Iyo Okina

Soba is one of the oldest traditional ingredients in Japan, brought over from China in the early medieval period. Nowadays most soba is factory made, but if you want to try the very best, you have to sample some artisan, handmade noodles. The chef at Kyo Okina looks as far afield as Hokkaido for his premium buckwheat, which is ground by hand on a traditional stone mill. He learned the craft of creating perfect soba noodles at Nakayama Soba Dojo in the 90s, before working and training at various shops under top names for just shy of 15 years. In 2010, he opened Iyo Okina, which now has one Michelin star. The fame of this soba restaurant has grown so great that crowds start forming before it’s even opened, so be sure to arrive nice and early to be in with a hope of getting served. Small dishes such as pickles and tempura are also available on the side.