Oh-ma-ta-se-shi-ma-shi-taー (slowly) How many times a day does that mother go up and down those steep stairs? I poured dashi into a bowl filled with plenty of condiments. I ate it by mixing it with the dashi. It was a soba shop that goes its own way. It was delicious. Next time, I will try the hot soba! The steamed soba was steaming. You can only eat it here. Highly recommended.

Location: 1 minute walk from Marutamachi Station on the Kyoto Subway Karasuma Line Time: Entered around 1:30 PM on a weekday Order: Tsukkake soba for 970 yen Description: The steamed soba had a slightly blackish color and a normal broth made of bonito, kelp, and soy sauce. The condiments included yam, Kujo green onions, wasabi, and pickled plum. There were only three types of thin broth menu items available, so I usually order the hot broth, but this time I ordered the "tsukkake soba" due to the high temperature. The combination of plenty of condiments and the soba was very good. The jazz music playing in the store and the pickled plum were nice accents, making it a refreshing meal. Thank you for the meal.

I visited Takeyui An Taro Atsumori for lunch. The soba here is steamed soba noodles. This time, I ordered the "Atsumori Soba" and the "Tsukkake Sara Soba". The difference is that one is served warm and the other cold. I chose the cold soba. The soba soup comes with Kujo green onions, raw egg, and yam, which you mix together. The soup is delicious, and the soba noodles have a chewy texture similar to fresh pasta because they are steamed. If you're visiting for the first time, you may be surprised by the different style of soba. Thank you for the meal.

Located in a quaint back alley just outside Marutamachi Station, this famous soba restaurant exudes a traditional charm. Inspired by the concept-breaking soba at Minato-ya in Toranomon, I stumbled upon this place near my workplace that seemed to offer a more traditional and concept-changing experience. The interior is often filled with foreign tourists accompanied by guides. I wonder if there are long lines during lunchtime. Upon entering the long-established shop, you must remove your shoes and sanitize your hands. You will be guided to a tatami room or a low table where it seems a bit difficult to eat comfortably. The menu offers three options: Atsumori Soba (950 yen), Otsukake Sara Soba (970 yen), and Suzushiro Soba (1,400 yen). I decided to go with the Atsumori Soba, which is their signature dish. The noodles are steamed in a steamer and served in a blackened bamboo steamer, creating a visual impact. Mixing the noodles with the egg and dipping it in the broth results in a unique texture and flavor. The noodles are quite soft due to the steaming process, but this eating experience may be unique to this specific type of soba. As time passes, the noodles may start sticking together, so it is recommended to gently separate them while eating. The broth is delicious, and you can also try dipping the noodles in a separate sauce dish for a different flavor. I personally enjoyed pouring the remaining broth into the soba water for a slight flavor variation. The umeboshi (pickled plum) was also delicious! Despite being in Kyoto, the staff, mostly older women, hustle around the restaurant with a lively energy. Thank you for the meal.

I used it for lunch. It is a soba restaurant with warm zaru soba as its signature menu. I arrived after 1 pm so I didn't have to wait in line and was able to enter the restaurant immediately. The soba was delicious, but the restaurant allows smoking indoors, so I deducted 0.5 points from my rating. It's a shame that the good soba was ruined by the smoke. - Menu ordered: Atsumori soba, 1.5 servings, 1000 yen - Impression: First, a bowl with plenty of green onions was served, and after mixing the egg at the bottom, I waited for a while before the soba in the seiro arrived. The soba looked quite dark. The warm and soft noodles had a unique texture and disappeared quickly. Finally, I enjoyed the soba-yu with condiments in the bowl.

You can enjoy a unique soba experience here, with soba that is slightly black in color due to the use of the skin of the soba grains. This gives it a distinct texture different from the usual smooth soba. Soba-yu, hot soba water, is served instead of tea. Smoking is allowed in all seats. I tried the signature dish, "Atsumori Soba". The boiled soba is steamed and served piping hot. You dip the soba in a bowl with raw egg and lots of green onions, then pour the hot broth over it. Adding some plum gives it a refreshing flavor and it was delicious until the end. Soba is originally a medicinal food, using ingredients that warm the body as condiments. This restaurant truly embodies the medicinal properties of soba, and I was able to enjoy a healthy meal.

I went to eat the famous "Atsumori soba." The atmosphere of the restaurant was nice. The soba noodles were a bit thick, so I should have ordered the plate version instead. However, the noodles with plenty of green onions and egg in the broth were delicious. You have to take off your shoes and climb a steep staircase to reach the tatami seating area with tables. Not suitable for children or suitcases. The staircase is narrow so it might be difficult for elderly people to climb.

