Soba in Kyoto Prefecture! 14 recommended places, mainly in Kyoto City

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Sob a Roujina, about a 10-minute walk from Kyoto Shiyakusho-mae Station, is a well-regarded spot where you can enjoy carefully crafted 100% soba noodles.

Tucked away in the Gosho area, it has a charming and atmospheric feel, and some reviews say it feels just like a stylish Japanese cafe.

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The Tokachi soba (buckwheat noodles from Tokachi) served here is said to be known for its smooth texture, made without any binder.

They use Special buckwheat seeds carefully selected by production region depending on the season, and grind only the amount needed for the day with their own stone mill. You can enjoy it with a dipping sauce scented with katsuobushi (dried bonito flakes) from Makurazaki, Kagoshima Prefecture.

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The popular lunch-only set lets you enjoy the main soba, which changes daily. Another nice point is the many items that come with the set plate, including rice and dashimaki (Japanese rolled omelet).

At dinner time, they also offer a full lineup of à la carte dishes besides soba, so why not enjoy them with their wide selection of Junmaishu?

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Located about a 3-minute walk from Marutamachi Station in Nakagyo-ku, Kyoto, Saryo Tesshin is a place where you can enjoy 100% soba made fresh every morning using skills passed down by master artisans.

Inside, an elegant Japanese-style space unfolds, and the interior is said to be appealing for its sense of traditional Japanese beauty, with features such as kinpaku-ga (gold leaf paintings) and bonsai.

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They offer several menu items made with 100% soba noodles, and the top picks are the Kyo-gamo (Kyoto duck) nanban and kamo seiro, both limited to 10 bowls a day.

The Kyo-gamo nanban soba served in the “Shiko no Kyo-gamo nanban Set” is said to be an irresistible dish, with the sweet richness of the duck fat and a satisfying bite.

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If you want to try a unique soba dish, the "Daigo Soba Set" is a perfect choice.

The soba is topped with plenty of wasei cheese (Japanese-style cheese), and its pairing with the dashi broth is said to be inventive yet deeply satisfying. The rich egg also seems to add a nice accent.

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Soba Shubo Tokubei is a place you can enjoy for soba and kama-meshi (rice cooked in a pot) during the day, and as an izakaya centered on Kyo-ryori (Kyoto cuisine) at night. It is located directly connected to Kyoto Station, across from Kyoto Theater, which makes it easy to drop by.

The spacious interior has a modern Kyo-machiya (traditional Kyoto townhouse) feel, and guests say they can relax and forget the bustle outside.

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The soba noodles served here are made fresh in-house every day, using Special Domestic buckwheat flour selected mainly from Hokkaido and other production regions according to the season.

For the dipping sauce, they use Rishiri kombu kelp and their original blended dried fish flakes, which give it a mellow taste and rich aroma. The deluxe soba set, which comes with other à la carte dishes, is popular.

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For curry lovers, the Curry Kujo Negi Niku Soba is a popular pick that gets great reviews. Udon dishes are also available.

The curry dashi (Japanese soup stock) has the light Kyoto-style taste, with a somewhat nostalgic feel. People also say the crisp texture of the Kujo negi is excellent.

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Nijojo Soba Tatsuichi is a soba restaurant located right near Nijo Castle, one of Kyoto City's popular spots.

The restaurant is set in a renovated kyo-machiya (traditional Kyoto townhouse) building that is over 100 years old, and along with great soba, one of its main draws is the chance to fully enjoy the atmosphere and charm unique to Kyoto.

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The owner personally traveled around Japan trying soba restaurants and now serves a unique ni-hachi soba (soba made with an 80:20 blend of buckwheat and flour) crafted with total care in its ratio.

The fragrant soba, stone-milled on an ishiiusu mill, goes down smooth, and the flavor of the soba dipping sauce, made by blending several kinds of dried fish flakes, is said to be irresistible.

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Among the many soba menu items, the most popular is the kamo to Kujo-negi (duck and Kujo green onion) dipping broth.

For the duck meat, they use duck raised in the rich natural environment of Kochi Prefecture, giving it a high quality finish with firm texture, richness, and great flavor.

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Soba to Ryori Tokuzo is a soba restaurant run by an owner with more than 35 years devoted to Japanese cuisine, located a 5-minute walk from Kitayama Station in Kita Ward, Kyoto City.

The simple and spotless interior is said to have the kind of atmosphere that makes it easy to relax and enjoy your time. Private rooms are also available.

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They Special select high quality buckwheat flour from around Japan depending on the time of year, and hand make the soba fresh every morning. By adding only 6% binder flour to the soba, they achieve an outstanding texture.

You can enjoy the soba with their house made dipping sauce, which has a nice katsuobushi (bonito flakes) flavor. It is said to be so good that some people even finish every last drop of the sauce.

