Soba Ichi

Located deep in industrial West Oakland, this remarkable little soba spot presents certain challenges, with no reservations accepted, waits that run upwards of 45 minutes at peak hours and the allotted 100 daily portions of noodles have been known to sell out. Happily, any delay can be passed with a drink in the cheery garden, and the soba is well worth the wait.Handmade ni-hachi style soba noodles are made with a blend of 80% buckwheat and 20% wheat, served hot or cold in dishes like tenseiro, chewy cold soba with feather-light tempura shrimp and vegetables alongside a flavorful dipping sauce. For something warmer, kamo nanban, a rich broth with tender slices of duck breast, hits the spot. Be sure to sample the sake, served with warm hospitality in the traditional “overflowing” style.