01 / ABOUT THE PLACE
About this place
Even if you come for the soba, this is the sort of place where it makes sense to begin with a small dish. One visitor described enjoying drinks with scallion tempura and octopus dressed with miso before moving on to soba. On another visit, someone had a drink with simmered spinach, added scallion tempura and finished with a bowl of hot keiran udon. The scallion tempura stood out for its batter, which picked up the sauce served with rice bowls. Rather than hurrying through a bowl of soba, you can build a slower meal around a few dishes to go with your drink.
The soba choices range from cold kake and zaru to tenzaru, served with tempura, zaru soba and soba-yu—the hot water used to cook soba. For a hot bowl, there is torinamba with jidori chicken and scallions, or kamonamba with duck and scallions. One diner who ordered the lunchtime ten-seiro enjoyed the shrimp and vegetable tempura with the soba, though found the portion a little modest. A rice bowl is another option if you would like a more substantial meal; the menu includes oyakodon and ten-toji-don, topped with shrimp tempura simmered with egg.
In Taka-no Tamaokacho, Sakyo Ward, Kyoto, Sobatsuru suits both a lunchtime meal and a solo daytime drink with beer, wine or sake. If you are planning to come for dinner, consider booking ahead.
