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Best Soba Noodles In Japan : Review And Buying Guide

Peter Fonda
  Feb 8, 2023 1:38 AM

Whether you are a newbie to the world of soba or you are a seasoned pro, there are certain things you should know before heading out for a meal. These top tips will help you eat the best soba noodles in Japan.


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Buying Guide

Top 5 soba restaurants in Tokyo

Whether you are traveling to Tokyo for business or pleasure, there are plenty of great soba restaurants in Tokyo. These restaurants will offer you a wide variety of noodle dishes, from hot to cold soba. These restaurants are great for travelers who are on a budget and want to sample some of the best soba in Tokyo.

One of the first soba restaurants in Tokyo, Kanda Matsuya is an unpretentious eatery that has been serving hearty noodles since 1884. The restaurant is in the Kanda district, which is near Awajicho and Ogawacho stations. The interior of the restaurant is simple but elegant, with a miniature Japanese garden.

The menu at Kanda Matsuya includes a variety of noodle dishes, from cold soba to hot soba. The warm version of soba noodles can be served with side dishes, like tempura, edamame, and tofu. The menu is also available in English.

Another of Tokyo's old-school soba restaurants is Kyorakutei in Kagurazaka. This restaurant serves hand-cut soba. The soba is produced daily in the restaurant. The menu offers juwari soba, grilled edamame beans, and sake. Customers can watch the soba masters make the soba dough.

The owner of Kyotei Daikokuya has worked as a soba master for over 40 years. His soba is known for its delicious flavor and texture. The soba is served in a dipping sauce, like the one found at Nagasaka Sarasina.

Kanda Matsuya

Located near the famous electronics district of Akihabara, Kanda Matsuya Soba is a popular Japanese restaurant. This old-school establishment has been operating since 1884, making it one of the oldest soba shops in Tokyo.

Kanda Matsuya is housed in a historical Taisho-era building and offers a range of soba noodles, including udon and ramen. Their soba is made from buckwheat grown in Hokkaido. They also serve tempura-battered prawns and grilled chicken.

Soba is a noodle made from buckwheat, and it's considered one of the most artisanal types of noodle in Japan. It can be served hot or cold, and is best eaten with a dipping sauce. The dipping sauce is made from dashi, and can be vegetable-based or meat-based.

Soba is a common dish during the Japanese New Year. During the New Year, Japanese celebrate with rituals and visiting shrines. Soba is served during these times to ensure good health. The New Year is also a good time to visit Kanda Matsuya. They serve a special soba dish for Hina Matsuri.

Kanda Matsuya Soba has been serving handmade soba noodles since 1884. They also serve a wide variety of side dishes. They offer whisky and sake. Aside from soba, Kanda Matsuya also serves tempura prawns, yakitori (grilled chicken) and toasted laver. The kusa-kiri, which they serve, is decorated with yellow chrysanthemum petals, which signifies good health for young ladies.

Kanda Matsuya also offers an English menu. They have two huge white paper lanterns hanging above the dining area. They also have a miniature Japanese garden.

Osoba no Kouga

Located on a narrow street in Tokyo, Osoba no Kouga serves one of the best soba noodles in Japan. In addition to a small menu, the restaurant has a limited seating capacity, so guests are treated to an authentic culinary experience.

The menu features both cold and hot soba noodles. For hot soba, noodles are served in a warm dashi broth. They are topped with different toppings. There is also a soy-flavoured dipping sauce.

Osoba no Kouga has a counter seat that allows guests to watch the soba masters at work. Chef Dairin Arai strives to maintain the novelty of the restaurant.

The restaurant is known for its creative soba dishes. The restaurant uses buckwheat from Iruma, Saitama Prefecture. The buckwheat is processed in the restaurant. It is then used in many of the dishes.

The restaurant is also known for its uni soba, which is made with a mixture of uni and buckwheat. The restaurant is small, so the chef is able to pay more attention to the customers.

In addition to serving soba, Osoba no Kouga also serves an assortment of lunch sets. There are several protein choices, including fish and shrimp tempura. The restaurant also offers wines and champagne.

