The story
Kiminami in Nara-shi is a soba restaurant where the buckwheat noodles are made fresh each day. The owner sources buckwheat from across Japan, grinding it in a stone mill every morning according to the season’s temperature and humidity. The result is a ten-wari (100% buckwheat) soba whose flavor changes subtly with each visit. Because everything is made by hand, quantities are limited; you can call ahead to reserve a portion.
The menu centers on seiro soba (cold, served with dipping sauce) and warm soba versions. Both are available in two styles: inaka (made from whole buckwheat) and seiro (made from polished buckwheat). Additions like grated mountain yam or spicy daikon radish are available. A standout is the Kamo (duck) seiro, featuring locally raised Kawachi duck.
For a deeper experience, a lunch course (¥3,200, reservation required the day before) includes seasonal vegetables, soba sushi, soba-gaki, tempura of soba seeds, and a dessert. The evening course offers five or seven dishes (¥4,200 or ¥5,800), with items like soba crêpe, egg custard with soba, and duck soba-gaki.
A la carte options include dashimaki (rolled omelet), soba miso, smoked chicken, and soba pudding. The drink list features local sake from Nara, including a mystery selection chosen by the owner.
This dedication to authentic soba-making recently earned Kiminami a Michelin Bib Gourmand, a recognition of good quality, good value cooking. It’s a place that rewards repeat visits, as the soba’s character changes with the weather and the chef’s daily choices.
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