Juwari Soba in Togoshi-Ginza — Pure Buckwheat Aroma in a Rustic Bowl

🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.

Authentic 100% buckwheat “juwari” soba in Togoshi-Ginza, where a small neighborhood soba shop stone-grinds whole buckwheat and serves rustic inaka-style noodles with rich, cloudy soba-yu.

Last updated: 2025-11-24

Inaka-style juwari soba noodles at Kyoto soba restaurant in Togoshi-Ginza, Tokyo

Introduction

“10-wari” means 100 percent. A 10-wari soba (juwari soba) is made from 100% buckwheat flour, without any binding agents — naturally gluten-free.

At Kyoto (Kyo-to) in Togoshi-Ginza, you can enjoy authentic juwari soba made in a traditional style, where whole buckwheat groats are stone-milled into flour.

What to Try

Inaka Soba (Country-Style Soba)

Inaka soba is made from buckwheat flour that still contains parts of the buckwheat hull. It results in noodles that are slightly thick and dark in color.

Combined with the fact that it is 100% buckwheat, the soba has a strong aroma and a rustic, earthy flavor — the kind that becomes more pronounced the more you chew.

Soba-Yu (Hot Buckwheat Water)

The soba-yu from juwari soba is rich and cloudy because the flavors and nutrients of the buckwheat dissolve directly into the cooking water.

After finishing your noodles, pour soba-yu into the remaining dipping sauce and drink it slowly. It contains rutin, dietary fiber, and other nutrients naturally found in buckwheat.

Tokyo or Trip?

🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.

Shops that serve true juwari soba are rare even across Japan. And places that offer inaka-style juwari soba — with bold fragrance and depth — are even rarer.

If you come across one, you should absolutely try it. You will likely discover a flavor that feels completely different from the soba you’ve eaten before — a taste that expresses the pure aroma and strength of buckwheat.

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