I went to Kyoto for 2 nights and 3 days in September. I planned to attend my meetup on the second day, but luckily the grand opening of CHERIE MAISON DU PARFAIT and a photo shoot with the maiko in Gion Kabu were scheduled for the day before and after, adding to the eventful atmosphere. This time, I booked a package with JR Tokai Tours which included Shinkansen and hotel (¥33,000 per person). Since it was a weekday departure, we got the "Travel Delay Benefit," which allowed us to have our luggage (one per person) delivered for free between Kyoto Station and our hotel. This service was very convenient as we could move around easily as soon as we arrived at Kyoto Station, and we could pick up our luggage at a specified time for our return journey. This benefit would normally cost ¥3,200 (for two pieces of luggage round trip), so it was a great deal. Sometimes, tourists carrying large suitcases on city buses become a problem (especially foreigners), so I think they should use this paid service. Now, after dropping off our luggage, we went for an early lunch at Takemura Soba. We took a bus from the station to the nearest bus stop, which was very close to the restaurant, and we arrived without much walking in the heat. We ordered the Morisoba and Duck Soup Soba to share. The soba was beautifully thin and neatly arranged, with a perfect square shape. It was made from 100% buckwheat, and the smooth texture and subtle aroma surprised both my husband and me. The wasabi was also generous, which was great. The soup was just right, and my husband was in a good mood, saying "I'm glad we came." The dipping sauce for the duck soba was piping hot. It came with a few pieces of duck meat and a duck dumpling. The duck meat was a bit tough, which was the only downside, but the duck dumpling was incredibly delicious. I wanted to try their desserts too, but we had a dessert course at CHERIE MAISON DU PARFAIT later, so we had to skip it. I also want to try their set of river fish chirashi sushi next time. We enjoyed our meal. Thank you!

On Sunday at 12:30, there was no wait, and instead, empty seats were noticeable. It might have been lucky. (By the time I left, the restaurant was full) I was seated at the counter facing the window in the back. The soba noodles were a bit thin and had an elegant feel. But the scent of the soba was strong. The dipping sauce for the soba was on the rich side, and dipping about half of the noodles was just right. The soba broth was served in a fancy teapot, and it came with yuba (tofu skin) and nama-fu (wheat gluten), making it very enjoyable. The value set was really worth it. The river fish chirashi sushi included trout, eel, and carp, which I finished off as ochazuke. It came with Nara-zuke (pickles), which I usually don't like, but surprisingly, it was delicious. Lastly, I was served soba tea blancmange and tea. The blancmange had a subtle soba flavor, and the tea was filled with plenty of soba grains, making it a soba-themed experience until the end. Well, thank you for the meal. I'll come back if it's not crowded. (Maybe the off-season is a good time?) For bicycles, there is a bike parking space in the parking lot next to the restaurant, so it's best to park there.

In the past, the price setting for lunch at this soba restaurant was high and it didn't seem like a place to go even though it had good reviews. However, after visiting this time, I understood the reason for the pricing. All the ingredients were fresh and very delicious! The vegetables had a natural aroma and taste, and the river fish was delicious without any strong flavors. The selection of sake and the owner's dedication made everything taste even better. If it wasn't for the previous pricing, they wouldn't have been able to offer such a lunch course. Now, it's possible to order individual items which makes it easier to casually drop by. After the lunchtime rush, the restaurant suddenly had fewer customers. I was seated right away without having to wait! It's a place that I definitely want to visit again.

