Buckwheat noodles in a hot broth topped with a piece of sweet and savory simmered herring.
3 top-rated spots found
As the inventor of Nishin Soba in 1882, Matsuba offers a historical connection that defines the dish. The herring is simmered for three days until the bones are completely soft, creating a deep, sweet-savory profile that has remained unchanged for over 140 years.
📍 192 Higashiyama-ku, Kyoto, JP · View on Maps
Established in 1465, this is Japan's oldest soba shop. The experience of dining in a 16th-century wooden townhouse is unmatched. Their broth is exceptionally clear and refined, benefiting from the 'Kyoto water' drawn from their private on-site well.
📍 322 Kurumayacho, Nakagyo-ku, Kyoto, JP · View on Maps
Yoshimura focuses on the craft of 'Teuchi' (hand-kneaded) soba. You can watch the artisans stone-milling the buckwheat and hand-cutting the noodles through a glass window. The texture of the noodles is more rustic and aromatic than the smoother versions found elsewhere.
📍 420 Matsuyacho, Shimogyo-ku, Kyoto, JP · View on Maps