lunch on March 10, 2023. There was a short wait, but we were seated at a table within a few minutes. I ordered the daily special set, which was warm wakame soba and shrimp and mentaiko rice bowl. The food arrived quickly, within a few minutes. The soba was delicious, with a nice texture, and the wakame was tasty. Maybe getting zaru soba would have been a better choice? The rice bowl with mentaiko sauce was a nice Kyoto-style touch. Overall, it was a pleasant lunch experience.

Located in Sanjo Teramachi, this long-established soba restaurant is a must-visit spot in Kyoto. After indulging in some delicious sweets in Kyoto, I found myself wanting a meal even though I wasn't very hungry - a common situation, right? I decided to try out the main branch of Tamae, a well-known and reasonably priced soba restaurant in Kawaramachi. This time, I ordered the duck soba, which was served in a two-tiered seiro. The duck meat, which was not visible in the photo, added a rich flavor to the dish. The soba had a refreshing aroma and a soft, chewy texture, emphasizing the flavor of the buckwheat. The dipping sauce was slightly thick and had a strong umami taste, complemented by a combination of kelp and bonito dashi. The sliced duck meat was a bit dry, but it added a light and refreshing touch to the dish. The side dish of simmered daikon and carrots had a strong mirin flavor, which might not appeal to everyone. Overall, the meal was priced at 1650 yen, which I found to be quite reasonable. Tamae is a traditional soba restaurant with a Kyoto-style atmosphere, making it a great choice for anyone looking for a light and delicious meal in the Kawaramachi or Sanjo area. If you're in search of a place to enjoy tasty soba or udon in Kyoto, be sure to check out Tamae.

Recently, you can't enter any store without waiting in line. The color of the broth for soba and udon differs between Kansai and Kanto regions. Some use bonito or mackerel broth, while others use anchovy or flying fish broth, resulting in varying flavors, aromas, and colors depending on the store. Broth is truly a part of food culture. I enjoyed a warm kitsune soba.

I went for a walk in the cold and felt like having something warm, so I came here. I ordered the herring soba noodles. The herring and broth were delicious. The warm soba noodles were a bit lacking in firmness, which I personally don't prefer, but it's understandable. I would like to come back again. Thank you for the meal.

This time, I visited the "Honke Tamai Sanjo Honten" located in the Kyoto Teramachi Arcade. I arrived at around 1 pm on Saturday and there were 2 groups ahead of me, so I had to wait for about 15 minutes before being seated. I ordered the Duck Seiro for 1,650 yen. I wanted to try the limited "Miso Soba," but unfortunately, it was sold out. The Duck Seiro was delicious, with thin noodles that had a nice texture and a refreshing taste. The broth was made using Kyoto's underground water, bringing out the delicate flavors of the ingredients. I finished the meal by adding soba-yu (hot water used to rinse the bowl) to the remaining broth. It was a delightful dining experience. Thank you for the meal.

I had my favorite duck soba at the long-established soba restaurant Honke Tanigama in Sanjo Shin-kyogoku, Kyoto, today. The duck soba costs 1650 yen and it was delicious as always. The soba is thin and has a nice texture, served in a two-tiered steamer with a generous portion. The duck broth is rich and the duck meat is tender. Enjoying it slowly with some sake is the best. In my opinion, it's the most delicious in Kyoto. Just be careful not to confuse it with other restaurants with the same "tagoto" name in Kyoto.

The day after drinking too much, I felt like having a light drink at lunch and decided to have a lunch drink at Tagoto. I tried the reliable combination of soba and cold sake. It was nice to be able to enjoy Ginrei Tateyama, a famous sake from Toyama in Kyoto. I slowly enjoyed the soba and the combination of flavors. I finished with a simple zaru soba. The taste was quite good. It's a great restaurant. Thank you.

The parent and child bowl was very delicious. I also tried herring for the first time, and it was seasoned perfectly without any fishy smell, making it a great appetizer. Next, I want to try herring soba. The tempura bowl was a bit disappointing. We were able to enjoy our meal in a tatami room with a view of the courtyard, experiencing the Kyoto atmosphere. Thank you for the meal.

