Best Restaurants in Tokyo

Best Yakisoba Restaurants in Tokyo

1: Jimbocho Yakisoba Mikasa(神保町やきそばみかさ本店)

Jimbocho Yakisoba Mikasa (神保町やきそば みかさ 本店) is a popular specialty restaurant in Jimbocho. Look for a long line of customers. The only item on the menu is yakisoba with a choice of either sauce or salt flavors. For an extra 100 yen, you can add some squid and shrimp. The homemade chunky noodles are chewy and elastic. They are made with 100% Hokkaido wheat flour. The noodles are stir-fried with pork, spring onion, cabbage, and bean sprouts and topped-off with a half-boiled, fried egg. The original homemade sauce has a perfect balance of sweet and sour flavors which blends harmoniously with the noodles and other ingredients to yield a rich taste.

If you want to truly experience the taste of the noodles, the salt flavor is recommended. The counter is equipped with condiments such as red ginger, spicy mayonnaise, and tenkasu (deep-fried tempura batter bits). All of these can be applied for free, so customize the taste to your liking.

  • Name: Jimbocho Yakisoba Mikasa (神保町やきそば みかさ 本店)
  • Address: 2-24-3 Kanda Jimbocho, Chiyoda-ku, Tokyo
  • Phone: +81-3-3239-5110
  • Hours: 11:00 – 17:00
  • Closed On: Sundays and National Holidays
  • Number of Seats: 9
  • Budget: Lunch: – JPY1,000 / Dinner: – JPY1,000
  • Payment Options: Cash Only
  • Official Website (Japanese Only):

2: Shinuchi Mikasa Honten(手打ち麺やきそば専門 真打みかさ 本店)

Permanently Closed

Shinuchi Mikasa Honten (手打ち麺やきそば専門 真打みかさ 本店) was opened by Saburo Fukushima, the founder of Jimbocho Yakisoba Mikasa. It is a three-minute walk from the Toyama Exit of JR Takadanobaba Station. Similar to Jimbocho Yakisoba Mikasa, the only item on the menu is yakisoba with a choice of either sauce or salt flavors. The ultra-thick homemade noodles are soft and chunky. The noodles are completely different from the yakisoba noodles you can get at a food stall; they are more like udon noodles. The sauce, both thick and sweet, goes well with the noodles. The noodles are stir-fried in the sauce, combined with steamed ingredients, then topped with a half-boiled, fried egg.

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