Soba Canada

i had heard about fresh soba for probably years and finally tried it a few weeks ago. On Tuesdays, we made a reservation earlier in the day, it wasn’t busy at all when the 4 of us arrived. I loved the texture of the fresh soba, preferring the one that isn’t already in sauce (the sauce makes it a bit mushy over time). The dishes aren’t cheap, and they only take cash, but I enjoyed my experience and would go back. It’s worth supporting people who are passionate and care to make quality food like this!

Incredible soba, made with care and authentic ingredients. The only downside is that since everything is made right on the spot, the service may take some time. Do my recommend coming with a group larger than 4 as will be eating at different times. Otherwise, a must eat!

I enjoyed the food at Soba Canada as it fit a lot of the criteria I look for when I’m going to a «specialty» restaurant: menu items not easily found elsewhere, authentic, fresh ingredients, homemade everything… but the one criteria it was missing for me, was value — or should I say, volume. At an average of $ 20 for a soba dish, it’s just a little bit steep to eat more than once in my life. It’s not that I wouldn’t pay $ 20 for food, it’s just that I had to go eat a real dinner after that. Word of advice, if you’re hungry, do not get the oboro soba (house-​made tofu on soba) just for yourself without planning to share someone else’s meal. It’s literally a glob of tofu on top of plain noodles. The seafood soba came with veggie and seafood tempura though which was very well done and just filling enough for a light-​medium eater.
A note on the ambiance at the restaurant; there is none. There is no background music and it wasn’t very crowded when I went, so it was dead silent and super awkward because if you spoke at barely above a whisper, the whole restaurant could hear you. Also the furniture belongs in a library from the 90’s, not a restaurant.
Overall, I think I liked Soba Canada because the food was «authentic» and fresh. But at the same time, you have to like buckwheat noodles to begin with, and cold noodles just don’t provide that satisfaction of a filling meal, especially not for dinner.

The people at Soba Canada don’t f*ck around. They are serious — serious about soba! Despite its simplicity, the soba has immense integrity and I enjoyed my meal as much as I would’ve had I had an incredibly complex dish (with foam, gastrique, sou vied, and whatever have you). I went with the zaru soba and oboro (house made tofu). I don’t really know how to express how amazing the soba is because it’ll just sound like «chewy noodles, fresh, umame, handmade, refreshing blah blah blah». So if anyone need convincing, they should watch that episode of No Reservations where Anthony Bourdain visits the Soba master. I know it’s not the exact same thing, but will get you in the mood for sure. Apart from the fact that soba is tasty, it’s also healthy, low-​fat, organic, and vegan — terms that I would normally hit with my car, get out, spit on them, get back into the car, back into it, before finally driving off. I really hope that more people support Soba Canada so that there will more simple yet authentic restaurants like this in Toronto.

I really enjoyed my experience of Fresh made Soba at Soba Canada. Just the idea of having someone willing to offer this unique and authentic experience in Toronto! That alone worth an extra 1 star!
Buckwheat flour suppose to be nutritious and rich in vitamins and dietary fibre. This do give me an excuse to indulge on my soba experience! Hey eating buckwheat suppose to lowers blood pressure, controls blood sugar and increase liver function (that’s what I need being hyper, eating too much sugary marcarons and drinking too much alcoholic beverages!)
Just love how everything that was served here are related to buckwheat. from appetizer, main and dessert!
I am lucky enough to able to tried all the different soba by sharing an Okonomi Soba with my dining mate… now I know which one I will pick if I am lucky to come here again!
Oboro Tofu — love how soft and silky the tofu blended well with the soba taste… give me a light and refreshing taste and feel of well being and healthy…
Tororo — I usually love yam… but not this form of purée Japanese yam. I find that it makes the soba really gluey tasting and really blend and heavy
Orishi — So so. but if you are for the pure taste of raw radish, this one is for you
Ikura Roe — I always have a weakness for Salmon roe and the freshly grated wasabi… that’s the one I going to order for sure next time
Snow Crab — enjoyed the crab meat. just because they are good tasting and I love crab… nicely presented…
Next up is the Sobayu, why are we served the water that the fresh soba was cooked in? As most of the water soluble nutrients and vitamins were lost in the hot water that soba was cooked in, so by drinking that boiled water, you will recap all the good things that soba provided. You suppose to mix the water with the soba dipping sauce. Taste wise is it nothing exciting but just the idea behind this is so interesting!
So the verdict of fresh vs packaged soba, which one I prefer? The texture between them are different as the fresh one are more chewy and has a stronger buckwheat taste! Of course, if I have a choice. the fresh one wins hands down!

