Soba in Hyogo Prefecture! 16 recommended places by area

Photograph:ビスク

Ryoriya Kudo is a Japanese restaurant located a 3-minute walk from Sannomiya Station on the Kobe Municipal Subway Yamate Line.

The popular counter seats let you enjoy the chef’s skillful knife work up close. There are also table seats, making it a good choice for small group meals.

Photograph:ふひと@広島

At lunchtime, they serve 100% soba noodles. They use buckwheat flour from Ibaraki Prefecture, and a skilled chef makes the noodles on the spot after each order is placed.

The "mori soba" is said to let you enjoy the firm bite and aroma unique to 100% soba.

Photograph:chiiie22

"Buta Seiro Soba" is a dish of cold soba enjoyed with warm dipping broth.

The dipping broth is said to be infused with the flavor of pork and green onion. Its moderate sweetness brings out the good taste of the fragrant soba.

Photograph:トアロードの食いしん坊

Stand JAPA SOBA HANAKO EKIZO Kobe Sannomiya is a stylish izakaya (Japanese gastropub) located a 30-second walk from Sannomiya Station on the Kobe Municipal Subway Yamate Line.

The exposed piping and unfinished concrete create a rugged feel. The table seating for 2〜4 people is well suited for days when you want to relax and enjoy conversation.

Photograph:サク飲みマン

This restaurant serves fresh soba made with buckwheat flour from the shores of Towadako (Lake Towada).

The “zaru soba” in the photo lets you enjoy the firm bite and smooth texture that are unique to 100% soba. You can choose from four types of dipping sauce: black, white, gold, and orange.

Photograph:サル男

The "Tarou Rice bowl Set" is a weekday-only lunch set. You can add soba to your choice of Rice bowl or tenmusu (rice ball with tempura).

The tenmusu uses crispy shrimp tempura and is said to be small but still satisfying.

Photograph:料理好きネオ

Soba-dokoro Taku is a handmade soba restaurant located a 5-minute walk from Motomachi Station on the JR Kobe Line. They serve house-made soba noodles ground with a stone mill.

The interior has 24 seats in total, with table seating and counter seating, as well as a Semi-private room for 4 people. It is a place that is easy to visit whether alone or in a group.

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The restaurant uses sobako (buckwheat flour) from Fukui Prefecture for its soba, known for its small grains and rich flavor. They say every soba dish is made with a focus on freshly milled flour, freshly made noodles, and freshly boiled preparation.

The "inaka soba" is said to let you enjoy the flavor of the soba more directly because it is made without any binder.

Photograph:魯山人のべらぼう孫

"Hiyakake Sudachi Soba" is a popular menu item available from early summer to autumn.

The dashi is made with 2-year aged honkarebushi (fully dried bonito flakes) and Rishiri kombu kelp from Hokkaido. It has a slightly rich finish that pairs well with the delicate soba.

Photograph:Ai Nishiuma

Sumi to Soba Nayuta is a restaurant located 2 minutes from Rokkomichi Station on the JR Kobe Line. The interior blends innovation and tradition, wrapped in a chic atmosphere.

There are table seats and counter seats, making it perfect for occasions like a Quick Drink after work or a Banquet.

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What you can enjoy here is 100% soba made without any binder. They use soba flour ground on a stone mill at the restaurant and serve it freshly made and freshly boiled.

The photo shows "zaru soba." You can fully enjoy the natural aroma, mouthfeel, and texture of the soba itself.

Photograph:Urasam3201

The "Curry Bokkake Nanban Soba" is made with plenty of beef tendon simmered until tender.

The curry is said to have a nice dashi broth flavor and a gentle taste. As you keep eating, the richness and savory flavor are said to spread more and more.

Photograph:Ai Nishiuma

Shoya Ikutashinmichi Ten is a Japanese restaurant located a 5-minute walk from Kobe-Sannomiya Station on the Hankyu Railway.

