Fukuzenji Soba
Other Japanese Food
At Fukuzenji Soba, you can savor soba in very unique ways: with salt, wasabi, and even sprinkled with Japanese sake!
Restaurant Details
The soba noodles at Fukuzenji Soba use buckwheat flour from Hida-Nagareha. Here, they serve various kinds of soba noodles: cold mori soba (900 yen - 2,400 yen), bukkake soba (1,200 yen), nameko oroshi soba (1,200 yen), mekabu soba (1,200 yen), hot kake soba (900 yen), meat soba (1,200 yen), and mountain vegetables soba (1,200 yen).
There are a few recommended ways you can enjoy soba at Fukuzenji Soba. First, you eat soba without the tsuyu soup so that you can savor the natural flavor of the soba noodles. Step two and three are adding some salt and wasabi, and then dipping the noodles in the tsuyu soup. The final step is sprinkling the sake on the noodles.
Fukuzenji Soba also offers other side dishes such as tempura, grilled fish, and tororo (grated yam).
The restaurant opens from 10:30 and closes as soon as the soba is sold out. It is located on the grounds of the Fukuzenji Temple and is just 6 minutes from Hida Furukawa Station.
Fukuzenji Soba Phone Number
Fukuzenji Soba Business Days
Fukuzenji Soba Address
10-1 Furukawachō Ichinomachi, Hida, Gifu 509-4234, Japan
Fukuzenji Soba Cancellation Policy
Cancel your reservation at least 1 month before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Gifu Prefecture is home to well-preserved historic villages, mountainous landscapes, and scenic open-air hot springs, with a proud culinary heritage spanning centuries.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
| Su | Mo | Tu | We | Th | Fr | Sa |
|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 |
8 | 9 | 10 | 11 | 12 | 13 | 14 |
15 | 16 | 17 | 18 | 19 | 20 | 21 |
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 31 | 1 | 2 | 3 | 4 |
10 meals
COURSE MENUGinza Ishizaki
Ginza Ishizaki hits every mark of elegance with domestic uni and wasabi, and wagyu so high-quality that it barely needs to be touched by heat to offer melt-in-your-mouth succulence.
SEAT RESERVATIONNacree
Trained in Italy and France, Chef Ogata Minoru brings the French spirit of invention and aesthetics from Europe to Japan.
COURSE MENURobata Omoto Kagurazaka
Charcoal-grilled Hokkaido pork, beef and seafood in the heart of Tokyo’s former geisha district Kagurazaka. Pair this intimate, rustic robatayaki experience with a glass of local Hokkaido sake or shochu.
COURSE MENURogama Steak Arcanum
With a pedigree earned from some of the most elite beef specialists in all of Japan, chef and master griller Shinya Suzuki makes kiln-roasted Tamura wagyu beef steak widely available at a fraction of the cost.