In 1866 during the Bakumatsu period, the samurai leader Sakamoto Ryoma was nearly killed in an attack at an inn called Teradaya in Kyoto. Not far from that inn is a street called Ryoma-dori — a popular place with both locals and tourists.
Here will you find Kyo-no-shiki. Established on the concept of using seasonal ingredients unique to Kyoto, this establishment offers true Kyoto-style soba noodles.
In his youth, the proprietor trained at the famous udon noodle shop in Osaka called “Mimiu.” Even today, he starts every morning in his shop by recalling the words of his teacher at that time: “Life is a never-ending process of learning.”
When you taste the Kyoto-style soba noodles served at Kyo-no-shiki, you will be amazed at their delectable flavor. The most important thing for good soba noodles is to achieve perfect harmony with the broth.
Enjoy delicious soba noodles dipped in rich broth and experience a wonderful harmony unique to Kyoto, where the culture of washoku first blossomed.
Zaru [Dipping?] broth is for cold soba noodles
Kake [Soup?] broth is for hot soba noodles
Cold soba noodles are handmade.
Hot soba noodles are made by machine.
Enjoy the different types!
handmade/homemade soba noodles made (in house) from millstone-ground buckwheat
Cold soba noodles
BuckwheatZaru soba (2:8)
Kiko uchi (100% soba)
Hot Soba Noodle
Chicken Nanban soba
Duck Nanban soba
Today’s a-la-carte menu
Ita-wasa (processed fish paste with wasabi)
Nerimono (3 kinds of deep-fried/processed fish paste)
Soba-gaki (buckwheat dough ball) (using buckwheat flour from Otaki, Hokkaido)
Soft ice cream (with Soba seeds)
Zenzai (with Soba seeds)
Shochu (with hot soba water, on the rocks, or water)