Sobashubo Ichii
- 62 Hirano Miyanishicho, Kita-ku, Kyoto, 603-8357, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
The marquee dishes here are hand-made soba and duck preparations. The basic seiro (soba noodles served on a wickerwork tray) is the kyuwari type (10% flour) for suppleness and flavour. Coarse ground nihachi and juwari, from different regions, are also used. For added enjoyment, try comparing the various sobas. Osaka Kawachi ducks are used, a good fit due to their tender flesh and sweet fat. Sample the duck seiro or the kamonanban to taste how well the soba dipping sauce goes with the fat.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 75-286-8286
Shichiku Kiko
- 16 Shichiku Shimotakedonocho, Kita-ku, Kyoto, 603-8412, Japan
- ¥¥ · Japanese
MICHELIN Guide’s Point Of View
As a student, the owner-chef used to entertain his friends with his cooking and he established his restaurant where he spent those youthful days. Simple arrangements such as anago tsukuri with the skin charred and garnished with salt, and rice cooked in earthenware pots make for comforting dishes. Rice and vegetables from Shiga and ayu from Lake Biwa testify to his love of his hometown. A ceramic Shigaraki-ware racoon seated on the floor greets the diner on entering.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
WASHOKU TOKU
- 45-1 Murasakino Kamimonzencho, Kita-ku, Kyoto, 603-8217, Japan
- ¥¥ · Japanese
MICHELIN Guide’s Point Of View
Owner-chef Yosuke Tokuyama opened his restaurant here out of a desire to contribute to his home region. While pursuing the subtleties of Japanese cuisine, he also aims to foster a comfortable atmosphere, which is why he added ‘Washoku’, or ‘Japanese food’, to the name. The menu is extensive, allowing diners to enjoy choosing. Some items are down-to-earth, orthodox dishes, others dreamed up from a playful spirit. The char-grilled shimesaba to end the meal is a good example.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
Itsutsu
- 28 Murasakino Unrinincho, Kita-ku, Kyoto, 603-8214, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
White flowers, red stems, black berries, green leaves, and yellow roots. The name of the restaurant, which means “five”, comes from the five colours of buckwheat. Buckwheat flour is procured from all over Japan and made into thin noodles using well water from Daitoku-ji Temple and minimal filler. Try it first with salt to enjoy the true fragrance. We recommend the Wakuden-style sabazushi to go with it. Indulge in the charm of soba along with seasonal cuisine.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
Teuchisoba Kanei
- 11-1 Murasakino Higashifujinomoricho, Kita-ku, Kyoto, 603-8223, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
Enjoy exquisite soba while immersed in the nostalgic atmosphere of an old house. The owner-chef uses mostly a variety of buckwheat from Fukui to make juwari soba that goes down well. The rustic ‘Arabiki Soba’ is made with a buckwheat variety from Shimane and is stone-milled by hand. Another unique characteristic is having customers snack on deep-fried soba and grate wasabi as they wait. The restaurant is popular among soba lovers, whether locals or tourists.
Facilities & Services
- Air conditioning
- Cash only
- Shoes must be remove
+81 75-441-8283
Jinroku
- 67 Kamigamo Sakuraicho, Kita-ku, Kyoto, 603-8054, Japan
- ¥ · Soba
MICHELIN Guide’s Point Of View
Owner-chef Takayuki Sugibayashi became an evangelist for soba after many years of talking with farmers. His speciality is his ‘Soba Zammai’, a taste-and-compare set of three sobas separated by producing region. Uniquely, to bring out the flavour and aroma, Sugibayashi refrains from rinsing the soba with cold water before eating, preferring instead to season it with a light dipping sauce of dashi and thin soy sauce. This detail epitomises Sugibayashi’s lifelong devotion to soba.
Facilities & Services
- Air conditioning
- Cash only
KASHIWAI
- 3-3 Koyama Shimochikawaracho, Kita-ku, Kyoto, 603-8132, Japan
- ¥ · Sushi
MICHELIN Guide’s Point Of View
Temari-zushi is a piece of Japan’s culinary culture that lives and breathes in Kyoto. These cute, colourful balls of sushi, made small so that geiko and maiko can consume them in one bite, are charming to behold. The owner-chef and her daughter call them ‘tsumami-zushi’, or snack sushi. Lined up in little Styrofoam boxes, they’re as eye-catching as Japanese sweets. The offerings are so inventive—wakatakeni in spring, for example, and pickled sliced turnips in winter.
Facilities & Services
- Air conditioning
- American Express credit card
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Restaurant offering vegetarian menus
- Visa credit card
+81 75-491-7056
Ikkon Uehara
- 232-9 Kamigoryokamiecho, Kita-ku, Kyoto, 603-8147, Japan
- ¥¥ · Japanese
MICHELIN Guide’s Point Of View
The owner-chef cooks the food, while the proprietress pairs it with the right drinks. In this cosy kappo, the husband-and-wife team create a congenial atmosphere. At lunch the only service is omakase. Served in place of takiawase, the seasonal bowls of stew are a popular draw. In the evening, à la carte dishes are added, in an extensive line-up encompassing shuko, soup dishes and grilled items. The beautifully arranged hassun of mountain food and seafood is recommended.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Shoes must be removed
- Visa credit card
+81 75-432-8760