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The "inaka soba (country-style buckwheat noodles)" made with whole buckwheat flour, finished by coarsely grinding the kernels with the husks on, is a popular menu item limited to 10 servings. Some reviews also say it is irresistible for soba lovers.

It has a slightly grainy texture yet also a chewy bite, and the more you chew, the deeper the flavor becomes.

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Kyobuan is a restaurant where you can enjoy creative Japanese cuisine made with local specialties, including house-grown soba noodles from Keihoku.

The building is designed to evoke a traditional kaya-buki yane (thatched roof), and the interior is said to be a spacious setting full of character. You can fully enjoy your meal while looking out at the natural scenery through the windows.

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The soba here is known for its thin noodles, and the smooth, slippery texture is said to be hard to resist.

The photo shows the “Chilled Bukkake Age Natto Mochi Oroshi Soba.” It comes with plenty of grated daikon radish and ginger, making it a great pick for the hot season.

Photograph:Momo( ᐛ )*。

They offer a wide lineup of soba, with not only A la carte options but also set meals and combo menus.

If you want a hearty meal, the sets are a great choice. You can pair your soba with several options, including unaju (grilled eel over rice in a lacquered box) and tendon (tempura over rice in a lacquered box), so choosing is part of the fun.

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Soba Teuchi Takahashi is a soba and creative Japanese restaurant set in a historic building that is about 100 years old. It is located near Kiyomizu-Gojo Station.

The appeal is its Japanese style space with a calm atmosphere where you can relax and forget the everyday, and it also has Private rooms. The menus differ for Breakfast, lunch, and dinner.

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They serve carefully crafted soba kaiseki (traditional multi-course meal centered on soba) prepared by a chef who trained in Gion.

The 100% soba has the rich aroma and smooth texture that only 100% buckwheat soba can offer, and the dashi is said to have a gentle flavor. To finish, the soba-yu (hot water used to cook soba) is also well regarded for its great taste.

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When you want to enjoy a filling lunch, the "Hiru no Takahashi Zen" is a great choice.

Along with soba, it also comes with a rice dish, making for a luxurious meal where you can enjoy a tempura assortment and three other dishes as well. The vegetable tempura is especially good, and people say it is a well-balanced Gozen set.

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Bimiu Kyoto Isetan Ten is a Japanese restaurant that is popular for serving delicious Kyoto-style soba and udon made with carefully crafted dashi broth.

Located on the 11th floor of JR Kyoto Isetan, directly connected to Kyoto Station, it is nice that you can stop by without worrying about the rain. People also like its quiet and calm atmosphere.

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The dashi broth used for this restaurant's soba and udon has a striking clear, golden color.

They make the broth over 2 hours using ingredients such as Rishiri kombu kelp from Hokkaido and sodatobushi (dried frigate tuna flakes) from Tosashimizu. It is said to have a rich, concentrated umami flavor.

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The soba and udon menu is very extensive, with a wide range of options from standard favorites to seasonal dishes.

Among them, the top recommendations are the shop-exclusive "Kyo-gamo seiro (Kyoto duck dipping soba)" and "Kyo-gamo nanba (Kyoto duck soba with green onion)". These dishes let you fully enjoy Kyo-gamo (Kyoto duck), known for its pleasant bite and deep flavor.

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Gibier・Kawauo Ryori Jungokusan Sobako 100％ Shiyo Towari Tebuchi Sobadokoro Masaemon is a restaurant where you can enjoy 100% handmade soba made with 100% pure Domestic soba flour. Their soba dishes served with gibier dipping broth are popular.

The dining room is small, with only 8 table seats in total, but it feels neat and very clean. The dinner course is by reservation only.

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They say 100% soba lets you fully enjoy the rich flavor and aroma you only get from soba made without any binder.

Popular choices include "Kamo-zaru Soba (cold soba with dipping sauce)" and "Inoshishi-zaru Soba (cold soba with dipping sauce)," served with a game-based dipping broth in a Hot Pot. After finishing the soba, you can also enjoy zosui (rice porridge) made with the remaining Hot Pot broth.

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The lineup of gibier dishes is extensive, and you can enjoy various cuts of bear, wild boar, and venison prepared in many different ways, including Hot Pot and Yakiniku.

The smoked wild boar chop ordered that day was rich in flavor and fragrant, and seems to have been delicious with no complaints.

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BAR&IZAKAYA Muromachi Nijo Minoya is a Shinshu (Nagano area) izakaya near Karasuma Oike Station, run by an owner who knows the flavors of Shinshu inside and out.

The interior, renovated from a Meiji-era kyo-machiya (traditional Kyoto townhouse), has high ceilings and a spacious, comfortable feel. Both table seating and counter seating are available.

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The style at this restaurant is to enjoy drinks and dishes as small bites, then To finish have soba. They offer a simple mori soba (cold soba noodles on a bamboo tray).

