A stand-and-eat soba restaurant created by Mr. Suzuki, the representative of popular restaurants such as [Charcoal-grilled chicken soriless]. Using homemade noodles, all of the 10 types of soba noodles are made with dashi stock, such as "I wanted you to taste the dashi, so I paired it with udon dashi." Enjoy the impactful summer-only soba noodles in a nostalgic space.

A late-night cafeteria like a hideout in a cozy space with 7 counter seats in the back alley of Gion. The chef, who has been a Chinese chef for about 20 years and is still at [Hong Kong Dim Sum Seigai] during the daytime, serves Sichuan mapo tofu, Sichuan tantan noodles, sweet and sour pork, fried rice, and other small snacks.

The mapo tofu and mapo noodle shops that are popular with spicy food lovers offer chilled green noodles with a green soup that has an outstanding impact. Spinach, garlic chives, and yam are added to the beef bone broth, topped with thin straight noodles, coriander, and tomatoes. Adding shrimp oil with a strange taste will increase the ethnic degree.

A well-known restaurant that used to offer Japanese course meals that mainly consisted of soba has been renovated to make it easier for people to eat soba. The soba noodles made by the owner, such as mori soba noodles and soup soba noodles, are offered at a more casual price and menu.

A long-established Chinese restaurant where you can enjoy a wide variety of authentic flavors in a space with an outstanding view located on the 13th floor. The tantan cold noodles, a summer-only menu item, are entwined with sesame flavor, homemade chili oil, and Sichuan pepper that brings a numbing spiciness and refreshing feeling to the thin noodles. You can also make champagne, so give it a try.

Mr. Kimura, the owner of Nishijin [Mendokoro Gangi], has attracted many fans. We offer a menu that combines soup and homemade noodles that make use of the knowledge of a first-class dashi sommelier and dashi meister. The cold, salted ramen, which is only available in summer, uses thin, straight noodles made with whole grains. The topping of ittan noodles floating in the ice-cold rice bowl looks cool.

A Chinese restaurant in the Sanjo shopping district where you can casually enjoy xiao long bao prepared by dim sum masters and authentic Chinese food. Paiko Reimen, which is only available for lunch, is a familiar dish that appears every year during the hot season. A special soy sauce-based sauce with a hint of citrus gives it a refreshing finish. We recommend the set with xiaolongbao and dessert.

At a long-established udon restaurant that has been around since the Meiji era, cold noodles have been introduced every year as a summer-only menu since the predecessor. The cold noodles, which use homemade Chinese noodles called sasamen, are made by boiling the raw noodles for each order to create a crispy texture. Our homemade mayonnaise and sauce with a refreshing sourness and hidden taste of udon soup are also popular flavor modulation seasonings.

The head office of [Mensho Takamatsu], known for stone-ground whole wheat noodles and tsukemen with chicken and seafood soup. The summer-only chilled duck dashi noodles, which have attracted many repeat customers, are based on the image of soba duck nanban. Based on Japanese dashi stock, it is seasoned with duck oil and soy sauce. Toppings such as roasted duck and eggplant are elegant and delicious.

Surrounded by antiques such as white porcelain and bojagi, this is a Korean cafe where you can relax and enjoy Korean herbal tea and meals. The cold noodles, which are perfect for hot days, are made with buckwheat flour and durum flour, which the owner, Mr. Cheng, chose after eating and comparing various ingredients on top of the noodles. “Korean food has a lot of vegetables,” says Chung. In the summer, soy milk noodle conks are also available.