The tradition of Soba (buckwheat noodles) dates back to the early seventeenth century. Our restaurant traces its own history over the course of some three hundred years.

We have enjoyed the steady patronage of several generations of discriminating customers by continuing to prepare our own handmade Soba served in homemade broth. Some of the most popular dishes include Tempura-Soba, Kamo-namba, and Shippoku to name a few, but probably the favorite choice for the majority of our foreign guests will be the one-pot specialty known as HOKORO. This beautiful dish is prepared over the fire in a tower-shaped pan at your table, starting with tender pieces of chicken simmered together with yuba (thin sheets of soybean curd), fresh vegetables, fried fish paste, and other delicacies. As each item is cooked in their turn and gradually consumed, Soba or Udon (sheat noodles) are added to the delicious soup that remains; at this point you can be sure to appreciate one of the favorite traditional flavors of Kyoto.

The full name of this shop is Misoka-an Kawamichiya. Misoka refers to a long-neglected custom of eating noodles for good luck on the last day of every month. There is still accustom of eating noodles called Toshikoshi-soba on New Year's Eve.

This shop also makes buckwheat flour cookies called "Soba-horu". The cookie shop built in the late Edo period, is still located around the corner from our noodle shop.
Misoka-An Kawamichi-Ya
On west side of Fuyacho, North of Sanjo.
Tel:075-221-2525
Open: 11:00-20:00, closed Thursdays.
Hot
Tempura-soba  Oyako-namba 
Udon (wheat noodles) or Soba (buckwheat noodles) with tempura-fried shrimps in hot soup. Udon (wheat noodles) or Soba (buckwheat noodles) with chicken, egg and Welsh onions.
Kamo-namba Udon  Shippoku Udon 
(wheat noodles) or Soba (buckwheat noodles) with chicken and Welsh onions. (wheat noodles) or Soba (buckwheat noodles) with yuba (thin sheets of soybean curd), shinjo (steamed fish paste), spinach, quiail egg, and Japanese mushrooms.
Tamagotoji Udon  Nishinsoba Soba 
(wheat noodles) or Soba (buckwheat noodles) in egg soup. (buchwheat noodles) served with specially poached and prepared Kyoto-style herring.
Kakesoba Udon 
(wheat noodles) or Soba (buckwheat noodles) in plain hot soup.
Cold
Tenzaru Soba Zarusoba
 (buckwheat noodles) and a side order of tempura-fried shrimps served with a cold dipping sauce.  Plain Soba (buckwheat noodles) served with a cold sauce.
Yamakake Soba  ‚l‚‰‚š‚‚’‚… Soba 
(buckwheat noodles) served with grated yam and a quail egg. (buckwheat noodles) with grated white radish and Sanshoyaki.
One-pot Specialty Dish
Hokoro
Tender pieces of chicken simmered together with fresh vegetables, yuba (thin sheets of soybean curd), Japanese mushrooms, hirousu (fried fish paste), shinjo (steamed fish paste), and other delicacied. This beautiful dish is prepared over the fire in a tower-shaped pan at your table.
Side Orders
Tempura Shinjo 
Tempura-fried shrimps and seaweed. Steamed fish paste with wasabi (green horseradish) and soy sauce.
Nishin Sanshoyaki
Specially poached and prepared Kyoto-style herring with small green pimento peppers. Grilled chicken marinated in soy sauce and sprinkled with sansho (a mildly piquant Japanese green pepper).
Sobamaki
Sushi made with Soba (buckwheat noodles) and wasabi (green horseradish) rolled in nori (thin, crisp seaweed).
Drinks
Beer Large bottle (Kirin or Asahi)
Small bottle (Asahi only) Orange Drink  
Sake (Hot, Cold) Cider
Coca-Cola

Copyright : © 2002 Kawamichiya