Oeyama Oni Sobaya 大江山 鬼そば屋
- Area
- Kyoto
- Access and surrounding information
- Access and surrounding information
The Original Home of Oeyama’s Signature Dish, "Oni Soba", in Northern Kyoto
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)".
A Diverse Menu with Soba Tasting and Local Flavours
Currently, "Oni Sobaya" has a wide variety of menu items. All are made with 100% buckwheat flour. The recommended set meal allows you to compare the traditional thick "Oni Soba", the extra thin "Nanahime Soba, and one other type that changes seasonally. The tempura, made with udon flour that absorbs the broth, goes perfectly with the soba noodles, and the "Tori Ten Soba (chicken tempura)" and "Nana Ten Soba (assorted tempura)" are popular.
The Proprietress and Head Chef: Honouring the Past, Creating the Future
The current owner of "Oni Sobaya" is the seventh generation owner. The unique head chef, Nanahime-san, originally from Saitama, works alongside Asami-san, the proprietress who has preserved the restaurant’s traditions since the time of the fifth-generation owner. While honouring its long history, they are also committed to innovation, actively developing new menu items and reevaluating the seasonings they use.
