At the snug soba noodle restaurant Yoshiki, located close to Karasuma Oike Station, you can taste the dedication of the master to the art of soba making
There is a soba noodle restaurant frequented by locals a 10-minute walk to east from Karasuma Oike Station. That restaurant is Yoshiki. You will recognize the snug restaurant from the red noren curtains on the door and the bamboo fence on the window. From outside it looks almost like an a la carte restaurant so you might not want to enter at first, but worry not: the chef’s love for soba knows no limits, and the restaurant is friendly and has a warm atmosphere.
Yoshida is a small soba restaurant run by a married couple. The husband makes soba noodles by hand, while the wife takes good care of the customers. The restaurant Yoshiki is built on teamwork.
The chef of Yoshiki learned soba making in Tokyo, so the soba he makes is Kanto-style. All the soba dishes are great, and you can taste the flavor and fragrance of soba in all of them. Because of this it is really hard for me to choose my favorite, but if I have to choose I would choose the kikouchi soba, soba noodles made out of 100% soba flour. These soba noodles are the thickest and most al dente of the noodles of Yoshiki, and when you eat them your mouth is filled with the taste of soba. This dish is strongly recommended to those who love soba.
On the walls inside the restaurant there are pictures and posters drawn by the children of the couple, making the atmosphere of the place feel welcoming and warm. While the restaurant is welcoming, the outpouring enthusiasm they have toward soba can also be strongly felt here. If you love soba, this love will be able to pass the language barriers and I’m sure you will find something in common among soba enthusiasts.
Kashiwa Nanban / Chicken Nanban Soba
The chicken nanban contains big pieces of chicken and green onion. I think it’s nice that the ingredients are cut into big pieces. The piping hot soba soup is accented with dashi and has a nice yuzu citrus flavor to it too, making for a refined taste. I would like you to drink all the soup before the noodles suck it all up.
Usually in Kyoto nanban style soba dishes use duck, but Yoshiki uses chicken so the price is reasonable and the taste mellow. The fatty and juicy duck is a delicacy, but soba with a simple taste like this is also nice.
Kakiage kake / Mixed vegetable and seafood tempura with hot soba
This dish is different from the chicken nanban I just introduced, this dish has just few Japanese parsley leaves on the kake style soba and some mixed vegetable and seafood tempura. Because this is a simple dish the tastes of soba noodles and the soup stand out.
The thick and big kakiage tempura is one of Yoshiki’s classics. With just one bite the tempura almost crumbles down, the ingredients are so soft and the batter is crisp. It tastes good as it is, but it tastes even better if you dip it into the dashi broth of the soba.
The best way to enjoy this dish is by first eating the noodles, then the tempura, and then lastly by dipping the tempura in the soup. I hope you will try this!
Always popular tempura assortment and three kinds of sake
/ Tempura：￥570 Sake：￥650 - ￥1,050
One wall inside the restaurant is covered by the survey results of a survey the children did. This survey was conducted by the children of the couple during a three year period by asking the customers of the restaurant what type of tempura they liked the most. The four most popular ones got chosen into the restaurant’s “Always popular tempura assortment” menu item. The four ingredients are renkon, eggplant, pumpkin, and shrimp. They are all piping hot, soft and really delicious.
Eating this tempura assortment while drinking sake, all while waiting for the soba noodles, is the connoisseur’s way of drinking. They always have three kinds of sake, two of them changing but they always have the locally brewed sake called Konteki. Let’s wait for the soba noodles while drinking locally brewed sake and eating tempura!
Kikouchi is recommended for connoisseurs
Kikouchi is recommended as a challenge for those who brag they love soba more than anyone else!
Kikouchi is one style of soba noodles, made of only soba flour and wheat. Since kikouchi is made of 100% soba flour the taste and fragrance are strong. Soba connoisseurs all order this fragrant soba dish.
Kikouchi can be eaten because of the skill of the chef and the good-quality soba flour. The valuable kikouchi is a superb dish I hope all soba connoisseurs will taste.