Best Soba in Tokyo: 11 Soba Restaurants Earned Michelin Bib Gourmand in the 2026 Guide

Authentic Soba Not to Be Missed When Visiting Japan

In Japan, “authentic” soba is generally considered to be either juwari soba (100% buckwheat) or hachiwari soba (80% buckwheat, 20% wheat). Many soba noodles served at restaurants contain a lower proportion of buckwheat, which can dilute the natural aroma and flavor.

Juwari soba uses 100% buckwheat flour, offering the most fragrant and pure soba taste, though its flavor can vary greatly depending on the chef’s skill. Hachiwari soba, with 80% buckwheat and 20% wheat, retains a rich aroma while being slightly easier to eat, making it a popular choice.

For an authentic soba experience in Japan, juwari or hachiwari soba is highly recommended. Most restaurants, however, serve noodles with a higher proportion of wheat. The restaurants featured here have all earned the Michelin Bib Gourmand for serving authentic soba. Many also offer seasonal variations, allowing you to enjoy creative takes on traditional soba beyond the usual menu.

Soba in Tokyo

Since the Edo period, hachiwari soba (80% buckwheat, 20% wheat) has been the traditional style of soba in Tokyo, enjoying popularity comparable to sushi as a form of fast food. Even today, it remains a beloved, convenient meal for many Japanese people.

Tokyo soba culture also includes “sobamae”, a tradition of enjoying small dishes and sake at a soba restaurant while waiting for the noodles to be served. Many soba shops offer an extensive selection of Japanese sake to complement this experience.

This article introduces all the soba restaurants that received the Michelin Bib Gourmand in 2026. Most soba shops do not require reservations, but long waits can occur, especially at popular locations. Some high-end restaurants require a reservation, and it’s not uncommon for establishments to close once their soba is sold out for the day. If reservations are possible, it is highly recommended to make one.

11 Soba Restaurants Earned Michelin Bib Gourmand in the 2026 Guide

1. Soba Osame (蕎麦おさめ)

Soba Osame has earned the Michelin Bib Gourmand for three consecutive years and has been featured twice in Japan’s top 100 restaurant rankings on a major gourmet review site. Here, you can enjoy juwari soba—handmade noodles made entirely from 100% buckwheat flour, with no binding agents.

The restaurant takes great care with its ingredients, using traditional, locally grown buckwheat varieties selected from multiple regions depending on the season. Each batch is milled in-house on the day of service, preserving the distinctive aroma and flavor of its origin. When hand-rolling the noodles, the chef carefully adjusts their thickness and temperature based on the dough’s condition. The menu features a variety of soba, including classic seiro soba (steamed cold soba served on a bamboo tray with dipping sauce), coarsely ground soba, and genbiki soba, which is milled with the husk intact.

Housed in a renovated 100-year-old traditional Japanese home, the restaurant offers 20 comfortably spaced tables. Lunch is served by reservation only, with a full-course menu, while dinner allows table reservations without the need to order a full course.

2. Asakusa Hirayama (浅草 ひら山)

Asakusa Hirayama has earned the Michelin Bib Gourmand for three consecutive years and was featured in Japan’s top 100 restaurant rankings on a major gourmet review site in 2025. The restaurant’s signature juwari hand-made soba delivers the aromatic freshness of freshly milled buckwheat alongside the firm, satisfying texture of hand-rolled noodles.

The restaurant is deeply committed to quality, sourcing the finest seasonal buckwheat and even cultivating its own to ensure peak flavor. The buckwheat is carefully stone-ground by hand in the traditional way, fully bringing out the natural aroma and taste of the noodles.

The stylish, café-like interior features a counter for a kappo (a Japanese dining style where the chef prepares dishes in front of guests, often in a casual, interactive setting) experience, as well as comfortable table seating for a more relaxed meal. The restaurant often fills up entirely through reservations, so early booking is strongly recommended. Through the OMAKASE platform, you can reserve either a course menu or just a table.

3. Teuchisoba Jiyusan (手打蕎麦 じゆうさん)

Teuchisoba Jiyusan is a popular soba restaurant with numerous awards from Japanese gourmet review sites in addition to its Michelin Bib Gourmand recognition. The restaurant offers two types of hand-made soba, crafted with a meticulous focus on water quality.