One of the most unique soba restaurants in the country that I've always wanted to try. Finally, I was able to go there. The restaurant is located a little off the main road, down a cobblestone path. As soon as I entered, I was asked to take off my shoes and was led to the second floor. The first thing served was soba tea. The menu offers three options: hot soba with toppings, warm soba, and cold soba. Since it was cold that day, I ordered the hot soba with toppings. You can also choose the portion size: 1 kin, 1.5 kin, or 2 kin. I also added grated yam on the side. After about 10 minutes, the soba arrived. The soba was very dark in color! Underneath the bowl of soba with green onions, there was a raw egg hidden, into which you pour the broth and mix it up. The taste of the broth was like sukiyaki, and dipping the soba in it was delicious. Adding the grated yam gave it a different flavor, which was also tasty. The prices are reasonable, and the atmosphere is great, so I highly recommend this restaurant. #KyotoLunch #KyotoGourmet #KyotoSoba #TakeyokuAnTarouAtsumori

A restaurant I visited several times about a decade ago. Their black soba noodles are their specialty. They say "soba is medicine", and you can really feel that in the taste. The soba noodles come in a wooden box with a lid, which adds a nice touch. It's soba that I occasionally crave.

I knew about this soba restaurant near Heian Jingu, but I lacked the courage to step inside. I thought I could park my bike there, but it said it was not allowed. However, I found a spot to park near Heian Jingu. The atmosphere on the first floor was nice, but the soba was not as good as I expected. It was a disappointing experience.

I received a steamed buckwheat dish in a seiro. It is similar to Chikuman in Osaka, Sakai, but the soba is black in color. Perhaps they grind it with the husk. Mixing the rich broth with eggs and adding Kujo green onions as a garnish provides a nice accent. The soba flavor is also present and it is delicious.

I searched on Tabelog and wanted to try this place, so I came to have lunch on the 3rd day of my trip. It was a Tuesday at 11:30 am. I parked my car at a nearby coin parking lot, walked in, and was seated on the 2nd floor. The interior of the restaurant, which seemed to be an old renovated house, had a nice atmosphere that raised my expectations! Instead of tea, I was served soba-yu first. I ordered the 1.5-pound atsumori soba with grated yam on top. The price was 980 yen + 100 yen for the topping, totaling 1080 yen. The soba is steamed before being served, so I was curious to see what kind of soba would come out. Condiments and dipping sauce were brought out first. The generous amount of green onions was a delight for green onion lovers. The sauce had a strong scent of dark soy sauce and seemed quite rich. After about 10 minutes, the soba was brought out in what looked like a steamer. It was black! What is this darkness!!! I tried the soba on its own first. It lacked firmness and had a unique chewy texture. It didn't have the aroma of soba as much as it looked. I then tried it with the broth. I wasn't sure about the amount of broth to use, so when I used a small amount, it felt insufficient. It was just right when I poured enough broth for the soba to soak in and ate it again. Despite the aroma of the broth, even when generously dipped, it wasn't too salty. Adding the grated yam halfway through made the soba smooth and improved the texture. Finally, I crushed a pickled plum and mixed it with the broth and soba-yu to finish the meal. It filled me up more than I expected, almost to the point of feeling uncomfortable. From start to finish, it was a unique soba experience that was different from regular soba. It was a valuable experience, but it didn't suit my taste buds very well. Maybe udon is more recommended in Kyoto after all?【Out of 100 points】Udon, Soba 65 pointsBroth 80 pointsIngredients 80 pointsBalance of noodles and broth 80 pointsCost performance 85 pointsInterior 90 pointsService 90 pointsOverall 81.4 pointsRating criteria0-60 points: Bad!61-70 points: A bit better71-80 points: Okay81-85 points: Quite good86-90 points: Very good91-95 points: Fantastic96-99 points: Amazing100 points: Perfect※Regarding udon restaurants, it is assumed that they are somewhat delicious, so the evaluation is relatively high compared to others. If it falls below 80 points ===========

Visited the popular soba restaurant "Takeokuantaro Atsumori" near Marutamachi subway station for the first time. The soba here is said to be unique and I've been curious about it for a while, so I finally got the chance to come. The atmosphere is very Kyoto-like, located a bit off the stone-paved alley. First, they serve soba broth as a tea substitute. They offer only three types of soba: hot soba (atsumori soba), cold soba (sara soba), and suzushiro soba. Since it's still hot today, I ordered the cold soba (sara soba). When you hear "sara soba," you might think of Izushi soba, but the sara soba here is quite different. First, the bowl is filled with a large amount of Kujo green onions, yam, and wasabi, with a raw egg at the bottom. You mix it well from the bottom with the soba broth before dipping the soba and eating it. The soba is very dark. How can it be this black? And the soba is round. When you try it, you might feel a bit of a crunchy texture, maybe due to the amount of buckwheat flour, but as you chew, the sweetness of the soba comes out. When you dip it in the bowl and eat it, the strong flavor of the Kujo green onions masks the soba's flavor, but it's still delicious. The pickled plum for cleansing the palate is also tasty. Personally, I prefer adding condiments at my own pace like with Izushi soba, but it's a nice change to have soba with a large amount of Kujo green onions once in a while. I'd like to try the hot soba when it gets colder.