Today's lunch was soba lunch! I visited "Ryuhei Soba" near Katsura Rikyu in Kyoto for the first time since its renewal. It's about a 12-minute walk from Hankyu Railway's Katsura Station East Exit, and I arrived around 10:40 am, managing to get a parking spot. The location of the restaurant remains the same. The restaurant opened at 11 am! I took off my shoes at the entrance and entered the restaurant. I was seated at the same counter seat by the window as my previous visit. Although they no longer take reservations and there is no lunch mini set, the soba menu remains mostly the same. The options include mixed soba, cold soba, spicy daikon radish soba, flower roll soup soba, green pepper soba, duck soup soba, sudachi soba, and daily soba specials. For side dishes, they offer eel-infused river fish chirashi sushi (with soup and tea). For desserts, they have soba tea blancmange, mamekan, and soba tea pudding. I ordered the following: Sudachi soba with an additional 1,000 yen for the "Value Set." The Value Set includes a mini eel-infused river fish chirashi sushi, tea, and a mini dessert. The Sudachi soba was made with finely cut 100% buckwheat noodles, flavorful and with a good texture. The refreshing and cool taste of sudachi was perfect for a hot summer day. However, the portion size was smaller than expected, so it might not be enough for men with just one type of soba. The broth, perfectly balanced with the taste of sudachi, was so delicious that I finished every drop. The mini eel-infused river fish chirashi sushi was served in a tea cup size and was deliciously light. It included trout, eel, and carp with pickled vegetables and brown rice tea. For dessert, I chose the popular blancmange. It had a smooth texture and was delicious. Served with warm soba tea. I even ate the soba grains. The area around Katsura (especially near Katsura Rikyu) is known for its high-quality well water, known as the Atagoyama Suisei, which is used in all the dishes, enhancing their flavors. It's the key to their deliciousness. Thank you for the meal!

After the renewal, a soba restaurant that used to only offer set courses has now become more casual, allowing walk-ins without reservations. When I tried to go without a reservation before, it was fully booked, but this time I was able to get in right after they opened. They serve thin noodles made of 100% buckwheat flour, but there was no rough texture typical of 100% buckwheat soba, and the flavor of the soba was solid and delicious. The portion size is on the smaller side, so it might not be enough for women. I recommend getting the large serving if you have a big appetite!

Popular soba restaurant in Kyoto, "Takuhosoba," with Matsuda-san from the famous restaurant "Roan Matsuda" in Tanba Sasayama as the mentor. The restaurant used to offer course meals, but they have recently renewed their menu to focus on soba until 2 pm, and then offer a variety of dishes after 2 pm. Excited for my first visit, I found the restaurant's parking lot full and had to park at a nearby coin parking before entering. Luckily, a table opened up quickly and I was seated promptly. I ordered the "Morisoba" for 1050 yen, "Sudachi Soba" for 1430 yen, and "Duck Soup Soba" for 2040 yen. The soba is made from 100% buckwheat, but the noodles were too short, lacking a smooth texture and good mouthfeel. The crucial broth was too spicy (both for the Morisoba and Duck Soup Soba). The yuzu pepper served with the Duck Soup Soba lacked aroma and was overly salty. Even the Sudachi Soba had a disappointing broth. Despite the anticipation before entering, the overall experience fell short of expectations in terms of soba quantity, broth, taste, price, and ambiance. The only positive was the smile of the owner.

I visited Takubo Soba for the first time since its renewal. They no longer offer courses and now operate on a continuous basis. I had the Morisoba (1050 yen tax included) with a large serving for an additional 500 yen, and the value set (1000 yen tax included). The soba noodles were made with 100% buckwheat without any added flour, and had a firm texture and great flavor. The dipping sauce was excellent and the wasabi was also good. I finished it in no time. The value set, which included eel and carp, was also delicious without any fishy taste. The water quality must be good. The chef skillfully mixed the soba water with fried tofu and condiments to create a soup-like dish. The soba water was a bit thin. For dessert, I had soba tea blancmange with soba tea, which was also delicious. Overall, I felt that the restaurant had leveled up since its renewal. Takubo Soba is definitely a top-notch soba restaurant in Kyoto. I look forward to visiting again regularly.

This was my first visit since the menu changed to a la carte. 1. Carp Shirako with Ponzu Sauce - I tried carp shirako for the first time and it was delicious! 2. Daikokuji Natto 3. Watercress and Eel Hot Pot - Perfect combination. 4. Trout Sashimi 5. Soba Sushi - The hint of yuzu was lovely. The hand-rolled style was surprising. 6. River Fish Chirashi Sushi - The harmony of trout, carp, lotus root, and sesame was wonderful. 7. Green Pepper Miso Soup Soba - The spicy kick was perfect! 8. Soba Tea Blancmange - A delightful dessert for soba lovers. The variety of dishes has increased, and everything was delicious.

