Visit Nara

According to locals, this is the best soba in the area. The restaurant opens for lunch at exactly 11.30am, and on weekends, you’ll often see a queue outside. The chef and his wife make everything from scratch each day, including the soba noodles. When the noodles run out, they close the restaurant, so arrive early. Sit at the counter to watch the chef in action or sit at low tables on the raised tatami floor. Order your soba cold with crispy tempura or hot with seasonal vegetables in dashi broth. If you order cold soba, don’t miss the “soba yu,". They will bring out a container holding the broth that the noodles were cooked in, which you add to your remaining noodle dipping sauce and drink.