Yoshimura sits on the north bank of the Hozu River directly beside Togetsukyo bridge, with a long open terrace looking across to the forested Arashiyama hills. The soba noodles are made in-house from stone-ground buckwheat and served cold with dipping broth or hot in a light dashi -- the cold zaru soba with grated wasabi is the standard order on warm days.
The location draws crowds during the cherry blossom and autumn foliage seasons; arrive before 11:30 am or after 2 pm to avoid the peak lunch queue. The terrace seating is open in fine weather.