Osoba no Kouga is a small restaurant that is packed during lunch hours. However, it is a great place to enjoy a soba dish with friends or family.

Sudachi Soba

Known for its mellow flavor and slightly bitter taste, Sudachi Soba is one of the best soba noodles in Japan. Its slight acidity is well balanced by the dashi broth. It is a refreshing summer dish that tastes particularly good in hot seasons.

Sudachi Soba is made with 100% buckwheat flour from Hokkaido. It is also topped with a sour citrus fruit called sudachi. It is a green round fruit that is a relative of the yuzu. The juice is slightly sour and is often used in cooking.

Soba noodles are a staple of Japanese cuisine. They are a flat noodle that is often served with a dipping sauce. They can be eaten cold, with a hot broth or stir-fried. The noodle's greyish brown color gives it a unique appearance.

Soba noodles are considered a special art form in Japan. They are handmade each day. They are a symbol of longevity in Japan. There are many different styles of soba noodles. The two most popular are zaru soba and kitsune soba. Each style is served with a different sauce.

In summer, zaru soba is served in a mentuyu broth. The noodles are usually topped with shredded nori and a tsuyu sauce. They are then topped with raw nagaimo yams. They have a very unique gooey texture.

In the winter, kake soba is served. This noodle dish is made with a broth made of Japanese dashi stock and soy sauce. In addition to the dashi, they add a few ingredients to make the broth taste extra special.

Tsuki Kurosawa

Whether you are looking for a simple buckwheat noodle dish, a rich hot soup, or a delectable sweet treat, Tsuki Kurosawa is a great choice. The soba noodles are handmade by a master chef who has dedicated 45 years to soba making. The restaurant offers bi-lingual menus, as well as snacks and drinks to complement your meal.

The soba noodles can be served hot or cold. A basic chilled soba is usually served with a simple dipping sauce. The dipping sauce should contain green onions. You should also slurp up the hot soup. This will help to cool off the noodles, while also enhancing their flavor.

You can find soba noodles in most parts of Japan. However, some areas of Japan are more famous for soba than others. Typically, the best soba is found in rural areas.

You will find soba noodles on the menu at many family restaurants. You can also find soba at many izakayas and tourist spots. The simplest dishes tend to cost around 500 yen to 1000 yen.

Soba noodle dishes are served at many specialized soba restaurants. At these restaurants, the noodles are prepared with ingredients from a specific area. Usually, a combination of wheat flour and buckwheat flour is added to the noodles.

In some specialized soba restaurants, udon noodles are also served. Udon noodles are chewy and are usually doused with a rich soy-based sauce. Some udon dishes are made with a wide variety of ingredients.

Yoshinori Horii

Located at 45 East 20th Street in the Flatiron district, Sarashina Horii is the first international outpost of a Japanese restaurant in New York City. Owned and operated by ninth generation soba maker Yoshinori Horii, Sarashina Horii was established in Tokyo in 1789, making it one of the oldest restaurants in Tokyo.

Sarashina Horii will serve more than a dozen noodle dishes, plus appetizers and entrees. The restaurant will also offer a tasting menu. It will be open Wednesday to Thursday from 5 to 10 p.m., and Friday and Saturday from 5 to 11 p.m. The restaurant is open on Sunday from 12 to 4 p.m.

Sarashina Horii's soba flour is sourced from Hokkaido, Japan. It is shipped directly to New York and is divided into six batches of 40 servings.

The flour is milled from a core of buckwheat seeds, making it smoother than standard soba noodles. Sarashina Horii's noodles are known for their delicate white color and slightly sweet taste.

Sarashina Horii has three restaurants in Tokyo. The family's sarashina soba is a favorite of the Shogun family in the Edo Castle.

Chef Hori began making soba at a young age. Eventually, he became a chef at Sarashina no Sato, a famous soba restaurant in Japan. He developed a strong passion for soba and wanted to keep the tradition alive. He was inspired to introduce Sarashina soba outside Japan, and built a menu in New York. He is still focused on preserving the soba culture in New York.


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