The story
Hidden in the picturesque thatched-roof village of Shirakawa-go, Nomura is a quiet soba counter that earns outsized praise from those who find it. As "Cosa mangiamo oggi?" observes in a video tour of the area, it’s "a great little soba spot" serving both hot and cold preparations at startlingly low prices—around €6 each—in a tourist zone where the same bowl could easily cost triple.
The menu keeps things simple and satisfying: a warming Kake Soba and a chilled Mori Soba, both executed with the no-fuss confidence that marks a true local spot. For travelers weary of souvenir-shop markups, Nomura offers a rare moment of genuine value, proving that even in Japan’s most postcard-perfect destinations, a humble bowl of noodles can still feel like a secret.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Nomura’s kake soba earns quiet reverence, its broth and noodles praised as a soulful, understated triumph. The overall vibe is one of hushed, sincere appreciation—a meal that feels less like dining, more like a warm ritual.
“The hot soba, called kake soba, is very good. The noodles are thin, kind of like tajarin, and not very al dente. Since the broth isn't too hot, I added an egg right away — it's an extra if you want it. The reason I prefer the cold version is that soba are already thin noodles, and in hot broth they keep cooking, so they get a bit overcooked. But it's still delicious.”
What creators say
1 creator has covered Nomura. Most active: Cosa mangiamo oggi?
A great little soba spot serving both hot and cold versions at ridiculously cheap prices — around €6 each — in a touristy area where they could easily charge triple.
Dishes mentioned
Kake Soba
The hot soba, called kake soba, is very good. The noodles are thin, kind of like tajarin, and not very al dente. Since the broth isn't too hot, I added an egg right away — it's an extra if you want it. The reason I prefer the cold version is that soba are already thin noodles, and in hot broth they keep cooking, so they get a bit overcooked. But it's still delicious.
Mori Soba
The cold soba, called mori soba or zaru soba, is my favorite. For an Italian who's not used to it, it's basically cold pasta, so it feels a little strange. But this is one of those things you either love or hate. I love them because the cold version stays more al dente — the noodles don't keep cooking. I added spring onion, daikon, and wasabi. Delicious.
