Bianca H.

I've wanted to try Soba Ichi for years and I finally had the chance to! I came in on a Saturday when it was storming, and I expected it to be packed and sold out (they often sell out quickly). Thankfully, the storm drove customers away and I was able to dine in quickly. When you come to dine here, you are to order first at the window or at the bar, then find seating, and the staff will typically help you find a place to sit. The staff is extremely helpful and kind. Aaron and Kyle made a positive impact on my dining experience. They were extremely helpful in making recommendations for what I was craving and on what sakes I would like better. I tried the Kamo Nanban and a beef/pork cutlet. The Kamo Nanban was delicious. The noodles were cooked to perfection - neither overcooked nor undercooked. The duck melted in your mouth with every bite. I usually find duck to be more tough, but this was so much more tender. There was also a perfect portion for duck to noodles, so there was enough for each bite and to finish the meal. The beef/pork cutlet was really good too. I wasn't sure what to expect but the flavoring mixed with the sauce that it came with, and the crispiness of the breading made it such an interesting combination and I want 10 more! Definitely give Soba Ichi a try if you're craving a taste of authentic Japanese soba!

Brenda K.

We were in the area and looking for something refreshing to eat when I came across this place on Yelp. We arrived a few minutes before opening, and even though the restaurant is tucked away in a somewhat unusual location, you'll know you're in the right spot by the line forming outside. Parking can be a bit challenging, so I'd recommend giving yourself extra time especially if you don't want to end up waiting too long in line. One thing to note is that you order before being seated. If you're really hungry and short on patience, it's best to come early. The line can move slowly since many people take their time looking over the menu. We ordered the duck breast (Kamo Yaki) as an appetizer, along with 2 Ebi Ten Seiro (cold soba w/ dipping sauce and garnish, served with shrimp & kabocha tempura). For dessert, we had the sesame mousse with kinako cream mochi. The duck breast was decent, though not particularly memorable, and it was served cold, which caught me off guard. Next time, I'd probably try the Yama-imo Karaage instead. As for the main dish, the portion felt a bit small, garnishes included. I wish there were options for larger servings or the ability to add extra noodles. The tempura portion (just 2pcs) also felt a bit skimpy; I would have preferred at least four. The mochi was a unique and enjoyable way to end the meal. Overall, I really liked the vibe of the place! It genuinely made me feel like I was in Japan. As a side note, the bathrooms were very clean and also carried that same Japanese aesthetic.

Kristine L.

I was in NorCal for work and met up with my old roommate here. It's in Oakland so while the area can have sketchy parts, this area is ok but still recommend not leaving anything in your car if you're driving. They've got a cute outdoor dining area but we are inside since it was a bit cold. You order ahead of time and they bring the food out to you. We ordered their croquette for appetizer, the hot soba with tempura and their mochi dessert. They hand make the soba and you can tell the quality is really good. It's up there with the soba I had when I was in japan. The workers are also super friendly. I thought the croquette was pretty unique and tasty. But I actually thought the star was the mochi dessert. Apparently that's handmade and the flavor changes regularly. This one was a fruit cream with some coconut shavings and it was perfect! Super light and delicious. Prices are a little high but the quality is worth it. I'd be back if I find myself back in the area.

Shelley P.

I had been wanting to try Soba Ichi for so long, and was happy to find that this time the line wasn't too long at all! There didn't seem to be heating lamps outside so I was also relieved that the wait for indoor seating wasn't too long in the end. The waiting area by the bar proved to be a fun vantage point where you can take in the hustle and bustle of the kitchen, check out the soba-making room (although no one was currently in the process), and the tastefully decorated bar. The interior really reminded me of Japan. We tried: - Yama-imo karaage - sounded delicious in theory but it didn't land for me! I would probably skip this and just get some more tempura or try another appetizer - Kabu and ringo salad - light and refreshing, and everything was very crisp so texturally satisfying. However, overall, taste-wise not necessarily the most exciting - Kamo nanban soba - the duck breast was very tender and the broth was clean but flavorful and very umami. The soba texture was satisfying! - My friend got the ebi ten seiro - I tried a shrimp tempura and it was light and crisp I enjoyed my experience but would probably only return on off hours or on a warmer day so that waiting outside is easier!

Chris T.

