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From Japan’s Top 3 Soba Styles to Local Hidden Gems: 13 Must-Try Soba Dishes to Savor on Your Journey
Soba, a beloved dish across Japan, has evolved uniquely in each region, influenced by local climate, water quality, and cultural background. This article introduces Japan’s three major soba styles—Togakushi soba from Nagano, Izumo soba from Shimane, and Wanko soba from Iwate—along with regional specialties like Nishin soba from Kyoto, Hegi soba from Niigata, and Kawara soba from Yamaguchi. Discover the local charm of soba through a journey to famous restaurants across Japan.
Japan’s Three Major Soba Varieties
Japan's soba culture is highly regional, with distinctive characteristics shaped by local environments. Among these, three stand out for their historical and cultural significance: Togakushi soba (a type of Shinshu soba from Nagano), Izumo soba from Shimane, and Wanko soba from Iwate. Widely recognized and cherished, these are collectively known as “Japan’s Three Great Soba Styles.”
Shinshu soba refers to soba made throughout Nagano Prefecture. Grown in a cool climate with clear mountain water, these buckwheat noodles are prized for their rich aroma and firm texture.
Especially popular is Togakushi soba, from the northern region of Nagano. It uses the hikigurumi technique—grinding the whole buckwheat grain including the husk—which enhances both flavor and texture. A unique serving style called bocchi mori, where small bundles of soba are neatly arranged, adds visual charm.
1）Ichimatsutei
Established in 1979, Ichimatsutei is a long-standing soba restaurant located in Chikuma City, Nagano Prefecture. The building features a nostalgic design with a large waterwheel along the highway. It's also notable for serving Sarashina soba—one of Edo’s top three soba styles—which is now hard to find.
The most popular item is the Tenzaru Soba, a generously portioned set featuring soba noodles with crispy tempura made from shrimp and vegetables. Other must-tries include Oshibori Soba, a local specialty from the Hokushin region of Nagano, and Kurumi Dare Soba served with a flavorful walnut-based dipping sauce.
The restaurant has a calm, old-fashioned atmosphere resembling a traditional Japanese farmhouse. It offers various private rooms for different group sizes—from 8, 10–20, to more than 30 people—making it suitable for both family meals and large gatherings.
Address: 2783 Oaza Yashiro, Chikuma-shi, Nagano Prefecture
Hours: 11:00–20:00
Closed: Wednesdays and national holidays
Make a reservation:
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2）Shinshu Nagaya Sakaba
This rustic-style izakaya offers traditional dishes of the Shinshu region. Located just a 2-minute walk from the Zenkoji Exit of Nagano Station, it's an easily accessible spot to enjoy Togakushi soba and other regional specialties like nozawana (pickled mustard greens) tempura.
Recommended Dishes:
・Togakushi Soba – ¥1,089
・Chikuma River Course – ¥3,278
A popular 8-course set meal ending with Shinshu soba (in a small bowl), also includes local favorites like nozawana pickles and grilled fukumi chicken.
There is a wide variety of local sake from all 69 breweries in the prefecture—an excellent match for each dish.
The restaurant features a sunken hearth-style counter with 10 seats, plus semi-private rooms (6 seats) and traditional tatami rooms that accommodate up to 40 guests.
Address: 1418-12 Minami-Ishidocho, Nagano City, Nagano Prefecture, Sengoku Hasegawa Building
Hours: 17:00–24:00
Closed: Open every day
Make a reservation
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3）Nanaki Main Store
This long-standing restaurant in Tokyo serves authentic Togakushi soba alongside grilled chicken made from high-quality domestic and fresh morning-slaughtered poultry from across Japan.
Crafted early each morning by skilled soba artisans, the noodles offer a delightful texture and deeply aromatic flavor. The dipping sauce is made by simmering urume sardines, Rausu kombu, and bonito flakes over time, resulting in a sweet, umami-rich broth.
The signature dish is Wariko Soba, beautifully stacked in three to four red-lacquered bowls, topped with condiments and dressed in a sweet-savory broth. We recommend adding crispy shrimp tempura flakes for an extra indulgent twist.
Address: 1F, Link Square Shinjuku, 5-27-5 Sendagaya, Shibuya-ku, Tokyo
Hours:
● Mon–Fri: 11:00–15:00 / 17:00–23:00
● Sat: 11:00–15:00 / 17:00–22:00
Closed: Sundays and national holidays
Make a reservation
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Wanko Soba (Traditional Cuisine from Iwate Prefecture)
Wanko soba is a unique culinary tradition and one of Japan’s three major soba styles, alongside Togakushi and Izumo soba. Originating from Iwate Prefecture, this local specialty was born from a custom of hospitality—guests were served bite-sized portions of soba in small bowls, one after another, until they were full.
Today, Wanko soba is more than just a meal—it’s a culinary performance. As soon as one bowl is finished, a server swiftly refills the next, creating an interactive dining experience. In addition to the “refill-on-command” style, there is also a “self-service” method called moridashi-shiki, popular among tourists.
6）Yabuya Sohonten
Located in Hanamaki City, Iwate Prefecture, this historic soba shop was established in 1923 and is known as the birthplace of Wanko soba.
In addition to the classic Wanko soba experience, one of the must-try items is the Tempura Soba, a favorite of famous Iwate-born author Kenji Miyazawa. Of particular note is the “Zōri-age” tempura, named after traditional straw sandals for its shape—it boasts a crispy texture that pairs perfectly with the restaurant’s fragrant dashi.
