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Soba Shin

Name: Soba Shin
Telephone: +81727688799
Price range: JPY 1,500
Rating: 3.08

蕎麦秀

3.08

（1 reviews）

JPY 1,500

Soba

Mino-shi, Osaka, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 1,500

Hours

Sunday

11:00~15:00

(L.O.14:30)

Accepts reservations

Monday

11:30~15:00

(L.O.14:30)

Accepts reservations

Tuesday

11:30~15:00

(L.O.14:30)

Accepts reservations

Wednesday

11:30~15:00

(L.O.14:30)

Accepts reservations

Thursday

11:30~15:00

(L.O.14:30)

Accepts reservations

Friday

11:30~15:00

(L.O.14:30)

Accepts reservations

Saturday

11:00~15:00

(L.O.14:30)

Accepts reservations

Public holiday

11:00~15:00

(L.O.14:30)

Accepts reservations

Address

Nearby stations

0.88km from Makiochi station1.10km from Minoo station

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted(VISA, Master, JCB, and AMEX), Electronic money accepted, and QR code payment available(PayPay and au PAY)

June 28 to July 25, 2026

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19	20	21	22	23	24	25

：Real-time reservation

：Request

：No available seats

：Closed

Enjoy authentic soba made with care and attention

Nestled in Minoh City, the hidden gem 'Soba Shin' offers 100% buckwheat soba made from stone-ground flour, captivating visitors with its rich aroma and smooth texture. In a calm atmosphere, you can savor two types of soba: finely ground white and coarsely ground black, complemented by attentive service. The restaurant also sells bread, ensuring new discoveries with each visit. Enjoy the perfect soba pairing with sake or shochu for a luxurious experience.

Ratings

3.08（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.11(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

naoko

@naoko-874068

Japan

Jul 29, 2025

3.9

Freshly boiled soba noodles were served over the counter, and the way the steam rose heightened my expectations. First, I tried a little with salt, and the natural sweetness of the buckwheat flour spread gently. Next, when I dipped it in the broth, the light texture of the dashi enhanced the flavor of the noodles, and it slid down my throat smoothly. The white and black noodles were ground differently; the finely ground white was slippery, while the coarsely ground black had a pronounced roasted flavor, making both unique and enjoyable. The staff kindly engaged with me, and the aroma of freshly grated wasabi added to a pleasant dining experience. Finally, savoring the creamy soba broth left me feeling satisfied until the very end.

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