Best Soba in Tokyo: 7 Spots to Try Buckwheat Noodles

Soba may look simple, but these heartwarming noodles are actually quite complex and considered the most artisanal compared to ramen and udon noodles. Depending on the source of the buckwheat flour (the main ingredient in soba), how the buckwheat is milled or ground, the ratio of wheat and buckwheat flours used, and the kneading technique, the texture and flavor of the soba noodles can vary drastically. 

Some of the most skilled masters are known for being purists when it comes to soba, using only 100% buckwheat for the noodles. It takes time and skill to achieve this technique, but it’s all worth it in the end (plus, it’s gluten-free). 

There are also two styles of enjoying soba: the cold soba, where one dips the chilled noodles in a separate sauce, and the hot soba, which is served in a bowl of warm dashi-based broth accompanied with different toppings. Whether you prefer it hot or cold, soba is a must-try Japanese food.

The following soba restaurants in Tokyo are elevating their soba noodles to an art form, making their soba noodles in-house, using traditional methods, with some even milling or grinding their own buckwheat flour.

Kuzuryu Soba boasts a menu brimming with fresh, seasonal ingredients. The icy waters of the Echizen Coast in Fukui Prefecture provide a bounty of seafood, while the restaurant's signature soba noodles are crafted from locally sourced Echizen buckwheat. Staying true to tradition, the noodles are served chilled in the Echizen oroshi style, topped with a mountain of grated daikon and fragrant bonito flakes. 

No Echizen experience is complete without a taste of their local sake, and Kuzuryu Soba takes this notion to heart. The owner's pride and joy is their extensive collection, boasting over 30 varieties for guests to explore and find their perfect pairing. Without a doubt, this is where you'll find some of the best Hokuriku food in Tokyo.

Reserve Kagurazaka Kuzuryu Soba

Recently opening its doors in the Ebisu neighborhood of Tokyo in 2024, Soba Ikkon has quickly gained a following for their nihachi soba, which uses an in-house flour blend with a 2:8 ratio of wheat flour and buckwheat flour. 

The soba noodles have a subtle and delicious flavor, enhanced by the variety of dipping sauces available. These can range from a duck broth to savory beef sukiyaki with leek. Their bukkake soba is also a crowd favorite. 

Stopping by for lunch gives diners a traditional soba meal including tempura and other side dishes. In contrast, dinner is a kaiseki experience complete with seasonal ingredients and alcohol pairings. 

Reserve Soba Ikkon

This Michelin Bib Gourmand soba restaurant in Tokyo is perfect for soba noodle enthusiasts, as they can watch the chef make teuchi (hand-cut) soba noodles from scratch. 

There are two noodle options to choose from; standard soba, made with a small amount of wheat flour mixed into the buckwheat flour, and juwari (100% buckwheat) soba, which is darker in color with a nuttier fragrance. The latter is more uncommon, so if you go to Kyorakutei, you'll likely want to try their juwari soba. Enjoy it cold, dipping your chilled noodles into the sauce for a refreshing meal. 

Their soba meals are best enjoyed alongside their seasonal tempura, like ayu (sweetfish) and pike conger. Other items on the menu are available if you’re feeling adventurous, but the classic combination of soba and tempura never fails. Kyorakutei only takes dinner reservations, so you might have to wait in line if you come during lunchtime.

Reserve Kyourakutei Soba

Find out more: Michelin Bib Gourmand Tokyo: Best Affordable Tokyo Restaurants

Considered one of the best soba restaurants in Tokyo, Kanda Matsuya has been serving delicious handmade soba noodles for well over 100 years, being established in 1887 with a successful renovation in 1925. It has been said that the best way to eat their soba is with a variety of side dishes, such as toasted seaweed, tempura, or yakitori. 

The meals are simple at Kanda Matsuya, but the flavors are delightful. Alongside dishes such as sesame soba, natto soba, and even udon noodles, they also offer drinks like sake, beer, and whisky. 

Their handmade soba noodles served with mouth-watering dashi-based broth is sure to satisfy, while the traditional Japanese interior decor and the view of the chef making soba by hand immerse you in another era.

On this Tokyo food tour, you’ll stop at eight different spots to discover a variety of Japanese dishes and ingredients like tamagoyaki, anago (conger eel) and dashi. Learn how traditional ingredients are incorporated into Japanese staples. 

The tour menu wouldn’t be complete without a bowl of soba. You’ll stop by a traditional Japanese restaurant to try a bowl of buckwheat noodles. Afterward, watch a wagashi master make traditional Japanese sweets in front of your eyes before enjoying a warm cup of matcha.

Book Flavors of Japan Food Tour with Wagashi

Tokyo Dosanjin is located along the Meguro River and is the perfect place to try an unusual style of buckwheat noodles. The restaurant serves sudachi soba, which is made with a round, green citrus fruit called sudachi. The flavor is especially refreshing during the hot and muggy Japanese summers. 

They also make their noodles from scratch and can adjust the texture and consistency based on the customer's request, cooking it either al dente or soft. As with many other soba restaurants in Tokyo, including some already mentioned on this list, you'll likely have to withstand a long line to get your soba noodle fix.

Osoba no Kouga is another shop with a long and storied history, being established in 1887. With limited seating capacity, the shop offers an intimate experience for diners while also allowing the chef to focus on the quality, rather than the quantity, of his soba dishes. 

He sources his buckwheat from Iruma in Saitama Prefecture and makes his own stoneground flour. To ensure the perfect texture and flavor, the chef uses a specific blend of wheat flour and buckwheat flour. Their menu also includes lunch sets and a decadent uni dish.

Nagasaka Sarashina has been serving soba since the 1780s and has truly perfected its craft over the centuries. Choose from two varieties of buckwheat noodles: darker noodles made with ground buckwheat or lighter, smoother noodles made with polished buckwheat grain. 

If you opt for dipping soba, you'll also receive their special dipping sauces (one sweet and one spicy), which you can mix together to get your preferred taste.

Fans of fried foods should order the Nishoku Tempura Seiro, a set that includes both types of soba noodles and tempura. If you like your soba hot, go for the classic Tempura Soba. You can even purchase Nagasaka Sarasino's dried soba noodles to enjoy the flavors of their two types of buckwheat noodles at home.

Want to learn more about soba from across Japan? Discover what to eat in Fukushima Prefecture, including two different types of soba. Or, try other types of Japanese noodles in Tokyo with our ramen guide.