If you want to eat popular soba in Tokyo, start here! 20 recommended restaurants

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Tsukiji Bunkajin is a restaurant located about a 14-minute walk from Ginza Station on the Tokyo Metro Ginza Line. Its kaiseki (traditional multi-course Japanese meal) centered on house-made soba noodles is popular.

Once you step inside, you will find a comfortable space that blends traditional Japanese style with a modern feel.

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The buckwheat flour used here is Special selected by the owner, who travels to production regions all over Japan. It is carefully ground in the stone mill inside the shop and made by hand.

This is the “Yamakake.” The smooth thin noodles are said to pair well with the springy grated yam, which coats them nicely.

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The dinner-only course "Sobaya no Course Jin" lets you enjoy seasonal dishes, including tempura made with ingredients at their peak.

They also serve a wide variety of soba, starting with a small bowl of karasumi (dried mullet roe) soba.

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Ore no Soba GINZA5 is located on the B1 floor of Ginza Five inside Tokyo Metro Marunouchi Line Ginza Station.

At lunchtime, soba takes center stage. At dinner, you can enjoy soba drinks with a wide variety of snacks and Japanese sake.

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This shop serves G-kei soba (Jiro-style soba), and seems to be popular for the bold style of slurping down extra-thick noodles.

The lunch-only Tsukune Soba features homemade chicken meatballs shaped like small balls as a topping, and they say each bite is full of flavor.

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"Ore no Niku Soba" is an impressive dish topped with a generous assortment of beef and green onions. The dipping sauce contains chili oil and has a nice spicy kick.

It is filling, and once you try it, its addictive flavor will keep you coming back.

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Nihonbashi Yabukyu Ginza Ten is a Japanese restaurant located a 3-minute walk from Ginza Station on the Tokyo Metro Ginza Line.

It serves soba and a la carte dishes made with carefully selected ingredients. The restaurant is equipped with Private rooms and Semi-private rooms, so guests can relax and take their time in a private setting.

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You can enjoy sotoni-soba (soba with a higher buckwheat flour ratio than nihachi soba). They have been making it the same way since the restaurant first opened, using a foot kneading method.

The dipping sauce, made with thick cut hongarebushi (fully cured bonito flakes) and sodabushi (frigate tuna flakes), is said to have a rich taste.

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The "curry nanban" is a popular menu item made with katsuobushi (bonito flakes) dashi broth and kurobuta (Berkshire pork) shipped directly from Kagoshima Prefecture. You can choose from three spice levels: regular, hot, and extra hot.

The spicy aroma and the flavor of the broth make it so good that you keep coming back for more.

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Takichi is a restaurant located an 11-minute walk from Ginza Station on the Tokyo Metro Ginza Line.

It serves ni-hachi soba (80/20 buckwheat noodles) along with Homemade meals and drinks. The interior has a Showa retro feel, making it a place where you can unwind and relax.

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"Takichi seiro" is soba served with a warm dipping broth containing gobou (burdock root), chicken, and shiitake (shiitake mushrooms).

The dipping broth has a slight sweetness, and the good flavor of the chicken melts into it. Some reviews also said it pairs very well with the fragrant soba.

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"Tori Nanban" is topped with unique ingredients like quail eggs and sudachi (Japanese citrus), and is said to be satisfyingly filling.

The salt based broth is light, yet still has a clear bonito flavor.

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Komatsuan Sohonke Ginza is a restaurant located a 1-minute walk from Ginza Station on the Tokyo Metro Ginza Line. It is a sister restaurant of a soba noodle shop in Komagome that was founded in 1922.

The seats are spaced well apart, so you can relax and enjoy your time without worrying about the people around you.

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They serve dishes that carry on the traditions of Edo soba, including noodles rolled out into a square shape and a stronger dashi broth.

The “Kiko-uchi (buckwheat flour made from whole buckwheat seeds with the hulls) Aichi kamo-jiru (Aichi duck dipping broth)” is made with buckwheat flour ground with the hulls still on the buckwheat seeds, and it is said to have a pleasantly firm bite.

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The “Hajimari no Soba” is a set that lets you compare soba noodles from two production regions. Besides soba dipping sauce, you can also enjoy them with salt, water, or olive oil.

It comes with an Appetizers assortment of three kinds, and it is also recommended to enjoy it with alcohol.

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Osoba no Koga is a soba restaurant located a 6-minute walk from Roppongi Station on the Tokyo Metro Hibiya Line.

