Most luxury cafes operated by top brands such as Chanel and Bulgari are located here as well. Eggs' n Things is another well-known confectionery shop that merits a visit for their fresh butter pancakes. Other than dessert, you may find the taste of Kimuraya's red bean buns interesting. Renga-Tei, the originator of omelet rice, serves up a variety of other foods that they've honed and perfected over their decades of operation as well.
Customers of all generations love the flexibility of their menu. The wait staff are great, and they have tatami room seats too, making it the right place for both small groups and parties. "Why do you add chili oil to soba?" is the meaning of this unique restaurant name.



For those unsatisfied with regular sizes, we recommend the ROKU-MORI, which is made from a base of Kamochintanmen with extra toppings (+500 yen). In addition to the homemade menma and duxelles, the amount of nori and char siu is increased, while an egg and wontons are thrown in for extra bulk. While not heavy, it has a deep, complex array of tastes, tempting one to slurp it all down. This is further deepened with local chicken and roasted deer bones, dried porcini mushroom, shiitake mushroom, dried tomato, dried longan, and a touch of seasoning.
Tsukimi soba translates as “moon viewing” soba, and gets its name from its appearance - a bowl of soba topped with a raw egg, where the yolk resembles a full moon. Hiyashi-tsukimi soba is soba topped with a soft boiled egg. We used booking.com and stayed at what sounded like a decent place. Walking there from the station was not the six minutes stated on the description, nor was the location grand, nor the view anything even visible. The rooms however, were basically a converted studio apartment, so it was a spacious tatami matted room with everything you needed, including hob (and wine opener!) if you wanted to cook. Photos are taken by the users when they visited so they might be different from current information.

Don't forget about the countless conveyor belt sushi bars and all-you-can-eat sushi buffets that can be found in Ginza as well! Try such shops as Nemuro Hanamaru, Hina Sushi, or Tsukiji Tamasushi whenever you're in the mood for gorging on this local comfort food without burning a massive hole in your travel pocket. Pick a bite-sized amount of soba with your chopsticks and dip only the lower half of the noodles in the tsuyu. When dipped in tsuyu, the noodles will stretch out and break apart in no time, so once you put them in your mouth, suck in all the noodles instead of biting them off. If you want, you can hold the cup of tsuyu under your chin while doing so.
Not only close to the ocean, it also has open-air baths where you can leisurely gaze out at the Izu mountains. Made by kneading daidai bitter oranges with sweet white bean paste, these Atami specialty manju are very original. The refreshing aroma and taste of white bean paste go perfectly together. At the Kinomiya Shrine Festival, also known as the Parched Barley Festival, there is a tradition of having parched barley ready for the gods by the seaside. Mikoshi, or portable shrines, are brought out, and there are parades and performances during these three days in summer.
The soba soup has a reputation for being dry and delicious. Soba noodles are loved by the locals because they have a firm texture that is tightened with cold water and go down very smoothly. There is always a line 熱海食事 in front of the store before it opens. While soba can be easily found all over Japan, soba tends to be more popular in rural areas, and especially in regions where the soil is suitable for growing buckwheat.

These noodles are often handmade, embodying a dedication to the craft that is a testament to Okinawan culinary culture. Locals typically served this in a savory, soy-based broth, often flavored with katsuobushi and konbu . This rich broth is the bedrock upon which the dish’s other flavors are built. Often topped with tender pieces of stewed pork belly, called “san-mai niku,” green onions, and red pickled ginger.
Located in the quiet neighborhood of Higashimurayama, the traditional appearance of this restaurant is aesthetically pleasing to many. Tsuchiya pays great attention to every aspect of their restaurant, from customer service to soba, come here and everything is top-notch quality. Next, I make a start on the side dishes accompanying the noodles. The little jar also has the character "Takara" painted on it.

Soba produced in some regions are more famous than others. Nagano Prefecture and Yamagata Prefecture, for example, are well-known for their soba. Tororo is a white, sticky, paste-like cream made of grated raw nagaimo . It is usually placed on top of the soba noodles or served on the side to be added by the guest . Mr. Tagata is also active in preserving the indigenous planted in the Shizuoka region and hopes to serve indigenous Shizuoka soba noodles soon. SAVOR JAPAN helps visitors to experience the food and the cuisines that are unique to regions as well as the rural communities that produce these products.
However, quiet consumption of noodles is no longer uncommon. It is when freshly-milled flour and freshly-kneaded noodles are produced. Every year, during soba season, residents look forward to getting freshly-made soba. "Hakusoba Shibata" where you can taste delicious 100% buckwheat noodles.
This restaurant is popular among locals as you can enjoy various types of dumplings such as shrimp, crab, and squid. A gyoza restaurant where you can enjoy crispy Hamamatsu gyoza. Locals love it for its crispy texture and light aftertaste. A long-established tororo shop with a history of more than 400 years since it opened as a tea house in 1596. Basho Matsuo, Ikku Jippensha, Hiroshige Utagawa, and various travel stories, haiku, essays, and ukiyo-e prints have featured our shop. For lunch, there is always a line because of the business style of serving only one kind of tempura bowl.