I visited a restaurant near Katsura Rikyu for soba and river fish. I was so happy to be able to eat these two things and I was excited. I put my shoes in the shoebox and went upstairs. The meal was ordered a la carte style without a reservation, where you can choose your favorite dishes. - Carp: The carp, which was kept alive in clean water, has no strong taste. It's actually easier to eat than sea fish. - Dojyau Nabe: Cooked in a slightly sweet broth, the river fish is soft and moist with a unique aroma. The texture is like eating small eels. The feeling of the bones is pleasant and satisfying. - Moroko: Moroko with eggs is fragrant, crispy on the outside, and I love the taste of grilled small fish! - Duck breast: Very tender meat with gentle fat and just the right amount of flavor. Delicious. - Soba platter: I'm not an expert on soba, but the soba was very delicious. The scent of the soba broth was nice, and it came with toppings like yuba. I will definitely visit again!

Just near the Katsura Rikyu, they have a one-item menu starting at 2 o'clock, so we arrived right at 2 o'clock. We ordered dojorou (loach), carp shirako (milt), carp sashimi, and soba sushi. We started with Heartland beer and carp shirako arrived, so we ordered sake. Since we prefer hot sake, we went with that, but also ordered cold sake. The Matsumoto sake was a perfect match for the dishes. The carp sashimi was delicious, and the soba sushi with seaweed was the best I've ever had. We also ordered duck soba, which had a unique white color, probably using the core of the buckwheat. We also tried the turtle soup, which we turned into a dipping soup for the soba. We then ordered bamboo shoot soba and green pepper soba. We overdid it a bit with four Heartland beers and about five cups of sake, totaling just under 20,000 yen. Everything was delicious. I love Matsumoto sake, so I was happy with the variety they had. The brewer is apparently friends with the owner. Thank you so much. I am grateful. After this, we went for yakiniku at 5 o'clock.

A place where both sake and food are delicious is always accompanied by good water. This is especially true for soba noodles. A soba restaurant in Kyoto called "Ryuhei Soba" proudly boasts the title of "Water Cuisine" and emphasizes the importance of water in their dishes. Previously, the restaurant focused on high-end soba courses with reservations only, but they have now transitioned to a no-reservation, lunch-focused soba restaurant in order to introduce Kyoto soba to more people. The well water at Ryuhei Soba comes from the Atagoyama water system, a relatively fast-flowing ultra-soft water source. It travels underground from north to south, filtering through gravel and sandy soil, and reaches its best water quality around the area near the Katsura Rikyu Palace. This water is used for washing river fish, vegetables, making dashi broth, and preparing soba noodles, showcasing the natural blessings of the region. The restaurant has a spacious interior where guests can relax and enjoy the serene atmosphere. In addition to classic soba dishes like "Mori Soba" and "Hanamaki Soba," they also offer a daily special soba menu. On this particular day, options included "Mekyabetsu no Jiru Soba" and "Itame Kujo Negi no Jiru Soba," both of which were very appealing. I opted for the "Mori Soba" priced at 1050 yen, which was accompanied by the soothing sound of the river flowing nearby. My dining companion chose the value set which included a mini river fish chirashi sushi with eel, tea, and dessert for an additional 1000 yen. For dessert, the restaurant offers a selection of Japanese-style sweets that complement the soba experience. I tried the "Mamekan," a traditional Japanese sweet made with slightly salty beans and agar jelly drizzled with black honey. It had a gentle sweetness and a smooth texture that didn't overpower the aroma of the soba. The soba noodles were thin as silk yet had a firm grainy texture, making them incredibly delicious. The pre-meal tea, soba water during the meal, and soba tea after the meal were all exceptionally tasty. Overall, Ryuhei Soba is a soba restaurant that values the "nostalgia" that lies beyond the disappearing concept of "deliciousness," all while allowing guests to appreciate the scenic beauty and water of the Katsura Rikyu area. It was a delightful dining experience.

