Recommended soba in Kanagawa Prefecture! 20 picks by area, including Yokohama and Kamakura

Photograph:ヨッシー2023

Soba Suo is a restaurant on the 9th floor of NEWoMan Yokohama.

Inside, the restaurant has spacious box seats, counter seats surrounding the kitchen, and Private room options for 2 people or more. You can enjoy Japanese cuisine centered on soba along with carefully selected Japanese sake and shochu.

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You can enjoy firm nihachi soba (80 percent buckwheat soba) made with high quality Domestic buckwheat flour selected for that season.

The soba dipping sauce is made with stock from thick cut katsuobushi (dried bonito flakes) aged for 2 years and brought in from Kagoshima Prefecture. Its moderate sweetness is said to bring out the appeal of the soba.

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They also have a full lineup of creative soba dishes you will not find elsewhere.

The "Noko Goma Dare no Tantan Soba" is a dish topped with various ingredients such as Kujo negi (Kyoto green onion), ni-tamago (simmered egg), and myoga (Japanese ginger). The rich meat miso coats the soba, and it seems you can enjoy a nice spicy kick.

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Ita Soba Aohi is a soba izakaya serving creative washoku (Japanese cuisine) made with seasonal ingredients. It is about a 4-minute walk from Kannai Station on the JR Negishi Line.

The restaurant has table seating throughout, and it is often full shortly after opening.

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The restaurant’s specialty, ita-soba (board-served soba), is a hearty shareable portion of soba. You can choose and order your favorite dipping broth from a wide selection, including goma-jiru (sesame broth), kamo kizami-jiru (chopped duck broth), and curry nanban-jiru (curry broth).

The soba is said to have a firm bite and rich flavor.

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The "yakuzen soba (medicinal herb soba)" is a menu item loaded with a variety of toppings, including eggplant tempura, shredded shiso (perilla), and wakame (seaweed).

The fragrant soba goes very well with the refreshing taste of the yakumi (condiments). The eggplant tempura is said to have an irresistible crispy outside and melt-in-your-mouth texture.

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Soba Roan in Aoba Ward, Yokohama, Kanagawa, is a well-reviewed restaurant known for its authentic soba noodles made fresh from just-ground buckwheat flour and just-made noodles, along with a full selection of otsumami (small plates to go with drinks).

The stylish interior stands out with its red walls. It is a great choice not only for everyday lunch or dinner, but also for days when you want to entertain guests.

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For the soba, they use Special buckwheat seeds from (Each) production region such as Hokkaido, Tochigi, and Fukui, and carefully grind them in a stone mill inside the restaurant.

You can enjoy the rich aroma that comes only from freshly ground buckwheat and a pleasantly firm bite. The soba and tempura set is also popular.

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The popular "aburi iwanori (lightly seared rock seaweed) and umeboshi (pickled plum) soba" is a cold soba topped with plenty of iwanori.

Breaking up the umeboshi with your chopsticks adds a sweet-tart note to the dipping sauce, giving it a refreshing taste.

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Soba Sumire in Naka Ward, Yokohama, Kanagawa, serves nihachi soba (80 percent buckwheat soba) and a wide selection of drinks.

The interior, themed around blue, has a refined atmosphere.
In addition to the main dining area surrounded by the Minato Mirai sea view, it also has Private rooms and terrace seating.

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"Sanmi Soba" is soba that lets you compare three kinds of dipping sauces: kara-jiru, tororo, and kurumi-dare.

The kara-jiru is made with two kinds of soy sauce and organic sugar, and you can enjoy it with grated daikon radish or wasabi added in.

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The “Juyonshu Yakumi no Bukkake Soba” is a visually vibrant dish topped with multiple yakumi (condiments), including nori (seaweed), okra, and nameko (nameko mushrooms).

Breaking the egg yolk brings all the flavors together and makes the soba go down smoothly.

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Yukarina is a restaurant on the 4th floor of Shopping Town Aitai that serves teuchi soba (handmade buckwheat noodles) and small dishes to go with drinks. They seem to offer a wide range of drinks from all over Japan, from standard Japanese sake to seasonal limited local sake.

Inside, the red umbrellas stand out, and table seats are arranged throughout the space.

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They serve Special soba selected from around Japan according to the season. By milling it in-house and hand-cutting it right away, they bring out the full aroma and flavor of the soba.

In addition to the A la carte menu, they also offer a wide range of sets with soba and a mini Rice bowl.

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The "100%・genmai soba (brown rice buckwheat noodles) tasting set" lets you compare two kinds of soba, and the varieties change every month, so no matter how many times you visit, you can always find a new flavor.