I had the "Ten Toro Soba" (cold, 1160 yen). The soba came with three small shrimp tempura, green onions, and seaweed on top, and you pour soba dipping sauce over it to eat. However, it seems like the amount of soba has decreased compared to before... I finished it in just three bites. It's a bit disappointing because the soba itself is delicious. Maybe it's due to the high cost of living. The service was good as always. Thank you for the meal.

Located in a shopping street with three stores, this soba restaurant may look modern and elegant in traditional Japanese attire, but it actually has a long history dating back to the first year of the Meiji era. As I arrived just before the opening, I could peek inside and see the soba-making process from outside. Upon entering, I stepped onto a stone-paved floor with table seating in the front and tatami rooms in the back, creating a charming atmosphere with waitresses in kimono. The menu offers a variety of soba and udon dishes, including classic options like zaru, oroshi, and yamakake, as well as original dishes like purple shiso tempura soba, specialty Tagomai soba, famous car udon, and limited miso soba, along with various rice bowls, side dishes, and kaiseki courses. I decided to order the purple shiso tempura soba, which arrived in about 7 minutes. The purple shiso tempura was beautifully presented with tempura, soba noodles, dipping sauce, condiments, coarse salt, and soba broth. The soba noodles were finely cut and had a nice texture, with a subtle aroma of shiso that was delicious. The coarse salt added a nice touch without overpowering the flavors. The dipping sauce had a rich and slightly sweet flavor typical of Kansai-style cuisine, showcasing the restaurant's expertise. The tempura was skillfully prepared, with large prawns, shishito peppers, sweet potatoes, seaweed, lotus root, eggplant, and even konjac, all fried to a crisp perfection. Although the soba broth had cooled down a bit by the end, both the soba noodles and tempura were expertly crafted and incredibly tasty. It was a delightful dining experience.

Soba. It's the best on a hot day. I ordered soba with grated daikon and fried tofu on top. It came with shrimp tempura and egg topping. The shrimp was big and beautiful. I really like soba and udon restaurants, and it was delicious! The soba had a slightly sweet ginger accent.

Around 1 o'clock in the afternoon, I happened to walk into a soba noodle restaurant called Honke Tamai. The restaurant has been in business since the first year of the Meiji era (1868), with a history of over 150 years. Amazing, right? The menu had a variety of options, but I decided to order the visually appealing "tempura soba". Although I only ordered a single item, the portion size was generous for everything. The soba had a wonderful dashi aroma and the noodles were very thin and delicate. It was my first time tasting such delicious soba noodles. I even forwarded a photo of the tempura soba to my overseas boss who loves tempura, and he was delighted! Thank you for the delicious meal.

In the arcade of Teramachi Sanjo Street in Kyoto, there is a soba restaurant which also has other branches, but I decided to have lunch at the main store here. I had finished my business in Kyoto and visited after a long time. In the past, I used to come here to eat during the cold season, so it was my first time eating here at this time of year, which made it even more enjoyable. When I entered the restaurant, I was guided to a table by the staff. In the winter, I often chose the hot anago soba to warm up. It really warms you up. Truly. Although it had gotten warmer, I, a fan of warm soba, decided to try something different this time and chose the anago soba and oyakodon, while my wife wanted to eat a lot of zaru soba, so she ordered the large portion. After waiting for about 5 minutes, the oyakodon was brought to us. The oyakodon was not the firm type, but a soft and fluffy type with a well-balanced sweet and savory flavor from the dashi, combined with the soft egg melting into the rice, making you want to take another bite. About 5 minutes later, the soba dishes were brought to us. I was expecting the anago soba to be served with tempura, but it turned out to be grilled anago, which had a unique aroma and I was a bit worried about the smell, but there was no fishiness at all. The lightly grilled aroma spread in my mouth and the tender anago melted in my mouth. It was a delicious surprise that made my cheeks relax. The thin soba noodles were warm, so they had a less firm texture, but they were smooth and the fragrant dashi sauce coated them well, making them delicious. On the other hand, the zaru soba, despite also being thin noodles, had a firm texture and a refreshing taste that was different from the warm soba. Both of us finished our meals without stopping, paid the bill, and left the restaurant. Thank you for the meal.

I ordered the soba noodles with the highest quality pure white soba flour, which can only be taken in a very small amount. It was light and delicious, perfect for a light and refreshing lunch. Other customers who came later kept asking for the same dish, so I guess I was lucky to have tried it.