[2025 Edition] Top 10 Soba Restaurants in Obihiro – Curated by a Local Food Writer

The cool air of Tokachi, the soft snowmelt water, and the drastic temperature differences between day and night bring out the best aroma and sweetness in soba. A soba-loving writer with 10 years of experience has handpicked the top 10 must-visit spots from the 16 he personally visited between 2024 and 2025. From long-established classics to exclusive nighttime “shime soba,” this is your ultimate guide to Obihiro’s soba scene.

5 Reasons Why Obihiro Soba Is So Good

1. Sweetness from Mountain Climate Swings
   The climate in areas like Shintoku and Shikaoi—with temperatures near 30°C during the day and dropping to the 10s at night—converts starch into sugars, giving soba strong sweetness and firmness.
2. Fragrant Soba Grown in Volcanic Soil
   The well-draining black volcanic soil mixed with pumice supplies plenty of oxygen to the roots, enhancing soba’s characteristic nutty aroma.
3. Ultra-Soft Snowmelt Water
   Obihiro tap water averages a hardness of about 20 mg/L. The soft water used for kneading and boiling prevents protein coagulation, giving soba a silky-smooth texture.
4. Local Production from Milling to Serving
   Many shops have their own stone mills, allowing fresh flour to be made and used on the same day, preserving its fragrance and flavor to rival even top urban soba spots.
5. Perfect Pairing with Local Ingredients
   From Tokachi wheat-based sweet soy sauce to Hokkai shrimp stock and soba-yu made with moor hot spring water, the entire dish embodies the flavors of Tokachi.

Dasobaya Sanwado｜Sea Mist Soba and Speaker Vibes

A research-driven owner mills Daikicho “sea mist soba,” rich in ocean minerals, every morning. The flour blend varies daily, from 80/20 to even 90/10 ratios. The aroma from low-temperature, long fermentation evokes notes of sea breeze and walnuts. The mellow jazz from JBL speakers and the quiet hum of the stone mill create a vacuum-like atmosphere. The dipping sauce is a clear blend of Rishiri kelp and thick-cut bonito. The soba-yu (noodle water) is like a potage, thick with soba bran sweetness, leaving a lingering finish.

Recommended Dishes

• Mori Soba (80/20 Sea Mist) ………….. 900 yen
• Soba Set (90/10 Sea Mist, weekdays only) ………. 1,200 yen

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Soba Restaurant Marufuku Main Store｜Century-Old “Cold Kashiwa” Classic

Founded in 1920, this long-standing soba shop is home to a local Obihiro specialty: “Cold Kashiwa.” Thick 80/20 soba noodles are chilled in ice water and topped with 100g of tender chicken thigh. The soup, made from true kelp, soda bonito, and aged bonito flakes, is sweet and savory, with a layer of golden chicken oil on top. Inside, autographs of past mayors line the walls, speaking to the century of culinary legacy packed into each bowl.

Recommended Dishes

• Cold Kashiwa Soba ……………….. 1,080 yen
• Crab Tempura Soba ……………….. 1,900 yen

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Soba Kiri Studio Kuromugi｜Buckwheat from Horokanai

In April 2023, this soba shop relocated from the historic Yokose residence to a brand-new, single-story building next to Lawson Obihiro Higashi 9-jou Minami. The new space features a modern Japanese style with light wood and dark walls. Inside, you’ll find two counters to the right and back, plus spacious table and tatami seating.

Dedication to Noodles & Broth

The owner mills Horokanai-grown buckwheat in-house every morning using an electric stone mill. While 80/20 is the base blend, it’s finely adjusted—sometimes even 90/10—based on humidity and moisture in the flour. The ultra-thin noodles are a pale egg yellow, around 1 mm thick and 1.2 mm wide, offering exceptional uniformity. They bite cleanly and instantly glide down the throat. The dipping sauce is light and refreshing, made from Rishiri kelp and aged bonito flakes. The hot tsukemen broth, simmered with whole chicken and green onions, is rich and savory—perfectly complementing the noodles.

Recommended Dishes

• Plum & Grated Daikon Soba (Cold) …………… 1,100 yen
• Young Chicken Seiro ……………….. 1,050 yen

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Soba-dokoro Takumi｜Onsen Well Water & Botan Soba

Located within the grounds of Suikoen, the birthplace of Obihiro’s moor hot springs, this soba shop serves “Botan Soba” made with buckwheat from Shikaoi, kneaded with pure well water. The milky white noodles, arranged in a traditional basket, have a refined sweetness. The popular “Chicken & Burdock Seiro” features a golden broth made with chicken bones and kelp, topped generously with crispy fried burdock root. After a relaxing soak in the hot spring, sipping soba-yu completes the “onsen from within” experience.