Recommended Dishes:
・Wanko Soba: ¥4,100 (middle school and above) / ¥3,100 (elementary school students)
・Kenji Set: A special meal set that includes Tempura Soba and Mitsuya Cider, replicating what poet Kenji Miyazawa once enjoyed (note: this set does not include Wanko soba)
The restaurant is about an 11-minute walk from JR Hanamaki Station and features a spacious interior with 400 seats, with a serene, traditional atmosphere.
Address: 7-17 Fukiharicho, Hanamaki City, Iwate Prefecture
Hours:
● Mon–Sat: 10:30–18:00
● Sun: 10:30–15:00
Closed: Mondays and national holidays (when Monday is a holiday, the shop is open)
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Edo’s Three Great Soba Styles: “Yabu”
The “Three Great Soba Houses of Edo” refers to historic soba restaurant lineages that have continued since the Edo period. The most famous are Yabu (藪), Sarashina (更科), and Sunaba (砂場). Among them, Yabu-style soba is especially famous for its aromatic noodles and bold, dry dipping sauce, crafted with the refined techniques of seasoned soba artisans.
One of the most iconic examples is Kanda Yabu Soba, established in 1880. With its charming traditional architecture and dedication to preserving Edo-era flavor, it remains beloved by soba enthusiasts even today.
7）Kanda Yabu Soba
Carrying on the tradition of the Yabu lineage—one of Edo’s three great soba styles—this long-established soba restaurant is located just a 3-minute walk from Awajicho Station on the Tokyo Metro. The building features a classic wooden design, with a serene view of a traditional Japanese garden.
The restaurant is just a 3-minute walk from the west exit of JR Fukui Station. Diners take off their shoes before entering the dining space, providing a homely and relaxing environment. In addition to regular dining, the shop also offers soba-making workshops. These hands-on experiences use heirloom soba varieties native to Fukui, taught by certified soba masters.
Address: 1-10-21 Chuo, Fukui City, Fukui Prefecture
Hours: 11:30–15:30
Closed: Tuesdays and national holidays
Make a reservation here:
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その他のおすすめご当地蕎麦
Hegi Soba (Local Specialty of Niigata Prefecture)
Niigata Prefecture, blessed with pristine water and abundant nature, is known not only for its rice and sake, but also for its distinctive regional cuisine. One standout example is Hegi Soba.
Hegi soba is made using funori, a type of seaweed, as a natural binding ingredient. This gives the noodles a uniquely glossy appearance, firm texture, and a smooth, slippery mouthfeel. The soba is traditionally arranged in small bite-sized portions and served in a square wooden tray called a “hegi”, reflecting the region’s emphasis on hospitality. Diners with this dish commonly takes tempura or local sake, making it a must-try dish when visiting Niigata.
10）Suzukaya Soba – Niigata Station Front Store
Located just a 5-minute walk from the north exit of JR Niigata Station, this restaurant offers a full experience of Niigata’s regional cuisine—including its famous Hegi Soba.
The soba is made with funori (seaweed), which acts as a binding ingredient and imparts a distinct flavor and silky texture to the noodles. The restaurant also boasts a wide selection of local Niigata sake that pairs wonderfully with its dishes, making it an ideal place to explore the flavors of the region.
Recommended Dishes:
・Hegi Soba – from ¥1,100
・Evening Drinks Set – ¥2,500
A great-value set that includes “noppe” (a traditional simmered vegetable dish), sashimi, and zaru soba to finish, along with one alcoholic drink.
The restaurant has counter seating for solo diners, table seating for groups, and tatami-style private rooms suitable for business entertaining or family gatherings.
(Note: Course pricing may vary by the season)
Address: IMA Building 1F–3F, 1-4-29 Benten, Chuo-ku, Niigata City, Niigata Prefecture
Hours:
● Mon–Sat: 11:00–25:00 (1:00 AM)
● Sun & Holidays: 11:00–24:00
Closed: Open every day
Make a reservation here:
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Matcha Soba (A Unique Taste from Uji, Kyoto)
Matcha soba is a specialty of Uji, Kyoto—famous for its premium green tea. These soba noodles are made with 100% authentic Uji matcha, giving them a vivid green color, refined aroma, and slight bitterness that harmonizes perfectly with traditional Japanese flavors. Often served with Kyoto vegetables or fresh seafood tempura, it’s a distinctly local culinary experience.
11）Tsubameya
Just a 2-minute walk from Uji Station, Tsubameya is a soba restaurant where you can enjoy authentic matcha soba made using 100% Uji matcha. The noodles are bright green, delicately fragrant, and offer a unique twist on traditional soba.
Their seasonal tempura, made from Kyoto-grown vegetables and fresh seafood, is also a popular draw.
Recommended Dishes:
・Chef’s Choice Course (¥3,500): A seasonal five-dish dinner course that includes sashimi, grilled items, seafood tempura, and Hamo hot pot (pike conger), available for reservations of 4 or more guests at dinner time.
・Premium Seafood Tempura Soba Set: Includes grilled eel (shirayaki) and tempura. You can choose two types of noodles from juwari soba (100% buckwheat), hachiwari soba (80/20 blend), or matcha soba.
The interior features warm wooden décor and has 40 seats total, including private rooms that offer a relaxing, intimate dining experience.
