I had thought Okinawa soba was not especially delicious. That was my impression after eating it at Okinawan restaurants in Tokyo. But I was sorely mistaken. The Okinawa soba at Shuri Soba, which inherited the flavors of a celebrated Okinawan restaurant, stood completely apart from anything I had eaten before.
Handmade noodles blending unbleached wheat flour are served in an exceptionally clear broth made from lean pork and dried bonito flakes, accompanied by pork belly and lean pork simmered with plenty of awamori. Real Okinawa soba was an entirely different food from anything I had eaten before. This painstakingly prepared specialty is limited to 60 servings per day.
I lined up before the opening at half past 11 and entered as approximately the 5th or 6th customer. At that moment it did not seem especially crowded, but only 15 minutes after opening the restaurant was full, with people even lining up outside. Arriving before it opened was the right decision. At this rate, all 60 servings would probably sell out in no time.
This is such an outstanding dish that no one should be allowed to criticize Okinawa soba without first eating the version served here.
Shuri Soba
Telephone: 098-884-0556
Hours: About 11:30–14:00 (closes when sold out)
Closed: Sundays and public holidays
Access: 3 minutes on foot from Shuri Station on the Yui Rail
Parking: 7 spaces
Menu: Shuri Soba ¥500 (large serving ¥600)
Simmered dish ¥450
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