They put a lot of thought into every detail, from the ingredients used in the soba to the tableware and interior. In this tasteful Japanese space, you can enjoy soba made from freshly milled flour.

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The soba at this restaurant is made with buckwheat sourced from a farm in Iruma-gun, Saitama Prefecture, and they mill it in-house with a stone mill.

The photo shows their standard menu item, “seiro.” The evenly cut noodles are said to have a nice bite and a rich aroma.

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The "uni soba (sea urchin soba)" is topped with fresh uni (sea urchin), shredded nori (seaweed), and wasabi.

The rich, deep flavor of the uni goes well with the firm, thin-cut soba noodles. The heat of the wasabi adds a nice contrast to the taste.

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Ririan is a soba noodle and wine restaurant located a 3-minute walk from Roppongi Station on the Hibiya Subway Line.

The interior, finished with mortar walls, has a chic and refined atmosphere. There are single-slab counter seats and table seating, so it works well for both solo diners and groups.

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They serve 100% soba made with an extruding noodle machine.

The “mozuku-tsuyu seiro” is a dish made with thick mozuku seaweed from Okinawa and grated ginger. The crunchy texture of the thick mozuku is said to be addictive.

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The white soba (buckwheat noodles), said to pair well with wine, stands out for its pure white appearance. They apparently use plenty of Parmigiano.

The aroma of the soba combines with the richness of the cheese, making it mellow while still giving a hint of saltiness.

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Soba&Co. Kamiyacho Ten is an authentic teuchi soba (handmade buckwheat noodles) restaurant about a 1-minute walk from Kamiyacho Station on the Tokyo Metro Hibiya Line.

They also offer a wide range of Japanese sake to bring out the flavor of the soba. The fully private room, which requires a reservation, is recommended for meals with a small group.

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They serve Sarashina soba made with buckwheat from Togakushi, Nagano Prefecture, known for its clean bite.

The photo shows the standard menu item “Rich Shrimp Soba.” The slightly sweet dipping sauce is packed with dried shrimp, letting you enjoy the concentrated umami of the shrimp.

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The “Noko Kurumi Soba” is a dish where you eat slightly firm soba noodles coated generously in a creamy dipping sauce.

The sweetness and nutty aroma unique to walnuts are said to bring out the rich flavor of the soba.

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Asakusa Juroku is an restaurant located an 8-minute walk from Asakusa Station on the Tsukuba Express, behind Sensoji (Sensoji Temple).

The interior, centered around warm wood tones, has a bright feel. It also has fully private rooms separated by fusuma (sliding paper doors), making it a great fit for business dinners or family meals.

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You can enjoy authentic soba (buckwheat noodles) made with close attention to every detail, from the ingredients and milling method to how the dipping sauce is prepared.

They change the production regions of the blended soba flour to match the season, using Tochigi and Ibaraki in autumn, and Nagano and Fukui in winter.

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The recommendation is the Omakase course centered on house-made soba. Rather than making it 100% buckwheat, they intentionally use an 80-20 blend so you can enjoy its smooth texture and easy swallow.

They also serve dishes that go well with alcohol, made with plenty of seasonal Domestic ingredients.

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Tansoan Kenjiro is an 8-minute walk from Asakusa Station on the Tsukuba Express, located behind Sensoji Temple.

The interior is filled with Japanese style decor, including hanging scrolls, andon-style lighting, and bamboo walls. You can enjoy your meal in a somewhat nostalgic atmosphere.

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The soba here uses domestically produced whole buckwheat. They change how they make the noodles depending on the climate and the ingredients to bring out the natural sweetness of the soba.

The Special house dipping sauce uses katsuobushi (bonito flakes) carefully selected by the owner, and it is said to be slightly on the bold side.

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The "Nishu-mori (two kind assortment)" is a set that lets you enjoy both mori soba and inaka soba (rustic soba). If you eat it with just salt instead of dipping it in the sauce, you can fully enjoy the aroma of the soba.

The inaka soba is ground with the buckwheat husks included, giving it a pleasantly firm bite.

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Kissen is a soba restaurant located a 7-minute walk from Ueno Station on the JR Yamanote Line.

Inside, zelkova tables line the space, making it a good choice for business meals or entertaining guests. The kyo-kabe (Kyoto-style clay walls) create a relaxed Japanese atmosphere.