(Note: Course pricing and menu may vary by the season)
Address: 13-3 Higashiuchi, Uji, Kyoto Prefecture
Hours: 11:00–17:00 / 17:30–22:00
Closed: Irregular holidays
Make a reservation here:
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Nishin Soba (Kyoto Local Specialty)
Nishin soba is a wintertime favorite in Kyoto. It features “migaki nishin” (dried herring) simmered in a sweet-savory sauce and served atop hot soba noodles. The tender fish absorbs the flavor of the broth, creating a satisfying blend of rich umami and refined Kyoto-style dashi.
Originating in the Edo period (1603–1868), this dish is made using dried herring brought from Hokkaido to Kyoto, where it became a staple among common folk. Today, it remains a beloved local specialty, especially around the Gion and Minamiza areas—frequented by both locals and tourists, including Kyoto’s famous maiko (apprentice of geisha).
Izushi Sara Soba (Local Specialty of Toyooka, Hyogo Prefecture)
Izushi Sara Soba is a regional dish from Izushi Town in Toyooka City, Hyogo Prefecture. It features small portions of soba served on tiny individual plates—typically five plates per serving. Diners can season each plate to their liking with different condiments and dipping sauces. Enthusiasts often consume over 20 plates in a single sitting.
The origins of this dish goes back to the Edo period, when soba-making techniques from Shinshu (modern-day Nagano) were brought to the area. Izushi soba affected by local water and climate、has a distinctive local taste. Today, many soba restaurants are scattered throughout the town, making it a fun destination for soba tastings and sightseeing.
12）Karou
Founded in 1981, Karou is a long-established soba restaurant in Toyooka City that offers both Izushi Sara Soba and Kyoto-style Nishin Soba.
The dashi broth, made with the pure waters of Izushi, has a deep umami flavor that highlights the natural taste of the handmade soba. The noodles are smooth and have a pleasant texture, earns praise from soba aficionados across Japan.
Located just a 2-minute walk from Izushi Castle Ruins, the restaurant is conveniently situated for visitors exploring the historic town.
Recommended Dishes:
・Handmade Sara Soba – from ¥900
Crafted from domestic soba flour and high-quality wheat flour using the Nihachi (80/20) method
・Curry Soba – from ¥1,100
A spicy and addictive dish with a curry-flavored broth
・Nishin Soba – from ¥980
Made with dried herring simmered in Kyoto for an authentic flavor
To get there, take a bus from JR Toyooka Station to Izushi Bus Stop, followed by a 5-minute walk. The restaurant has 44 tatami seats (2 tables for 4 people and 6 tables for 6 people), offering a relaxed atmosphere suitable for families and seniors.
(Note: Prices and availability may change by the season)
Address: 62-1 Uchimachi, Izushi-cho, Toyooka City, Hyogo Prefecture
Hours: 10:00–15:00 (closes when sold out)
Closed: Wednesdays (open if Wednesday is a holiday)
Make a reservation here:
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Kawara Soba (Local Specialty of Yamaguchi Prefecture)
Kawara soba is a unique local dish that originated in Kawatana Onsen, located in Shimonoseki City, Yamaguchi Prefecture. The dish features cha soba (green tea noodles) grilled until crispy on a heated roof tile (kawara). It is topped with sweet-and-savory simmered beef, shredded omelet, chopped green onions, shredded nori seaweed, lemon slices, and grated momiji daikon (spicy daikon radish).
The dish is served with a warm dipping sauce and eaten by mixing the toppings into the soba. Its origin is said to stem from an episode during the Satsuma Rebellion (1877), when soldiers reportedly grilled meat and wild plants on roof tiles in the absence of proper cookware. The combination of bold flavor, visual impact, and crispy soba texture makes it one of Yamaguchi’s most iconic dishes.
13）Kawara.Tokyo Kanda Y-STYLE
This izakaya in central Tokyo brings the taste of Shimonoseki to the city, specializing in Kawara Soba and other traditional dishes from Yamaguchi Prefecture.
Their signature Kawara Soba is served sizzling hot on a heated tile, creating a crisp surface on the green tea noodles. The dish’s refreshing accents—lemon and yuzu kosho (a citrusy chili paste)—balance the richness of the beef. Two types are available:
Thick noodles with sweet broth
Thin noodles with spicy soy-based broth
Recommended Course: Yamaguchi Flavors Value Course – ¥4,300
Includes the signature Kawara Soba along with Shimonoseki fugu (pufferfish), whale dishes, fried Choshu jidori chicken, and dessert. The course is packed with ingredients that represent the region’s culinary heritage.
The restaurant is compact with around 20 seats and features warm wooden décor. It's just a 2-minute walk from Shin-Nihonbashi Station and about 4 minutes from Kanda Station.
(Note: Course content and prices may change depending by the season)
Address: 4-4-17 Nihonbashi Honcho, Chuo-ku, Tokyo
Hours:
● Mon–Fri: 11:00–14:00 / 17:00–23:00
● Sat: 17:00–23:00
Closed: Sundays and national holidays
Make a reservation here:
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Conclusion
How was that?
Across Japan, soba has developed unique characteristics in each region—shaped by local ingredients, water quality, culture, and history. From the time-honored traditions of Japan’s top three soba types to the creative use of regional flavors and presentation, soba truly shows the diversity and richness of Japanese cuisine.
On your next trip, why not to plan a culinary journey centered around discovering soba?
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1）Ichimatsutei
Established in 1979, Ichimatsutei is a long-standing soba restaurant located in Chikuma City, Nagano Prefecture. The building features a nostalgic design with a large waterwheel along the highway. It's also notable for serving Sarashina soba—one of Edo’s top three soba styles—which is now hard to find.
