Fumotoya

The Touji Soba came with amazing dashi, and I wished I could take the leftovers with me. I also had the curry, which was delicious.

The Touji Soba’s shiitake mushrooms were especially good. I also tried Zaru Soba at the day-trip soba restaurant. Since it’s also a guesthouse, I checked the morning opening hours before heading over. The noodles weren’t especially chewy, and the dipping sauce had neither a strong seafood-broth taste nor much salt, though it wasn’t bland. I visited in May during Golden Week, and the old farmhouse at that altitude felt a little chilly indoors compared with outside.

I’ve been staying at different hotels and inns around Kyoto and elsewhere this past week. The so-called “ryokan kaiseki cuisine” was decent-looking and tasty, but it sat heavily. Here, the food was delicious home-style cooking, and I was very satisfied.

The soba has a strong, tasty flavor. It’s boiled a little darker and firmer than other kinds, and comes with plenty of dipping sauce. I come here for soba whenever I visit Kaida Plateau, and motorcyclists and cyclists can get three slabs for the price of a regular serving.