Savor Silky Smooth Soba: 5 Restaurants in Kanagawa Perfect for Enjoying Delicately Textured Noodles

Mabori Beach - Soba dokoro Sato
The real charm of this soba, which uses buckwheat flour from Tokachi, is the excellent feel when biting into it and when it goes down the throat

Soba Dokoro Sato is located a 1-minute walk from Maborikaigan Station. The restaurant head has honed his Japanese cuisine skills at soba izakaya bars and traditional ryokan inns. He makes his soba, which is very chewy due to using buckwheat flour from Tokachi in Hokkaido, at a 2:8 ratio. The broth for the cold soba features salty flavors. The broth for the warm soba features an effective use of donko mushroom flavors. Enjoy the lunch sets (served in limited quantities) and the cold soba that changes depending on the season.

Soba dokoro Sato
Access: 1 minute walk from Maborikaigan Station
Futamatagawa - Soba and Sake Ao
After enjoying various cuisine, finish things off with the Kakomi Soba, which lets guests choose from 6 kinds of dipping sauce


Soba and Sake Ao
Address: 1-45-66, Futamatagawa, Asahi-ku, Yokohama-shi, Kanagawa
Access: 3 minutes walk from Futamata-gawa StationMore Details Reservation
Hakone Open Air Museum - Moshiri-Soba Nakamura
Enjoy a rich lineup of foods made with soba, with the rich fragrances of stone mills, and carefully selected ingredients

The soba noodles at Moshiri-Soba Nakamura are made with the greatest care, using buckwheat flour made from Gen Soba ground with a stone mill. The Gen Soba is cultivated through a contract with a producer in the Moshiri area of Horokanai, Hokkaido. Guests can enjoy fragrant soba that goes well down the throat, along with homemade dipping sauce prepared over 3 days. They'll also be incredibly satisfied by the high-quality ingredients, such as the natural shrimp and daisen chicken from Tottori, the home-cultivated organic vegetables, and the mountain vegetables and mushrooms collected by the restaurant head himself.

Moshiri-Soba Nakamura
Closed: Thursday
Average price: [Dinner] 1,200 JPY
Access: 30-second walk from [Chokoku-no-mori Station] on Hakone Tozan Line
Address: 1156, Ninotaira, Hakone-machi, Ashigarashimo-gun, Kanagawa Map
Hon-Atsugi - Itasoba Kiemon
Guests can stretch their legs and visit this restaurant to enjoy the Itasoba, which everyone can surround

Itasoba Kiemon is located near Atsugi Elementary School. This restaurant has many fans who come from faraway places to visit. Their soba uses buckwheat flour ground on a stone mill, and it has an amazing feel going down the throat. Their signature menu item is the Ita Soba, served on a large board ("ita" in Japanese) with enough soba for 2.5 guests. The cold soba mixes well with the hot broth featuring duck fat, and the extremely delicious minced duck soup is also popular.

Itasoba Kiemon
Access: 15 minutes walk from Hon-Atsugi Station
Tsurumi - Tsurumi Tanakaya
Enjoy the trademark specialty soba of Hiranuma Tanakaya, managed by a long-standing restaurant, in Tsurumi


Tsurumi Tanakaya
Access: 3 minutes walk from Tsurumi Station
Disclaimer: All information is accurate at time of publication.
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Discover Restaurants By Area
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Tokyo Area
Japan's largest city, Tokyo, is the center of culinary culture in Japan. Countless Tokyo restaurants serve every kind of food imaginable and the Toyosu fish market keeps restaurants stocked with the nation's finest fish.
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Near Tokyo
Coastal areas, mountains and valleys surrounding Tokyo are bursting with tourist destinations, such as hot springs and ski slopes, where many unique foods are only available locally.
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Kyoto and Osaka Area
The cities of Kyoto and Osaka, together with their surrounding areas, have greatly influenced Japan's culinary culture since the 7th Century. The region is renowned for its entertainment, Kobe beef, and wide-ranging traditional dishes.
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Hokkaido Area
The island of Hokkaido is home to wide-ranging produce of the finest quality, such as rice, meat, vegetables, fish and fruit. Popular dishes from Hokkaido include robatayaki (food slowly roasted on skewers) and Sapporo miso ramen.
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Northern Honshu (Tohoku)
The northern end of Japan's main island, Honshu, is renowned for its seasonal fruit and vegetables, nation-leading harvest of fish (especially tuna from Ohma), and delicious beef from Yonezawa, Sendai and Yamagata.
-
Central Honshu (Chubu)
Chubu is in the center of Japan's main island, Honshu, and its culinary culture reflects its position between Japan's western and eastern halves. Delicious Hida beef, world-famous Mount Fuji and many acclaimed sake breweries are in Chubu.
-
Western Honshu (Chugoku)
Chugoku, on the southwest of Japan's main island, is rich with diverse produce. Many of its products are praised as Japan's best, including Matsuba crabs from Tottori and oysters from Hiroshima. Its pears and muscats are also top grade.
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Shikoku
The mild climate of Shikoku is ideal for growing citrus fruit such as sudachi. Shikoku is also famous for Sanuki udon noodles, huge yields of tiger prawn from Ehime Prefecture and the best torafugu (tiger globefish) in the country.
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Kyushu
Western culture was first introduced to Japan through Kyushu, Japan's third largest island, where the influence of Portuguese and other western cuisine influenced the creation of a colorful culinary tradition.
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Okinawa and Southeast Islands
Okinawa, Japan’s southernmost prefecture, is a treasure trove of distinctive dishes and drinks that have become popular throughout Japan, including Okinawa soba, unique sushi toppings and Awamori distilled liquor.