Kyourakutei Soba

Leave your house early to witness the chef of this distinguished soba-ya in his element — kneading freshly ground flour into dough before rolling it out thin and slicing it deliberately. Kyourakutei serves a variety of noodles including soba that consists of a small portion of wheat flour, juwari which is made fully out of buckwheat flour, and hiyamugi which is a light, handmade wheat noodle only served in summer. The juwari noodles are perfect when eaten cold, as the texture and flavors are distinct. An udon shop is not complete without their tempura offerings. Kyourakutei offers a ten-zaru set that includes cold soba and a selection of six seasonal seafood and vegetable tempuras. Look out for young sweet fish, pike conger, maitake mushroom, and eggplant. The menu at Kyourakutei is so varied and diverse that even udon and grilled conger eel are on it too. First-timers are recommended to taste the soba bowls and a few tempura bites before venturing on to the other types.