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Japanese: Soba

Ittoan Description

Located in Tokyo, Ittoan is a renowned restaurant that specializes in soba, a traditional Japanese noodle dish made from buckwheat flour. As one of the top 100 soba restaurants in Japan, Ittoan has been recognized for its exceptional quality and taste. With a rating of 3.73 out of 5 stars and 288 reviews on the popular food review site, Tabelog, Ittoan has garnered a loyal following of food enthusiasts.

What sets Ittoan apart from other dining establishments is its commitment to using only the finest ingredients and traditional cooking techniques. The soba noodles are handmade in-house, ensuring a fresh and authentic taste. The menu offers a variety of soba dishes, including hot and cold options, as well as different toppings and dipping sauces to suit every palate.

The restaurant's interior is simple yet elegant, with a traditional Japanese design that creates a serene and welcoming atmosphere. The attentive and knowledgeable staff are always on hand to provide recommendations and ensure a memorable dining experience. Whether you're a soba aficionado or new to Japanese cuisine, Ittoan is a must-visit destination for a truly authentic and delicious soba experience.

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Ittoan Overview


2-chōme-16-10 Higashijūjō, Kita City, Tokyo 114-0001


+81 (0) 3-6903-3833


2 minute walk from South Exit Ticket Gate of JR Keihin-Tohoku Line - Higashi-Jujo Station
2 minute walk from Higashi-Jujo Station

Operating Hours

Sun: Closed
Mon: Closed
Tue: 11:45AM-2:30PM
Wed: 12:00PM-2:30PM
Thur: 11:45AM-2:30PM, 6:00PM-8:00PM
Fri: 11:45AM-2:30PM, 6:00PM-8:00PM
Sat: 11:45AM-2:30PM, 6:00PM-8:00PM

Payment methods


Restaurant Features

Reservations Accepted

Private Dining Room


Sake Selection

Ittoan Reviews

Ittoan Google Average Rating





As it is a popular restaurant, the soba noodles are exquisite.
Reservations are required for the evening.
It's a place where you can sit down and have a drink.
Last order is at 8pm, so we recommend arriving before 6pm.


I ordered the three types of bamboo steamer for lunch on a weekday. You can enjoy soba from three different production areas at once, and when you think about going there, it's like a dream to be able to have such a luxury in Tokyo.

The first one is the Nagasaki Goto Islands native soba, followed by the new soba from Yamagata, and finally the new soba from Miyoshi, Saitama. All of the soba noodles are thin and delicately cut into sticky, sweet soba noodles. The texture is similar to the red soil new soba I ate at Hitachiota last week. Personally, I felt that the one from Miyoshi was the most delicious. I heard other people ordering, and it seems that there are some species native to Kanasago. According to past comments, there are other production areas as well.

It was my first, or second, time at a soba restaurant, and I was thankful that the soba soup was rich and had a stirring stick.

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