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.
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"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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