The noodles are kneaded using mineral water to achieve the perfect texture, while soft water infused with fossilized shells is used for boiling, enhancing the flavor. Buckwheat is carefully selected from different regions depending on the season to ensure the best taste, and strict temperature control is maintained to preserve quality.

The menu includes thin juwari soba, which boasts an exceptional smoothness, and inaka soba—coarsely stone-ground with the husk intact—offering a rich, robust flavor. Enjoying the soba with a touch of salt further enhances its natural aroma.

The interior exudes a traditional Japanese ambiance and features spacious counter and table seating. An English menu is available, making it convenient for international guests. Lunch does not require reservations, but dinner is available by reservation only.

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4. Sobakappo Nagano (蕎麦割烹 ながの)

Awarded the Michelin Bib Gourmand in 2026, Sobakappo Nagano offers a unique experience where you can enjoy handmade soba alongside authentic Japanese cuisine in the style of soba-kappo (soba served together with kappo-style dishes, which are carefully prepared, seasonal Japanese small plates).

The restaurant sources traditional buckwheat varieties from across Japan, including some rare types. Each batch is carefully stone-ground in-house to fully bring out its flavor. Two types of soba are served: juwari soba, made entirely from buckwheat flour, and inaka soba, coarsely ground with the husk intact. The chef skillfully adjusts the preparation based on the characteristics of each region’s buckwheat, allowing diners to appreciate subtle differences in aroma and texture.

In addition to soba, the menu features a wide range of one-dish offerings, such as a three-item sashimi platter and an eight-item appetizer assortment, making it perfect for those who want to enjoy the traditional “sobamae” culture of eating small dishes with drinks before the noodles.

Nestled near Hikifune Station in Tokyo’s downtown area, this hidden gem provides a cozy, welcoming atmosphere. The 14-seat interior offers generous spacing, with comfortable seating at both the counter and tables.

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5. Hamacho Kaneko (浜町 かねこ)

Hamacho Kaneko is a standout soba restaurant run by Yasushi Kaneko, who honed his skills for ten years at the renowned Michelin-frequented Kyorakutei. The restaurant serves juwari hand-made soba alongside more than 30 seasonal small dishes.

The buckwheat is carefully sourced, mainly from Fukushima and Ibaraki prefectures, and milled in-house using a traditional stone mill. The thin juwari soba offers a smooth, slippery texture with a satisfying bite. The soba menu includes over 20 varieties, featuring unique flavors such as sesame dipping sauce and curry.

The small dishes highlight seasonal seafood and vegetables, expressing the four seasons of Japan. A water tank at the counter keeps live seafood, including prawns and conger eel, which can be enjoyed freshly prepared as tempura.

The two-story restaurant features a counter on the first floor, while the second floor offers table seating and horigotatsu-style private rooms (low tables over recessed floors with comfortable leg space). Reservations are accepted for dinner only.

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6. Soba Tajima (蕎麦 たじま)

Soba Tajima is not only a Michelin Bib Gourmand recipient but has also been selected six times in Japan’s top 100 restaurant rankings on a major gourmet review site, reflecting its outstanding reputation.

The restaurant carefully selects buckwheat from different regions depending on the season. Only “marunuki” buckwheat—kernels with the outer husk removed at harvest—is used, resulting in a fine, smooth texture. The starch-rich core is further removed during milling, creating noodles with a supple yet firm bite.

Another highlight is the vegetable dishes, which make the most of seasonal produce. Through skillful technique and creativity, the natural flavors of the ingredients are fully enhanced, offering a true taste of each season.

Nestled in a quiet location, the restaurant features a Japanese-modern interior. Seating is entirely at spacious tables, and the layout can be adjusted to accommodate groups of around 10. Reservations are accepted by phone.

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7. Kyorakutei (蕎楽亭)

Kyorakutei is a renowned soba restaurant that has been featured in the Michelin Guide for many years and has also been selected seven times in Japan’s top 100 restaurant rankings on a major gourmet review site. Guests can enjoy handmade juwari soba alongside freshly fried tempura (battered and deep-fried seafood and vegetables).

