Uichiro: Kamo Nanban, Kisetsu-no-gozen, Soba Kanten Jelly (宇一朗 へぎそば・越前そば)
Paku and I were invited to Uichiro, an elegant handmade soba and udon restaurant yesterday by one of Paku’s foodie friends. Uichiro is in a beautiful old machiya (traditional Kyoto house), has excellent food, great atmosphere and very friendly service.
I had kamo…
Tsunamichi: Country Style Teuchi (Handmade) Soba and Udon in Kyoto (綱道: 手打ちそば、手打ちうどん、うんどん)
The island of Shikoku is Udon country. And 27 years ago, a man from Shikoku quit his job as a salary man and started Tsunamichi with the intent of making the best damn handmade noodles in Kyoto.
Owariya — 540 Year Old Soba Restaurant 本家尾張屋
Owariya, a purveyor to the Imperial Household, has a history that goes back over five hundred and forty years. It is the oldest noodle shop in Kyoto.
Over the centuries, Owariya has served emperors and shoguns as well as the monks of…
Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot) 鯖柚子胡椒鍋
Winter is the season of both aozakana (literally, blue fish) and nabe (Japanese ‘hotpot’). Saba (mackerel) is a very unusual addition to nabe, and this includes black pepper! This is…
Ukiya Soba — Natto-tamago Soba in Ponto-cho (有喜屋、先斗町)
summary: Ukiya is second to none for soba. Soba is the famed buckwheat noodle of Japan. Ukiya’s soba is handmade (手打ち, teuchi) every morning. Ukiya’s famous dish is the very unique Ukiten Soba.
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