Having frequented the neighborhood ten years ago, my friend and I were hesitant about trying Soba Ichi. We decided to go anyway - and I'm very thankful that we did. Stepping off the sidewalk into their courtyard transports you to a serene patio with subtle Japanese flair. Ordering all of the appetizers and a traditional cold soba with the add ons proved a tad too much for us. The house-made soba was delicious and brought back a lot of childhood memories. Note that the tempura add ons were also offered in the appetizers in case you're doing the full monty. Standouts for me: Kamo Yaki, Tamagoyaki, Yasai Korokke, and Yama-imo Karaage. The Kabu & Ringo Salad was refreshing and a great opener. They have Asahi 0.0 for the fellow degens in regen mode. All the team members were hospitable and knowledgeable. Amazing experience and food. I'll be back soon! Please get the magnums ready!

Yoko N.

Soba Ichi is one of the few places that serve hand made soba in the Bay Area, and I was looking forward to trying it. The staff was very friendly and helpful, welcoming us 10 minutes before last call for us to have a late dinner. The soba is very good with firm chew of a freshly made soba noodle. The appetizers of cucumbers & miso and duck miso were both good, very assertive and probably good with drinks. Unfortunately, my rating is a 3 because the tsuyu for our cold soba was much too salty that it was hard to taste the delicate noodles. My friend hat the hot soba and the soup was very salty there as well. Usually I enjoy the tsuyu afterwards with the soba water but I passed on that at Soba Ichi.

Alyssa D.

Nice place, good vibes, friendly staff! Came by on a Saturday Night around 6pm and barely had to wait in line. We ordered and then chose to wait for seats indoors. The seats are nice outdoors too - I just don't do well in the cold. We loved that the indoor seating area was all separate little nooks! It felt super intimate and great for introverts like ourselves lol. Everything was really yummy, but the highlight of the night was definitely the Kani Cream Croquette that the staff Ryota recommended. It was crispy, fresh, creamy and paired perfectly with the tomato sauce on the plate, YUM! The slices of duck breast were super tender, and the shrimp tempuras were light, crispy and not at all greasy. When we were leaving (around 6:40pm), there was a huge line. So I would definitely recommend coming early if you want to avoid the line. All in all was a great experience and would definitely come back!

Alex Z.

Hidden in Oakland and on the Michelin Guide, Soba Ichi provides artisan buckwheat soba noodles for those looking to experience first hand the famous, cold, Japanese dipping noodles. The classic is the Seiro, cold soba noodles with a umami dipping sauce. Another option is the Kamo Nanban, featuring thinly sliced duck breast as a topping. In order to maintain the chewiness of the noodles, the cold noodles are a better option than the warm broth dishes. That being said, while the noodles themselves were solid, the dishes as a whole lacked a bit of flavor when it came to the dipping broth. The restaurant itself maintains a nice interior, similar to something you could find in Japan, while also having a nice outdoor seating area. If you're looking for something light and refreshing, Soba Ichi is worth giving a try.

Eric V.

Like sister Ippuku in Berkeley, Soba Ichi offers Japanese kino vibes. The owners of these two restaurants - one specializing in teppanyaki, the other in soba noodles - aren't Japanese, but Gaikokujin (white boys - or rather, foreigners). The dining rooms of each restaurant offer evidence that sometimes the devoted eye of an outsider can be both broader and more perceptive. One of the aforementioned Gaijin, Paul Discoe, is responsible for the look of Soba Ichi's dining room. An ordained Zen Buddhist monk and master woodworker focusing on styles of the Orient, his Japophilia would be ultra cringe if the results weren't so sublime. If you get there early, you wait in front of a slatted chain link fence on one of the gentrified blocks in the West Oakland abyss. At five pm an employee rolls back the clanging gate without speaking a word to you and your linemates. Waiting in line to order at the counter is both a blessing and curse, a boon and a dirge. On the one hand, you have the opportunity to take in the patio. Bamboo, Japanese maples, corrugated zinc awnings, raw cedar benches, posts and tables. These land-of-the-rising-sun accents placed on the small international style building originally used for some small scale industrial operation, or the front office therof. What's bad about the counter service approach is that the menu changes and you must choose your party's order a la minute, scrambling like a flock pigeons over breadcrumbs in the park. And really, I do say, for the Bib Gourmand distinction and attendant prices you pay, table service is in order. The inside is just as striking as the outside: fir wood abounds. The cubby sized atelier of soba master Koichi Ishii anchors the room. Booths are divided by blue noren (those thick curtains you see in Japanese restaurants). Sashimi, fresh, albeit lacking in flavor. I wonder if they put it through the curing process. You can get korokke, which will be a crowd pleaser. There are usually a number of dishes featuring buckwheat in divers forms. Soba noodles being the buckwheat noodle of record. A mackerel filet simmered in a sweet soy broth, the fatty gaminess of the flesh, the salty sugariness of the seasoning calls to mind memories of candied bacon. The mackerel is garnished with thinnest slivers of onion, which have been soaked in cold water to preserve crispness and remove the fiery bite. However, considering the richness of the fish, you pray for more and stronger onions to better balance the dish. As for the soba, try it out

Charlie A.

