Indulge in 150 years of culinary experience on a Kyoto riverside terrace
Flowing down from by Mt. Heian, Shiragawa River makes it way through the Nanzen-ji Temple and Heian Shrine, to eventually arive in the Gion district.
Standing on the banks of this quaint stream is the storied soba restaurant, Sanmikouan.
Established as a wholesaler in 1861, Sanmikouan accepted the changing of times and began supporting the people of Kyoto as a restaurant and whole seller of Tsukudani preserves.
With its tsukudani, Sanmikouan firmly established itself as one of Kyoto’s most beloved Ozoyo (traditional Kyoto home-cooked side dishes) provider.
With a desire to share their generations of culinary experience with the world, Sanmikouan decided to rebrand as a soba restaurant in 2017.
At the forever changing Sanmikouan there’s been one thing which has stayed constant throughout the years; their undying dedication to quality ingredients.
In order to offer a consistent experience, the restaurant selects the perfect soba for each season and use domestically produced bonito flakes for their dashi, and an especially umami-rich soy sauce.
The above-mentioned dedication can be felt within each and every one of these ingredients and preparation methods.
Sanmikouan use a stone mill to ground their 100% buckwheat soba noodles, of which they serve freshly cut, boiled and plated.
Using two forms of rich dashi stock and two kinds of soy sauce in their mirin, sugar, and soy sauce mixture, Sanmikouan match their Tsuyu noodle dipping sauce to each dish they serve, changing the amount of each ingredient accordingly.
Make your way to Sanmikouan and experience the attention paid to each ingredient and over 150 years of traditional Kyoto flavors for yourself.