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Visited

Oshima-an

Name: Oshima-an
Telephone: +819041776175
Price range: JPY 1,500
Rating: 3.19

大島庵

3.19

（1 reviews）

JPY 1,500

Soba

Kyoto-shi Kita-ku, Kyoto, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 1,500

Hours

Sunday

11:00~15:00

(L.O.14:30)

Accepts reservations

Monday

Closed

Tuesday

11:00~15:00

(L.O.14:30)

Accepts reservations

Wednesday

11:00~15:00

(L.O.14:30)

Accepts reservations

Thursday

11:00~15:00

(L.O.14:30)

Accepts reservations

Friday

11:00~15:00

(L.O.14:30)

Accepts reservations

Saturday

11:00~15:00

(L.O.14:30)

Accepts reservations

Public holiday

Closed

Address

Nearby stations

0.69km from Kuramaguchi station0.70km from Kitaooji station

Facilities

No parking

Payment methods

Credit cards accepted(VISA, Master, JCB, AMEX, and Diners) and QR code payment available(PayPay, d Pay, Rakuten Pay, and au PAY)

June 21 to July 18, 2026

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12	13	14	15	16	17	18

：Real-time reservation

：Request

：No available seats

：Closed

A Tranquil Soba Restaurant to Enjoy the Deep Flavors of Hand-Made Soba

Oshima-an is a serene soba restaurant where you can enjoy hand-made soba made from domestically sourced buckwheat flour in a calm atmosphere, where guests remove their shoes before entering. The owner experiments daily to create a fragrant blend of soba that enhances its umami when paired with salt or a special dipping sauce. The soba, beautifully presented in exquisite dishes, also delights the eyes. Be sure to savor the cold soba that maximizes the appeal of 100% buckwheat noodles.

Ratings

3.19（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.21(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

Haruka

@haruka-397269

Japan

Jul 30, 2025

3.8

I was able to relax comfortably in a tatami seat, and I quickly felt at ease. The handmade soba was slightly short and elastic, and when I put it in my mouth, the aroma of the grains spread. It was interesting to try it lightly salted first, which highlighted the flavor of the flour. The freshly fried tempura had a thin, crispy batter, and the flavors of the shrimp and seasonal vegetables were well preserved. The homemade dashi had a rich umami that deepened the flavor just by dipping it in the broth. I even enjoyed the thick soba water served after the meal, which left me feeling happy until the very end.

1