10 Soba, a soba specialty restaurant serving 100%-buckwheat noodles and run by Yojiya Food Service Co., Ltd. (part of the Yojiya Group), is turning three fan-favorite seasonal dishes into permanent menu items starting July 20, 2026 (Monday), folding them into a new "tsukesoba" (dipping soba) series. Joining the already-available Spicy Chili Oil Pork Tsukesoba are the Green Curry Tsukesoba, the Chicken and Green Onion Tsukesoba (with yuzu and shichimi pepper), and the Dried Sardine Broth Tsukesoba, bringing the lineup to four dishes to choose from depending on mood or craving. From the same day, a summer-only Corn Kakiage will also join the menu. For anyone looking for something different from a usual bowl of soba, the new tsukesoba series is worth trying.
The "Tsukesoba" Series at 10 Soba
Starting July 20, 2026 (Monday, a national holiday), 10 Soba is rolling out a new tsukesoba series that pairs cold, 100%-buckwheat soba with a rich, concentrated dipping broth. Alongside the restaurant's staple Spicy Chili Oil Pork Tsukesoba, three dishes that had previously appeared only as limited-time specials — earning strong reviews each time they returned — have been refined and added as permanent items: Green Curry Tsukesoba, Chicken and Green Onion Tsukesoba (with yuzu and shichimi pepper), and Dried Sardine Broth Tsukesoba. The four dishes let guests pick a different flavor to match the day's mood. A summer-only Corn Kakiage is also available from the same date. Whenever a regular bowl of soba doesn't quite hit the spot, or guests want to switch things up, the tsukesoba series offers something new to try.
100% Domestic Buckwheat Soba From ¥500
At 10 Soba, soba made entirely from domestic buckwheat flour is available starting at ¥500. Juwari soba — soba made with 100% buckwheat flour and no wheat-flour binder — is known for a range of health benefits, including a low glycemic index, gluten-free composition, antioxidant properties, and high dietary fiber content. Because it's made without a binder, however, it's more difficult and labor-intensive to produce, which tends to push prices higher. Wanting to make juwari soba more accessible, 10 Soba has kept finding ways — such as introducing machinery and ticket-vending-machine ordering — to keep prices low even as ingredient and logistics costs continue to rise. The restaurant's tempura and kakiage, also made with buckwheat flour, are gluten-free and light rather than heavy, making them popular with health-conscious guests. Since each order is fried fresh, they come out crisp every time.
The restaurant continues to refine its menu and preparation methods in pursuit of an even better bowl of soba. For example, at the end of February 2026 it switched to a new "vacuum method" for making its soba, mixing the buckwheat flour and water under vacuum. This has resulted in noodles with more bite and a richer aroma and flavor than before, and it has also significantly improved a long-standing challenge with juwari soba — its tendency to lose texture and break apart when simmered in hot broth, a result of not using a binder.
Looking ahead, 10 Soba aims to share the appeal of juwari soba from Kyoto with the rest of Japan, continuing to build restaurants that guests want to return to again and again wherever they open.
Menu Overview
Available from: July 20, 2026 (Monday, national holiday) *Some items are already available
Green Curry Tsukesoba
Price: ¥890 (tax included)
10 Soba's original green curry dipping broth, paired with 100%-buckwheat soba.
Loaded with bell pepper, carrot, zucchini, onion, chicken, and more, for authentic spice and flavor.
*Served as cold noodles with a hot dipping broth.
Chicken and Green Onion Tsukesoba (With Yuzu and Shichimi Pepper)
Price: ¥890 (tax included)
Chicken and white green onion simmered in a slightly sweet, sukiyaki-style dipping broth.
The refreshing aroma of yuzu and a light kick of shichimi pepper round out the flavor.
*Served as cold noodles with a hot dipping broth.
Dried Sardine Broth Tsukesoba
Price: ¥990 (tax included)
10 Soba's signature ichiban dashi combined with a rich chicken paitan broth, finished with the rich aroma of dried sardine oil.
Finish the meal by adding sobayu (soba cooking water) to the broth for a comforting final course.
*Served as cold noodles with a hot dipping broth.
Spicy Chili Oil Pork Tsukesoba (Already Available)
Price: ¥890 (tax included)
An addictive, spicy dipping broth where the aroma of chili oil and the richness of pork whet the appetite.
Adding a raw egg gives it a milder, creamier flavor.
Corn Kakiage (Summer Only)
Price: ¥250 (tax included)
Sweet, juicy corn kakiage wrapped in a crisp, light buckwheat-flour batter.
Enjoyed simply with salt, it lets the natural flavor of the corn shine through.
Store Information
Kyoto City Hall Tetemachi Store (Kyoto)
Address: 488 Kamihonnojimae-cho, Teramachi-dori Oike-agaru, Nakagyo-ku, Kyoto City, Kyoto Prefecture
Hours: 11:00 AM to 5:00 PM (last order 4:30 PM)
Regular holiday: None (open daily)
*Relocated from the Gokomachi store on April 28, 2026
COCON KARASUMA Store (Kyoto)
Address: B1F, COCON KARASUMA, 620 Suiginya-cho, Karasuma-dori Shijo-sagaru, Shimogyo-ku, Kyoto City, Kyoto Prefecture
Hours: Monday, Tuesday, Thursday to Sunday 11:00 AM to 3:00 PM (last order 2:30 PM); Wednesday 11:00 AM to 5:00 PM (last order 4:30 PM)
*Hours may change during consecutive holidays
Regular holiday: None (open daily)
Honmachi Store (Osaka)
Address: Marumatsu Building 1F, 3-3-17 Minami-Honmachi, Chuo-ku, Osaka City, Osaka Prefecture
Phone: 06-6258-8580
Hours: Weekdays 11:00 AM to 9:00 PM (last order 8:45 PM); Saturdays, Sundays, and holidays 11:00 AM to 5:00 PM (last order 4:45 PM)
Regular holiday: None (open daily)
