Soba noodles are best when they are freshly ground, kneaded, and cut. Owariya’s soba noodles are made using high quality buckwheat flour from Otoineppu, Hokkaido. They are boiled only after an order has been placed so that customers can enjoy its texture and aroma. Our broth uses Kyoto’s well water and rishiri kombu, the best quality dried seaweed, creating a delicate flavor. Enjoy a variety of soba noodles unique to Owariya, including our specialty, Horai soba.* Please note that we do not serve vegan or gluten-free items on our menu.
Our dashi is a traditional blend of kelp and fish flakes creating a distinct umami flavor characteristic of our soups and dipping sauces.
Hourai Soba (cold)¥2,970（tax included）
Soba with a set of 8 small toppings: shiitake mushrooms, shredded thin omelet, sesame seeds, shrimp tempura, wasabi, nori, Japanese leeks and grated daikon
Designed by my grand father, the 14th generation.
Ten Seiro Regular¥2,420（tax included）
Just as popular as Horai is our Ten-seiro: cold soba served with tempura shrimp and vegetables. We also have a vegetarian tempura version of this set.
Nishin Soba¥1,650（tax included）
A well-known Kyoto dish, Nishin Soba, is a hot soup with soba and marinated herring.
Rikyu Soba¥1,650（tax included）
Rikyu soba is a hot noodle soup served with two kinds of fu (a wheat gluten resembling synthetic meat) and Rikyu-fu, marinated raw fu that is deep fried. Also includes Yuba tofu with a hint of yuzu. Designed by my father, the 15th generation.
Oyako Donburi¥1,595（tax included）
Nabe Yaki Udon¥2,310（tax included）
Optional side dish served with noodle orders