Awaji, Japan
Awaji Okina
Awaji Okina places rural soba culture at the centre of an Awaji meal, with buckwheat noodles served in a low-capacity house setting in the island’s Oda area. Its selection for Tabelog 100 Soba WEST 2025 gives the room a clear credential, but the appeal is broader: this is a modestly priced, ingredient-led counterpoint to Awaji’s higher-spend sushi and seafood addresses.
