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Kyoto
Located approximately a 12-minute walk from JR Fukuchiyama Station, this long-established Japanese restaurant has been in business for about 100 years. Since its founding, "Kakisue Hinoki" has been delivering high-quality oysters directly from producers in Hiroshima Prefecture every morning. From November to May, the restaurant operates as "Kakisue", where customers can enjoy a wide variety of oyster dishes such as "Karatsuki Namakaki Lemon Zoe (fresh oysters in the shell with lemon)", "Dote Nabe", "Kaki Fry (fried oysters)" and "Kakimeshi (oyster rice)". From June to October, the restaurant's name changes to "Hinoki", where the main dishes are "awara soba" and "kaiseki cuisine (focuses on a banquet-style with alcohol)." The restaurant, which serves oyster dishes, is a relocated oyster boat from Hiroshima Prefecture and is equipped with table seating, sunken kotatsu seating, and private rooms, making it suitable for a wide range of customers, from individuals to groups.
All over Japan, you can find unique local soba varieties, each offering a fresh take on the traditional dish. Some famous examples include Nagano's "Shinshu soba," Fukui's "Echizen soba," which is served with grated radish, chopped green onions, and bonito flakes, Yamaguchi's "Kawara soba," featuring tea soba served on a hot tile topped with shredded egg and sweet-simmered beef, and Hyogo's "Izushi Sarasoba," where small portions of soba are served with plenty of condiments. Enjoy the authentic taste of local soba while exploring different regions.
大江山 鬼そば屋
This is the birthplace of Oeyama's specialty, "Oni Soba", a beloved dish for over 160 years since the Edo period. "Oni Soba" refers to thick, firm, 100% buckwheat soba noodles, handmade from domestically grown whole buckwheat and milled in-house. The name is said to have originated from the phrase "kowai (hard) ki (raw) soba," which became "ki (oni=devil) soba" and eventually evolved into "Oni soba." While the traditional way to enjoy "Oni Soba" is as "Kake soba (served in hot broth)", the seventh-generation owner has continued to innovate with new creations. In addition to the popular "Toriten soba (soba topped with chicken tempura)", guests can enjoy a diverse range of soba noodles with different thicknesses and serving styles, as well as local specialities such as "Maizuru fish pickles (regional fish)" and "Yamabuki no Umani (mountain butterbur simmered in sweet soy sauce)".
かき末 ひのき
Located approximately a 12-minute walk from JR Fukuchiyama Station, this long-established Japanese restaurant has been in business for about 100 years. Since its founding, "Kakisue Hinoki" has been delivering high-quality oysters directly from producers in Hiroshima Prefecture every morning. From November to May, the restaurant operates as "Kakisue", where customers can enjoy a wide variety of oyster dishes such as "Karatsuki Namakaki Lemon Zoe (fresh oysters in the shell with lemon)", "Dote Nabe", "Kaki Fry (fried oysters)" and "Kakimeshi (oyster rice)". From June to October, the restaurant's name changes to "Hinoki", where the main dishes are "awara soba" and "kaiseki cuisine (focuses on a banquet-style with alcohol)." The restaurant, which serves oyster dishes, is a relocated oyster boat from Hiroshima Prefecture and is equipped with table seating, sunken kotatsu seating, and private rooms, making it suitable for a wide range of customers, from individuals to groups.
つばめ屋
Located just a 3-minute walk from Uji Station on the Keihan Electric Railway, Tsubameya is a soba restaurant known for its authentic tempura made with fresh, local ingredients from the Yamashiro area. The menu also features cha soba made with Uji matcha, offering a uniquely local flavor. The restaurant uses carefully selected buckwheat flour, primarily sourced from Kyoto Prefecture and blended with flour from neighboring Shiga, to craft its exquisite soba.
