The umami flavor of the natural duck fat is the distinguishing factor. This defines the delicious secret that makes “Kamo soba” very special.
- Duck meat
We use Kujo negi that is grown in Kyoto Pref. Kujo negi produces a distinctive sweetness when added to the broth while still very hot.
The buckwheat (soba) comes from specially picked buckwheat that has been ground into flour using a natural millstone.
These noodles are perfectly complimented by the broth dashi.
The secret flavours are created by carefully sourcing
and selecting the highest quality ingredients.
Kamo Soba is served in our proudly made original broth (dashi). Each day, in the early morning, we prepare the broth from scratch using only natural sea kelp (kombu) and
a variety of natural dried bonito shavings.
The other ingredients in this dish are the pieces of duck meat and Kujo-negi.
The duck is a combination of both wild and farmed.
The Kujo-negi is a long green leek from the village of Kujo that will accentuate the flavor of the broth (dashi) .
We are confident in our work.
We feel that you will enjoy this bowl of soba noodles right down to the last sip.
- ong green leek from Kujo
- Buckwheat noodles
The secret flavours are heightened by the provided relaxed atmosphere
and our restaurants “omotenashi” (hospitality).
Counter seats: For customers eating alone or who wants to be closer to the action
Table seats: for private engagements or business
Blog: For more details and information about our restaurant,
we invite you to please have a look at our blog.