MICHELIN Guide Japan
Juu-go
- 71-6 Jodoji-kamiminamidacho, Sakyo-ku, Kyoto, 606-8405, Japan
- 1,500 JPY • Soba
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MICHELIN Guide Japan
Juu-go
- 71-6 Jodoji-kamiminamidacho, Sakyo-ku, Kyoto, 606-8405, Japan
- 1,500 JPY • Soba
MICHELIN Guide’s Point Of View
The spirit of the craftsman burns brightly within owner-chef, Akiya Ishibashi, as he makes his soba by hand. He pours his heart and soul into the two types of soba: juwari soba and sobagaki. Though he sources his buckwheat variously from Nagasaki, Yamagata and Niigata prefectures, he also cultivates his own buckwheat field. “Think of it as cereal”, he advises as he dispenses the thick-cut noodles rich with their rustic flavour. His style is to serve his dishes without wasabi.
- = Bib Gourmand: good quality, good value cooking
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MICHELIN Green Star: Gastronomy and sustainability
MICHELIN Green Star: Gastronomy and sustainability
The chef's commitment
In tilling the field on my own and working with buckwheat berries, I feel I am really co-existing with nature. I compost buckwheat husks, vegetable scraps and the kombu and katsuo-bushi used to make the dashi and return them to the soil as nutrients. Our food waste is approaching zero.
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