Nijō Castle · Kyoto · Since 2020
Hand-blended ni-hachi buckwheat, duck from the Niyodo River and a glass of local sake — four minutes on foot from Nijōjō-mae Station.
Built more than a hundred years ago, this townhouse on Nijō-dōri was once a kimono wholesaler. We kept its dark beams, its kōshi lattice and its quiet, and filled it with the smell of fresh buckwheat.
Step through the white noren and the street noise falls away. Under the open atrium, soba is served the Kyoto way: unhurried, seasonal, and meant to be slurped.
Before opening, our owner toured soba houses all over Japan to settle on this blend: eight parts buckwheat to two of wheat. Silky on the lips, deep with buckwheat aroma. Taste it two ways — dipped in our gently sweet tsuyu, built from several kinds of dried fish flakes, or with nothing but a pinch of salt.
Ordering cold soba? Pick your own choko cup from our shelf.
We use only duck raised near the Niyodo River in Kōchi — famous for some of the clearest water in Japan. Marinated in our house sauce and cooked slowly, it stays moist and tender with no gaminess at all.
Try it as duck roast, kamo-nanban soba, or duck & Kujō-leek dipping soba.
In old Edo, regulars ordered sake and small plates first and finished with soba. We keep the custom: soba-broth oden, crisp tempura, iwana from our tank grilled slowly over charcoal, and sake from all over Japan — then a basket of soba to close.
Ask for buckwheat shōchū mixed with hot soba-yu.
Our English menu has photos of every dish, so pointing works perfectly. A few favourites to start with:
ざる二・八
Start hereZaru ni-hachi
Chilled ni-hachi soba on a bamboo tray with tsuyu and salt. The purest way to taste the blend.
天ざる
Ten-zaru
Zaru soba with a plate of freshly fried prawn and seasonal vegetable tempura.
鴨なんばん
SignatureKamo-nanban
Hot soba topped with slices of Niyodo River duck and green onion.
鴨ロース
Kamo rōsu
Marinated and slow-cooked Niyodo duck, sliced to order. Perfect with sake.
天ぷら盛合せ
Tempura moriawase
Prawn and seasonal vegetables in a light, crackling batter.
イワナの塩焼き
Iwana no shioyaki
Mountain char from our tank, grilled slowly over charcoal.
Courses — for two or more
たつ市コース
Duck prosciutto, duck roast, duck skewers, tempura, soba and dessert.
特製鴨鍋コース
Our signature duck nabe with yuba, duck roast and skewers, finished with soba or rice porridge.
There are no strict rules — but these four steps make it taste even better.
With cold soba you pick a choko dipping cup from our shelf. Choose the one you like best.
Lift a few strands and touch them to a little salt. It’s the clearest way to taste the buckwheat.
Dip just the lower third into the tsuyu and slurp. Slurping is welcome — it brings out the aroma.
Pour the hot water the soba was cooked in into your leftover tsuyu, and sip it like a gentle soup.
When the lanterns come on, Tatsuichi turns into a place to linger. Order a few small plates and a flask of sake, talk, and let the soba come last.
Hakkaisan, Kubota and rotating regional picks — hot, room-temperature or chilled.
On the rocks, with water, or mixed with hot soba-yu.
Our signature nabe for two or more, with soba to finish.
The ground floor opens up under a high atrium, with tables that look onto the courtyard. Upstairs, rooms seat larger groups — and the whole house can be reserved for private parties.
A high, airy ground floor rare for a machiya.
Watch the garden while you eat.
Up to 26 guests; private hire on request.
“This spot was a quiet hole in the wall. The owner came out and talked to us.”
DarthPacTripadvisor
“The tempura batter was crispy and delicious!”
Tripadvisor reviewerTripadvisorTranslated
“The atmosphere was calm and lovely, and the soba was absolutely delicious.”
ImokenpiHot Pepper GourmetTranslated
“I love the dishes and you should go if you want to try Japanese noodles.”
Tripadvisor reviewerTripadvisor
“A shop with a very Kyoto feel. It is so popular that it fills up as soon as it opens.”
Tripadvisor reviewerTripadvisorTranslated
“The draft beer is smooth too! No complaints and look forward to revisiting.”
DarthPacTripadvisor
Ratings as of October 2026.
Hours may change on holidays. If in doubt, call before you visit.
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Guests report 20+ people lining up before 11:30 on busy days. Book ahead, or try after 13:30 on weekdays.
Every dish is pictured, so ordering is easy even without Japanese.
VISA, Mastercard, AMEX, JCB, Diners, Discover, UnionPay, Alipay, WeChat Pay and PayPay. IC transit cards are not accepted.
Babies, toddlers and school-age kids are all welcome, and strollers are fine.
Smoking is not permitted anywhere inside.
Soba contains buckwheat and wheat. Our broths use dried fish flakes. Please tell staff about any allergy.
Address
276 Nijō-Aburanokōji-chō, Nakagyō-ku, Kyoto 604-0051〒604-0051 京都府京都市中京区二条油小路町276On Nijō-dōri at Aburanokōji, near HOTEL THE MITSUI KYOTO. Look for the white noren.
No parking — coin car parks nearby. The subway is the easiest way.
Walk-ins are welcome, but there is often a line at opening and at weekends. Booking online lets you skip it. Tabelog (in English) takes bookings for 13:00 onward; for an 11:30 lunch, use Hot Pepper Gourmet.
Yes — an English menu with a photo of every dish.
Most guests spend ¥2,000–3,000 per person. Soba starts at ¥1,180, and courses are ¥5,500 or ¥7,000. All prices include tax.
Major credit cards (VISA, Mastercard, AMEX, JCB, Diners, Discover, UnionPay) plus Alipay, WeChat Pay and PayPay. IC transit cards and other e-money are not accepted.
Soba contains buckwheat and wheat, and buckwheat allergy can be severe — please tell staff before ordering. Our tsuyu and broths are made with dried fish flakes, so strictly vegetarian or vegan options are very limited.
Of course. Children of all ages are welcome and strollers are fine.
Yes — parties of up to 26 can be seated, and private hire is available. Please call or book online in advance.
We are in a traditional machiya and have no barrier-free facilities. Please call ahead and we will discuss what we can do.
Choose whichever is easiest for you. Booking ahead is the surest way to skip the opening queue.
Hot Pepper cheat sheet
The words you’ll meet on the Japanese booking page:
