If you want to eat soba in Nagoya, Aichi Prefecture, start here! 20 popular picks

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Fuaro has a pleasant Japanese feel and is an izakaya where you can drink while enjoying sobaya (soba shop) appetizers that pair well with alcohol.

The restaurant is in Meieki Nichome Sambangai, a dining complex renovated from a 70-year-old ryokan (traditional Japanese inn), just a 1-minute walk from Exit 1 of Nagoya Station.

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Their soba is ni-hachi soba (80% buckwheat flour and 20% wheat flour) made with stone-milled buckwheat flour, and it is said to have great aroma, texture, and smoothness.

They use katsuobushi (dried bonito flakes) from Chikiri, a katsuobushi specialty shop founded in 1782, for the broth.

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Miso oden (soybean paste simmered oden), a specialty of Nagoya, Aichi Prefecture. It uses miso from a well-known shop in the city and is said to have a delicate taste with a good balance of sweetness and flavor.

They also serve à la carte dishes such as the “Fuaro tamagoyaki (Japanese omelet),” which is finished with dashi poured over at the end, so you can enjoy Japanese sake, small bites, and To finish, soba and fully take in Japan’s food culture.

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The Japanese-style interior paired with wood creates a calm atmosphere at Ishiusubiki Soba Ishizuki.

The restaurant is located on the first basement floor of the Dai Nagoya Building, where you can enjoy Special gourmet foods from Nagoya, Aichi, and other carefully selected regions around Japan, and also shop.

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You can enjoy traditional Edomae soba (Tokyo-style buckwheat noodles). It is known for its rich dipping sauce, which here is based on stock made from kombu kelp and bonito.

The tempura soba made with seasonal ingredients is popular, and people eat it by dipping it into the soba sauce.

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Soba is a Japanese noodle dish made from buckwheat. At this restaurant, they select the best buckwheat from (Each) production region and serve it as stone milled nihachi soba (buckwheat noodles made with 80 percent buckwheat and 20 percent wheat flour).

The "Kamo Seiro <Kyo-gamo (Kyoto duck)>" in the photo is said to be a dish scented with mitsuba (Japanese parsley) and yuzu (Japanese citrus).

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Back in the Edo period, it seems that drinking Japanese sake at soba restaurants was already a well-established style. At Gamagori Kikyouya as well, you can enjoy sakana (small dishes to pair with drinks) and carefully selected Japanese sake from around the country.

Soba is a Japanese dish that works not only as a meal, but is also just right To finish after drinks.

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This restaurant has its roots in Kikyoya, which was founded in 1968 in Gamagori, Aichi Prefecture.

For cold soba, they use a blend of three kinds of buckwheat flour and serve it as coarsely ground 100% soba so you can enjoy its natural aroma and texture.

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The hot soba is hachiwari soba (80% buckwheat soba) with a well-balanced taste. They offer staples such as the popular "Ebi Ten Soba" and "Curry Nanban Soba," which comes with green onions in curry broth.

Along with authentic soba, this restaurant offers many ways to enjoy a meal, including a daily changing lunch, kushiage (deep-fried skewers), and a selection of local specialties from Gamagori.

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At Hamasho Meieki Bettei, you can enjoy hegi soba (Niigata's specialty buckwheat noodles) without leaving Aichi Prefecture.

The softly lit interior has counter and table seating, and you can also relax in a Semi-private room with Sunken kotatsu seating.

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"hegi soba" is one of Niigata's local specialties.

It is made by combining funori (seaweed) with buckwheat flour, and it is known for being served on a wooden tray made from peeled wood called a hegi.

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The noodles are known for the strong, unique koshi (firm springy bite) that is distinctive to hegi soba (Niigata-style soba served on a wooden tray), along with their smooth feel as they go down.

Along with the simple way of eating them with green onion and dipping sauce, toppings such as tsukimi tororo (grated yam with egg yolk) and spicy daikon radish are also recommended.

Soba to Osake Sobachoko is a restaurant in the dining area of Nagoya Crosscourt Tower, directly connected to the underground area of Nagoya Station for easy access.

During the day, it serves mainly lunch meals, and at night, you can also use it like an izakaya, enjoying soba along with Japanese sake and tempura.

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At Soba to Osake Sobachoko, they serve juwari soba (100% buckwheat soba) made without wheat flour and with 100% buckwheat flour.

It is said to have the natural aroma of soba, with a nice balance of firm bite and smooth texture. The dipping sauce, with its stronger soy sauce flavor, is also said to be tasty.

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The popular signature lunch dish is niku tsuke soba (soba served with dipping broth and meat). The flavor of the pork adds to the broth, giving it a rich, deep taste.

In the second half of the meal, you can add the separately served raw egg and enjoy the soba with a change in flavor.

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Hagiya Honke has also received reviews saying it feels homey and comfortable, making you want to relax and enjoy your meal. The restaurant is located along the Horikawa River, which runs through central Nagoya in Aichi Prefecture.

Besides stopping by for lunch, you can also enjoy it as an izakaya, savoring soba while drinking shochu with hot water or Japanese sake.

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Soba made by hand with Special buckwheat flour selected for its quality at that time.

The lineup includes "ni-hachi zaru soba (80/20 buckwheat zaru soba)" and the tempura assortment "Ooebi-ten zaru (zaru soba with large shrimp tempura)." They also recommend comparing their machine-made house noodles with their hand-cut soba.

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The house-made noodles are blended by the owner every morning. Along with the simple-is-best kake soba (plain soba in broth), they also offer curry-based variations.

The Hagiyahonke Meibutsu Curry Soba is said to have a flavor built on dashi (Japanese soup stock) and spices that is unexpectedly light and easy to eat.

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Gensui, located near Sakae Station, is a popular spot where you can enjoy high quality soba made by a soba craftsman with 40 years of experience, along with carefully selected Japanese sake.

The star of the menu is soba, made using only zairai-shu (native varieties), with several kinds served from production regions available at the time, ranging from Hokkaido to Kyushu.

Inside, there is a calm Japanese style space with just 9 counter seats.

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A well-known place where you can really savor zairai-shu (heirloom buckwheat) in its whole soba form. They use Special buckwheat from carefully selected production regions and grind the soba seeds somewhat coarsely with a stone mill, giving them deep flavor and a nice aroma.

For the water, they use soft water with a hardness of 0～20, adjusted to pair well with the soba.

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To fully bring out the appeal of the soba, they basically serve it on a seiro (bamboo tray).

Besides A la carte, they also offer courses such as the "Recommended (dinner only) Omakase by the chef." The "(lunch only) Soba Zanmai" lets you compare four small servings of soba varieties.

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Teuchi Soba to Dacho Ryori Sobajima is a restaurant in Nagoya, Aichi, known just as its name suggests for its unique combination of handmade soba noodles and ostrich dishes.

One of its charms is its hidden away feel, where you can forget the bustle of Sakae and relax. The counter and table chairs also come with thick cushions, making them comfortable to sit on.

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This is hand-cut soba (buckwheat noodles) made with great care by the owner, who has studied soba from all over Japan and refined his craft.

They carefully select high quality buckwheat seeds for each season and serve the soba freshly made. It is said to be ni-hachi soba (80 percent buckwheat soba) with a good balance of aroma and smooth texture.

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The restaurant’s most popular menu item is shabu-shabu, where you can enjoy soba and dacho (ostrich). Shabu-shabu is a Japanese Hot Pot dish in which you swish ingredients through broth before eating them.

Here, they dip dacho thigh meat into soba broth to cook it through. After that, you eat the soba by dipping it into the broth, now enriched with the flavors of the ingredients.

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Teuchi Soba Oishi, about a 2-minute walk from Exit 1B of Hisaya-odori Station, is a place where you can enjoy two kinds of house-made hand-cut soba noodles. Their Rice bowl and soba lunch sets are popular, as are the à la carte dishes and soba you can take your time enjoying with Japanese sake.

The interior is bright, clean, and has a modern Japanese feel, and it is said to attract a wide range of guests, including solo diners.

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You can choose from two types of soba, each made in a different way. One is nihachi soba, made with a blend of buckwheat flour sourced from different suppliers depending on the season.

The other is genbiki soba, made with whole buckwheat grains with the hulls on. The assortment is also recommended if you want to compare both.

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Tempura is the perfect match for soba. Tempura is a Japanese dish made by coating ingredients in a batter of wheat flour and deep-frying them, bringing out the best in each ingredient.

With tempura seiro (soba served with tempura), you can enjoy soba along with lightly crisp tempura, changing up the flavor with lemon, salt, or tentsuyu (tempura dipping sauce).

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Sobamae Suigen is a well regarded restaurant where you can enjoy good soba noodles in a refined, calm space with the feel of a hidden retreat. They offer a wide range of soba dishes, from standard options to more creative ones.

Inside, the restaurant features a large, stylish island counter and tables made of natural wood.

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You can enjoy 100% soba made with pesticide-free soba flour delivered from contract farmers.

They make their homemade soba fresh, adjusting the soba flour and water content to match the condition of the day. It is said to have an elegant soba aroma and a smooth texture going down.

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Duck dishes made with Domestic Aichi-gamo (Aichi duck), raised in Toyohashi, Aichi Prefecture, are also popular.

The “Duck Mazesoba” is said to be an outstanding bowl, with duck breast, ground duck, fish powder, and other ingredients mixed together in great balance.