Recommended Dishes

• Chicken & Burdock Seiro …………… 1,250 yen
• Fresh Wasabi Soba …………………. 1,300 yen

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Obihiro Hanada｜Snow-White Seiro and Rich Soba-yu

This soba shop specializes in white noodles made by milling only the core of the buckwheat grain, leaning toward the sarashina style. The result is a delicately fragrant noodle with an exceptionally smooth finish. A winter-only favorite, the “Oyster Seiro” features plump oysters from Akkeshi, whose umami soaks into the white noodles. Add soba-yu, and it transforms into a rich sea-flavored potage. The cozy, antique-furnished space has just 23 seats and is often full by noon.

Recommended Dishes

• Seiro …………………………………… 800 yen
• Duck Nanban (Unavailable in July & August) ……. 1,600 yen

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Teuchi Soba Sobando Bettei｜30-Item Menu & Late-Night Soba Finale

This shop offers a soba menu like a full-blown “encyclopedia,” featuring everything from whole-grain juwari, coarsely ground inaka, delicate sarashina, to regionally blended flours. The “Duck Nanban” is served with thick cuts of duck breast grilled over binchotan charcoal, accented with aromatic black shichimi pepper. After 8 PM, reservations are required for the “Soba-mae Course,” a culinary journey that starts with white miso-marinated duck liver and ends with ultra-thin juwari soba—a dream experience for true soba lovers.

Recommended Dishes

• Duck Nanban …………………. 1,800 yen
• Tempura Dipping Seiro (Two Noodle Types) ………… 1,900 yen

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Soba Ogawa｜Master of Duck Dipping Sauce in a Renovated Sake Brewery

This soba restaurant is set inside a renovated sake brewery from the early Showa era. The thin 80/20 soba noodles are known for their exceptionally clean finish. Start with a pinch of salt to enjoy the pure flavor, then dip them into the richly aromatic duck broth, infused with charcoal-grilled green onions—instantly transforming the texture to a soft and chewy delight. Finish the meal with the velvety soba-yu, which captures the layered umami of the broth.

Recommended Dishes

• Duck Seiro …………………. 1,900 yen
• Burdock Tempura Mori Soba …………… 1,400 yen

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Teuchi Soba Ofuku｜Pure 100% Soba in the Okina-Daruma Tradition

Using techniques handed down directly from soba master Kunihiro Takahashi, this shop serves juwari soba (100% buckwheat) made from Kitawase grown in Kuromatsunai. The finely cut noodles are paired with a bold dipping sauce flavored with spicy daikon and aged bonito flakes. The meal ends with lightly cloudy soba-yu, offering a clean yet lasting finish. The shop’s name comes from the “Ofuku” wooden doll, a traditional lucky charm from Hida.

Recommended Dishes

• Grated Daikon Soba …………………. 1,050 yen
• Duck Nanban ……………………….. 1,550 yen

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Teuchi Soba Tajima｜Ultra-Thin 100% Soba That Glides Down

Hand-cut to just 1 mm wide without any binding agents, this soba is made from Kitawase buckwheat grown in Nakashibetsu. The noodles may look like somen, but their bold aroma and firm texture set them apart. Dip just the tips into the rich, dark soy-based sauce to enjoy its depth. Pair with lightly battered shrimp tempura for added sweetness. The soba-yu is milky and slightly tangy—reminiscent of Calpis.

Recommended Dishes

• Chilled Shrimp Tempura Soba …………… 1,500 yen
• Offal Dipping Soba ……………………. 1,300 yen

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Soba-dokoro Hitotsubu｜Thick 80/20 Noodles and Hearty Tempura Bowl

Using buckwheat flour from Shikaoi, this shop serves thick 80/20 soba noodles with a chewy, mochi-like bite. They pair perfectly with a slightly sweet bonito-based dipping sauce. The standout value is the tempura bowl set, featuring shrimp, white fish, maitake mushrooms, and three kinds of vegetables—all for just 1,500 yen. Add a dash of “Soya Salt” from the tabletop to highlight the natural sweetness of the soba.

Recommended Dishes

Tempura Bowl & Soba Set (Seiro) …………. 1,500 yen
Sanshoku Soba (Mountain Vegetables, Natto, Grated Yam) ………. 1,400 yen

【Information│Contact】

Map of Featured Locations

Click on the pins on the Google Map to see details about each soba spot or start navigation directly from your current location!

Soba in Obihiro offers a different personality with the same flour. The ocean aroma of sea mist soba, the nutty sweetness of botan soba, the sharp throat feel of ultra-thin 100% buckwheat noodles—each bowl reflects the natural blessings of Tokachi and the passion of its artisans. Use this guide to find your ideal bowl based on your travel plans, and don’t forget to end your soba journey with a rich serving of soba-yu to fully soak in the essence of Tokachi.