Juugo

"le chef cultivé lui même son propre sarrasin "

@jademssr

"Cosa mangiamo oggi? Solo due piatti: soba e polenta di soba e soli 6 posti a sedere al bancone"

@scristofori

"Suite chemin de la philosophie"

@lilidbc

"soba da prenotare in anticipo solo 6 posti si decide cosa mangiare quando si fa la prenotazione "

@ninny89

"Soba da intingere. Esperienza, te li da davanti. Consigliassimo anche da “cosa mangiamo oggi?”"

@s.tagliamonte19986

"Soba Noodles One Farme/to Table laden"

@muriel.k3

"Will need a reservation. Featured on Somebody Feed Phil."

@beaver_believer

"Home made soba, cultive son propre sarrasin "

@mcp.delcher

"Somebody feed Phil, Chef René Redzepi’s favorite restaurant in the world / Soba noodles"

@rakotostr

"Resto où toute la carte est à base de sarrasin, spécialiste des sobas. Le chef cultive lui même son sarrasin. Meilleures soba du Japon. Entrée avec porridge de sarrasin. 1 étoile verte Michelin 🌱⭐️. Vu dans Phil "

@margot.beclin

"Bib Gourmand 2024 Akiya Ishibashi tills the field, harvests the grain, kneads the buckwheat. The chef’s passion for soba permeates a menu consisting purely of soba and soba mash. ‘Think of it as cereal’, he says of his dishes rich in rustic goodness. Soba is deliciously fragrant, thick-cut and al dente. Soba mash, served with roasted buckwheat grains, is delightfully pungent. To enjoy the pure flavour of Ishibashi’s soba, try it first on its own, without seasoning."

@nchavotier

"Ferme du 1er juillet au 31 août Reco Michelin et Noma guide Akiya Ishibashi tills the field, harvests the grain, kneads the buckwheat. The chef’s passion for soba permeates a menu consisting purely of soba and soba mash. ‘Think of it as cereal’, he says of his dishes rich in rustic goodness. Soba is deliciously fragrant, thick-cut and al dente. Soba mash, served with roasted buckwheat grains, is delightfully pungent. To enjoy the pure flavour of Ishibashi’s soba, try it first on its own, without seasoning. Noma guide Right on the Philosopher’s Path is the six seat counter soba restaurant Juu-go. The chef farms his own buckwheat a little outside of Kyoto, grinds the flour and make the dough and soba noodles to order."

@guithalie

"Resa obligatoire, no walk-ins. Parfait avant ou après le Ginkaku-ji."

@steandjene