In addition to soba dishes topped with duck, they also offer a full range of duck appetizers such as “Duck Wing Kara-age” and “Yodare-gamo (spicy duck with sauce),” perfect to enjoy with a drink before digging into the soba.

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Soba Izakaya Mangetsu is a popular spot known for its lively atmosphere, making it a good place to chat with friends, and it offers (assorted varieties available) drinks such as Japanese sake, shochu, and natural wine.

In addition to authentic soba, it has a wide range of menu items, including sashimi sourced from the market.

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You can enjoy delicate soba made with Special buckwheat flour from Akita for the nihachi soba, and Special buckwheat flour from Fukui for the "100% soba," paired with broth made without chemical seasonings.

The "100% soba" is said to have a distinctive texture and a flavor that spreads more the more you chew.

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Lined up on the counter are daily obanzai (Kyoto-style side dishes). In Kyoto, obanzai means prepared side dishes and small dishes.

At this restaurant, they serve obanzai made with seasonal ingredients, and the three-item assortment is also recommended.

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Kurasa is a restaurant in Nagoya, Aichi, that has been serving handmade soba and Japanese sake for more than 70 years.

The seating includes counter and table seats, making it easy to use for different occasions. The second floor can be arranged like Semi-private rooms with roll-up curtains as dividers.

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Their soba, made with no chemical seasonings at all, is popular. They source soba seeds from a farmer they know, and the hand-cut soba is said to bring out the flavor of these Special ingredients.

Along with the standard “zaru soba (chilled soba noodles on a bamboo tray),” seasonal menu items like the fall and winter specialty “kaki soba (oyster soba)” are also highly recommended.

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The soba also comes with menu options such as seasonal vegetable tempura and kakiage (mixed ingredient tempura fritter), made by gathering small cut ingredients in batter and deep-frying them.

Reviews say the batter on the kakiage is fried to a crisp and has a nice aroma.

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The interior of Ishiusu-biki Ni-hachi Soba Sobashiki Chunichi Building Ten, located on the 3rd floor of Chunichi Building connected to Sakaemachi Station by an underground passage, has a friendly atmosphere with touches of Japanese style throughout.

It has both counter and table seating, making it a good choice for both lunch and dinner.

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You can enjoy nihachi soba (80% buckwheat, 20% wheat soba noodles) made with house milled flour from stone-ground buckwheat and hand-cut by skilled artisans.

By using Special buckwheat seeds selected from (Each) production region and adding hikigurumi (whole buckwheat flour with some husk left in) milled with part of the buckwheat husk still intact, the aroma becomes even more pronounced.

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The dipping sauce is said to have a sweet and savory flavor that goes well with the restaurant's thin soba noodles, which go down smoothly.

For the popular "Shrimp and Seasonal Vegetable Oroshi Ten Seiro," you dip the tempura into the sauce. It is served with grated daikon radish, which keeps it light and refreshing to eat.

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Nama Soba Seisuke is a 100% soba specialty restaurant in Higashi Ward, Nagoya, Aichi Prefecture.

Inside, where jazz plays as background music, the tables are spaced comfortably apart, creating a calm atmosphere. There is a Private room available for parties of 2 or more, so it is also recommended for occasions when you want to value your privacy.

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They use Domestic buckwheat seeds, and the production region changes depending on the time. Their 100% soba, stone milled in house, is said to be coarsely ground with a nice aroma.

The dipping sauce contains the umami and dashi of bonito, kombu kelp, and several other ingredients.

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The menu offers a wide-ranging lineup built around ways to enjoy 100% soba.

Be sure to try local-style dishes such as the “Aigamo (duck) and Nagoya Cochin (Nagoya chicken) Tsuke Soba” shown in the photo, as well as the “[Aichi-produced Kinso-dori] Special Chicken Tempura Rice bowl and 100% Soba Set.”

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Located in a residential area of Minami Ward, Nagoya, Aichi Prefecture, this restaurant is said to have taken its name, Sarazan, from the French word "sarrazin," meaning buckwheat.

The restaurant has an in-house workshop, where they handmake the soba noodles every day, so you can enjoy soba packed with their dedication.

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This soba is said to come from direct contracts with soba farmers and is served under consistent quality control from cultivation onward.

At this restaurant, which focuses on freshly milled, freshly made, and freshly boiled soba, they offer gluten-free "100% soba" as well as "ni-hachi soba (soba made with 80% buckwheat flour and 20% wheat flour)," made with a blend of 80% soba flour and 20% wheat flour.

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The "ni-hachi soba (80/20 buckwheat noodles)" also uses Domestic buckwheat flour from contracted farmers, and is said to stand out for its smooth throat feel and firm bite.

The soba menu includes A la carte options, including seasonal limited items, as well as sets and courses, so you can choose what suits the occasion.

