Tochigi

Sano Ramen is a local favorite that pretty much everyone knows. But even though it has the same name, each shop does it a bit differently. The one thing they all share? The classic hand-rolled noodles made with aotake (green bamboo). At the top of the list is “Ogura-ya”, a huge spot that’s always packed with customers from open to close. The menu’s simple: ramen, char siu ramen, and gyoza. But each bowl has that perfect balance of tradition and a little bit of refinement. It’s also known as a place where a lot of local Sano Ramen chefs have trained.

（Chopa）

The hand-pulled noodles really soak up the clear, rich broth, and it’s so delicious. The char siu ramen at “Menya Yosuke” is especially recommended.　The rich, salty broth and melt-in-your-mouth char siu go perfectly together, and it’s a ramen you should definitely wait in line for!

（Nasumi）

The “Tawaraya” in Oyama City. It’s so delicious, and the place is always busy from opening time.
While there are many places offering Sano ramen in Sano City, each shop has its own unique style, so preferences can vary. This ramen, though, is pretty easy to enjoy for just about anyone.
Whenever I go back to Oyama City, near my hometown, I always make sure to stop by.

（Shimakichi）

This is a local ramen specialty from Tochigi. The ramen, made with simple ingredients, is supported by the chewy noodles hand-rolled with aotake. It’s the kind of soul food you never get tired of, no matter how many times you eat it. My top recommendation is “Hinata-ya.” You can even find products supervised by this shop at convenience stores around the prefecture, making it easy to grab and enjoy.

（ft）

Whenever I go to the shopping mall in Sano, I always have Sano Ramen. There are famous spots like “Banri” and “Morita-ya Sohonten,” but my top recommendation is “Kameka.”

（Umokichi）

My top recommendation is “Okazaki Men” in Sano. The broth is perfectly balanced. It seems light but has a rich depth, with a subtle ginger flavor that lingers.　Of course, it’s made with hand-rolled noodles using aotake (green bamboo), and the varying thickness of the noodles adds a fun touch as they hit your mouth. But what I really love about Okazaki Men is their wonton ramen! The wontons, delicate and light like a feather, melt in your mouth when you add them to the broth… you can almost feel them fluttering around in your mouth.

（Yuzuki Bebe）

I tried this when I visited Tochigi and it was so good, so I’m recommending it! It’s yakisoba, but it tastes like ramen, and it’s ramen, but it’s yakisoba. It’s a bit odd, but somehow nostalgic, and you’ll finish it in no time.

（Noma）

There’s something a little different that you should try at least once. I recommend “Kamahiko” in Shiobara!

（Mayaya）

Utsunomiya has had yakisoba specialty shops for a long time. While in other places you’d find it at okonomiyaki shops or food stalls, here it’s been a thing for years. One of the classic spots, “Ishidaya,” is in the center of town. Locals have been coming for years, and now tourists visit too.

（Chopa）

In the eastern part of Tochigi Prefecture, there’s a region called Yamizo, famous for its brand-name cedar trees. There, you can enjoy fragrant soba made from high-quality buckwheat grown in the mountain area with a mix of cold and warm temperatures, all thanks to its abundant water resources. There's also the “Yamizo Soba Gaidou” where you’ll find several soba shops lined up.

（Maichan）

This is udon (or soba) served with a dipping sauce made from chitake mushrooms, onions, eggplant, and other ingredients. Chitake mushrooms are only found in certain areas, so it’s a pretty local dish. They make a really good broth. I used to have it at home, but now you can also find it at some restaurants.

（Nao）

Yakisoba with potatoes in it. It's a soul food from Ashikaga City.

（Kuroko）

On top of the seiro soba, you'll find shredded and boiled daikon. It's not entirely clear, but it might have originally been used to stretch the dish. The mild daikon pairs really well with the flavor of the soba, making it quite delicious.

（Sacchin）