The most popular item is the Tenzaru Soba, a generously portioned set featuring soba noodles with crispy tempura made from shrimp and vegetables. Other must-tries include Oshibori Soba, a local specialty from the Hokushin region of Nagano, and Kurumi Dare Soba served with a flavorful walnut-based dipping sauce.
The restaurant has a calm, old-fashioned atmosphere resembling a traditional Japanese farmhouse. It offers various private rooms for different group sizes—from 8, 10–20, to more than 30 people—making it suitable for both family meals and large gatherings.
Address: 2783 Oaza Yashiro, Chikuma-shi, Nagano Prefecture
Hours: 11:00–20:00
Closed: Wednesdays and national holidays
Make a reservation:
https://autoreserve.com/en/restaurants/xQox8R3xSG9Yhgmwd2ek?medium_slug=ET5Ymx89k4wr&ar_article_id=ET5Ymx89k4wr_20250707_000003
2）Shinshu Nagaya Sakaba
This rustic-style izakaya offers traditional dishes of the Shinshu region. Located just a 2-minute walk from the Zenkoji Exit of Nagano Station, it's an easily accessible spot to enjoy Togakushi soba and other regional specialties like nozawana (pickled mustard greens) tempura.
Recommended Dishes:
・Togakushi Soba – ¥1,089
・Chikuma River Course – ¥3,278
A popular 8-course set meal ending with Shinshu soba (in a small bowl), also includes local favorites like nozawana pickles and grilled fukumi chicken.
There is a wide variety of local sake from all 69 breweries in the prefecture—an excellent match for each dish.
The restaurant features a sunken hearth-style counter with 10 seats, plus semi-private rooms (6 seats) and traditional tatami rooms that accommodate up to 40 guests.
Address: 1418-12 Minami-Ishidocho, Nagano City, Nagano Prefecture, Sengoku Hasegawa Building
Hours: 17:00–24:00
Closed: Open every day
Make a reservation
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3）Nanaki Main Store
This long-standing restaurant in Tokyo serves authentic Togakushi soba alongside grilled chicken made from high-quality domestic and fresh morning-slaughtered poultry from across Japan.
The soba recipes, passed down for over 40 years, include a wide range of options such as Kamo Seiro Soba (duck soba), Tororo Soba (with grated yam), and more.
Recommended Dishes:
・Togakushi Soba – from ¥780
・Premium Tempura Soba – from ¥1,980
・Nanaki Course – ¥3,500
Includes 11 types of grilled chicken, offering a full range of textures and flavors.
The restaurant is about a 2-minute walk from Ebisu Station on the Tokyo Metro Hibiya Line. It offers a smoke free area with comfortable tables, counter seats, and private rooms that can accommodate up to 8 people.
Address: 1F Sanki Building, 1-13-2 Ebisu-Nishi, Shibuya-ku, Tokyo
Hours: 16:00–29:00 (next morning 5:00 AM)
Closed: Open every day
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Izumo Soba (Shimane Local Specialty)
Izumo soba is a celebrated specialty from Shimane Prefecture’s Izumo region, and is counted among Japan’s three major soba styles. Made using the hikigurumi method—where whole buckwheat grains including the husk are ground—it is known for its dark color, rich aroma, and firm texture. It’s also high in nutritional value, offering the wholesome depth of buckwheat flavor.
Two classic ways to enjoy it are Wariko Soba, served in three-tiered lacquer bowls with toppings and broth added at each level, and Kamaage Soba, where freshly boiled soba is eaten with dipping sauce mixed with hot soba water.
4）Sunaya
Located right in front of Izumo Taisha Grand Shrine, this soba shop specializes in 100% buckwheat juwari soba, made only from domestic, stone-ground soba flour and water. The shop maintains the traditional method of namako-uchi soba, where soba is made without any binding flour.
Recommended Dishes:
・Togakushi Soba – from ¥780
・Premium Tempura Soba – from ¥1,980
・Nanaki Course – ¥3,500
Includes 11 types of grilled chicken, offering a full range of textures and flavors.
The restaurant is about a 2-minute walk from Ebisu Station on the Tokyo Metro Hibiya Line. It offers a smoke free area with comfortable tables, counter seats, and private rooms that can accommodate up to 8 people.
Address: 1F Sanki Building, 1-13-2 Ebisu-Nishi, Shibuya-ku, Tokyo
Hours: 16:00–29:00 (next morning 5:00 AM)
Closed: Open every day
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Izumo Soba (Shimane Local Specialty)
Izumo soba is a celebrated specialty from Shimane Prefecture’s Izumo region, and is counted among Japan’s three major soba styles. Made using the hikigurumi method—where whole buckwheat grains including the husk are ground—it is known for its dark color, rich aroma, and firm texture. It’s also high in nutritional value, offering the wholesome depth of buckwheat flavor.
Two classic ways to enjoy it are Wariko Soba, served in three-tiered lacquer bowls with toppings and broth added at each level, and Kamaage Soba, where freshly boiled soba is eaten with dipping sauce mixed with hot soba water.
4）Sunaya
Located right in front of Izumo Taisha Grand Shrine, this soba shop specializes in 100% buckwheat juwari soba, made only from domestic, stone-ground soba flour and water. The shop maintains the traditional method of namako-uchi soba, where soba is made without any binding flour.
Crafted early each morning by skilled soba artisans, the noodles offer a delightful texture and deeply aromatic flavor. The dipping sauce is made by simmering urume sardines, Rausu kombu, and bonito flakes over time, resulting in a sweet, umami-rich broth.
