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.