Juu-go

You can find Akiya Ishibashi in either of these two places: in his garden, tending to his field and harvesting the buckwheat berries, or in the kitchen of his restaurant, Juu-go. Occupying a neat space along the stretch of Philosopher’s Walk near Ginkakuji Temple, the eatery is a study on zero-waste, with a Bib Gourmand and Green Star under its belt. Ishibashi’s country-style soba is highly coveted for a few reasons. For one, it’s a one-man operation behind the seven-seat counter, where he kneads and prepares the noodles by order. For another, his consistent featurette in media means out-of-town visitors are competing with out-of-country travelers for a reservation. Ishibashi is still a straightforward man with a simple soba-making ethos, though. Buckwheat berries are grown from his farm located an hour from the capital and roasted in a fired clay pot. The soba is cut thicker, cooked al dente, and arrives in 30 minutes. Buckwheat husks and vegetable scraps are reused for the kombu-steeped dashi. He churns any final waste into composts for his farm soil in a near zero-waste cycle. Soba is served with a trio of buckwheat seeds or grated daikon radish. For something new, try the sobagaki — a dough-like dish made with soba flour and water. The drink lineup is short and sweet: sake and beer. Michelin Guide accolades Bib Gourmand - 2024 Green Star - 2024