The dining area mainly features table seating, with Semi-private room options and fully private rooms with Sunken kotatsu seating also available. The space has touches of Japanese charm throughout, and guests can relax at a leisurely pace.

Photograph:剛どん

They serve sarashina soba (buckwheat noodles made from only the inner part of the buckwheat grain), which is rare in Kansai. It is made using only the center part of the buckwheat grain, so you can enjoy its rich sweetness.

The “Yama no Imo no Tororo Soba” is a menu item made with plenty of Domestic yamaimo (Japanese mountain yam). When you mix the soba with the tororo, its sweetness stands out even more.

Photograph:はつき

The popular menu item "Kakuni (braised pork belly) Whole Curry Soba" is made with an extra-large, about 150g piece of kakuni, finished tender with low-temperature cooking.

It sounds like you can enjoy the kakuni in different ways, such as biting into it whole as is or pulling it apart and dipping it into the curry.

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Washoku Mendokoro Sagami Kobe Yagami Ten is a restaurant in Tanigami Nishimachi, Kita-ku, Kobe, Hyogo Prefecture.

In a Japanese style space that makes use of natural wood tones, you can enjoy Japanese food made with carefully selected ingredients. The restaurant has a parking lot, so it is easy to stop by while out for a drive.

Photograph:イクラちゃん☆

At this restaurant, you can enjoy freshly made soba (buckwheat noodles). They carefully grind the buckwheat flour every day using a stone mill set up at the restaurant.

After making the noodles in-house, they boil them for each order before serving them.

Photograph:Rikohi~mama

"Ten-oroshi soba" is a soba dish topped with tempura such as lotus root, okra, and kabocha (Japanese pumpkin).

Another standout feature is the dashi (Japanese soup stock), which they make fresh every morning and evening without fail. They blend carefully selected ingredients, including soda katsuo (frigate tuna), to create an authentic flavor.

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Chiso Wabisuke is a handmade soba restaurant in Nishinomiya, Hyogo Prefecture.

The spacious interior has table seating and Semi-private room type ozashiki (tatami seating). Guests can relax and enjoy their meal in the calm atmosphere.

Photograph:yucc@

The photo shows the "hosohiki seiro". The buckwheat flour used for it is purchased still in the hull from contracted farmers, then milled in the restaurant's basement just before the soba is made.

The dipping sauce uses high quality Rishiri kombu kelp and honkarebushi (fully cured bonito flakes) from Makurazaki, giving it a clean taste.

Photograph:ぽっちゃりキキララ

The broth for the hot soba mainly uses tenpiboshi no fushi (sun-dried fish flakes), bringing out the natural umami of the fish.

Despite its clear appearance, it has a rich flavor that makes it especially appealing. You can really take your time and enjoy the taste of the dashi.

Photograph:bigi

Junpaku Soba Gassan is a soba restaurant just a 1-minute walk from Itami Station on the Hankyu Itami Line.

Both the exterior and interior have a pure Japanese style, creating a comforting atmosphere. All seats are at tables, making it a good fit for meals with friends or family.

Photograph:まことんたん

The "Junpaku Zaru Soba" here is a cold soba dish served with dipping sauce mixed with ground sesame.

The soba uses gozen-ko (flour made only from the core of the buckwheat grain). It is known for its clear appearance, and you can enjoy its chewy texture.

Photograph:一人っきりの飲んべえ

"Gassan soba" is a warm soba dish topped with shrimp and nori tempura, plus tenkasu (tempura bits) and egg.

The broth, made mainly with katsuobushi (bonito flakes), is said to have a deep, rich flavor. The crisp texture of the tenkasu adds a nice accent.

Photograph:勝手きままに

Oden to Osoba Izakaya Jinbee Tsukaguchi Ten is an izakaya in Tsukaguchi-cho, Amagasaki City, Hyogo Prefecture, with oden (Japanese hot pot dishes simmered in broth) and soba noodles as its main offerings.