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You can enjoy ni-hachi soba (80-20 buckwheat noodles) that are milled from scratch in-house and hand-cut.

The photo shows the simple "Seiro Mori," a great way to enjoy the soba itself. Paired with the house-made dipping sauce made with plenty of katsuo dashi (bonito stock), the flavor of the soba really stands out.

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A popular choice is the yuzukiri (buckwheat noodles kneaded with yuzu), an unusual kind of soba.

The noodles are said to have a nice firm bite, and each mouthful brings a fresh yuzu aroma. Some reviews say they taste great even without any yakumi (condiments).

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Shoan is a restaurant about an 11-minute walk from Yotsuya Station on the JR Chuo Line. You can enjoy soba made from house-milled buckwheat flour ground on a stone mill in the restaurant and carefully prepared by skilled artisans.

The interior, done in calm, coordinated colors, has a stylish atmosphere.

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They use high quality buckwheat sourced from contracted farmers, and air dry it to preserve the ingredient's aroma and flavor.

You can enjoy the aroma that rises through the nose and the clean bite that only freshly made soba (buckwheat noodles) can offer.

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The soba dipping sauce is said to be made with dashi from 2-year-aged hongarebushi (fully cured bonito flakes) with concentrated umami, plus soy sauce aged in large barrels.

The cold soba comes recommended for anyone who wants to taste the richness of the sauce directly. It is said to be clean yet deep in flavor.

Kamo no Suke is a soba izakaya located a 3-minute walk from Yotsuya Station’s Akasaka Exit on the JR Chuo Line.

They serve nihachi soba (80/20 buckwheat noodles) made with coarsely ground flour, letting you fully enjoy the aroma and smooth texture. It is said to be so popular that long lines form on weekends.

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One key point is that this restaurant uses buckwheat flour from Hokkaido and Ibaraki, changing it with the seasons.

One popular menu item, the “kamo tsuke soba (soba with duck dipping broth),” is said to use coarsely ground duck thigh from Iwate Prefecture to make the broth. The rich umami of the duck is said to spread across your palate.

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This is the “Shiro Rayu (white chili oil) Kamo Tsuke Soba (duck dipping soba).” The shiro rayu is Homemade, and they make it by slowly frying duck fat, aromatic vegetables, and chili peppers.

In addition to coarsely ground duck thigh meat, it also comes with Homemade duck tsukune (chicken meatball-style duck meatballs) and a rich soy-marinated egg.

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Soba Mae Goto is a restaurant located a 5-minute walk from Daikanyama Station on the Tokyu Toyoko Line. It serves handmade soba noodles, both coarsely ground and thin-cut, made with Domestic stone-milled buckwheat flour.

In addition to counter and table seating, it also has a Private room, making it suitable for a wide range of occasions.

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The seiro (chilled soba served on a bamboo tray) comes with fresh wasabi and green onion. The noodles are well drained and have a nice firm bite.

The soba dipping sauce is made with hongarebushi (fully cured aged bonito flakes) matured over 2 years, giving it a rich aroma and a bold flavor.

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They also offer a wide range of A la carte items besides soba.

The "Meibutsu Rare Tenderloin Cutlet Sandwich" is made with a thick Tenderloin cutlet tucked between thin slices of bread. The Tenderloin cutlet is seasoned with a sauce made with soba dipping broth, and it is said to be tender and full of flavor.

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Ebisu Hashian is a stylish soba dining restaurant located a 3-minute walk from the West Exit of Ebisu Station on the JR Yamanote Line.

In a space lined with furniture in calm tones, you can enjoy house-made 100% soba. On nice days, the terrace seating surrounded by lush greenery is also recommended.

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You can enjoy artisan soba made with a focus on being “just harvested” and “freshly made.” They use ingredients from Onocho, Fukui Prefecture.

The Toriten Mizore Oyako Soba here pairs sweet, fragrant soba with crispy fried chicken tempura and an onsen tamago (soft-cooked hot spring egg).

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The "Grilled Mackerel and Chopped Plum Oroshi Soba" is a hearty dish topped with plenty of condiments such as green onion, grated daikon radish, and shredded nori.

The tartness of the chopped plum pairs well with the thick cut mackerel, giving it a refreshing finish.

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Soba Kappo Nagano is a soba kappo restaurant located a 4-minute walk from Hikifune Station on the Tobu Kameido Line. You can enjoy freshly milled and freshly made soba noodles prepared with native varieties sourced from around Japan.

