Soba Restaurants(50)
SEAT RESERVATIONTohakuan Karibe
The highlight of this Michelin Bib Gourmand soba restaurant is its extensive wine selection, which changes every week at the recommendation of a sommelier. Seasonal tempura offerings keep guests coming back for more.
COURSE MENUKagurazaka Kuzuryu Soba
The pride of Fukui Prefecture, Echizen cuisine features prominently in this Kagurazaka restaurant, which uses the finest ingredients from the Hokuriku region. Seasonal delicacies from the Echizen Coast and local sake delight visitors.
COURSE MENUSoba Shubo Fukumaru
The noodles at this Osaka soba specialist are made with Tochiusu flour from Tochigi Prefecture, giving it a satisfying texture and rustic taste. It pairs especially well with a glass of buckwheat shochu, whether served on the rocks, hot or chilled.
COURSE MENUSoba Ikkon
Simplicity made special — set in Ebisu’s burgeoning food scene, Soba Ikkon trots out smooth, Edo-style nihachi soba and a kaiseki-style course menu that delights all demographics.
SEAT RESERVATIONJuu-go
With a Michelin Green Star, soba joint Juu-go is a lesson on sustainability: owner Akiya Ishibashi plants the buckwheat berries, harvests the grain and transforms any scraps into compost for his farm.
SEAT RESERVATIONHamacho Kaneko
A veteran of the Michelin restaurant Ishiusubiki Teuchi Kyorakutei, Chef Kaneko Yasushi wears his own Michelin awards with quiet pride. Soba, tempura, appetizers and sake are aplenty at his Hamacho restaurant.
SEAT RESERVATIONTeuchisoba Narutomi
A legend in the Ginza food scene, Teuchisoba Narutomi sets itself apart from other soba shops with their hand-crafted noodles, made with 100 percent buckwheat flour. Accompaniments of seasonal tempura are a winning combination.
SEAT RESERVATIONSoba Osame
Pairing rustic soba with regional small plates, Soba Osame mirrors the idyllic glades and Thoreauvian mountain towns of Japan through its menu.
SEAT RESERVATIONSobakiri Arabompu
“Arabompu” means “wild, ordinary man,” which reflects the liberating spirit of this Michelin-fetured soba shop in Osaka where the talented owner-chef Hashimoto Yoshio runs the show.
SEAT RESERVATIONKochouan Senba
Grab a bowl of soba, handmade and rich in flavor, said to be the best in town.
SEAT RESERVATIONYuan Yamori
Yuan Yamori is one of the best soba restaurants in Tokyo, run by a chef with a great knowledge of the craft and his own unique recipe for fresh noodles.
SEAT RESERVATIONShimpocho En
One of the best soba restaurants in Nagoya, where you can try delicious appetizers and great sake with your noodles.
SEAT RESERVATIONNakasa Soba
With everything made from scratch, each bowl of soba noodles is emblematic of the natural essence of the Japanese Alps.
SEAT RESERVATIONIyo Okina
Delicious soba noodles in the south of Matsuyama, made with artisan techniques and served fresh every day.
SEAT RESERVATIONTamawarai
Arguably the most famous Michelin-starred soba in Tokyo, Tamawarai is located just off the equally famous Cat Street in the stylish Harajuku district, and serves painstakingly hand-ground soba noodles with soba-mae small plates.
SEAT RESERVATIONKyorin
Chef Inoue Tomokazu continues what his late father started by turning his Shirokane-Takanawa kappo restaurant into a Michelin Bib Gourmand-winning soba restaurant. Kappo-style small plates honor the elder Inoue’s legacy.
SEAT RESERVATIONSobamae Nagae
This Oyamadai sobamae restaurant serves expertly made traditional small plates to accompany its soba. Choose from a staggering selection of over 50 types of domestic shochu and sake from breweries all over Japan.
SEAT RESERVATIONNoto Toto Teuchisoba Tabiki
No-photography soba joint where the owner grows his own buckwheat berries to craft hand-kneaded noodles.