The lively interior has a friendly atmosphere. The seating is mainly tables, and it is also said to be well suited for drinking gatherings and Banquets.

Photograph:食べるの大好きアカウントのみい

Their popular ni-hachi soba (buckwheat noodles made with an 8:2 ratio of buckwheat flour to wheat flour) uses a ratio of 8 to 2 of buckwheat flour to wheat flour. It has a smooth feel going down and a silky texture, with a portion size that is easy to enjoy as a finishing dish after drinks.

The light soba pairs well with a slightly sweet Kansai-style dipping sauce.

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They also recommend the oden (Japanese stew), which is packed with broth flavor.

There are 8 kinds of Homemade fish cakes in total, including uzura-ten (deep-fried fish cake with quail egg) and gobo-ten (deep-fried burdock fish cake). They make them Homemade from the surimi (fish paste), and they are always served freshly fried.

Photograph:ayuinayu

Soba Shin is a handmade soba restaurant set in a kominka (traditional old house) in a residential area of Himeji, Hyogo Prefecture.

Inside, the restaurant offers table seating and ozashiki (tatami seating). The seats are spaced comfortably apart, making it a great choice for days when you want to spend a Special time with someone important.

Photograph:きゃるぺこ

The "morisoba" is made with stone milled Domestic buckwheat flour. The fresh made noodles are said to fill your mouth with their aroma.

They recommend trying it first without adding anything so you can enjoy the soba's natural aroma. It is also said to be excellent with salt or a richer dipping sauce.

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The “Karami daikon radish (spicy daikon radish) bukkake soba” is an eye-catching menu item with a bright and pretty look. They say that when you squeeze lemon juice over the grated daikon radish topping, its color changes.

The grated daikon radish has a real kick, and it brings out the great flavor of the fragrant soba.

Photograph:花ちゃんの食べ歩き

Soba to Salmon to... Yuan is a renovated kominka (traditional Japanese house) restaurant in Fukusaki, Kanzaki District, Hyogo Prefecture.

The interior, with an irori (sunken hearth) and a vintage sewing machine, has a retro feel. Guests take off their shoes before entering, and can choose either table seating or ozashiki (tatami room) seating.

Photograph:食いしん坊Gさん

This restaurant sources high quality soba seeds and mills them in-house.

The "kinoko oroshi soba (soba with mushrooms and grated daikon)" uses 5〜6 kinds of mushrooms, which they simmer down in a house-made sauce. The mushroom flavor melts into the broth, making it hard to resist for mushroom lovers.

Photograph:♡mika‰

Hawasabi Soba is a dish of bukkake soba (soba noodles served with sauce poured over them), topped with soy sauce marinated hawasabi (wasabi leaves).

The crisp texture of the hawasabi is said to be addictive. The sharp heat is kept in check, making it easy to enjoy even for people who do not like wasabi.

Photograph:ココナッツラヴ

Hanasoba Ryori Yu is located inside the Nishi Nikaimachi Shopping Street, a 5-minute walk from Himeji Station on the JR Sanyo Main Line. The restaurant serves soba noodles hand-cut every day and every evening, along with dishes made with Himeji brand pork.

The table seating inside is separated by sudare (bamboo blinds), so you can relax without worrying about the people around you.

Photograph:リッくんランド

The soba served here uses fragrant sobako (buckwheat flour) selected for the season, including varieties from Hokkaido and Fukui.

The dashi is made generously with Rishiri kombu kelp and hana-katsuo (dried bonito flakes), giving it a rich yet light taste.

Photograph:OKAYAS。ぐるめっと。

"Bukkake soba (cold soba with toppings) (tororo (grated yam))" is a menu item topped with katsuobushi (dried bonito flakes), shredded nori (seaweed), and plum paste.

The fragrant nori and dashi broth are said to coat the soba well. The addition of tororo is said to make it go down even more smoothly.

