[Saitama Prefecture] 13 Great Restaurants for Delicious Soba by Area

Photograph:日々、ウララ、travel ↑。✈︎

Honkaku Teuchi Wahei Soba is a restaurant located a 10-minute walk from Chichibu Station on the Chichibu Main Line of the Chichibu Railway. The owner trained at well-known Japanese restaurants before opening this place.

The interior, which incorporates reclaimed wood from an old kominka (traditional Japanese house), is said to have a pleasant atmosphere.

Photograph:社長の夜食

A popular menu item is the local Chichibu specialty, kurumi soba (buckwheat noodles with walnut dipping sauce). It is a style where inaka soba (country-style buckwheat noodles) is eaten with a dipping sauce made with ground walnuts.

The sauce has a slight thickness and a smooth feel on the tongue. Because the sweetness is kept low, the flavor of the soba stands out.

Photograph:にゃんはる。

They also offer set meals that pair dishes made with local ingredients and soba.

The “takikomi gohan (seasoned rice)” is made with fresh chestnuts from Chichibu instead of candied chestnuts. The appeal is that you can fully enjoy the natural flavor of the chestnuts.

Photograph:なむ0910

Ni-hachi Soba Hirai Gen is a restaurant located along Higashimachi-dori, a 1-minute walk from Ohanabatake Station on the Chichibu Main Line of the Chichibu Railway.

They serve tebiki soba (stone-milled buckwheat noodles) and tempura made with local ingredients. Some menu items are available in limited quantities, so making a reservation is recommended.

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The "Inaka Soba" is said to use unshelled buckwheat sourced from contracted farmers.

With its extra-thick flat noodles, the aroma of the soba comes through directly. Reviews also say, "The rough texture of the buckwheat groats is addictive."

Photograph:なぐわし

The lunch set with soba and a mini Rice bowl also seems to be popular.

The most popular menu item is the "soba and chicken tempura Rice bowl set." In addition to tender and juicy chicken tempura, the tempura Rice bowl also comes with vegetable tempura such as broccoli and kabocha (Japanese pumpkin).

Photograph:海彦７

Kissou Higashiarai Ten is a handmade soba restaurant in Minuma-ku, Saitama City, Saitama Prefecture.

The interior, set in a traditional kominka (old folk house) built without nails, is one of its highlights and has a classic Japanese feel. In addition to table seating divided by noren (traditional fabric curtains), the restaurant also offers a Private room for 6〜8 people and tatami rooms with Sunken kotatsu seating.

Photograph:Zircon Papa

You can enjoy freshly hand-cut soba made every morning from Hokkaido-grown stone-milled soba.

The top recommendation is the "Soba Gozen set." Along with zaru soba, it comes with things like soba salad, soba berries dressed dish, and tempura. The soba has a firm bite and a slight salty taste, according to reviews.

Photograph:イデアモル

The "Tonkichi Gozen set" is a set with tonkatsu and a mini serving of zaru soba (cold buckwheat noodles on a bamboo tray).

The tonkatsu is said to carry on the taste of Tonko, a tonkatsu restaurant once loved in Omiya. It is nicely tender and very satisfying to eat.

Photograph:Alice00

SHABA is a soba izakaya located a 5-minute walk from Omiya Station on the JR Saikyo Line.

The simple modern interior has Sunken kotatsu seating and table seating. There are also fully private rooms, so you can relax without worrying about the people around you.

Photograph:すーべんほいず

The soba here is said to use different kinds of gen-soba (unhulled buckwheat) from different production regions depending on the season. With low temperature control and stone milling, they bring out the natural sweetness of the soba.

The photo shows the "tororo soba." It is said to have a nice firm texture and just the right amount of bite.

Photograph:ゆう1006

The "Kamo Nasu SOBA" has been a popular menu item since the restaurant first opened, and it uses kamo (duck) from Iwate Prefecture and vegetables from Saitama Prefecture.

The kamo topping is seared on the surface, and its rich flavor fills your mouth.

Photograph:海彦７

Teuchi Soba Shibata is a soba restaurant located a 6-minute walk from JR Musashino Line Urawa Station.

Inside, the Japanese-style space brings to mind a traditional kominka (old Japanese house) and offers table seating, counter seating, and Private room options, making it suitable for many different occasions.