The genmai soba uses sprouted brown rice as a binder, and it is known for its pleasantly chewy texture.

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Sandai-me Sakuraya is about a 10-minute walk from Tennocho Station on the Sotetsu Main Line.

The restaurant seems to be popular for its wide variety of soba noodles made with Domestic buckwheat flour. They also serve soba shochu and small plates, and you can relax in a cafe-like space.

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The “seiro” is popular for letting you enjoy the smooth, easy texture that only thin noodles can offer.

The soba dipping sauce is said to combine hongatsuo (dried bonito), soda-gatsuo (frigate tuna), and saba (mackerel) karebushi (aged dried fish flakes) with Domestic shiitake mushrooms and makombu (kelp) kombu kelp. It uses no chemical seasonings, and people say its restrained sweetness is part of what makes it so good.

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The crispy tempura made with komeabura (rice bran oil) comes recommended too. Along with seasonal vegetables, they also offer seafood tempura such as shrimp and squid, as well as chicken tempura.

Of course, you can order A la carte, but set options like the "tenseiro" and "set meal" are also available.

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Jinenjoan Aobadai Ten is about a 3-minute walk from Aobadai Station on the Den-en-toshi Line. It is popular for its freshly made house soba noodles and jinenjo (Japanese yam) dishes.

The high-quality Japanese-style space lets you relax and forget the bustle.

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You can enjoy soba noodles with a clean bite and glossy finish. They use a stone mill to grind Domestic buckwheat flour and carefully mill it in the workshop inside the restaurant.

They also pay close attention to the noodle making process, using a low-temperature soft water method to bring out a rich flavor.

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The "Kyukyoku Curry Soba (Ultimate Curry Soba)" is a popular dish that pairs chewy flat soba noodles with spicy curry.

The gentle flavor of the dashi broth is joined by the sharp heat of the curry, making it addictively good.

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Ishiusu-biki Nihachi Soba Sobashiki Kioicho Yokohama MORE’S Ten is a casual spot where you can enjoy freshly made Edomae soba (Tokyo-style soba), and it is located on the 9th floor of Yokohama MORE’S, making it a popular stop for people on their way home from shopping.

The interior has a Japanese modern style that brings to mind a traditional Japanese house. It combines a calm feel with an approachable atmosphere, making it a comfortable place to spend time.

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They use buckwheat seeds specially sourced from production regions around Japan for the soba. They adjust the milling method to match the daily weather and the condition of the flour, and skilled artisans hand make the soba.

The “mori soba (chilled soba noodles served on a bamboo tray)” is a recommended menu item for anyone who wants to enjoy the aroma of the soba directly.

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The "Kamo Nanban Soba" is a hot soba made with Kyo-gamo (Kyoto duck). The duck is cut into thick slices, letting you enjoy the savory aroma from the sear and its rich flavor.

With yakumi (condiments) such as green onion, mitsuba (Japanese parsley), and yuzu (Japanese citron), it is said to be light and easy to eat.

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Soba-do is about a 3-minute walk from Bashamichi Station on the Minatomirai Line, and is known for its tasty soba noodles made with 100% Domestic soba flour. It is also easy to stop by after shopping or for other casual visits, since you can use three different stations.

The wood-toned interior is lit with bright lighting and has a calm atmosphere. There is plenty of space between seats, so it looks comfortable whether you are dining alone or with a group.

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The restaurant's 100% soba uses 100% Domestic buckwheat flour. They change the production region with the seasons, so you can fully enjoy the aroma and texture of 100% soba throughout the year.

They also adjust the flour blend and water content to match the daily temperature and humidity, always aiming for the best taste.

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The “Soba Curry Combo” comes with soba noodles and a mini-size curry.

The curry is a classic style made with pork, onions, carrots, and other ingredients. It has a good amount of dashi (Japanese soup stock), and they say you can also catch a nice aroma of spices.

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Located along Oyama Kaido in Chigasaki, Kanagawa Prefecture, Chigasaki Sobadokoro Sakaeya has been in business since 1973 and continues to be loved by local regulars.

The interior has a Japanese feel, with a somehow nostalgic atmosphere.

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They source soba (buckwheat noodles) from Tokachi, Hokkaido, and stone mill the buckwheat in-house every day. The noodles are on the thin side, yet they still have a strong, springy bite.

The soba dipping sauce is said to be slightly sweet, with a solid bonito dashi flavor.

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The "Ishiyaki Kamo Seiro" is a menu item you enjoy by grilling duck meat on a lava stone plate. It uses fresh duck meat from Kyoto, and it is said to be tender with no distinctive flavor.