Heard all about this soba master from Japan recreating bomb soba noods in west Oakland so I had to stop in! I was just in Japan and miss it so much, so sitting inside by the window literally took me back (except there were more tourists than locals lol) I came for the soba but literally ordered every appetizer and only the cold soba how it's supposed to be eaten. Some of my fav apps were the smoked duck, coquettes, and the tamago. The soba was for sure the star of the show, cooked to perfection and got mo bounce than an icy ball ! Super friendly staff, and the vibe was just right (dope music playing). This might have just became my new go to spot, I'll probably see you there next time.

Dayna M.

Such a cute hidden gem in Oakland! You wouldn't know it was there unless you were looking for it. Great ambiance and felt like I was in Japan. The food was good and service was also great! The soba was cooked perfect and the apps were great. I wish I was given more kabocha tempura though! I would return if in need of a traditional Japanese meal!

Takumi A.

I don't hand out praise for soba lightly. I grew up in a Kansai household, and my first real soba experience wasn't in a restaurant - it was just after midnight on New Year's Day in Tokyo. A friend's family brought out fresh buckwheat noodles - three bowls in a row: Zaru, Ten-zaru, and Kamo nanban. And after each bowl, they handed me the small pot of soba-yu -- the milky, starchy water left from boiling fresh buckwheat. You pour it into the leftover tsuyu, stir, and drink it to the last drop. That was when I learned soba isn't just a dish - it's a ritual. Since then, every trip to Asakusa, I walk to the same narrow alley near Asakusa ROX - where an elderly master runs a tiny 10-wari shop. The first time I lined up, stomach empty, I asked the man in front: 「これ、本当に十割ですか？」 He gave me that hungry, impatient Tokyo look that basically meant: "Obviously. Hurry up." That bowl became my reference point for what real soba should be. Soba Ichi is one of the very few in the Bay Area that comes close. 10-wari: real buckwheat, real texture Before ordering, I confirmed with the staff: "Is the zaru soba truly 100% buckwheat?" Immediate yes. The texture, aroma, and crumble proved it. Not many places outside Japan even attempt this. My standard three-bowl test: Just like in Tokyo, I order one cold, one hot, one topped: Zaru soba - pure and clean Ten-zaru - tempura light, crisp, never greasy Kamo nanban - rich broth, slight smoke, tender duck They all passed. They honor the ritual. Soba Ichi serves soba-yu properly. Finishing the meal by adding hot buckwheat water into tsuyu is something almost no shop in California gets right. Here, they do. Small dishes that actually matter Hiyayakko - clean soy flavor, excellent balance Pickles - bright and intentional Side dishes - show real control and technique In a soba shop, these details say everything. Beer pairing In Japan, I drink Yebisu with soba. Here they pour Orion - lighter, Okinawan, but refreshingly on point. Unexpected, but it works. Is this exactly Asakusa, or a New Year's midnight table in Tokyo? Of course not. But if you want soba in the Bay Area that respects craft, buckwheat, and ritual - Soba Ichi is the place. It's the only shop where I recreate my Tokyo routine: one zaru, one ten-zaru, one kamo nanban...and finishing with soba-yu, every time. - Dr. C Only writing for what truly earns the stars.

William H.

I've been to sobakatsu in San Francisco and I would rate this place just slightly higher overall comparatively. Lots of space, wait wasn't too long for a Friday night, and had additional food items besides soba. Food: Soba 4/5 - I actually would rate the soba noodles a little lower in terms of quality compared to sobakatsu and it was more expensive but still love the chewy bounce to the noodles and the broth Sashimi - 5/5. Very fresh and melted like butter in my mouth. I especially liked the kombu cured white hamachi. Service - 4/5. The waiter initially gave my food to a different table but that was because the cashier accidentally switched my order number with the other table. They fixed it pretty quickly once they realized the mistake