Photograph:海彦７

The handmade soba at this restaurant comes with different dashi broth for kake soba (soba in hot broth) and mori soba (chilled soba served on a tray).

Their “Hiyashi Tanuki Soba” is a dish topped with wakame (seaweed), cucumber, kamaboko (fish cake), and more. The smooth, easy-slurping soba goes well with the dry-style dipping sauce.

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The popular "Lunch Tenseiro" is a set that comes with seiro soba and tempura such as kuruma ebi (Japanese tiger prawn), shishito (mild green pepper), and kabocha (Japanese pumpkin).

A recommended way to enjoy it is to start with the lightly crisp tempura, then finish with the smooth, easy to slurp soba.

Photograph:あきら先輩1120

Teuchi Soba Kasuga is a soba restaurant located a 3-minute walk from the East Exit of Omiya Station on the JR Saikyo Line. Along with Special local sake from around Japan, you can enjoy handmade soba and small dishes.

The calm interior is great not only for everyday meals, but also for Special occasions such as celebrations and Banquets.

Photograph:あきら先輩1120

You can enjoy handmade soba noodles made with great care for the ingredients and preparation. They carefully grind only the amount of whole buckwheat from different parts of Japan needed for the day using a stone mill.

The photo shows the “mori soba (chilled soba served on a bamboo tray).” The noodles are slightly thick and have a firm, springy bite.

Photograph:あきら先輩1120

The soba dipping sauce is made with dashi from Domestickezuribushi (shaved dried fish flakes) and combined with kaeshi (seasoned soy tare) that has been slowly aged for 3 months.

It has a clean, sharp taste and a rich soy sauce aroma that brings out the soba's natural sweetness.

Photograph:パンナコッタ！

Soba Sakaba Gento Tei is a soba restaurant located a 3-minute walk from Kasukabe Station on the Tobu Skytree Line.

You can enjoy fragrant handmade soba along with carefully selected Japanese sake. The interior is thoughtfully designed, and they even change the decor each season.

Photograph:あきんこ(*ˊᵕˋ*)

You can enjoy carefully crafted soba noodles made by the owner every day. They use soba flour from Akagi Miyama Farm in Gunma Prefecture, and its slightly greenish color is one of its features.

By carefully grinding it with an ishiusu (stone mill), they bring out the rich aroma of the ingredient itself.

Photograph:もちだっくす

They also offer hearty lunch menus where the soba comes with a tempura Rice bowl or tempura.

The "Ebi-ten Tsuki Mori Soba" is a set with mori soba and two pieces of shrimp tempura. The shrimp tempura is said to have a nice plump texture.

Photograph:赤せんべい

Kodawari Soba to Modan Ryori Misao is a quietly tucked away restaurant in a back alley, just a 3-minute walk from Tobu Skytree Line Shinden Station.

The first floor has table and counter seating. The second floor has ozashiki (tatami seating), which can be used depending on the size of your group.

Photograph:ハイローヨ

They offer a wide variety of soba, from cold soba to hot soba.

The "Nishikiro Soba" is limited to just 5 servings a day and comes as an assortment of two kinds: sarashina soba (light buckwheat noodles) and 100% soba (100% buckwheat noodles). Its appeal is that you can enjoy the differences in texture, firmness, and how smoothly they go down.

Photograph:Mr.スダッチ

You can also enjoy galette made with buckwheat flour in the dough.

The "Normande" here is a galette topped with Camembert cheese, prosciutto, green salad, and more. The fresh note of the fruit jam adds a nice accent.

Photograph:mm5-3

Ando in Gyoda, Saitama Prefecture, is a restaurant created by renovating a kura (traditional storehouse).

The interior, which makes generous use of natural materials, has a warm feel. Jazz plays at night, and you can enjoy a quality time.

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With the concept of “good for the body,” this place serves handmade soba made with carefully selected ingredients from specific production regions.

The “seiro” is a dish with a smooth texture that goes down easily. The dipping sauce uses honkarebushi (aged dried bonito flakes) matured for 2 years, giving it a deep, rich flavor.

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They also offer a wide range of duck dishes made with hon-gamo (domestic duck) from Aomori Prefecture.