Photograph:旅兎の拳

Kizan is a restaurant located in the town center of Izushi-cho, Toyooka City, Hyogo Prefecture.

On the first floor, they have table seating and Sunken kotatsu seating where you can stretch out and relax. On the second floor, there is zashiki (tatami seating), and you can look out at the clock tower from the window.

Photograph:炙りトロサーモン

A recommended choice is to compare the "black soba" and "white soba." Served with yakumi (condiments) such as green onion, tororo (grated yam), and egg, you can enjoy how the flavor changes.

The black soba is inaka soba (rustic soba) ground with the buckwheat hulls still on. The white soba is soba made after part of the buckwheat hulls has been removed before grinding, and it is said to have a light taste.

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The “atatakai Tajima kamo-jiru (hot Tajima duck dipping broth)” is made with Tajima duck from Hyogo Prefecture. The rich, full-bodied broth is said to pair very well with the soba.

Because it is served with a tabletop stove, you can enjoy it piping hot to the very last bite.

Photograph:２ とし

Karo is a machiya-style townhouse restaurant located across from Izushi Karo Yashiki. It mainly serves sara soba (buckwheat noodles served on small plates), and seems to be popular with both tourists and locals.

The Japanese-style interior has table seating and ozashiki (tatami seating), so it works well for different occasions and group sizes.

Photograph:あ し なが

The "Teuchi Sara Soba" is a set of five plates of hand-cut soba made with Special buckwheat flour and served with yakumi (condiments). The tasty broth, packed with rich umami, is so good it even impresses serious soba fans.

To finish, you can enjoy "sobayu (hot soba water)," with the aroma of soba melted into it.

Photograph:イクラちゃん☆

The “curry soba (buckwheat noodles)” is topped with aburaage (deep-fried tofu) with a nice char and green onions.

The curry broth is said to have just the right amount of dashi and a spicy finish. The richness of the kuro-shichimi (black seven-spice blend) and the aroma of powdered sansho (Japanese pepper) are said to be irresistible.

Photograph:ｼｪﾙﾛｲ

Gyosai Sakagura Daigaku Akashi Ten is an izakaya (Japanese pub) located a 2-minute walk from Sanyo Akashi Station on the Sanyo Electric Railway Main Line.

The modern interior has a warm Japanese feel. Spread across three floors, it offers several types of seating, including tables, counter seats, and ozashiki (tatami seating).

Photograph:ya_sa_mo_to

The zaru soba (chilled bamboo tray soba) is made with house-made noodles hand-cut in the restaurant, and is popular for its authentic taste.

It is said to have a firm, springy bite while going down surprisingly smoothly. The tsuyu (dipping sauce) has a nice bonito flavor and a refined finish.

The "Tsukuri Assortment" is a menu item with a total of five kinds of sashimi, including Akashi tako (Akashi octopus), Akashi-dai (Akashi Sea Bream), and Aoriika (bigfin reef squid).

It uses exceptionally fresh fish landed that very day, and skilled chefs carefully prepare each piece.

Photograph:花ちゃんの食べ歩き

Ikkyu-an is a restaurant renovated from an old traditional house, with 100% soba noodles and botan-nabe (wild boar Hot Pot) as its main offerings.

Its calm appearance, reminiscent of a hideaway, is part of its charm. From the Sunken kotatsu seating, you can take in a stunning view of the autumn leaves in fall.

Photograph:itigochan

The "zaru soba (chilled bamboo tray soba)" is one of the standard menu items here. Made without any binder, the soba is said to offer an especially smooth texture and rich flavor.

It also features fragrant buckwheat flour, with a mild sweetness to it.

Photograph:くまママ62

Botan-nabe (wild boar hot pot) is a Hot Pot dish made by slowly simmering natural wild boar meat with fresh locally harvested vegetables.

A sprinkle of sansho (Japanese pepper) brings out the rich flavor of the ingredients. To finish, you can enjoy adding fragrant 100% soba noodles.