Soba and Small Dishes Itsutsu

Soba are noodles made from buckwheat flour ground from buckwheat seeds. Itsutsu's places great importance on soba's aroma and selects fragrant buckwheat seeds from all over Japan. It is made with buckwheat flour with almost no thickener and water from the well that springs from Daitokuji Temple.

First, to experience the aroma and sweetness of the soba itself, we recommend sprinkling a little coarse sun-dried salt from Noto, Ishikawa Prefecture, over the soba before eating.
In addition to cold handmade soba, the restaurant also serves spicy daikon radish soba and herring soba. "Nishin-soba", a popular type of hot soba with sweetened herring, is said to have originated in Kyoto.
*The soba on the picture is made from buckwheat seeds grown in Hokkaido. *The production area of buckwheat seeds differs depending on the time of year.

The "Omakase" course is an evening course featuring soba noodles and Japanese cuisine prepared with Kyoto vegetables and fresh domestic seafood. The menu changes depending on the season, but it is a very filling course that includes about 10 dishes, including Japanese cuisine, soba noodles, and desserts.

Dishes include plump Hyogo snow crab and fatty yellowtail sashimi, as well as dishes of minced Hirai and Japanese Black beefs from Kyotamba. The course ends with the signature aromatic soba noodles. We recommend spending time in the warm, wood-framed restaurant, sipping sake and savoring the food at your leisure.

For the final soba, in addition to "handmade soba (cold)," you can change to "spicy radish soba" for an additional 550 yen or "herring soba" for an additional 1100 yen. *The production area, ingredients, and dishes of buckwheat seeds vary depending on the time of year. *The dish in the photo is a spring-scented dish made by sandwiching wild amberjack with Kyoto-grown turnip pickled in salted rice malt and sprinkled with yuzu.

For those who want to casually enjoy seasonal Japanese cuisine and hand-made soba, the “Seasonal Set” is recommended. This course begins with appetizers, followed by three assorted seasonal dishes, tempura, and soba to finish.

Just as corn appears in tempura in summer and maitake mushrooms in fall, the restaurant is committed to using ingredients that reflect the four seasons of Japan in every dish.

The dessert "Shippo" (Cloisonne), which appears at the end of the course, is also popular. The sweets are made from seven different ingredients, including Daitokuji natto (fermented soybeans), which has been passed down in Daitokuji since ancient times. It is characterized by an elegant sweetness accentuated by the saltiness of Daitokuji's natto fermented soybeans.

For the final soba, in addition to "hand-made soba noodles (cold)", you can change to “spicy radish soba” for an additional 550 yen or “herring soba” for an additional 1100 yen.
*The production area, ingredients, and dishes of buckwheat seeds vary depending on the time of year. *The dishes in the photo are a three-course platter (from right to left: duck roast, mackerel sushi and kumquat, sanded beans with sesame paste and wheat gluten).

Itsutsu also offers vegetarian cuisine. "Shojin-ryori" is a type of cuisine derived from Buddhist teachings that uses only plant-based ingredients such as vegetables and tofu. Originally the diet of ascetic monks, it is also now attracting attention as a healthy food.

In Itsutsu's "Shojin", from appetizers to main dishes domestic ingredients are used, such as Rikyu wheat gluten and shrimp potatoes, with a focus on Kyoto vegetables such as Kamo eggplant. Itsutsu's handmade healthy yet satisfying soba noodles are served at the end of the meal.
Recommended for those who want to enjoy the original flavor of the ingredients and for vegetarians. *Depending on the season, the buckwheat production area, ingredients, and dishes differ. *The dish on the picture is boiled shrimp taro topped with Japanese pepper sauce.