Kyo Yoshimi

The curry broth is light rather than thick. Diners have described it as rich in dashi flavour, with a surprisingly pronounced spicy kick. It may appeal if you want a bowl centred on the taste of the broth rather than a heavy curry clinging to the noodles. One diner enjoyed it as a set meal with rice and pickles; another says they paired the leftover curry broth with white rice. You can have the soba on its own or make it a fuller meal with rice—a useful choice at lunchtime.

For a warm bowl with clearly described toppings, there is shippoku soba. It comes with simmered shiitake mushrooms and bamboo shoots, kamaboko fish cake and mitsuba. A diner who ordered it noted that the mushrooms and bamboo shoots had absorbed the flavour well, and described the bowl as warm and rich in dashi. It is an inviting option for a leisurely meal, savouring the toppings alongside the noodles.

For chilled noodles, zaru soba is served with a dipping sauce and accompaniments such as spring onion, quail egg and wasabi. Someone who ordered mori soba recalled the depth of the dipping sauce and the noodles’ smooth texture, and said they finished with sobayu, the hot water used to cook the soba. Tororo soba offers a different way to enjoy chilled noodles, topped with grated yam mixed with egg white.

Kyo Yoshimi is a neighbourhood soba shop that also serves rice bowls. Kinugasa-don combines fried tofu and spring onion bound with egg, while konoha-don is made with finely chopped kamaboko and shiitake mushrooms bound with egg. The different toppings offer another way to choose a meal on days when rice sounds better than noodles.

Lunch is served from 11:30 to 14:00, and the shop is closed on Fridays. Whether you are in the mood for a warm bowl of dashi-rich soba, the smooth texture of chilled noodles or a rice bowl, there are options to suit.