Yudetaro's in-house noodle making, marketed as freshly milled, freshly made and freshly boiled, is said to be an attempt to preserve the Edo-era "nihachi" (80% buckwheat) soba-making method even in a standing, near-station format.
- Style
- Standing/self-serve soba with in-house "nihachi" (80% buckwheat) noodles
If you like this flavor
More chains
- Fuji Soba — 24-hour standing soba chain from Tokyo
- Komoro Soba — Tokyo standing soba chain named after a Nagano town
- Hakone Soba — Odakyu-line station soba chain
- Irori-an Kiraku — JR East station soba chain with fresh noodles
- Sojibou — sit-down Shinshu soba restaurant chain
- Kazokutei — Osaka-based soba restaurant chain
- Yoshi Soba — Tokyo standing soba chain