Tokyo

The Yabu Soba restaurant. I was a fan of the Yabu Soba restaurant in Ikenohata, but unfortunately, they closed their restaurant. You can enjoy firm buckwheat noodles with a robust flavor sauce at the Yabu Soba restaurants in Kanda and Namiki. The noodles make you want to chew hard on them, but I heard they are made to be enjoyed as they go down your throat. The more you chew, the more you feel the soba aroma and flavor. It will impress you with how delicious they are.

（Hon 6）

Yabu, Sunaba, and Sarashina Soba restaurants. Even though Tokyo is home to many famous noodle dishes from all over Japan and the world, soba has been loved and eaten by ordinary people ever since the nihachi soba and yonakisoba night noodles in the Edo period!

（Ashisaga）

Although I come from western Japan, I prefer the eastern Kanto-style soba with black broth.

（Chibiko）

The standard Hachioji ramen is soy sauce-based with chopped onions and lard. The light-tasting dish can be enjoyed any time of the day or year! You can find many Hachioji Ramen restaurants in Hachioji, and it would be fun to try several restaurants referring to the Hachimenkai map! If you have a chance to visit Mt. Takao, don’t forget to have the Hachioji Ramen and not just the soba! I recommend “Takao No Sakura Iias Takao Branch,” and my daughter recommends the “Goemon” restaurant.

（Ninono）

It is soy sauce ramen with chopped onions! Eating it makes me realize that I’m back in Hachioji.

（Risa）

The spicy and sweet taste of onions is unique and delicious. It is a local ramen dish that the Hachioji locals cherish and love eating.

（Kukki）

Hachioji Ramen has become well known, but Hachioji Naporitan still needs to. It is a Naporitan noodle dish with chopped onions. It is sometimes served for lunches at public elementary schools in Hachioji. The famous restaurant is “Kitchen Rocco” in Koyasu, Hachioji.

（chobi-m）

I assume it is not served throughout Tokyo prefecture but in Nerima only, but it is well-known among the Nerima kids since they can have it at school lunches. I love this dish that contains grated daikon radish and tuna. It is rich in nutrients and refreshing! You can easily make it at home with grated daikon radish, tuna, and Ponzu vinegar seasoning.

（Neriai）

I discovered this dish after moving to Kodaira. It is a kind of udon with a firm texture, enjoyed with dipping sauce and boiled vegetables. I believe it was born because the land was too well-drained to grow rice. It is available at “Kodaira Furusatomura” for 500 yen (limited quantity). Some might not consider Kodaira a part of Tokyo, but it is a nice place with abundant greenery, and shopping is quite convenient. It is also a great place for families with small children. Oops, I bragged about the city and not the noodles!

（Tonchimama）