WHERE TO EAT The best Soba in the world (according to food experts)

"Cold noodles, placed on a simple basket-weave tray, with a rich, dark tsuyu dip; no unnecessary seasonings or other distractions, just a deep elegance of flavor."

"Kanda Yabu Soba has been in business since 1880. The restaurant was rebuilt after a fire in 2013, but the commitment to excellent soba remains the same: handmade, with a buckwheat-to-flour ratio of 10:1, for just the right bite. Get them with slices of duck breast."

"Customers line up and tour buses roll in for this hugely popular wanko-soba restaurant."

"The spirit of the craftsman burns brightly within owner-chef, Akiya Ishibashi, as he makes his soba by hand. He pours his heart and soul into the soba."

"But those toppings! Fatty pieces of stewed pork and some simple fish cakes. For me, and everyone I know, this is the real allure of Okinawan soba."

"The light soup will make you want to drink it until the last drop."

"Shuri Soba is such a famous restaurant among locals that it almost always has a line. Their chewy, homemade noodles that take 7 hours to make is one of the reasons for their popularity."

"Combination with the thick tororo mix made from Japanese yam and Chinese yam results in an exquisite taste."

"The grease is removed carefully, so it becomes an excellent soup, where its firm good flavor and richness can be appreciated while being light."

"The tororo nameko soba is also very good."