The buckwheat comes from traditional varieties grown in the Aizu region of Fukushima, the chef’s hometown. It is coarsely stone-ground using a mill made from Aizu volcanic rock, enhancing the noodles’ natural aroma and sweetness. The medium-thin juwari soba has an exceptional smoothness when eaten. The tempura emphasizes seasonal ingredients, and even staple items such as anago (conger eel) and prawns are sourced live to ensure peak freshness.

The interior exudes a calm, traditional Japanese atmosphere. From the solid wood counter, diners can watch the chef’s skilled techniques up close. An English menu is available for international guests, and reservations are accepted for dinner only, limited to three parties.

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8. Ittoan (一東菴)

Ittoan has earned the Michelin Bib Gourmand and has been featured multiple times in Japan’s top 100 restaurant rankings on a major gourmet review site. The restaurant’s signature offerings are juwari soba made from 100% buckwheat flour and nihachi soba (80% buckwheat, 20% wheat).

The buckwheat is sourced from multiple regions in gen-soba (its whole form) at harvest. The restaurant has a dedicated refrigerated storage area for the buckwheat, maintaining strict temperature control. When stone-ground by hand, the chef adjusts the milling technique based on the climate and the condition of the flour to fully bring out the noodles’ natural flavor. Several types of soba are offered depending on the region and variety, allowing diners to compare subtle differences in aroma and texture.

The Japanese-modern interior, combining warm wood tones with concrete accents, features 16 table seats and 8 tatami seats separated by sliding doors. Reservations are accepted for dinner only.

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9. Osobano Kouga (おそばの甲賀)

Osobano Kouga has been awarded the Michelin Bib Gourmand and has twice been featured in Japan’s top 100 restaurant rankings on a major gourmet review site. The restaurant is known for its handmade soba with a natural greenish hue, highlighting the pure flavor of buckwheat.

The buckwheat is sourced directly from a farm in Iruma District, Saitama, chosen for its naturally vibrant color. The grains are carefully stone-ground in-house, sifted, and rested in refrigeration for about a day, resulting in a clean, refined flavor. Dinner is served in a four-course sobamae style, allowing guests to order their preferred type of soba separately.

Located in Nishiazabu, an area with many embassies, the restaurant welcomes international guests and offers vegetarian and gluten-free options. Using the English menu available on the official website makes ordering smooth and easy. Reservations are accepted for the 5:15–6:15 PM time slot.

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10. Sobakiri Suzuki (そばきり すゞ木)

Sobakiri Suzuki is a highly popular soba restaurant that has earned the Michelin Bib Gourmand and has been selected five times in Japan’s top 100 restaurant rankings on a major gourmet review site.

Its specialty is thinly cut juwari soba made from hand-stone-ground buckwheat flour. The noodles offer a pleasant elasticity and smooth swallow, while delivering the full, authentic flavor of buckwheat. The menu consists solely of “Soba Zanmai,” a set that includes hand-made soba accompanied by appetizers and sobagaki (a dumpling-like preparation made from buckwheat flour). The appetizers change daily, adding an element of surprise for each visit. The sobagaki, highly praised by guests, is enjoyed dipped in a lightly sweetened broth.

Tucked away in a quiet residential neighborhood, this hidden gem features a Japanese-modern interior accented with traditional details. The restaurant operates on a same-day, reservation-only basis, with bookings accepted by phone starting at 9:30 a.m. Reservations fill quickly, so early booking is strongly recommended.

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11. Edosoba Hosokawa (江戸蕎麦 ほそ川)

Edosoba Hosokawa is a legendary soba restaurant that has earned one Michelin star nine times, received the Michelin Bib Gourmand more than eight times, and been selected three times in Japan’s top 100 restaurant rankings on a major gourmet review site. Guests can enjoy juwari soba prepared using the ideal rhythm of “freshly milled, freshly made, and freshly boiled.”

Gen-soba (whole buckwheat) is sourced from Hokkaido, Ibaraki, and Shikoku, then stored at low temperatures. Only the amount needed for the day is stone-ground in-house, preserving the aroma of freshly milled flour. The finely cut, supple noodles are highly aromatic with an exceptionally smooth finish. Two types of soba, differentiated by region, are prepared each day, allowing diners to compare regional characteristics when ordering a second serving (availability may vary).

The warm, welcoming interior offers 30 generously spaced table seats. Reservations are not accepted, and long lines often form on weekends, so an early visit is recommended.

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