The duck dipping broth is packed with duck meatballs and green onion, and is said to have a rich taste.

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Shinshu Soba Shingen is about a 5-minute walk from Fujisawa Station on the JR Tokaido Line. This soba restaurant is particular about Shinshu in everything from the ingredients used in the food to the seasonings.

The interior is decorated with furnishings that bring out a Japanese feel, creating a relaxed atmosphere.

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You can enjoy traditional Shinshu soba (buckwheat noodles from Nagano) made with buckwheat flour from Nagano Prefecture. Experienced soba artisans finish the flour ground in a stone mill, giving the noodles a smooth texture that goes down easily.

The aroma of the soba comes through clearly, and it is said to taste great even on its own.

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The "Mitsudomoe Seiro Soba" is a menu item that lets you enjoy soba with three dipping sauces: kurumi dare (walnut sauce), Shinshu tororo (grated yam from Shinshu), and oni oroshi (coarsely grated daikon).

The kurumi dare is made with a soy sauce base and walnut paste, and it is said to be rich without feeling too heavy.

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Juwari Mai Soba Chuan -Suientei- is a restaurant about a 4-minute walk from Fujisawa Station on the JR Tokaido Line. You can enjoy freshly made 100% soba and a wide range of à la carte dishes with Special Japanese sake.

In addition to table and counter seating, it also has Japanese style Private rooms with zashiki (tatami floor seating).

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This restaurant’s juwari soba (100% buckwheat noodles) uses 100% buckwheat flour from Nagano Prefecture. By using no binder at all, it lets you enjoy the flavor and aroma even more.

You can get up to 5 free refills, so it is sure to satisfy both your appetite and your heart.

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"100% Mai Soba with yama-wasabi (mountain wasabi)" is a menu item made with yama-wasabi shipped directly from Tokachi, Hokkaido. It is said to have a stronger kick than hon-wasabi (Japanese wasabi).

They grate it only after you order, so you can enjoy its fresh aroma.

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Teuchi Soba Kamakuragumae is located in front of Kamakura-gu in Kamakura, Kanagawa, and is popular for its authentic hand-cut soba noodles and tempura. They also offer soba kaiseki (multi-course soba meal).

There are counter seats and ozashiki (tatami seating), and the place is said to have an old-fashioned atmosphere.

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At this restaurant, you can choose either 100% soba or nihachi-soba (80/20 buckwheat soba). The soba dipping sauce has a light taste that pairs well with the simple flavor of the soba.

Another appealing point is that it is served in traditional craft Kamakura-bori (Kamakura lacquered woodcarving) bowls and ochoko (small sake cups).

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The “bukkake soba (soba noodles with poured-over broth)” is said to be popular with health-conscious diners. The bowl contains tomato, vegetable tempura, kamaboko (fish cake), and other ingredients, making it a colorful dish.

It lets you enjoy a range of different ingredients, and people say you can finish it without getting tired of it.

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Towari Soba Tempura Somaan is located about a 6-minute walk from the west exit of Kawasaki Station on the JR Nambu Line.

In a warm, inviting space with soft lighting, you can enjoy Japanese cuisine centered on 100% soba. In addition to table seating, there is also counter seating, making it easy to visit no matter the size of your group.

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The soba served here is house-made noodles prepared in-store. The artisans adjust the blend ratio with each season, relying on their skill and instinct.

The house-made dashi, made with Domestic zarame (coarse sugar) and high-quality mirin, brings out the flavor of the soba even more.

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The “Ten Seiro” is a set that comes with soba and a tempura assortment.

The tempura includes plenty of shrimp and seasonal vegetables. They use a carefully chosen blend of salad oil and rice oil to fry it to a crisp, light finish.

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Ishizuki Gurantorii Musashikosugi Ten is a well reviewed restaurant where you can enjoy authentic Edomae soba (Tokyo style soba). It is on the 1st floor of Grand Tree Musashikosugi in Kawasaki, Kanagawa Prefecture, making it a good choice for lunch or a short break while shopping.

In the quiet and calm dining room, you can enjoy soba along with Japanese sake and shochu from around Japan.

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The soba is made with buckwheat seeds from all over Japan and is said to stand out for its smooth texture and easy slurp.

Another feature is the rich soba dipping sauce. Based on broth made from bonito and kombu kelp, with soy sauce and mirin added, it is finished with a sweet and savory flavor.

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The “Kamo nasu (Kamo eggplant) no Hiyakake” is a seasonal summer-only menu item that appears every year, topped with thick-cut slices of Kyoto’s traditional vegetable Kamo nasu that are quickly deep-fried.