The signature dish is Wariko Soba, beautifully stacked in three to four red-lacquered bowls, topped with condiments and dressed in a sweet-savory broth. We recommend adding crispy shrimp tempura flakes for an extra indulgent twist.
Address: 2F, Izumo Kizuki-ya, 772 Kizuki-Minami, Taisha-cho, Izumo City, Shimane Prefecture
Hours:
● Mon, Wed, Thu, Fri: 11:00–15:00
● Sat, Sun, Holidays: 10:30–15:30
(Closes early if soba sells out)
Closed: Tuesdays and the 3rd Monday of each month
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5）Enshizuku – Soba and Small Plates, Minami-Shinjuku
A refined Japanese restaurant located in central Tokyo where you can enjoy the traditional flavors of Shimane Prefecture. Centered around Izumo soba, one of Japan’s top three soba types, the restaurant also features local delicacies from the San’in region.
What makes this restaurant stand out is the use of soba flour shipped directly from Matsue and the exceptional quality of its seafood. Signature items include Shima-meika squid marinated in liver soy sauce, and many other local ingredients paired with premium sake curated by a sake meister.
Recommended Dishes:
・¥6,000 Course: A 10-item course including 4 kinds of sashimi, crab cream croquette, “Akaten” (a spicy red fishcake from Shimane), and Wariko soba. Comes with 2 hours of all-you-can-drink service.
・Soba & Donburi Set (Lunch only): Includes daily seafood rice bowls.
Located a 6-minute walk from JR Shinjuku Station (South Exit), the restaurant’s interior is calm and modern-Japanese. It offers counter seating, table seating, semi-private rooms, and even fully private rooms for groups of 4 or more.
Hours:
● Mon, Wed, Thu, Fri: 11:00–15:00
● Sat, Sun, Holidays: 10:30–15:30
(Closes early if soba sells out)
Closed: Tuesdays and the 3rd Monday of each month
https://autoreserve.com/en/restaurants/U9KxWorUVtCRJBWDYXuV?medium_slug=ET5Ymx89k4wr&ar_article_id=ET5Ymx89k4wr_20250707_000003
5）Enshizuku – Soba and Small Plates, Minami-Shinjuku
A refined Japanese restaurant located in central Tokyo where you can enjoy the traditional flavors of Shimane Prefecture. Centered around Izumo soba, one of Japan’s top three soba types, the restaurant also features local delicacies from the San’in region.
What makes this restaurant stand out is the use of soba flour shipped directly from Matsue and the exceptional quality of its seafood. Signature items include Shima-meika squid marinated in liver soy sauce, and many other local ingredients paired with premium sake curated by a sake meister.
Recommended Dishes:
・¥6,000 Course: A 10-item course including 4 kinds of sashimi, crab cream croquette, “Akaten” (a spicy red fishcake from Shimane), and Wariko soba. Comes with 2 hours of all-you-can-drink service.
・Soba & Donburi Set (Lunch only): Includes daily seafood rice bowls.
Located a 6-minute walk from JR Shinjuku Station (South Exit), the restaurant’s interior is calm and modern-Japanese. It offers counter seating, table seating, semi-private rooms, and even fully private rooms for groups of 4 or more.
Address: 1F, Link Square Shinjuku, 5-27-5 Sendagaya, Shibuya-ku, Tokyo
Hours:
● Mon–Fri: 11:00–15:00 / 17:00–23:00
● Sat: 11:00–15:00 / 17:00–22:00
Closed: Sundays and national holidays
Make a reservation
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Wanko Soba (Traditional Cuisine from Iwate Prefecture)
Wanko soba is a unique culinary tradition and one of Japan’s three major soba styles, alongside Togakushi and Izumo soba. Originating from Iwate Prefecture, this local specialty was born from a custom of hospitality—guests were served bite-sized portions of soba in small bowls, one after another, until they were full.
Today, Wanko soba is more than just a meal—it’s a culinary performance. As soon as one bowl is finished, a server swiftly refills the next, creating an interactive dining experience. In addition to the “refill-on-command” style, there is also a “self-service” method called moridashi-shiki, popular among tourists.
6）Yabuya Sohonten
Located in Hanamaki City, Iwate Prefecture, this historic soba shop was established in 1923 and is known as the birthplace of Wanko soba.
In addition to the classic Wanko soba experience, one of the must-try items is the Tempura Soba, a favorite of famous Iwate-born author Kenji Miyazawa. Of particular note is the “Zōri-age” tempura, named after traditional straw sandals for its shape—it boasts a crispy texture that pairs perfectly with the restaurant’s fragrant dashi.
Recommended Dishes:
・Wanko Soba: ¥4,100 (middle school and above) / ¥3,100 (elementary school students)
・Kenji Set: A special meal set that includes Tempura Soba and Mitsuya Cider, replicating what poet Kenji Miyazawa once enjoyed (note: this set does not include Wanko soba)
The restaurant is about an 11-minute walk from JR Hanamaki Station and features a spacious interior with 400 seats, with a serene, traditional atmosphere.
Address: 7-17 Fukiharicho, Hanamaki City, Iwate Prefecture
Hours:
● Mon–Sat: 10:30–18:00
● Sun: 10:30–15:00
Closed: Mondays and national holidays (when Monday is a holiday, the shop is open)
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Edo’s Three Great Soba Styles: “Yabu”
The “Three Great Soba Houses of Edo” refers to historic soba restaurant lineages that have continued since the Edo period. The most famous are Yabu (藪), Sarashina (更科), and Sunaba (砂場). Among them, Yabu-style soba is especially famous for its aromatic noodles and bold, dry dipping sauce, crafted with the refined techniques of seasoned soba artisans.