I was taken to this restaurant by a regular customer who couldn't say the name of the restaurant. It is located in a quiet residential area with a traditional Japanese-style atmosphere, and the nearby buildings are also in a similar style. There was a line outside the restaurant with ropes set up to manage it, but we were able to enter quickly. I had decided to order the "zaru soba and tempura," but the menu only had three options. The owner recommended the "Atsumori soba one and a half servings," so I followed their suggestion. The price difference between one serving and one and a half servings was very small. The owner jokingly said, "Amateurs order the plate soba," but it didn't seem that way. They first brought out hot soba broth with green onions and egg to prepare. The steaming black soba noodles were served in a large portion, but I enjoyed them until the end. I learned that the soba noodles were steamed in a steamer, which gave them a unique texture. There were chair seats near the entrance on the first floor, but the rest of the seating was tatami style, and as I couldn't sit in seiza style, I felt uncomfortable about not being able to conform to the traditional seating style.

I went to Kyoto in the hot weather purely to eat soba noodles. Near Kyoto Imperial Palace, there is a place called "Takeyuu-an Tarou Atsumori" where you can eat hot soba noodles in the hot summer. They offer two types of menus: cold and hot. Since there were four of us, we sat at a table in the back. The interior of the restaurant is modernly arranged like a traditional Japanese house, giving a Showa-era vibe. We ordered the hot soba noodles (1.5 servings for 980 yen) with toppings like egg and Kujo green onions, along with dipping sauce. When the soba noodles arrived, we dipped them in the hot sauce and ate them. The specialty soba noodles were served hot and delicious, and the large grains of honey and umeboshi (pickled plum) as a side were so tasty that we could eat as much as we wanted.

This day, we had a light lunch as usual to enjoy a delicious Japanese meal in Kyoto at night. We couldn't decide what to eat without affecting our dinner plans. Eventually, we settled on soba, but we didn't know any good soba restaurants in the area. After searching on a food review website, we found a place with a fancy name and all kanji characters. We parked our car at a nearby coin parking lot and walked to the restaurant. We had to wait a bit before being seated in a tatami room on the second floor. I ordered their signature dish, "Atsumori Soba," while my wife ordered the "Tsukkake Soba." The dishes arrived, and my order came in a wooden box with plenty of condiments and a raw egg yolk to mix with the soba. My wife's order was served in five separate bowls. The soba had a unique and intense flavor, and we could only describe it as "individualistic." It was an interesting and memorable experience, even though we may not encounter such flavors again. It was a good experience overall.

I stumbled into Atsumorisoha without any prior information and was surprised. The soba noodles were fluffy! The dipping sauce was delicious!! A generous amount of Kujo green onions and sweet soba sauce were served first, followed by hot soba noodles in a steamer while I mixed them together. I'm not particularly fond of green onions, but the combination of the hidden chicken egg, soba sauce, and abundant Kujo green onions enveloping the fluffy noodles created a harmonious texture in my mouth. The pickled plum served as a palate cleanser was also delicious! I heard that the soba noodles are boiled, so I guess they are not rinsed in cold water afterwards...? They also offer side dishes.

The soba restaurant nearest to Maruta-cho Station. Soba noodles used to be steamed in order to prevent them from falling apart during the Edo period. This tradition continues today with the noodles still being served on a steamer. The soba here is different from modern soba, with no chewy texture but strangely addictive. It has a rustic appearance but is not thick and has a satisfying bite. It's hard to resist wanting to eat more. Thank you for the meal.

After putting it off for nearly 25 years, I finally had the chance to visit a soba restaurant. It was my first time eating soba that didn't get stuck in my mouth. The atmosphere was completely nostalgic and reminiscent of the Showa era. The waitress, with her modern dyed hair, spoke softly in a soothing Kyoto dialect, creating a charming contrast with her appearance. I couldn't help but smile to myself. It was worth making the effort to go. Next time, I want to try the hot soba.

When entering the alley near the Imperial Palace, there was a sign and I entered shortly before opening time. There was already one group of customers. The shop was renovated from a traditional townhouse. I took off my shoes and was guided to the second floor. There were about 10 low tables resembling chabudai. The menu had three options: hot soba, cold soba with dipping sauce, and chilled soba. I ordered a pound and a half of hot soba. It arrived shortly after, with a mountain of green onions in the dipping sauce, a whole egg at the bottom, and a side dish of pickled plum. You mix the broth and dip the soba to eat. The flavor was slightly sweeter than I expected, and the soba was not chewy but rather fluffy. I thought it might be too much at first, but I finished it easily! I also had a little pickled plum in between. I poured the leftover broth into the soba water and finished the meal. It was a unique and fluffy soba experience that I had never had before. It's the kind of dish you occasionally crave!