Specializing in Soba for over 550 years in Kyoto
Soba, or buckwheat, have been the key ingredient that held Owariya for over 550 years. Started as a confectionery shop, Owariya is currently run by the 16th generation owner who is also a professional photographer. Often the shop is seen with lines of customers outside, many including visitors from abroad trying to get a taste of this famous soba. Try either hot or cold soba at this long-standing soba shop.
5-plate tower of soba is served along with sides of toppings including shrimp tempura, wasabi, sesame seeds, shiitake mushrooms, sliced egg omelet, seaweed, green onion, and grated daikon radish. Top each plate of soba with different toppings with the broth over them to have medley of different flavors and textures. Eating this dish is a very enjoyable way to have cold soba and is one of their popular items on the menu.
Tempura and soba is always a great combination. Soba noodles are in hot flavorful broth also great topped with some green onions which come on the side. The tempura comes on the side as well so even those who do not prefer to have it already in the broth can still enjoy.
The round confectionery made with soba flour is named “soba mochi” which was created by the shop’s 13th generation owner. Although it does not have mochi, or pounded sticky rice, it has the shape in which people referred to it as “mochi”. Sweet red bean paste is wrapped in outer cake part and topped with sesame seeds, a sweet treat to have for snack of dessert. The flat crackers are also made with soba flour and sesame seeds with a unique sweet taste.