One of the most iconic examples is Kanda Yabu Soba, established in 1880. With its charming traditional architecture and dedication to preserving Edo-era flavor, it remains beloved by soba enthusiasts even today.
7）Kanda Yabu Soba
Carrying on the tradition of the Yabu lineage—one of Edo’s three great soba styles—this long-established soba restaurant is located just a 3-minute walk from Awajicho Station on the Tokyo Metro. The building features a classic wooden design, with a serene view of a traditional Japanese garden.
The noodles have a faint green hue and offer a crisp aroma and balanced firmness. The soba is made with a premium blend of buckwheat flour from Nagano and Aomori, using a golden 10:1 ratio of soba to wheat flour for an ideal balance of flavor and texture.
The dipping sauce is a dry-style broth crafted from rich dashi made with kombu and bonito flakes. The strong umami and sharp flavor complement the noodles perfectly.
Recommended Course:
・Dangozaka Course (¥9,900 and up):
Includes seiro soba (served on a bamboo tray), a trio of seasonal appetizers, sobagaki (buckwheat dumpling), deep-fried shrimp wrapped in nori, and more.
Private rooms are available on the second floor.
Popular Menu Items:
・Yamakake Soba (soba with grated yam)
・Kamo Seiro Soba (duck dipping soba)
・Tempura Soba
・Seasonal soba specials and Soba Sushi (egg and gourd rolled with soba) are also available.
(Please note: course contents and prices may vary by season.)
Address: 2-10 Kanda Awajicho, Chiyoda-ku, Tokyo
Hours: 11:30–20:30
Closed: Wednesdays
Make a reservation
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8）Niigata Furumachi Yabu Soba
This historic soba restaurant in Niigata City inherited its flavor from the Tokyo-based “Tokyoan Yabu.” With nearly 90 years of history, it serves traditional Edo-style Nihachi Soba (made with 80% buckwheat flour and 20% wheat flour).
The restaurant carefully selects the best seasonal buckwheat flour from regions such as Hokkaido, Fukushima, and Ibaraki. Following a method perfected since its founding, the noodles are made to be springy with a silky-smooth texture.
The soba pairs beautifully with a dashi-rich dipping sauce made from premium bonito flakes, offering a simple yet profound flavor. Particularly popular are dishes like Tendon with soba, Kakiage Tempura Zaru, and Tempura Seiro Soba.
Recommended Courses:
・Soba Kaiseki (¥4,500)
・With All-You-Can-Drink (¥7,000)
Both courses feature 6 dishes centered around soba. The private tatami rooms are especially popular.
(Please note: course contents and prices may vary by the season.)
Address: 1490 Furumachi-dori 8-bancho, Chuo-ku, Niigata City, Niigata Prefecture
Hours:
● Mon, Thu, Fri, Sat: 11:00–15:00 / 17:00–20:00
● Tue: 11:00–15:00
● Sun, Holidays: 11:00–17:00
Closed: Wednesdays and the 3rd Tuesday of the month
Make a reservation here:
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Echizen Soba (Local Specialty of Fukui Prefecture)
Echizen soba is a beloved regional dish from Fukui Prefecture, long known for its thriving buckwheat cultivation. Made using the hikigurumi technique with locally grown soba flour, the noodles are distinguished by their firm bite and rich aroma. Common toppings include scallions, bonito flakes, and grated daikon radish.
Especially popular is Echizen Oroshi Soba, in which cold soba noodles are served with a refreshing broth made from daikon oroshi (grated radish). Its slightly spicy tang and the aroma of fresh soba combine beautifully for a light yet flavorful dish.
9）Echizen Soba Club
This soba shop prides itself on serving 100% buckwheat (juwari) soba made from premium-grade soba flour harvested in Fukui Prefecture.
Its signature dish is the Oroshi Soba, where the fragrance of the buckwheat is perfectly complemented by the freshness of grated daikon radish. The shop’s most popular item is the Age Oroshi Soba, topped with a large slice of deep-fried tofu (aburaage), which adds satisfying richness and texture.
The dipping sauce is a dry-style broth crafted from rich dashi made with kombu and bonito flakes. The strong umami and sharp flavor complement the noodles perfectly.
Recommended Course:
・Dangozaka Course (¥9,900 and up):
Includes seiro soba (served on a bamboo tray), a trio of seasonal appetizers, sobagaki (buckwheat dumpling), deep-fried shrimp wrapped in nori, and more.
Private rooms are available on the second floor.
Popular Menu Items:
・Yamakake Soba (soba with grated yam)
・Kamo Seiro Soba (duck dipping soba)
・Tempura Soba
・Seasonal soba specials and Soba Sushi (egg and gourd rolled with soba) are also available.
(Please note: course contents and prices may vary by season.)
Address: 2-10 Kanda Awajicho, Chiyoda-ku, Tokyo
Hours: 11:30–20:30
Closed: Wednesdays
Make a reservation
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8）Niigata Furumachi Yabu Soba
This historic soba restaurant in Niigata City inherited its flavor from the Tokyo-based “Tokyoan Yabu.” With nearly 90 years of history, it serves traditional Edo-style Nihachi Soba (made with 80% buckwheat flour and 20% wheat flour).
The restaurant carefully selects the best seasonal buckwheat flour from regions such as Hokkaido, Fukushima, and Ibaraki. Following a method perfected since its founding, the noodles are made to be springy with a silky-smooth texture.
