Soba Ichi

"This Japanese restaurant is more peaceful than a casual jog in Mountain View Cemetery (yes, it’s a thing). The minimalist, counter-service space is covered with light wood, and a large glass window lets you look inside the room where buckwheat noodles—Soba Ichi’s specialty—are kneaded, rolled, and cut each morning. This spot is one of the only places in the country that makes soba by hand, and we’re lucky they do so here in West Oakland. The noodles are perfectly soft and chewy, and are served hot in a delicious dashi soup, or cold on a plate with a small cup of dipping broth. When you’re done, make sure you grab one of the incredible, seasonal mochi from the Mochi Koubou pop-up." - Lani Conway

"This Japanese restaurant is more peaceful than a casual jog in Mountain View Cemetery (yes, it’s a thing). The minimalist, counter-service space is covered with light wood, and a large glass window lets you look inside the room where buckwheat noodles—Soba Ichi’s specialty—are kneaded, rolled, and cut each morning. This spot is one of the only places in the country that makes soba by hand, and we’re lucky they do so here in West Oakland. The noodles are perfectly soft and chewy, and are served hot in a delicious dashi soup, or cold on a plate with a small cup of dipping broth. When you’re done, make sure you grab one of the incredible, seasonal mochi from the Mochi Koubou pop-up.  " - lani conway, julia chen 1

"Set in a minimalist space full of reclaimed wood, Soba Ichi is the only restaurant in the Bay Area making its buckwheat soba noodles from scratch, using freshly milled buckwheat flour. To best appreciate the noodles’ nutty flavor and light, delicate mouthfeel, eat them cold with the restaurant’s dashi-based dipping sauce." - Dianne de Guzman, Eater Staff

"From the Ippuku team, Soba Ichi meticulously crafts fresh soba every day, starting with milling the buckwheat." - Dianne de Guzman, Clair Lorell, Paolo Bicchieri

"It takes effort to visit this remarkable little noodle bar, as it’s located in deep industrial West Oakland, open only at dinner and waits can run upwards of 45 minutes—if the designated 100 daily orders of soba don’t sell out first. But rest easy as this delay is happily passed with a drink in the sunny garden, and the warm hospitality rewards the hassle. Handmade Japanese noodles come in two varieties: 100% or 90% buckwheat, 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 here in the traditional “overflowing” style." - Michelin Inspector