Juugo

Unforgettable meal and experience, based on one simple ingredient, buckwheat. Seeing the chef making the soba noodles with such concentration and dedication was priceless. I recommend also trying the buckwheat porridge, simply delicious. Last but not least, we enjoyed chatting with the chef, he’s a nice and friendly host.

A spectacular experience which kicked off our foodie visit to Kyoto. The space is beautiful, with sun streaming through the huge windows and 6 seats for guests. Chef Akiya Ishibashi farms the buckwheat and makes the noodles in front of you - we felt honoured to be able to watch our food be prepared. The soba was so delicious and fresh with the perfect level of bite. We loved being able to try the soba with different sauces and dips, and finishing with a soup made with the soba water. The restaurant must be booked in advance and do not be late! 3 people not in our party were late to the sitting and they were very lucky to be seated. You are messaged multiple times to not be late to your booking. You’re being welcomed into Chef’s home - be respectful and be early/on time!! Thank you again Chef Akiya Ishibashi - we hope to see you again soon. 🙏

I’m reading those reviews and it makes me frustrated to see how unreasonable people have become, and how little understanding they have - Karen’s everywhere. First of all, this chef is also a farmer, he farms buckwheat by himself, mills it into the flour and then makes noodles in front of you so he can serve it a la minute - all by himself. That being said, of course he can’t take you if you are late (he’s in the middle of preparing food), nor he can leave doors open. Nevertheless, if you are looking for an exceptional meal do not hesitate to book this place. It’s simple yet most unique food we have tried in Japan (yes of all food we’d eat this one over and over again). Noodles are organic, gluten free and outstandingly delicious. You literally can’t have such experience anywhere else.

Great experience! The chef is super nice. He makes the noodles right in front of you. The hot buckwheat mash was a positive surprise. True farm to table food. Very few people can make something that seems so simple to do(but it is really not simple)taste so dang good. The small group setting allows everyone to get to know each other. Worth every yen!

While the concept and story of the place is interesting/novel, I found their vegan soba to be underwhelming and not too worth it. Because the broth has fish, I was given salt instead to season my soba. I felt that my food was too plain. While it tasted good with the seasoning on the table, it is just a bowl of soba. It was simple but not memorable.

Most amazing soba noodle experience IN MY LIFE!! The chef farms his own buckwheat and makes the noodles from scratch right in front of you! He does everything himself, literally is the only person working/running the joint. Truly incredible person!! Hope to visit his farm next time around! Thanks #someonefeedphil for the recommendation!

Simply the best soba in Japan. My family had a lunch reservation and there was just six people total during our reservation time. We each got soba and split a sobagaki. Both were incredible. We watched the chef make the dishes and enjoyed talking to him. He is so passionate about buckwheat and soba. When asked about other restaurants that serve both hot and cold soba, yet he only serves cold, he said “the soba dies in the hot water.” We agree! The view of the sakura blooming outside made for a meal we will never forget!

We were very excited to dine here and booked months in advance. The restaurant requires pre-ordering and pre-payment, which we gladly complied with. Unfortunately, despite our best efforts, we arrived 10 minutes late due to travel delays. We apologized sincerely — multiple times — but were refused service on the spot. There were two open seats inside, yet the owner came out only to tell us he “could not serve us” because of his policy. We completely respect rules and understand the importance of punctuality, but the lack of grace and hospitality was surprising given the level of commitment required from guests. It was a disappointing experience, especially for travelers who had looked forward to this meal for months. A little empathy would have gone a long way. Policies are understandable — the rigid delivery of them was not what we expected from Kyoto hospitality.