Sobakiri Imose

For a closer look at the differences between soba, start by comparing seiro and juwari. Seiro combines wheat flour with soba flour made from buckwheat groats with their outer skin removed; the menu describes it as smooth to eat. The juwari is made with 100% soba flour, ground in-house with a stone mill, and is noted for its springy texture. One diner who ordered both found them slender and pleasantly chewy, while noticing a difference in the juwari’s feel on the tongue and bite. Try the soba on its own before adding dipping sauce or condiments to appreciate the contrast.

Duck seiro, served with Kyoto duck and white leek, is a good choice if you want a dipping broth as well. The cold soba is dipped into duck broth; one diner praised the combination of broth rich with duck flavour, grilled leek and tender duck. Another visitor described switching between the seiro and juwari, dipping each into the broth to vary the taste. The broth is also listed on its own as the one served with duck seiro, making it an option for adding duck flavour while keeping soba at the centre of the meal.

For a small dish before the soba, options include grilled miso, made by mixing white miso with soba groats and other ingredients before toasting it until fragrant; fresh yuba sashimi; and itawasa, served with fresh wasabi. One diner said they enjoy grilled miso alongside their soba, and a selection of small plates makes it easy to take your time over the meal. Kakinoha-zushi is pressed mackerel sushi wrapped in persimmon leaves. Diners have enjoyed it with soba, though one visit found it sold out, so check when booking if you have your heart set on it. Some diners recommend booking for lunch, and the restaurant also suits solo meals.