The compact interior has 14 seats in total and is said to have a warm, homey feel.

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This restaurant is said to offer two kinds of soba: inaka soba (country-style soba) and 100% soba.

The "Arabiki Inaka Seiro" is a dish of roughly ground soba made by grinding whole buckwheat, husk and all, and enjoying it with karami daikon (spicy daikon radish) and green onion. It is said to let you fully enjoy the bold, natural flavor of soba.

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The "natto soba (buckwheat noodles with fermented soybeans)" is said to be a dish you eat by mixing the nori (seaweed), negi (green onion), katsuobushi (bonito flakes), and other yakumi (condiments) well with the soba dipping sauce.

The soba sauce has a slightly strong, sharp taste. Breaking the egg yolk topping is said to make it milder.

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Soba Kaiseki Tachiaigawa Yoshidaya is a restaurant located a 4-minute walk from Tachiaigawa Station on the Keikyu Main Line. It is well known for its freshly milled, freshly boiled handmade 100% soba.

The retro modern interior has Private rooms with views of a Japanese garden, as well as fully private rooms made of hinoki (Japanese cypress).

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The soba at Soba Kaiseki Tachiaigawa Yoshidaya is made with pesticide-free soba seeds grown in the Akagiyama (Mount Akagi) area of Gunma Prefecture, which they mill in-house with a stone mill.

By quickly boiling the 100% soba for 15 seconds, they create a deep flavor and an exceptionally smooth texture.

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The restaurant’s top recommendation, the “ten-seiro (soba with tempura),” comes as a set with several kinds of tempura, including large kuruma ebi (Japanese tiger prawns).

They use seasonal vegetables and fish, and fry everything only in sesame oil. The batter is light and crisp, and it pairs well with the handmade soba.

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Sagara is a restaurant located a 1-minute walk from Akasaka Station on the Tokyo Metro Chiyoda Line. It offers a good selection of soba and fish dishes made with carefully chosen ingredients.

The restaurant is equipped with multiple Private rooms. In the open and relaxing Japanese-style space, guests can take their time enjoying food and drinks.

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The menu includes thin-cut nihachi soba (80 percent buckwheat soba) and coarsely ground, thick-cut inaka soba (rustic soba), both made with buckwheat flour from Fukui Prefecture.

Their "Inaka Mori" lets you enjoy the rich aroma and natural sweetness that are unique to inaka soba.

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They also recommend their kawari soba (creative soba), made with ingredients like yuzu and shiso (perilla).

The shiso-kiri, made by kneading shiso into the noodles, is said to have a fresh, smooth texture that goes down easily. Each bite is said to spread the clean, refreshing aroma of shiso.

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Yamagata Soba Saryo Tsuki no Yama is a restaurant located a 2-minute walk from Yoyogi Station on the Toei Oedo Line. They serve soba, along with local dishes from Yamagata and local sake.

The interior has a modern feel, with table seating and box seats available.

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The recommendation is "ita-soba (soba served in a flat wooden box)," a thicker style of soba popular in inland Yamagata Prefecture.

It has a firm bite, and the more you chew, the more the soba’s natural sweetness and aroma spread.

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The "marunasu (round eggplant) and shin-shoga (young ginger) chilled kake soba" is topped with a large deep-fried marunasu, house-made gari made with shin-shoga, and myoga (Japanese ginger).

It is refreshing and so good that you will want to drink every last drop of the broth.

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Nihonbashi Yabukyu is a soba restaurant founded in 1902, located a 1-minute walk from Nihonbashi Station on the Tokyo Metro Ginza Line.

The 1st and 2nd floors have table seating, and the 3rd floor has a fully private room with Sunken kotatsu seating.

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They say you can eat soba made by blending two kinds of buckwheat flour from Hokkaido and Honshu, using a foot-kneading method.

This is the standard menu item, “zaru.” You can enjoy firm nihachi soba with a dipping sauce made with plenty of soda-bushi (frigate tuna flakes) and thick-cut honkarebushi (fully aged bonito flakes).

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The "kurobuta (Berkshire pork) curry nanban" is one of the most frequently ordered dishes. They marinate kurobuta shipped directly from Kagoshima Prefecture in shochu (Japanese distilled spirit) and cook it until tender.

The aroma of the dashi broth and the flavor of the house made curry spices are said to bring out the sweetness of the kurobuta.