01 / ABOUT THE PLACE
About this place
Step past the noren curtain of Shiunsen in Kyoto's historic Fushimi district, and deciding what to order alongside your noodles becomes a delightful dilemma. Among the kitchen's offerings, thick-cut saba sushi (cured mackerel pressed on seasoned rice) consistently draws attention. Savoring a piece of flavorful mackerel while waiting for chilled zaru soba plunged into ice water—or, in warmer weather, a bowl of citrusy sudachi soba afloat with thin lime slices—makes for a classic prelude to the meal.
The handmade soba shows precision across both chilled baskets and warm dashi broths. Rich Kyoto duck broth characterizes the kamojiru soba and warm kamo nanban, where tender slices of poultry yield their depth to the clear soup. The kitchen also turns out light, crisp tempura, from a hearty whole Senshu conger eel served with chilled noodles to seasonal assortments pairing wild prawns with local vegetables.
Given Fushimi's heritage as one of Japan's premier brewing districts, enjoying sake and seasonal appetizers before your noodles is very much part of the rhythm here. Diners often linger over dashi-steeped Momoi egg tamagoyaki, grilled namafu (wheat gluten) glazed with sweet miso dengaku, or Kyoto duck seared with sansho pepper, accompanied by local labels such as Konteki or Tomio. A sake comparison set featuring 3 small pours allows for leisurely tasting in the calm dining room before your final bowl of noodles arrives.