The "Hon-gamo Shabu-shabu" lets you enjoy tender duck meat swished through a broth based on bonito flakes and kombu kelp. It is said to let you fully enjoy the sweet richness of the fat.

Photograph:あきら先輩1120

Rikyuan is a restaurant founded in 1972, located about a 5-minute drive from the East Exit of Okegawa Station on the JR Takasaki Line.

It serves Japanese dishes such as handmade udon, soba, and tempura. The calm Japanese-style interior is said to make it a comfortable place to relax.

Photograph:Zircon Papa

Miyama Soba is a medium-thick soba noodle dish. The noodles are soft and airy, and with each bite, the natural aroma of soba spreads.

The dipping sauce is the kind with a solid dashi (soup stock) base. Its mild sweetness pairs well with the fragrant soba.

Photograph:さすらいの釣人

The "Special Kamo-jiru Nisiki" is a menu item that lets you enjoy both udon and soba with kamo-jiru (duck dipping broth).

The kamo-jiru is said to contain finely chopped duck meat and negi (Japanese leek). The udon has a firm bite, and people say its chewy texture is excellent.

Photograph:蝙蝠男

Mago Shiro Soba Atore Kawagoe Ten is on the 7th floor of Atore Kawagoe, just a 1-minute walk from Kawagoe Station on the Tobu Tojo Line. In addition to soba and a la carte dishes, you can also enjoy Japanese sake selected by the owner, a kikizakeshi (sake sommelier).

There are 35 seats in total, with table and counter seating.

Photograph:dammyname1

A popular menu item is hegi soba (Niigata-style soba), a local dish from Niigata Prefecture. The soba is arranged in bite-size portions on a wooden tray called a hegi.

As a binder for the soba, they use funori (seaweed glue) shipped directly from Nagaoka City in Niigata Prefecture. It gives the noodles a smooth texture that makes them easy to eat.

Photograph:まさ・なち

They also offer Gozen set menu options that come with a small portion of seiro (steamed dish) and a mini Rice bowl, along with pickles, salad, and a small side dish.

This is the “Tenderloin cutlet Rice bowl Gozen set.” The Tenderloin cutlet Rice bowl is said to be excellent, with tender Tenderloin cutlet soaked in a slightly sweet dashi broth.

Photograph:arusasaki

Kaisen to Teuchi Soba Tabito is an izakaya a 2-minute walk from the south exit of Shiki Station on the Tobu Tojo Line, serving handmade soba noodles and seasonal seafood dishes.

At the horigotatsu-style table seats, you can relax without taking off your shoes. At the counter seats, you can watch the cooking right in front of you.

Photograph:ろってぃ

The “morisoba” is nihachi soba made with buckwheat flour from Hokkaido. They say you can enjoy the firm bite that only hand-cut noodles can offer.

The dipping sauce is made with Hidaka kombu kelp from Hokkaido and honkarebushi (dried bonito flakes) from Kagoshima Prefecture. Its bold, dry taste is also perfect To finish after drinks.

Photograph:ろってぃ

They also offer plenty of snacks and a la carte dishes that pair well with drinks. They carefully source fish from places like Toyosu, Urawa, and Ito, selecting only the best.

The sashimi uses fresh seafood recommended for the day, and they can arrange it as an assortment to match your group size.

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Washoku Mendokoro Sagami Toda Sasame Ten is a dining spot located along the Shin-Omiya Bypass in Toda City, Saitama Prefecture. It offers a wide range of Japanese dishes, with a focus on soba and udon.

There are table seats and koagari (raised tatami seating), and people say you can enjoy a relaxed meal in a warm, welcoming atmosphere.

Photograph:＊ちー坊＊

Soba made with a focus on “hiki-tate (freshly milled), uchi-tate (freshly made), and yuga-ki-tate (freshly boiled)” is popular here. They mill Domestic whole buckwheat seeds in a stone mill inside the shop and boil the noodles for each order.

The photo shows the “Manten Soba.” It has a nice bite and is said to go down very smoothly.

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The "Katsu Rice bowl and Noodles" set is a filling combo that lets you enjoy both a rice bowl dish and soba.

The katsudon uses pork loin and Domestic Koshihikari rice. The cutlet and egg are soaked with plenty of dashi, making it so good you will not want to stop eating.