It is said to be authentic Shinshu soba (buckwheat noodles from Nagano) that goes down smoothly with its light dipping sauce. It seems to be served with refined-tasting wasabi, rock salt, and green onion as well.

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The restaurant offers a wide range of creative dishes that bring together Shinshu (Nagano) seasonal ingredients, including Shinshu river fish and vegetables delivered directly from local farms, with touches of Western cuisine.

The lineup of Shinshu local sake and whisky is also extensive, so you will want to enjoy them paired with the food.

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This long established restaurant, founded in 1879, serves a wide variety of freshly made soba noodles and a la carte dishes.

It is a 5-minute walk from Kyoto-Kawaramachi Station. The interior, renovated from a 110-year-old kyo-machiya (traditional Kyoto townhouse), keeps just the right amount of old time charm while also feeling bright and stylish.

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The appeal here is the wide variety of soba dishes, from a simple zaru soba (chilled soba noodles served on a bamboo tray) to age-nasu oroshi soba (soba with a whole fried eggplant and grated daikon) and tempura soba, which is hard to resist for tempura lovers.

Along with A la carte dishes, the Gozen set menus that pair soba with Kyo no obanzai (Kyoto-style home cooking side dishes) are also recommended.

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They also offer soba dishes made with duck that is roasted in-house and said to have a satisfyingly meaty texture.

The photo shows the “Kamo Nanba.” It is said to be a bowl where the flavor of the duck and the white negi (Japanese long onion) grilled in duck fat melts into the broth. Some reviews say the duck is juicy and delicious.

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Sobakiri, Yakitori, Kamameshi Shubo Suishin Saiin Ten is located on the basement 1st floor of Rhino Hotel, a 1-minute walk from Saiin Station. From obanzai (Kyoto-style home cooking) to classic izakaya dishes, this restaurant offers a wide range of food.

Inside, there are also Private rooms with Sunken kotatsu seating where you can take off your shoes and relax, and they can accommodate up to 32 people. Box seats and counter seats are also available.

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The soba at this restaurant, which you can enjoy as a main meal or to finish off drinks, focuses on Domestic buckwheat flour and house-made noodles.

They also use house-made dashi, and it seems you can order both cold and hot noodles year-round. All soba menu items can also be changed to udon noodles.

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They offer a wide range of soba variations, including ankake (thick starchy sauce) and types with simmered eggs. If you like curry, the "Kyo Curry Meat Soba" is a great pick.

You can taste the savory flavor of the meat and the sweetness of the fried tofu, and the thick curry broth that clings to the soba is said to be irresistibly good.

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Itohkyuemon JR Uji Ekimae Ten is a teahouse in Uji, a city known for the World Heritage site Byodoin (Byodo-in Temple) and matcha, and is popular for matcha sweets and noodle dishes. It is in a great location just a 1-minute walk from JR Uji Station.

From the large windows inside, you can look out over a Japanese garden and enjoy your meal while taking in the Kyoto atmosphere.

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The menu features a wide range of items made with Uji matcha (green tea from Uji), and sweets with matcha as the star, such as parfaits and anmitsu (Japanese dessert with agar jelly), are especially popular.

They also offer matcha soba, made by kneading matcha into the buckwheat noodles, so you can enjoy its rich aroma and smooth texture. It is available not only as chilled zaru soba, but also in a warm version.

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The Kyoto specialty “nishin soba (buckwheat noodles with sweet simmered herring)” topped with sweet simmered herring on matcha soba is also recommended.

The dashi, matcha soba, and the rich flavor of the sweet simmered herring go wonderfully together, making this a comforting bowl with a gentle taste. At lunch, in addition to A la carte, you can also choose a kayaku gohan (seasoned rice) set or one that comes with a mini parfait.

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Washoku Mendokoro Sagami Kyoto Yawata Ten, located near Iwashimizu-Hachimangu Station in Yawata City, is a restaurant where you can enjoy soba noodles, udon noodles, and other dishes made with carefully crafted dashi (Japanese soup stock), a foundation of Japanese cuisine.

Inside, a Japanese-style space with the warmth of wood creates a relaxing atmosphere, and guests can enjoy their meal at ease at table seats or in fully private rooms.

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They focus on freshly milled and freshly made soba (buckwheat noodles), boiling it for each order before serving.

They make the base dashi (Japanese soup stock) every day, always in the morning and evening, blending bonito with a rich taste and aroma along with Special ingredients suited to the region.

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One of the big draws is the wide lineup, with not only a la carte soba dishes but also rice bowls, set meals, and kids' menu items. There are also courses where you can enjoy a wide range of Japanese cuisine.

According to reviews, the set menu that lets you enjoy katsudon (pork cutlet rice bowl) and soba at the same time is popular. The cutlet on the katsudon is said to be very thick and filling.