Handmade Soba and Donburi with Richly Flavored Dashi
A soba restaurant located in The Museum of Kyoto. The noodles are painstakingly handmade using fragrant domestic buckwheat flour, and are eaten dipped in a slightly sweet “soba tsuyu” broth. Also recommended are the Curry Don and Oyakodon, both made with a delicious dashi with konbu seaweed and bonito flavors. The restaurant features table seating (which can fit 6 at most) and floor seating. Customers with a little more time on their hand are recommended to take a load of and relax in the floor-seating area.
Relatively thin noodles that go down nicely, with a delicious fragrance. First try the soba without dipping to appreciate their fragrance, then dip in the "soba tsuyu" broth to enjoy both flavors together.
The soup is made with kobu seaweed, bonito, and a mild curry. Mix the meat, bound with egg, with the rice below before eating.
/ +¥210 when added to a donburi
Wanko Soba - a variation on the traditional Japanese-style soup that comes with donburi.
Recommended for those wishing to enjoy both a soba and a donburi dish.
*You can choose whether you’d like your Wanko Soba hot or cold; pictures is the hot version.
Soba-yu after boiled buckwheat noodles hot water.
Soba-yu is drank with "soba tsuyu" poured in after you have finished eating your soba noodles. High in nutrients, it is also said to be good for your skin.
*Soba-yu is brought by a member of staff when you’ve finished eating your soba noodles. It’s free, so there’s no need to worry about extra charges!