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Sobakichi Kanayama Ten is directly connected to Kanayama Station, on the second floor of Mu Plat Kanayama, the station shopping facility inside Meitetsu Kanayama Station.

It is easy to stop by while changing trains or taking a break from shopping. At lunch, Rice bowls and set meals are popular, while in the evening, kushiten (deep-fried skewers), drinks, and soba To finish are said to be popular.

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The specialty “yonaki soba (late-night soba)” is said to be a bowl where soba noodles and Wagyu come together in a thick bonito dashi broth.

They also have menu items featuring Nagoya Cochin (Aichi’s local chicken breed), a specialty of Aichi Prefecture. Yonaki soba originally refers to soba or ramen eaten late at night.

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For lunch, they offer Japanese set meals with a Rice bowl, and you can choose from options like bukkake (soba with dipping sauce poured over it) or hot soba.

The photo shows a combo of miso katsu don (rice bowl topped with pork cutlet and a sweet-savory miso sauce), a Nagoya specialty, and soba.

Soba Takeyama is a restaurant where you can enjoy handmade soba, seasonal tempura, and Japanese sake selected by the owner.

It is tucked away on a backstreet near the north exit of Kanayama Station. The compact interior offers counter seats facing the open kitchen and table seating.

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The owner uses a hand-turned ishiiusu (stone mill) and handles everything through to the moment the soba is fully boiled.

Depending on the time of year, they change the soba’s production region and variety, and use pesticide-free Kitawase as well as gensoba (whole buckwheat with the outer husk) and marunuki (buckwheat with the outer husk removed).

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The dashi is ichiban dashi (the first stock drawn from the ingredients), while the tsuyu is finished specifically for soba.

At this restaurant, you can enjoy soba and Japanese food made with carefully selected ingredients free of additives. Along with the soba and Japanese sake, they recommend tempura made with seasonal ingredients sourced from the market.

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Aburimon to Soba Mangetsu Fushimi Ten is on the B1 floor of Dia Palace Fushimi, a 1-minute walk from Exit 4 of Fushimi Station. It is a sister restaurant of Soba Izakaya Mangetsu in Sakae.

The soba at Aburimon to Soba Mangetsu Fushimi Ten is popular for weekday lunch and also To finish after drinking Japanese sake or shochu.

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They use buckwheat grown in Horokanai, Hokkaido, a place well known as a production region for soba.

The noodles are on the thin side but still have a nice bite and a smooth texture. Along with the classics, they also offer tempting dishes such as "Jumbo Nameko (large nameko mushrooms) and Kurobuta (Berkshire pork) Curry Nanban Soba."

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The soba dipping sauce is made with dashi (Japanese soup stock) prepared fresh every day and the restaurant's house-made kaeshi (seasoned soy tare).

At weekday lunch, in addition to set meals that include several items such as a daily side dish and soba, you can also order A la carte dishes such as the "karami daikon radish grated soba," whose spicy kick pairs well with the soba.

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At Saotome Furumai on Nishiki-dori in Chikusa-ku, Nagoya, Aichi Prefecture, soba noodles made by skilled craftsmen are popular.

Guests take off their shoes before entering, and together with the charming atmosphere unique to a kominka (traditional Japanese house), they can enjoy soba in a relaxing space.

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For the soba, you can choose from coarse-ground soba flour from Hokkaido milled with a stone mill, white Sarashina made from first-milled flour, or Dattan soba (Tartary buckwheat), which is high in nutritional value.

The dipping sauce contains dashi made from as many as six ingredients, and people say it has sweetness, depth, and a mellow, tasty flavor.

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The soba menu also includes the Sanshoku Seiro (three-color chilled soba), which is fun for tasting and comparing, and the Chicken Spice Curry Soba, served with a rich curry dipping sauce that gets great reviews.

When dining with friends, the recommended choice is a soba kaiseki (traditional multi-course meal) course that includes authentic handmade soba.

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Soba to Wain to Iberisu side, about an 8-minute walk from Shinsakaemachi Station, is a place where you can enjoy a wide range of soba dishes and wine.

The restaurant serves never-boring dishes built around soba (buckwheat noodles) and sobako (buckwheat flour), with influences from many different countries and the owner's own original touch. They also pair very well with alcohol such as wine and highballs.

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Their machine cut house made soba uses a low water ratio, so it also pairs well with hot dishes and soups.

At this restaurant, they offer additive free dishes that make the most of the ingredients, and they can also accommodate gluten free and vegan dishes.

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You can discover exciting new style soba dishes.

The hosen soba (roasted buckwheat soba), made by kneading roasted buckwheat flour into the dough, has a great aroma, and the soba fettuccine shown in the photo is also popular, with wide noodles that have a firm texture.