★Cast
Meet the
two of us.
ShisaoYour guide
I’m Shisao, your guide.
I love Okinawa soba — and Shisako.LovesOkinawa sobaShisako
ShisakoShisao’s friend
A bit of a daydreamer,
but curious about all things Okinawa.LovesGood foodHaving fun
Okinawa soba specialist KAZU — Hachioji, TokyoDashi, all the way
into the noodles.
We knead dashi right into our house-made noodles, so every slurp carries the aroma of the broth. A shop started by a father from Miyako Island, now refined by his son in Hachioji.
Meet the
1Scene 1 · Noodles
We make
our own noodles.
Store-bought noodles could never give us the bowl we pictured. So in 2020, we started making our own. Japanese wheat, Okinawan sea salt, dashi, aromatic oil and herbs, and our house dashi shio-koji all go into the dough. Every slurp smells of dashi, and the soup and noodles become one.
- Japanese wheat
- Okinawan sea salt
- Dashi
- Aromatic oil & herbs
- House dashi shio-koji
On cameraDashi poured into the flour / noodles coming off the cutter
2Scene 2 · Dashi
It started with
learning dashi.
To make a better bowl, the owner first studied dashi and became a certified dashi sommelier. Pork, bonito, shiitake and kombu are layered together — not only in the soup but in how each topping is prepared — so every bite, noodles or meat, tastes connected.
- Pork
- Bonito
- Shiitake
- Kombu
On cameraTasting different dashi / simmering soki ribs in dashi
3Scene 3 · Family
From a father in Miyako
to his son.
In 2004, the owner’s father — born and raised on Miyako Island — opened KAZU in Hachioji. In 2011, his son Kazuya Tomari took over the shop and its flavor. Born on Miyako and raised in Tokyo from the age of ten, he knows the taste of Okinawa and life in Tokyo — and that is what makes this bowl possible.
- 2004Father opens KAZU
- 2011Son takes over
- 2020House noodles begin
- TodayStill refining it
On cameraTwo generations / roots in Miyako Island
4Scene 4 · Evolving
Okinawa × Tokyo,
still evolving.
We honor traditional Okinawa soba — and we also turn our house noodles into soup pastas and a Hachioji-style Napolitan. An awamori self-serve bar with about 15 kinds, a chai made with kombu dashi, dashi salt: we are spreading new ways to enjoy Okinawa soba, from Hachioji.
On cameraPasta made with soba noodles / the awamori self-serve bar
5Scene 5 · Recognition
And then,
we were chosen.
On a TV special about Okinawa soba, we were named one of the four best Okinawa soba shops in Japan — the only one outside Okinawa. Locally, we received the 9th Hachioji Shop Award (restaurant category), presented by the Hachioji Chamber of Commerce.
See the post from when we were featured (Instagram)
- TV Asahi network — “Hanataka! Yuetsukan”Appeared in its Okinawa soba feature
- Tokyo Walker magazineFeatured in “Tokyo’s best delivery & takeout”
- Yahoo! News and moreArticle on our Okinawa soba mail order from Tokyo
- 9th Hachioji Shop AwardRestaurant category (Hachioji Chamber of Commerce)
On cameraOne of Japan’s top 4 — the only one outside Okinawa
Scroll to turn the picturesScroll down to turn the picturesCover 1／7
- One of Japan’s top 4 Okinawa soba on TV — the only one outside Okinawa
- 9th Hachioji Shop Award
- Run by a certified dashi sommelier
- House-made noodles with dashi kneaded in
- In Hachioji since 2004
- Awamori self-serve bar · about 15 kinds
Intermission
How well do you know Okinawa soba?
A little quiz, the way kamishibai storytellers used to do. Tap a card to flip it.
Got them all? Either way: add us on LINE for a chance to win Blue Seal ice cream (or chinsuko cookies if you miss).Add on LINE
Menu
For your first bowl.
All prices include tax (as of 2026.09.25). Regular 200 g noodles; large 300 g +¥200. LINE members get 50 g extra noodles free.
Cartilage Soki Soba
Start here: meltingly tender cartilage ribs.
¥1,080
Yushi-Tofu Soba
Soft tofu made with natural Okinawan nigari.
¥960
Soup Carbonara
A soup pasta made with our soba noodles.
¥1,200
At night: awamori.
About 15 awamori.
Pour your own.
From the chilled showcase, from the clay jar, or mixed with our soba dashi. Compare as many as you like in Ryukyu glassware. Ask us about private tatami-room parties and all-you-can-drink plans.
Year-end & group party plans
The end.
The rest of the story
is at the shop.
Today: 11:00–14:30 / 17:30–21:00
- Address
- 105-77 Yokokawa-machi, Hachioji, Tokyo 193-0823
- Hours
- 11:00–14:30 (last order 14:00)
17:30–21:00 (last order 20:30) - Closed
- Every Tuesday & Wednesday
- Getting here
- 10–15 min walk from Nishi-Hachioji Station (JR Chuo Line). Right in front of the “Yokokawabashi Koen” bus stop. Parking for 5 cars
- Payment
- Cash, credit cards, PayPay
Shisao and Shisako
will be waiting in Hachioji.
For press & media
Want to put
this story on TV?
Kneading dashi into the noodles, a two-generation family story, pasta made with soba noodles, an awamori self-serve bar with about 15 kinds. Story angles, footage ideas, coverage and photos — all in one place. We are happy to discuss dates and details.
You can also reach us on LINE or by phone (+81-42-627-6755, in Japanese).