Sobacomes to you.
そばが、回ってくる。
Wanko soba — the endless-bowl tradition of Iwate — running on a revolving lane. One mouthful per bowl, gliding past you, all day. Nobody to flag down. Nothing to wait for. Take it, slurp it, stack it.
一THE IDEA
Wanko soba, rebuilt as a conveyor belt.
回転寿司の発想で、わんこそばを。
In Iwate, wanko soba is a kind of friendly ambush: a server drops a mouthful of noodles into your little bowl, again and again, and you try to keep up. It is loud, slightly ridiculous, and before you know it you have eaten forty bowls. We rebuilt that feeling — and handed the serving over to a revolving lane.
The lane does the serving
Lacquer bowls, each holding a single mouthful, circle the counter in front of you all day long. No one to call over. You simply lift the next one off the belt.
One bowl is one mouthful
Which is why forty is possible. Broth and condiments stay at your elbow — spring onion, wasabi, tempura crumbs, grated yam. Change the combination and the same noodle tastes new again.
Your count, stacked in front of you
Empty bowls go into a tower beside your seat. The taller it gets, the further you have come. No need to keep score — you can see it.
二THE RANKS
How many bowls are in you?
あなたは、何杯すすれますか。
Become a member and your bowls are counted — not for one sitting, but for life. Your rank climbs as the total grows. It is a record of coming back.
Register on LINE to start counting. Submit your total after each visit and your lifetime count and rank update automatically.
Start counting on LINEIn preparation
三COMING SOON
A soba dojo is being built.
蕎麦道場、開講の準備をしています。
We are preparing a glass-walled workroom inside the restaurant, where a craftsman will cut soba by hand in front of you. Watch it made, help with the cutting, eat one plate at its freshest — and then carry on to the revolving lane.
- Made in front of youNot behind glass — inside it. Close enough to follow the hands, from mixing to the final cut.
- You do the cuttingThe best step to watch, and the best one to photograph, done with your own hands.
- One plate, at its freshestA high-buckwheat soba served cold on a zaru first, while the aroma is still standing up.
五GALLERY
Inside the restaurant.
店の様子
六ACCESS
A short walk from Shinjuku Station.
新宿駅から、歩いてすぐ。
- Address
- 5F J-Gold Bldg, 1-22-9 Kabukicho, Shinjuku-ku, Tokyo 160-0021
- Phone
- 03-6265-9881
- Hours
- 11:00 – 18:30 (last entry)
Open every day - Seating
- 10 counter seats — entirely non-smoking
- Nearest stations
- Seibu-Shinjuku Stn, main exit — 1 min walk
- JR Shinjuku Stn, East Exit — 3 min walk
- Shinjuku-sanchome Stn (Metro) — 7 min walk
七FAQ
Questions we get a lot.
よくある質問
With only ten counter seats, we generally seat guests in the order they arrive. You can check the current wait online before you set out.
A way of eating from Iwate Prefecture: a single mouthful of soba is placed in a small bowl, over and over, and you keep going. Here, a revolving lane does the serving instead of a person.
Yes. You have 40 minutes, and there is no limit on bowls. Since each bowl is one mouthful, most guests get through several dozen.
We have staff who can help in English, Chinese and Korean, and multilingual menus are available.
We are sorry — we cannot serve you, as buckwheat flour is used throughout. Wheat flour is also used as a binder.
Very. It is a counter-only restaurant and a great many of our guests come by themselves, mid-trip or mid-workday.
Children are welcome. Because we only have counter seating, we may not be able to accommodate strollers.
Aprons are free to borrow. People slurp with real enthusiasm here — please use one.
八FOLLOW
Day to day, over here.
日々の様子は、こちらで。