Soba Chojuan

Steps from the turnstiles at Kita-Ikebukuro Station, Soba Chojuan departs delightfully from the quiet neighborhood soba shop mold. Inside, retro signs, posters, and surfboards set a playful, freewheeling tone that welcomes casual meals and relaxed evening drinks without any fuss.

Hearty tsukesoba dipping noodles anchor the menu. Among the highlights is the chicken tempura tsukesoba, pairing firm noodles with a warm dipping broth and generous pieces of fried chicken. Other variations offer plenty of variety to match your appetite, from a rich chashu tsukesoba loaded with substantial slices of pork to a lighter dipping option served with small fried shrimp.

For a hot noodle broth, look to the dried sardine broth known as nibocha, or dried sardine chashu soba. The bowl combines a fragrant dashi broth with pork chashu, bamboo shoots, nori seaweed, and green onions. While it looks remarkably like ramen, the noodles are fragrant buckwheat soba with real backbone. Those wanting extra toppings can opt for the special nibocha, which adds 4 slices of chashu, seasoned boiled egg, seaweed, and bean sprouts. Extra noodles, flavored eggs, vegetables, and bamboo shoots are also on hand for tailoring your bowl.

Rice dishes include a chicken tempura rice bowl served with miso soup over a blend of black rice and pressed barley, alongside classic raw egg over rice. As evening sets in, the room takes on an izakaya energy, making it easy to enjoy small fried plates alongside beer, wine, or sake before wrapping up with noodles. With raised tatami seating on the 2nd floor, the shop serves equally well for a quick solo lunch by the station or an unfussy drink after work.