What Not to Miss in San Francisco and San Jose's Historic Japantowns, Two of Only Three Left in the U.S.

"The sleek new restaurant Sora Soba pays homage to a long Japanese tradition. Soba noodles, made from buckwheat, trace their heritage to the 16th century and Sora Soba sources their buckwheat flour from Hokkaido and Nagano. Owner Masao Kuribara's ramen outpost sister restaurant Hinodeya is right next door; his great-grandfather opened the original Hinodeya location in Japan in Hasuda, Saitama Prefecture in 1885."

"Since buckwheat flour is tricky to work with, many cooks add some wheat flour, but not Soba Sora. Their 100 percent buckwheat noodles are both silky and chewy, and they recommend guests order the cold version to fully appreciate the taste and texture. Try the Kamu Zaro, which pairs the soba with a delicate duck and leek dipping sauce, plus a side of tender duck meat."

San Francisco and San Jose each host historic Japantowns with deep cultural roots: San Francisco's dates to 1906 with over 200 small businesses centered around six blocks at Post and Buchanan, and San Jose's dates to 1900 on Jackson Street and was recognized as a California Cultural District in 2025. Festivals include San Francisco's Cherry Blossom Festival and Nihonmachi Street Fair, and San Jose's Nikkei Matsuri and Obon Festival. The new Sora Soba in San Francisco Japantown sources buckwheat flour from Hokkaido and Nagano and serves 100 percent buckwheat noodles. The Kamu Zaro pairs soba with duck and leek dipping sauce, and servers bring sobayu to finish the meal.

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