The chilled dashi broth soaks well into the eggplant, and each bite is said to spread rich umami across your palate.

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Soba to Kappo Iizuka is a soba kappo restaurant where you can enjoy authentic Japanese cuisine and Japanese sake, located about a 3-minute walk from Shin-Yurigaoka Station on the Odakyu Odawara Line.

Inside, the bright and spotless space features counter and table seating, making it a nice place to spend Special time.

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The top recommendation is their soba, made fully in-house from the noodles to the dipping sauce. They use a unique blend to make the noodles with Special Domestic buckwheat flour and wheat flour selected for each season.

The "seiro soba (chilled bamboo tray soba)" in the photo lets you enjoy the rich aroma of the buckwheat flour along with its smooth, springy texture.

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The restaurant mainly uses vegetables sourced from farmers in Kanagawa Prefecture (prefecture in Japan). They are known for their bright colors and fresh, juicy taste.

The vegetables are served not only in salads, but also prepared in a variety of ways such as fried, steamed, and grilled.

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Soba-zen Hayama, located near the sanmon (temple gate) of Kawasaki Daishi in Kawasaki, Kanagawa Prefecture, is a restaurant that serves soba and nostalgic sweets you can enjoy all year round.

On the first floor, there are zashiki (tatami seating) and table seats, while the second floor has Semi-private room seating for groups.

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The soba at this restaurant uses soba flour selected with a focus on smooth texture and firmness. It is known for its silky feel going down and how pleasant it is to slurp.

The dipping sauce is said to use Special ingredients such as soda-gatsuo (frigate tuna), hon-gatsuo (bonito), and mackerel.

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"Tempura" is a bowl of hot soba topped with large shrimp tempura and naruto (fish cake).

The gentle dashi broth blends with the oil from the tempura for a rich, deep flavor. The plump texture of the shrimp tempura is said to be addictive.

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Sobaru. Gou is a restaurant that serves inaka soba (rustic soba noodles) shipped directly from Yamagata, along with Homemade dishes. It is about a 3-minute walk from Musashi-Kosugi Station on the JR Nambu Line.

The seating is spread across three floors, giving the place a hideaway-like atmosphere.

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The “Yamagata Inaka Soba” served in a wooden box features thick, dark buckwheat noodles. The dipping sauce is on the salty side and pairs well with the sweet notes of the soba.

As you would expect from inaka soba (country-style soba), it has a firm bite and is very satisfying to eat.

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They also offer a wide assortment of snack dishes that pair well with drinks.

This is “Soba-ya no Tamagoyaki Aosa Nori.” It is a dish of tamagoyaki (Japanese rolled omelet) soaked in soba dipping broth with aosa nori (green laver), and each bite fills your mouth with the Fresh Scent of the Ocean.

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Located on the grounds of Hakone Kowakien Yunessun in Hakone, Ashigarashimo District, Kanagawa Prefecture, Soba Kihinkan is a restaurant where you can dine while looking out over a Japanese garden.

The open interior is surrounded by glass on three sides. It is said to feature hand blown glass panes, each one carefully crafted by artisans.

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The soba here uses house-made noodles made with buckwheat flour from Hokuryu (a town in Hokkaido). They are said to have a nice bite and a fresh taste.

The photo shows the "Cold Soba." The style here is for each person to grate the separately served wasabi themselves and mix it into the soba dipping sauce before eating.

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The “Hakoneyama-zen” is a set that includes a sakizuke (small appetizer), tempura assortment, and chilled soba. For dessert, they seem to serve a seasonal sweet.

The tempura is simply enjoyed with salt, and it is said to be freshly fried with a crisp coating.

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Hakone Saryo Shinzan is a standalone soba restaurant in Hakone, Ashigarashimo District, Kanagawa Prefecture, surrounded by greenery.

The spacious interior offers table seating and fully private rooms. It also has a dedicated parking lot, so coming by car is no problem.

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The “Cold Soba” is handmade soba made with soba flour from Hokuryu, Hokkaido. The noodles are cut a bit short, making them easy to eat, and they have a pleasantly chewy bite.

The soba dipping sauce is made with dashi from katsuobushi (bonito flakes) and dried shiitake mushrooms, with apple vinegar added.

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"Sobagayu (buckwheat porridge)" is a menu item you enjoy with toppings of your choice, such as salted kombu kelp, aojiso (green perilla), and grated ginger.

The piping hot porridge has a comforting taste, and the saltiness and texture of the condiments add nice contrast to the flavor.