The soba pairs beautifully with a dashi-rich dipping sauce made from premium bonito flakes, offering a simple yet profound flavor. Particularly popular are dishes like Tendon with soba, Kakiage Tempura Zaru, and Tempura Seiro Soba.
Recommended Courses:
・Soba Kaiseki (¥4,500)
・With All-You-Can-Drink (¥7,000)
Both courses feature 6 dishes centered around soba. The private tatami rooms are especially popular.
(Please note: course contents and prices may vary by the season.)
Address: 1490 Furumachi-dori 8-bancho, Chuo-ku, Niigata City, Niigata Prefecture
Hours:
● Mon, Thu, Fri, Sat: 11:00–15:00 / 17:00–20:00
● Tue: 11:00–15:00
● Sun, Holidays: 11:00–17:00
Closed: Wednesdays and the 3rd Tuesday of the month
Make a reservation here:
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Echizen Soba (Local Specialty of Fukui Prefecture)
Echizen soba is a beloved regional dish from Fukui Prefecture, long known for its thriving buckwheat cultivation. Made using the hikigurumi technique with locally grown soba flour, the noodles are distinguished by their firm bite and rich aroma. Common toppings include scallions, bonito flakes, and grated daikon radish.
Especially popular is Echizen Oroshi Soba, in which cold soba noodles are served with a refreshing broth made from daikon oroshi (grated radish). Its slightly spicy tang and the aroma of fresh soba combine beautifully for a light yet flavorful dish.
9）Echizen Soba Club
This soba shop prides itself on serving 100% buckwheat (juwari) soba made from premium-grade soba flour harvested in Fukui Prefecture.
Its signature dish is the Oroshi Soba, where the fragrance of the buckwheat is perfectly complemented by the freshness of grated daikon radish. The shop’s most popular item is the Age Oroshi Soba, topped with a large slice of deep-fried tofu (aburaage), which adds satisfying richness and texture.
The restaurant is just a 3-minute walk from the west exit of JR Fukui Station. Diners take off their shoes before entering the dining space, providing a homely and relaxing environment. In addition to regular dining, the shop also offers soba-making workshops. These hands-on experiences use heirloom soba varieties native to Fukui, taught by certified soba masters.
Address: 1-10-21 Chuo, Fukui City, Fukui Prefecture
Hours: 11:30–15:30
Closed: Tuesdays and national holidays
Make a reservation here:
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その他のおすすめご当地蕎麦
Hegi Soba (Local Specialty of Niigata Prefecture)
Niigata Prefecture, blessed with pristine water and abundant nature, is known not only for its rice and sake, but also for its distinctive regional cuisine. One standout example is Hegi Soba.
Hegi soba is made using funori, a type of seaweed, as a natural binding ingredient. This gives the noodles a uniquely glossy appearance, firm texture, and a smooth, slippery mouthfeel. The soba is traditionally arranged in small bite-sized portions and served in a square wooden tray called a “hegi”, reflecting the region’s emphasis on hospitality. Diners with this dish commonly takes tempura or local sake, making it a must-try dish when visiting Niigata.
10）Suzukaya Soba – Niigata Station Front Store
Located just a 5-minute walk from the north exit of JR Niigata Station, this restaurant offers a full experience of Niigata’s regional cuisine—including its famous Hegi Soba.
The soba is made with funori (seaweed), which acts as a binding ingredient and imparts a distinct flavor and silky texture to the noodles. The restaurant also boasts a wide selection of local Niigata sake that pairs wonderfully with its dishes, making it an ideal place to explore the flavors of the region.
Recommended Dishes:
・Hegi Soba – from ¥1,100
・Evening Drinks Set – ¥2,500
A great-value set that includes “noppe” (a traditional simmered vegetable dish), sashimi, and zaru soba to finish, along with one alcoholic drink.
The restaurant has counter seating for solo diners, table seating for groups, and tatami-style private rooms suitable for business entertaining or family gatherings.
(Note: Course pricing may vary by the season)
Address: IMA Building 1F–3F, 1-4-29 Benten, Chuo-ku, Niigata City, Niigata Prefecture
Hours:
● Mon–Sat: 11:00–25:00 (1:00 AM)
● Sun & Holidays: 11:00–24:00
Closed: Open every day
Make a reservation here:
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Matcha Soba (A Unique Taste from Uji, Kyoto)
Matcha soba is a specialty of Uji, Kyoto—famous for its premium green tea. These soba noodles are made with 100% authentic Uji matcha, giving them a vivid green color, refined aroma, and slight bitterness that harmonizes perfectly with traditional Japanese flavors. Often served with Kyoto vegetables or fresh seafood tempura, it’s a distinctly local culinary experience.
11）Tsubameya
Just a 2-minute walk from Uji Station, Tsubameya is a soba restaurant where you can enjoy authentic matcha soba made using 100% Uji matcha. The noodles are bright green, delicately fragrant, and offer a unique twist on traditional soba.
Their seasonal tempura, made from Kyoto-grown vegetables and fresh seafood, is also a popular draw.
Recommended Dishes:
・Chef’s Choice Course (¥3,500): A seasonal five-dish dinner course that includes sashimi, grilled items, seafood tempura, and Hamo hot pot (pike conger), available for reservations of 4 or more guests at dinner time.
・Premium Seafood Tempura Soba Set: Includes grilled eel (shirayaki) and tempura. You can choose two types of noodles from juwari soba (100% buckwheat), hachiwari soba (80/20 blend), or matcha soba.
