☝️ ICHI: 中華そば しば田 (Ramen Shibata) | Why: Known for its innovative Chuka Soba, 中華そば しば田 (Ramen Shibata) serves a double soup made with both duck and seafood lined with a soy sauce-tare. Keeping things simple each bowl features firm and chewy thin noodles, chashu, bamboo shoots, and green onion. | | Check out the full guide here. |
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✌️ NI: Chiisha | Why: A fusion Chinese-Japanese quick eats spot, the restaurant is known for its fried rice, wontons and ramen. In the summer, their Hiyashi Negi aka cold ramen, is a must to keep you cool in the Tokyo heat. "A speciality of Chiisha is the cold negi noodle, however, I always order crab fried rice and eggplant miso stir fry." — Recommended by Takashi Kumagai | | Check out the full guide here. |
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🤟 SAN: Sarashina Horii | Why: Soba may not be your first choice for noodles in Tokyo, but Chef Nobu seems to place it in higher regard over ramen or udon. That being said, Sarashina Horii has been serving the buckwheat variety for over two centuries. Its influence has expanded as well all the way to New York, where it holds its second location. | | Check out the full guide here. |
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🫶 YON: Abura Soba Sō Honten | Why: A nice change from ramen and udon, Abura Soba Sō Honten serves bowls of soupless noodles with a plethora of ingredients piled on top, then stirred into a mix. Take a seat at the long countertop after getting your order from the ticket vending machine. Already an exciting experience, enjoy the warm noodles mixed with oil, sauce, green onions, bamboo shoots, chashu pork, dried seaweed, and more. "Not only is it so good, but the concept is clever. The way the lines moves and how people just come in sit, eat, and go. It’s an interesting etiquette that I feel only works in Japan." — Recommended by Arvie Gimeno of Albino & Preto | | Check out the full guide here. |
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🖐️ GO: らぁ麺や 嶋 (Ramen-ya Shima) | Why: Located in Tokyo's bustling Shinjuku neighborhood, らぁ麺や 嶋 (Ramen-ya Shima) has made a name for itself with its shoyu ramen. Committed to using the freshest and highest quality ingredients, the shop's clear broth is made with a blend of soy sauce, chicken, pork, and vegetables. Paired with thin and firm noodles, sliced chashu pork, bamboo shoots, green onions, and a soft-boiled egg, the result is a savory, umami experience. | | Check out the full guide here. |
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