For soba in Asakusa, there are few better places to visit than Namiki Yabusoba. The highlight is its flavorful, concentrated dipping sauce - it’s sure to be a novel experience for those already familiar with soba.
Namiki Yabusoba - image © Florentyna Leow
Its pristine white walls might give the impression of newness, but Namiki Yabusoba has been around since 1913. The restaurant specializes in ‘yabusoba,’ a style of serving buckwheat noodles where the salty dipping sauce is especially strong and concentrated - so much so that they suggest dipping just the tip of your noodles into the sauce.
Indeed, their dipping sauce isn’t your average shoyu and broth-based one. It takes three days to make a single batch of sauce at Namiki Yabusoba! Don’t forget to ask for the soba-yu - the hot water used for cooking noodles - after your meal. Pour this into the remaining dipping sauce, and you’ll have a broth to finish your meal on a warm note.
They pride themselves on serving ‘juwari’ buckwheat soba, i.e. noodles made from 100% buckwheat. While theoretically this means it’s suitable for gluten-free diners, soy sauce in Japan these days is not entirely wheat-free. If this is a concern, it’s best to confirm the exact ingredients with Namiki Yabusoba before dining there.
2-11-9 Kaminarimon, Taito-ku, Tokyo, 111-0034
Subway: 2-minute walk from exit A4 of Asakusa Station on the Tokyo Metro Ginza line, and Toei Asakusa line.
:: Read customer reviews of Namiki Yabusoba on TripAdvisor.
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