Ryubei Soba, a Michelin soba restaurant in Kyoto Katsura, is a place I can proudly boast about in my hometown. The son of Nakamura-ken, the owner of this renowned restaurant, has been making some changes recently, aiming to become a more ordinary soba restaurant. In a long announcement that was not quite an announcement, they stated that they no longer accept reservations and operate continuously from 11:00 to 17:50 with the last order at 17:50. The focus is on soba until 14:00, and after that, they also offer a la carte dishes. I finally made my way there around 14:00, after watching the WBC semi-finals and having some not-so-great canned chu-hi. The interior of the restaurant remains as lovely as ever, without the expected changes. It's a bit intimidating to enter, so it's like they're aiming to become an ordinary soba restaurant, right, Master? I was a bit tipsy from the bad chu-hi, so I restarted with a beer. Maybe this isn't the best flow of events, being trapped by alcohol. But as long as I'm aware of this, I guess it's okay, right? I ordered a la carte dishes, including a unique dish like carp shirako ponzu-zuke, which I found a bit crude in a good way. Carp is a specialty in Kyoto, and it's served as sashimi. The carp shirako ponzu-zuke was served with two types of soy sauce and was quite tasty. I also tried the carp kobujime soba, which was delicious. The soba itself was still tasty, but the changes in the restaurant's approach made me evaluate the soba more critically. Overall, there is no better soba restaurant in Kyoto. When it comes to the soba restaurant's pride, I wonder who they are prioritizing with their no-reservation policy. It made me think about why I go out to eat and what I expect from a restaurant. Ultimately, the Master's goal is to serve delicious soba, and that's what matters.

There is no fact that the store has closed, but for some reason the store page has been updated. I have asked Tabelog three times to integrate the store page with the original page, but they always respond with "We will investigate and make a decision" and successfully avoid the request. Therefore, even though it is not my intention to post reviews on this new page, I have decided to post a review here to let everyone know about this fact. The location of the store and the owner have not changed from before. I visited on a rainy holiday to coincide with the opening hours. The interior of the store is a calm space with a predominant wood grain design. Soba noodles eaten in such a nice atmosphere must be delicious. This time, I tried the special soba set with an additional 1000 yen. It comes with a luxurious mini chirashi sushi with eel and carp sashimi, plenty of soba tea, and almond jelly. The owner, Mr. Nakamura, wanted to return the store to its original soba shop style after the renovation period at the end of the year. Therefore, reservations are not accepted, and soba noodles can be easily enjoyed in an a la carte style on a first-come, first-served basis. Alcohol and side dishes are served from 2 pm onwards. The business hours are from 11 am to 6:30 pm (last order at 5:50 pm) throughout the day. The owner's focus is on "water," and the well water at Ryubei Sobaya is very pure water from the Atagoyama water system. The soba noodles made with this water and the river fish that are raised and washed with it were surprisingly delicious. The soba had a good aroma and texture, and the dipping sauce was also to my liking. The mini chirashi sushi with carp that looks like sea bream and eel with a firm texture was very luxurious. It came with soba tea and almond jelly for an additional 1000 yen, which was truly a great deal. It's a shame that the store page was reset, as it is truly a waste. The owner doesn't seem to be too concerned about this issue, but starting from a score of 3.0 and losing the title of a top soba shop is surely not a light blow. However, since they provide such delicious soba and dishes with such attention to detail, I sincerely hope they will recover soon. It was really delicious. Thank you very much.

Today, I visited the popular soba restaurant, Ryubei Soba, located near Katsura Rikyu in Kyoto. The restaurant recently reopened on 2/4, and there were congratulatory flowers outside. The owner and the hostess welcomed me warmly, and I entered the quiet interior after taking off my shoes. You could hear the sound of soba being drained from the back, creating a nice atmosphere. Previously known for course meals, the restaurant now offers individual soba dishes and side dishes after the renovation. I ordered the "Mori Soba," which came with dipping sauce and was explained to be made with 100% buckwheat. The thin soba noodles were beautifully presented in a charming dish. The soba had a great flavor and a nice chewy texture. When dipped in the sauce, the umami of the broth was delightful, making it a pleasant slurping experience. After finishing the soba, I was served soba-yu (soba water) to enjoy with toppings like yuba, nama-fu, and green onions. Mixing them in the soba water enhanced the flavors, creating a soothing finish. Overall, I found the individual dishes offered at Ryubei Soba to be wonderful and reasonably priced. The attentive service and lovely atmosphere make it a place I would love to visit again.

I visited again due to a friend's request for soba noodles. As expected, every menu item was delicious.

The price is a bit high, but the taste is amazing! Even women might feel satisfied with a large portion. They put a lot of effort into the broth, it's very flavorful. The strong aroma of rich soy sauce is delightful. You can buy soba tea, soba chips, soba tea salt, and soba miso to take home.