Ichariba

Even when you’re in the mood for Okinawa soba, the toppings can change the character of the bowl. At Ichariba, you can choose aosa soba made with green seaweed, garlic-and-vegetable soba piled with vegetables, or pork cartilage soki soba. One visitor said the aosa was generous enough to cover the surface of the bowl, and went well with the bonito-based soup. Set meals come with jūshī, Okinawan seasoned rice, and small side dishes—a satisfying way to enjoy more than just soba.

For a bowl centred on meat, try the pork cartilage soki soba. The menu offers soki simmered until the cartilage is tender, with regular, medium and large portions to choose from. The medium portion is described as about 2 times the regular size, and the large as about 4 times, making it easy to pick a serving that suits your appetite. A diner who ordered the medium size praised the flavour of the broth and the tender soki. As a set meal, it also comes with jūshī, two daily small side dishes and pickles. Choose between a lighter bowl of soba or a fuller meal with rice and sides.

For something a little different, there is the restaurant’s original Kame-sen soba. One visitor ordered Okinawa soba topped with pickled ginger and kame-sen, a salted rice cracker, and enjoyed the combination with the bonito-based broth. It’s an option for anyone looking beyond the usual soki soba. The morning menu includes Okinawa soba and yushi tofu soba, as well as a set pairing sata andagi with coffee or milk. For after your meal, or to take away, you could also choose rafute chimaki or sata andagi. From a substantial lunch with soba and rice to a lighter morning meal, the menu offers Okinawan flavours at different times of day.