SEAT RESERVATIONKiminami
Indulge in the soulful artistry of Nara soba at this charming joint, where even dishes beyond noodles celebrate the pure harmony of buckwheat and water.
SEAT RESERVATIONNaniwa Okina
90 years of history in a bowl of soba — the third-generation owner makes sure that the hand-kneaded soba maintains the same recipe developed since its opening in 1930.
SEAT RESERVATIONGombei
Originally a soba restaurant, Michelin-listed Gombei serves comforting flavors of noodles and donburi inside a traditional townhouse in the charming Gion District.
SEAT RESERVATIONTeuchisoba Kanei
Along the stretch near Kenkun Shrine in Kyoto, find the self-taught owner milling his own buckwheat to make two types of soba: juwari and arabiki.
SEAT RESERVATIONSobakiri Imose
The generous lineup of rustic soba at this charming joint transports you to an idyllic Japanese countryside akin to the owner's hometown in Wakayama.
SEAT RESERVATIONSobashubo Ichii
In a nondescript traditional townhouse, find the perfect pairing between buckwheat soba and Kawachi duck — as beloved by Kyoto locals.
SEAT RESERVATIONSobakiri Gaku
At the tail-end of Karahori Shopping Arcade in Osaka, you'll find a humble joint with a Bib Gourmand under its belt and a passion for nihachi soba — 80% buckwheat, 20% wheat flour.
SEAT RESERVATIONSobakiri Karani
With its communal tables, mural-saturated space and cheerful casualness, Sobakiri Karani by Hashimoto Kiyoshi feels like an instant fun – the soba-centric, sake-loving kind.
SEAT RESERVATIONGion Yorozuya
Close to Kyoto’s Yasaka Shrine, the signature chewy udon with plenty of Kujo spring onions draws Michelin critics and foodies year after year.
SEAT RESERVATIONSobadokoro Toki
This renowned soba joint in Osaka's Dojima area built its reputation on its summer-special chilled curry soba, which delivers a surprising clash of spicy heat and ice-cold broth.
Recent Reviews from Guests
Discover Delicious Yakisoba at Top Restaurants
If you're on a quest to find the best Yakisoba restaurants, you're in the right place. This iconic Japanese dish, made from stir-fried noodles flavored with a savory sauce, is a beloved favorite across Japan and worldwide. Originating during the early 20th century, Yakisoba has become a staple in Japanese street food culture, often found in festivals or markets. The dish is incredibly versatile, allowing for a variety of toppings including vegetables, meats, and seafood, making it a delightful choice for any palate.
What Makes Yakisoba So Special?
Yakisoba stands out due to its distinct blend of flavors and textures. The noodles are usually made from wheat flour and are stir-fried with vegetables like cabbage, carrots, and onions. For protein, options range from pork and beef to tofu and chicken. The key to perfect Yakisoba is the sauce – a savory and slightly sweet combination that binds all the elements together, often reminiscent of Worcestershire sauce. Toppings such as pickled ginger, seaweed flakes, and bonito flakes enrich the dish, adding layers of flavor and a satisfying crunch.
Find Your Perfect Yakisoba Spot
Whether you’re a local or a traveler, finding an authentic Yakisoba experience can greatly enrich your culinary journey. Look for restaurants that offer traditional preparation methods as well as innovative twists on this classic dish. Some places might even offer regional variants or unique toppings like seafood, local vegetables, or unusual spices that reflect the local palate. When eating out, pay attention to the ambiance and whether the restaurant provides an authentic dining experience, as this can enhance the enjoyment of your meal.
Explore the multitude of establishments dedicated to crafting the perfect noodle experience and immerse yourself in the comforting flavors of Yakisoba. From small, family-owned eateries to modern dining spots, each offers something unique. Bring your friends or family and share a meal that showcases Japan’s rich culinary heritage in every bite. Your Yakisoba adventure is just a reservation away!