Houzan

A short walk from Arashiyama's busy thoroughfares, Houzan offers carefully prepared soba in a calm, welcoming setting. The foundation of the lunch menu is the seiro soba, made in the nihachi style with eighty percent buckwheat flour for a clean, smooth slide. Finely cut, the noodles can be enjoyed first with just a touch of salt to appreciate their natural aroma and texture before dipping into the savory broth. The kitchen also prepares inaka soba, a rustic, darker variation ground with the buckwheat husks that appeals to anyone seeking a bolder, earthier buckwheat character.

Tempura is a favored accompaniment to the cold noodles. Alongside the standard ten-seiro featuring crisp, lightly battered tempura, seasonal options make an appearance, including bamboo shoot tempura seiro in spring and hamo (pike conger) tempura seiro from summer into autumn. The menu also features distinctive Kyoto-style creations such as Houzan Tsuke Soba, served with a sweet white miso dipping broth and a small bowl of rice.

When a warm bowl appeals, choices include nishin soba topped with tender braised herring, Kujo scallion and fried tofu soba, and duck-and-scallion kamo nanban soba during the winter months. Diners looking for a heartier midday meal can opt for the Mini Tempura Rice Bowl Set or the Kayaku Gohan Set, each pairing hot or cold soba with a small side dish and Japanese pickles.

The drink list is well stocked, featuring draft beer alongside chilled sake choices such as Kyoto's Jurakudai junmai ginjo and bottles from Nagano like Masumi and Hoka. Lighter dishes like deep-fried namafu (wheat gluten) and mochi in dashi broth or assorted tempura make easy companions for a glass, and lingering to mix cloudy sobayu into the remaining dipping broth provides a satisfying close to the meal.

Inside, counter seating by the window overlooks leafy greenery, offering a comfortable perch for solo diners. Houzan is open for lunch from 11:30 to 14:45 and closed on Thursdays.