Sonoba

In an ancient capital already brimming with traditional eateries, Sonoba’s take on Japan’s beloved buckwheat noodles feels like a fresh-faced twist. Located close to Ichihime Shrine, this lively spot sits adjacent to a pottery studio and looks like one too. Exposed beams crafted from recycled wood, unpolished concrete walls, and distinctive light fixtures envelop the eatery in an industrial charm that underscores the owners’ keen eye for the exquisite. Founded by a duo of interior designers from an arts university, Sonoba was envisioned as "a handmade soba shop that also crafts pottery" — and pottery they did make. Tableware, molded in-house, transitions seamlessly from the open shelves to the table. Diners enjoy soba in crockery shaped and glazed by the owners, who approach the noodles with the same artistic sensibility. Some dishes are simple yet mighty, like the classic mori soba, while seasonal variations often present picturesque delights, such as the chrysanthemum soba with pastel-pink petals floating gently on the broth. The soba is made from a 9:1 ratio of buckwheat to binder, retaining a firm texture for a satisfying slurp. For the perfect prelude to your soba, order the mackerel sushi — a staple of Kyoto cuisine. Michelin Guide accolades: 2024 - Bib Gourmand