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You can’t miss good soba when you are in Japan. From selecting fine buckwheat flour, kneading and boiling the soba, to preparing subtle dipping sauce or broth, the whole process of creating a soba dish is elaborate and requires attention to detail. Fortunately we can now savor such wonderful soba all over the world, but here we have picked 10 soba restaurants in the business districts of Marunouchi and Nihonbashi that have lived up to the standards of businessmen in the area with serious appetite for good food for generations.

☆10 picks of soba places in Tokyo (Marunichi) and Nihonbashi☆

1. Sujyu Masayuki Raku (酢重正之 楽)

Located on the basement floor of Shin-Marunouchi Building, the most popular dish at this venue is Inaka (translates as country-type) soba, a rather thick version of soba with chewy and firm texture. You may be unsure about the texture at first but once you get addicted to it, you will be back for more. (Japanese Only)

B1F Shin-Marunouchi Building, 1-5-1Marunouchi, Chiyoda-ku, Tokyo

2. Muromachi Sunaba (室町砂場)

Founded in 1869, this place has been an establishment for approximately 150 years. Signature dishes are Tenzaru and Tenmori, both of which are cold soba with prawn and scallop tempura in dipping sauce. What distinguishes between the two is the buckwheat flour used for soba noodles- the former is white in color, using sarashina flour with the grounded core of buckwheat, whereas the latter is somewhat black and uses ichibanko, the first grinded flour. (Japanese Only)

Sunaba Building, 4-1-13 Nihonbashi Muromachi, Chuo-ku, Tokyo

3. Momijigawa (紅葉川)

This historic soba eatery stands opposite the Annex building of Nihonbashi Mitsukoshi department store. Using an old stone grinder, the flour is grinded in front of the restaurant and kneaded with care every day. We recommend Kamo Seiro, cold soba dish with hot duck dipping sauce or a warmer version of it with bowl of broth, Kamo Nanban. They aren’t cheap but worth the money you pay for. (Japanese Only)

1-2-4 Nihonbashimuromachi, Chuo, Tokyo

4. Sobayoshi (そばよし)

It’s a standing soba counter run by a long-established bonito wholesaler so high standard bonito is used abundantly for the dipping sauce and broth. Here you can also indulge in a bowl of rice sprinkled with okaka (flakes of dried bonito) with soy sauce- it’s a Japanese version of soul food! The good news is you can be as generous as you like with the okaka as it is free of charge. (Japanese Only)

1st Floor Honcho Yamazaki Building, 1-1-7 Nihonbashi Honcho, Chuo-ku

5. Sobakichi (ソバキチ)


With its slogan “drink over a bowl of soba at midnight” the place is open till 4am. Soba restaurants typically serve alcohol drinks so it’s a nice touch that the venue is open until early hours of the morning. If you need to catch an early flight you may as well wine and dine throughout the night then go straight to the airport. (Japanese Only)

7th Floor Shin-Marunouchi Building, 1-5-1 Marunouchi, Chiyoda-ku, Tokyo

6. Nihonbashi Genroku (日本橋元禄)



Genroku uses buckwheat flour from Hokkaido and Nagano. Dipping sauce and broth are also made from the finest ingredients- 6-month fermented soy sauce and the best dried bonito. By combining them, what do we get for the end result? THE ultimate soba dish! Tasty dishes of natural mountain vegetables and fish are also prepared with attention to the ingredients. (Japanese Only)

2-16-7 Nihonbashi Chuo Tokyo

7. Takegami Ittetsu Soba (たけがみ 一轍そば)


This is a soba eatery produced by the famous Japanese restaurant Akasaka Takegami. Skills of preparing Japanese cuisine have been applied to the making of artisan soba. Kappo (that is Japanese style of fine dining) and sushi are also available so if you want to indulge various types of Japanese cuisine before leaving the country, visiting this venue will be more than perfect. (Japanese Only)

1st Floor Kitchen Street at JR Tokyo Station, 1-9-1 Marunouchi, Chiyoda-ku, Tokyo

8. Handmade Soba Ishizuki (手打ちそば 石月)


Ishizuki obtains whole grain buckwheat directly from domestic farmers and grind buckwheat flour using the stone grinder every morning. Soba is kneaded by skilled artisans. With so much attention to detail, no wonder its soba dishes are sublime. Ishizuki serves Ni-hachi (literally translate as 2 and 8) soba, traditional soba which was common in the Edo period. (Japanese Only)

5th Floor Shin-Marunouchi Building, 1-5-1 Marunouchi, Chiyoda-ku, Tokyo

9. Rikyuan Nihonbashi branch (利久庵 日本橋店)


This is a long-standing venue tucked in a small alley called “Muromachi Koji” in Nihonbashi Muromachi district. The venue is a four-storey building where you can take simple soba dishes on the first floor whereas teishoku-style set meals are served upstairs on the second floor. If you are partial to natto, we recommend its signature dish Natto Soba. (Japanese Only)

1-12-16 Nihombashi Muromachi, Chuo, Tokyo

10. Nihonbashi Yabukyu (日本橋 やぶ久)

Long-established soba restaurant founded in 1902. Eating Soto-ni soba (a type of Ni-hachi soba) with rich dipping sauce or broth is Yabukyu style. Karee Nanban, which translates as soba in hot curry broth, is also a popular dish. You can choose the level of spice from ‘mild’, ‘hot’, or ‘extremely hot’. The place is conveniently located from Tokyo station with just 3-minute walk.

 2 Chome-1-19 Nihonbashi, Chuo, Tokyo

The area has been the business hub since Edo period so there are quite a few long-standing soba eateries from back then. Even you don’t have enough time to visit all 10 places you may want to come back and visit each one of them on other occasion, granted you are a serious soba devotee.

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