Traditional and Authenticity brought me to Soba Canada’s website a few years ago. The curiosity began as typically watching a television show of a Soba Chef cutting FINE lengths of fresh Soba with a Soba Kiri. (
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Having missed my opportunity in Tokyo to experience a Soba experience, I now look to Soba Canada which is held at Ichiriki on Tuesday nights. We were sat in a quiet room with a couple other tables of patrons while we were given Tea and some Chips & Crispy Noodles, which we later found to be various Soba-​made deep-​fried appetizers accompanied by a Miso dip possibly with Plum. 3.5 *Star*
It was an easy decision to make when the Menu had some items that noted «Chef’s Recommendations» which was the Okonomi Soba ($ 20.00) that provides a Oboro Tofu Soba wile including your choice of 2 flavours out of the 4 given (Tororo, Oroshi, Snow Crab, Ikura Roe)
OBORO TOFU — Favourite that comes standard in the Okonomi Soba order. Soft Silky Tofu mounted the Soba and Tsuyu underneath.
It’s my favourite because the Tofu didn’t obstruct the Soba/​Tsuyu therefore you can taste the Soba in it’s natural form. Soba has miniscule grooves that help carry the Tsuyu but at the same time it was smooth with excellent SLURP slipperiness.
TORORO — Purée of Yamaimo (Japanese Yam). Think Natto or snot consistency which adds an extra level of slippery slurpness to the Soba however the texture and feel might not be for the uninitiated.
ORISHI — Grated Daikon Radish. This provides a slight freshness to the Tsuyu while also slightly hot since it was raw Radish.
IKURA ROE — This one had some Oroshi as the anchor. Along with some Wasabi this one reminds me of Goshiki Natto at Izakayas. Btw, I love Wasaaaaaaaaaaaaaaabi.
SNOW CRAB — It had to be my least favourite personally. Probably because it didn’t unite with the Noodles as well as other offerings while Oboro was just good.
After the Soba Mains we were given Soba-​yu (Warm water that boiled Soba). Think of it like the Spaghetti water but less thick in density. I consumed it as a Tea of sorts. I served my Masters well as the assigned Geisha serving the SOBA-​YU.
DESSERT — Buckwheat Porridge with Azuki Beans. It was a nice end to the meal and it wasn’t overly sweet. A regular dessert however this one was made with Buckwheat.
I give an extra 0.5 *Star* for Authenticity and the honor to get this chance to try Traditional Soba in the city of Toronto. Arigato Gozaimasu!

I was invited by two lovely Unilocalers to join them for some soba on a rainy Tuesday night. One of my companions took heaps of photos so stay tuned!
The owner, a former ‘salaryman’ who immigrated to Canada, does not have a shop of his own. Rather, he rents out the spaces of other establishments to sell his product. I remember when you could order his soba from Nakamura Bakery at J-​Town. He now sets up shop at Ichiriki on Tuesday evenings.
I ordered the Chef’s Omakase (leaving it up to chef), which was $ 20 even. You get three bowls of soba (buckwheat noodles) with various topping.
Bowl 1 — Tororo (Japanese yam)
Bowl 2 — Snow crab w wasabi and green onion
Bowl 3 — Tofu w green onion
Was not a fan of 1, but 2 and 3 were good.
The menu is not extensive and there is nothing warm on the menu… I would have been happy if there was warm tempura soba on the menu. Overall not too shabby of a place. I think I enjoyed the company more than anything. ;]

I think this may be the only place in town that does fresh, handmade soba.
They grind the buckwheat on the day of and they’re only there on Tuesdays at Ichikiri on Bloor from 5:00 to 8:30. They used to do it every Sunday at Hiro Sushi but that changed a long while back.
There are several styles of soba including one with freshly made tofu or snow crab. The soba itself is typically done with a ratio of ⁸⁰⁄₂₀ buckwheat to wheat but they will do 100% buckwheat (which actually takes a lot of skill to do due to not having any wheat to help it stay together) if you ask. Commercial soba bought on store shelves only requires a minimum buckwheat proportion of 30% to be legally called soba and often are at ratios of ³⁰⁄₇₀. The difference between the two is worlds apart and far tastier in this rendition.
The price ranges from about 13 – 21 dollars and includes a small app, the bowl of soba itself, followed by a drink of sobayu (the water it was boiled in) mixed with tsuyu (the dipping sauce that was in the bowl of soba) and a dessert.