Rikyuan

(Source : )

A historic soba restaurant established in 1952, it is located in Mitsukoshimae, a convenient spot for shopping, surrounded by stores selling dried foods such as katsuobushi (bonito flakes) and nori (dried seaweed). "Thanks to that fact, it has always been convenient to gather good quality ingredients for soba" says 3rd generation owner Hiroshi Mizutani. The best time to go is after 13:30, as it gets crowded during lunchtime on weekdays with businessmen. It's open until night without any breaks, which is very convenient for busy tourists. Seats are on the first and basement floor, good for group visits as well.

(Source: 食べログ)

Pure White Soba

The soba here is made with gozenko (soba flour), produced exclusively from the center of the soba seeds. That is why, the soba has a beautiful white color. The stock for the tsuyu (dipping sauce) is made with 3-year-aged bonito that makes the taste mellow and smooth.

(Source: 食べログ)

Tenmori

The tenmori where you can enjoy both soba and tempura is 1,500 yen. The thin, white soba is dipped into the slightly stronger tasting tsuyu. The tempura has a light crust and the crunchy texture of the shrimp is exquisite. The tempura can also be dipped into the tsuyu.

(Source: 食べログ)

Natto Soba

Natto soba (950 yen). The combination of natto (fermented beans), nori, katsuobushi, and egg yolk is excellent. This dish has become famous for its deliciousness through word-of-mouth and has become the number one dish of the restaurant among Japanese customers. For those interested in natto, this is a good place to try it.