おそばについて About Us

We are very happy you could come. DAIKOKU-YA (our restaurant's name)
has been loved by so many people from all over the world since the first opening.
DAIKOKU-YA had kept a good reputation because of its good taste.
Once you duck under the doorway curtain 'NOREN',
there is a great waterwheel of which we are proud inside of our restaurant.
Foreign guests agree that you can not know a country without knowing the foods of the country.
You may or may not be what you eat, but at least what you eat is a part of your culture and reflects the geography,
spirit and traditions of your country.

So, the restaurant is an integral part of daily life in the real Japan.
We have a special traditional style of making our Soba-noodle from the stone mill.
It is true hand made and make the taste naturally good.Please enjoy your stay in our restaurant.

Thank you.

お品書き Food Menu

SOBA (O-SOBA___polite)

SOBA

Long, blownish-grey noodles made from buckwheat flour. They have a square shape and originated in Japan.
Before the Muromachi period, a buckwheat noodle was used as a substitute for rice by mountain people. Buckwheat could be cultivated in the less fertile mountain soil and could be harvested twice a year. At the beginning of Muromachi period; away was discovered to convert the dumpling mixture into a noodle. The wheat flour, egg, potato starch, or special root were mixed with buckwheat to product a dough suitable for cutting into strips.
Proper Japanese noodle eating etiquette requires making a noisy slurping sound as you eat.
The hot soup which remain after the noodle are eaten may be drunk directly from the bowl.

UDON (O-UDON___polite)

Long, white, wide noodles made from white flour. Some noodle dishes can be made with either Soba or Udon, the customer should specify.

SOHMEN

SOHMEN

A very very thin, long, white noodles made from white flour. It is served floating in a bowl of cold water during summer season.

KITSUNE

KITSUNE

Noodles in Amajiru A few pieces of sweet tasted O-age and chopped leeks are arranged on the top.(In Japanese legends, O-age is known to be the favorite food of the Kitsune,a sly fox, which is said to live in a forest called Shinoda)

NABEYAKI

Noodles in Amajiru on iron pan, two fish-cake slices, a bit of trefoil, one deep fried shrimp (tempura), an egg, small sliced chicken, Nama-fu are arranged on the top. A tiny slice of citron peel is added for flavor.

NAMEKO cold

Noodles in Jyojiru . Many small, round mushroom (Nameko), a dabs of grated radish, white sesame seeds, dried seaweed strips and sliced perilla leaves are served on the top.

OKAME

OKAME

Noodle in Amajiru Three fish cakes slices, a mushroom, a square of seaweed, a piece of Nama-fu, a piece of Syonai-fu , Yuba and a bit of trefoil are arranged over the noodles. A tiny slice of citron peel is added for flavor.

TAMAGO-DOMBURI

A bowl of rice covered with cooked egg and decorated with dried seaweed. A small dish of pickles is served on the side.

TANUKI

Noodle in a thick Amajiru by Kuzu A few pieces of O-age and some chopped leeks are arranged on the top.

TEMPURA

TEMPURA

Noodle in Amajiru Two deep fried shrimps Tempura and a bit of trefoil are floating on the top. A tiny slice of citron peel is added for flavor.

TEMPURA TEISYOKU

TEMPURA TEISYOKU

A variety of beautiful arranged and delicately prepared deep fried foods. Three shrimps, green peppers and seaweed square. Tiny dip is served on the side. Mix the bit of grated radish into the dip and eat each piece of Tempura after dipping it into this. Teisyoku means a meal of prearranged course. The plate of Tempura is served with a bowl of rice, soup, some Soba-sushi (Usually the Sushi is made from rice, but in this case the Sushi is made from Buckwheat noodles. in stead of rice) and pickles.

ZARU

Boiled buckwheat noodles served cold with seaweed strips on the top on a bamboo rack in a lacquered box. Jyojiru in a small bowl along with a tiny dish of condiments on the side. Mixed the few sliced leeks and a dabs of grated Japanese horse radish and radish into the dip, and eat the noodles a few at a time. Then, after you eating the noodles, you may request 'Soba-yu'.

TEN-ZARU

TEN-ZARU

Buckwheat noodles with dried seaweed strips on the top on a bamboo rack in a lacquered box. Two deep fried shrimps, seaweed and green pepper 'Tempura' are arranged on the side. Dip both the noodles and the 'Tempura' into the Jyojiru bowl before eating. After you have eaten the noodles and 'tempura', you may request 'Soba-yu'.
Noodles in Amajiru A few pieces of sweet tasted O-age and chopped leeks are arranged on the top.(In Japanese legends, O-age is known to be the favorite food of the Kitsune,a sly fox, which is said to live in a forest called Shinoda)

TORI-NAMBA

TORI-NAMBA

Noodle in Amajiru Several small pieces of chicken and chopped leeks are served on the top.

Amajiru sauce is made from some kinds of dried bonito shavings and tangle seaweed with soy sauce and so on.
thin, sweet tasting, deep fried soybean curd.
Jyojiru sauce is made from some kinds of dried bonito shavings with dark soy sauce and so on.
powdered arrowroot
A traditional Japanese delicacy based on highly refined wheat gluten that is combined with short-grained.
A kind of Japanese pepper (not hot, rather herb-like)
Very spicy mixed red pepper and six seasonings.
After you have eaten the noodles, you may request 'Soba-yu', the hot water in which noodles have been boiled. A little of this will be poured into your remaining broth dip bowl. Then this becomes a final soup.
Dried bread-like pieces of wheat gluten.
If you have ever simmered a pot of milk over very low heat or set a bowl of hot milk aside to cool, you have no doubt noticed the thin, delicate film that soon form on the milk' surface. The longer it is allowed to set, the firmer and thicker it becomes. And if you have ever tried lifting this film off and taste it, you may well have found it to be soft, warm and delicious. In the same way, if fairly thick soy-beans' milk is gently heated, a thin film soon covers its surface. In Japan this film is called YUBA, and since ancient times it has been considered a true delicacy.

店舗紹介 Shop

Main shop

本店
Hour
11:30~21:00(L.O. 20:45)
※Regular holiday : Tuesday.
Access
5 minutes walk from the 'Hankyu Kawaramachi Station'.
350m Kawaramachi Street to the north, and 50m to the east.
8 minutes walk from the 'subway Tozai Line Kyoto Shiyakusho-mae Station'.
700m to the south the Kawaramachi Street and 50m to the east.
Address
〒604-8022
281 Kiyamachi Takoyakushi Nishiiru Minamikurumaya-cho,
nakagyo-ku, kyoto-shi
 
TEL
+81-75-221-2818

Daimaru branch shop

大丸店
Hour
10:00~21:00(L.O. 20:30)
※Regular holiday :
Same as a holiday in 'Daimaru Kyoto' store.
Access
5 minutes walk from the 'Hankyu Karasuma Station'.
250m Shijo Street to the east, and 50m to the north.
5 minutes walk from the 'subway Karasuma Line Shijo Station'.
250m Shijo Street to the east, and 50m to the north.
Address
〒600-8511
Shijo Takakura Agaru, Shimogyo-ku, Kyoto-shi
Daimaru Kyoto Takakura Parking Lot B1
TEL
+81-75-221-2928
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