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Abura soba (similar to mazesoba) is a type of brothless ramen that evolved from traditional ramen culture. It’s said to have originated in the 1950s as a staff meal at Tokyo ramen shops. Today, abura soba has grown into a popular genre with specialty shops popping up all across Japan. The distinctive feature of abura soba is its style of…

Okinawa soba is a beloved noodle dish that represents Okinawan cuisine, commonly eaten throughout the prefecture. With a unique flavor all its own, it’s distinct from both Japanese soba and ramen. “Miyara Seimen” is a rare Okinawa soba specialty shop in Tokyo, offering not only traditional Okinawa soba but also the hard-to-find Yaeyama soba, a regional variant seldom seen outside…

In Asakusa, Tokyo, nestled in the backstreets behind the Nakamise Shopping Street, which stretches from the iconic red Kaminarimon gate to Sensō-Ji Temple, there’s a perfect spot for breakfast. The name of the restaurant is “Ume to Hoshi.” Their signature offerings are set meals featuring rice cooked in a traditional hagama (rice cooking pot), paired with a variety of umeboshi…