The interior features warm wooden décor and has 40 seats total, including private rooms that offer a relaxing, intimate dining experience.
(Note: Course pricing and menu may vary by the season)
Address: 13-3 Higashiuchi, Uji, Kyoto Prefecture
Hours: 11:00–17:00 / 17:30–22:00
Closed: Irregular holidays
Make a reservation here:
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Nishin Soba (Kyoto Local Specialty)
Nishin soba is a wintertime favorite in Kyoto. It features “migaki nishin” (dried herring) simmered in a sweet-savory sauce and served atop hot soba noodles. The tender fish absorbs the flavor of the broth, creating a satisfying blend of rich umami and refined Kyoto-style dashi.
Originating in the Edo period (1603–1868), this dish is made using dried herring brought from Hokkaido to Kyoto, where it became a staple among common folk. Today, it remains a beloved local specialty, especially around the Gion and Minamiza areas—frequented by both locals and tourists, including Kyoto’s famous maiko (apprentice of geisha).
Izushi Sara Soba (Local Specialty of Toyooka, Hyogo Prefecture)
Izushi Sara Soba is a regional dish from Izushi Town in Toyooka City, Hyogo Prefecture. It features small portions of soba served on tiny individual plates—typically five plates per serving. Diners can season each plate to their liking with different condiments and dipping sauces. Enthusiasts often consume over 20 plates in a single sitting.
The origins of this dish goes back to the Edo period, when soba-making techniques from Shinshu (modern-day Nagano) were brought to the area. Izushi soba affected by local water and climate、has a distinctive local taste. Today, many soba restaurants are scattered throughout the town, making it a fun destination for soba tastings and sightseeing.
12）Karou
Founded in 1981, Karou is a long-established soba restaurant in Toyooka City that offers both Izushi Sara Soba and Kyoto-style Nishin Soba.
The dashi broth, made with the pure waters of Izushi, has a deep umami flavor that highlights the natural taste of the handmade soba. The noodles are smooth and have a pleasant texture, earns praise from soba aficionados across Japan.
Located just a 2-minute walk from Izushi Castle Ruins, the restaurant is conveniently situated for visitors exploring the historic town.
Recommended Dishes:
・Handmade Sara Soba – from ¥900
Crafted from domestic soba flour and high-quality wheat flour using the Nihachi (80/20) method
・Curry Soba – from ¥1,100
A spicy and addictive dish with a curry-flavored broth
・Nishin Soba – from ¥980
Made with dried herring simmered in Kyoto for an authentic flavor
To get there, take a bus from JR Toyooka Station to Izushi Bus Stop, followed by a 5-minute walk. The restaurant has 44 tatami seats (2 tables for 4 people and 6 tables for 6 people), offering a relaxed atmosphere suitable for families and seniors.
(Note: Prices and availability may change by the season)
Address: 62-1 Uchimachi, Izushi-cho, Toyooka City, Hyogo Prefecture
Hours: 10:00–15:00 (closes when sold out)
Closed: Wednesdays (open if Wednesday is a holiday)
Make a reservation here:
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Kawara Soba (Local Specialty of Yamaguchi Prefecture)
Kawara soba is a unique local dish that originated in Kawatana Onsen, located in Shimonoseki City, Yamaguchi Prefecture. The dish features cha soba (green tea noodles) grilled until crispy on a heated roof tile (kawara). It is topped with sweet-and-savory simmered beef, shredded omelet, chopped green onions, shredded nori seaweed, lemon slices, and grated momiji daikon (spicy daikon radish).
The dish is served with a warm dipping sauce and eaten by mixing the toppings into the soba. Its origin is said to stem from an episode during the Satsuma Rebellion (1877), when soldiers reportedly grilled meat and wild plants on roof tiles in the absence of proper cookware. The combination of bold flavor, visual impact, and crispy soba texture makes it one of Yamaguchi’s most iconic dishes.
13）Kawara.Tokyo Kanda Y-STYLE
This izakaya in central Tokyo brings the taste of Shimonoseki to the city, specializing in Kawara Soba and other traditional dishes from Yamaguchi Prefecture.
Their signature Kawara Soba is served sizzling hot on a heated tile, creating a crisp surface on the green tea noodles. The dish’s refreshing accents—lemon and yuzu kosho (a citrusy chili paste)—balance the richness of the beef. Two types are available:
Thick noodles with sweet broth
Thin noodles with spicy soy-based broth
Recommended Course: Yamaguchi Flavors Value Course – ¥4,300
Includes the signature Kawara Soba along with Shimonoseki fugu (pufferfish), whale dishes, fried Choshu jidori chicken, and dessert. The course is packed with ingredients that represent the region’s culinary heritage.
The restaurant is compact with around 20 seats and features warm wooden décor. It's just a 2-minute walk from Shin-Nihonbashi Station and about 4 minutes from Kanda Station.
(Note: Course content and prices may change depending by the season)
Address: 4-4-17 Nihonbashi Honcho, Chuo-ku, Tokyo
Hours:
● Mon–Fri: 11:00–14:00 / 17:00–23:00
● Sat: 17:00–23:00
Closed: Sundays and national holidays
Make a reservation here:
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Conclusion
How was that?
Across Japan, soba has developed unique characteristics in each region—shaped by local ingredients, water quality, culture, and history. From the time-honored traditions of Japan’s top three soba types to the creative use of regional flavors and presentation, soba truly shows the diversity and richness of Japanese cuisine.
On your next trip, why not to plan a culinary journey centered around discovering soba?
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