Restaurants
Juu-go
71-6 Jodoji Kamiminamidacho, Sakyo-ku, Kyoto, 606-8405, Japan
¥
·
Soba
Reserve a table
Juu-go
71-6 Jodoji Kamiminamidacho, Sakyo-ku, Kyoto, 606-8405, Japan
¥
·
Soba
Bib Gourmand: good quality, good value cooking
MICHELIN Green Star
Akiya Ishibashi tills the field, harvests the grain, kneads the buckwheat. The chef’s passion for soba permeates a menu consisting purely of soba and soba mash. ‘Think of it as cereal’, he says of his dishes rich in rustic goodness. Soba is deliciously fragrant, thick-cut and al dente. Soba mash, served with roasted buckwheat grains, is delightfully pungent. To enjoy the pure flavour of Ishibashi’s soba, try it first on its own, without seasoning.
"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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