Delicate texture and rich taste of soba noodles
Here diners can experience the aromatic and fine handmade soba buckwheat noodles using only Japanese buckwheat. They serve every item in generous portions. The sauce is very tasty as they use sea kelp from Hokkaido and domestic shiitake mushrooms – such a perfect combination with the noodles. Their noodles, consisting of 20% flour and 80% buckwheat (which is considered to be the best ratio) from Nagano prefecture, are relatively thin and very smooth. The Oroshi Soba (840 yen) is noodles topped with grated white radish and green onion whose spicy taste enhances the mild taste of the noodles.
Translation to English by AD BRAIN INC.
|Address||29-13 Ichijoji Nishitojigawara-cho, Sakyo-ku, Kyoto|
|Hours||11:30-15:45 (L.O.), 18:00-20:45 (L.O.)|
|Closed||Mon., 3rd Tues. (open on national holidays and closed next day)|
|Recommended||The Nama Ko Uchi Seiro mostly uses buckwheat flour from Fukui prefecture: 1,000 yen.|
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