Since its opening in 2006, the restaurant has been a hot topic of conversation as a popular restaurant with a long line of customers. The current system is to make a reservation by phone at 9:00 a.m. on the day you wish to visit the restaurant, and arrive at the restaurant when the time is right.

The unforgettable feature of Yamamoto Menzo's noodles is their firmness. The noodles have a beautiful luster after boiling, and their smooth, firm texture is impressive and pleasant to the touch. The flavor of the carefully prepared broth soaks into the noodle and leaves a lasting impression.

Leaf KYOTO mall offers a set of three types of udon noodles: kake udon, kitsune udon, and nikko miso udon, which are the pride of Yamamoto Menzou.
The simple udon noodles with broth carefully prepared can be savored, and the kitsune udon, with its large fries soaked in broth, is a popular dish that must be tried at least once. The meat miso udon, with its spicy meat miso accenting the flavor, is a mouthwatering dish.
They have conducted extensive research on the mixing of flour, aging process, water ratio, and other aspects of noodle making to ensure that the quality of their udon noodles is on par with that of the udon noodles served at restaurants. Check out Yamamoto Menzo's udon noodles, which are a perfect harmony of their signature noodles and strong-flavored broth.

Kyoto Senmaru Shakariki is a pioneer of tsukemen in Kyoto. In addition to the main store in Senbon-Marutamachi, this popular ramen restaurant also has a store in Kyoto Tower Sand. Among the regular tsukemen (salt, soy sauce, etc.) lineup, the most popular is the thick seafood tsukemen (tsuke-soba).

The rich pork bone and seafood flavor of the soup is distinctive, with a punchy yet somewhat light flavor. The chewy, extra-thick noodles are well mixed with the broth, and the more you sip, the more the flavor lingers in your mouth.

After boiling the noodles, thoroughly rinse them in cold water and slurp them vigorously while dipping them in the hot broth!
You can also add rice to the leftover soup and enjoy it to the end. Try the manly soup that has led the tsukemen (dipping noodles) boom that continues to this day.

Koriki is a well-known restaurant among tantanmen lovers in Kyoto. Many Leaf employees are also fans of this popular restaurant, and once you try it, you will want to try it again.

The standard "The Tantanmen" is renowned as the best tantanmen in Kyoto. Freshly ground sesame seeds, homemade raayu (Chinese chili oil), and fine pepper enhance the flavor of the soup, which is said to have a perfect balance of umami, sweet, salty, sour, and bitter tastes, known as the pentagon of taste.

The set includes the most popular "The Tantanmen," soup-less Tantanmen with thick, flat, chili noodles, spicy and rich spices, and juicy gyoza dumplings with nine kinds of vegetables and hand-cut meat. The soupless tantanmen has a rich flavor with two kinds of soy bean sauce and various spices that have been aged for a long time and combined with meat miso, resulting in a spicy and addictive aftertaste.

Founded in 1465 as a confectionary store, Honke Owariya began making soba (buckwheat noodles) in the mid-Edo period. A Zen monk from China (Sung Dynasty) brought the technique of buckwheat cutting, and the company began to receive orders for buckwheat noodles. Later, the company had two faces, a soba store and a confectionery store, and became the Imperial Soba maker for the Imperial Household Agency.

The restaurant uses aromatic buckwheat flour grown under contract in Otoishifu, northern Hokkaido. In order to bring out the best flavor of the soba, water from the Hieizan water system, which is stored deep underground in Kyoto, is pumped into the water to make the soba and broth.

［Leaf KYOTO mall offers a set of soba, dashi, and nishin (herring). The dried noodles are made from contract-cultivated, flavorful buckwheat flour from Hokkaido, the same as the fresh soba noodles served at the restaurant, and the broth is made from Kyoto's mild underground water, carefully mixed with high-quality Rishiri kelp, mechika (Soda bonito), junmoku and saba bushi, and finished with additive-free seasoning. It has a deep flavor that brings the natural ingredients to life, and goes well with the sweet and spicy Nishin that is slowly simmered. This dish is also recommended as New Year's Eve soba to welcome the New Year.

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