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Jikobou

Rating88SCORE
WHY IT'S A MESHI MAP PICK
Locals keep coming back. That is the real proof.
地元の人が、通い続ける。それが何よりの証明。
High Tabelog rating of 3.75 with 207+ reviews.
食べログ3.75・207件以上の高評価。
Featured multiple times as 'the treasure of Shinshu soba' in various soba guidebooks and magazines.
各種そばガイドブック・雑誌で「信州そば界の至宝」として複数回紹介。
Strong background story of a former trading company employee who spent 3 years perfecting a unique production method.
元商社マンが3年間試行錯誤して完成させた独自製法という強力なバックグラウンド。
Scarcity (closes when sold out, hard to reserve) is evidence of authenticity.
売り切れ次第終了・予約困難という希少性が本物の証拠。
Many customers travel from outside Nagano Prefecture.
木曽から県外まで遠征する客が多数。
No signs of fake reviews.
サクラの兆候なし。
Active Instagram account (@zcobo.kiso) confirms ongoing operations.
Instagram(@zcobo.kiso)で営業継続確認。
Popular Dishes
Coarsely Ground 100% Buckwheat Soba (Kanzarashi Aged Mori Soba ¥1,430)
粗挽き十割そば（極粗挽き寒ざらし熟成もりそば1,430円）
Yoake Soba (¥1,760)
夜明け蕎麦（1,760円）
Mori Soba
もりそば
What kind of place?
Fake reviews removed

A legendary soba restaurant located in Kaida Plateau, Kiso Town, known as the 'phantom soba.' Owner Takada, a former trading company employee, perfected his coarsely ground 100% buckwheat soba after 3 years of trial and error. Using buckwheat from Kiso Valley and the Yatsugatake region with a unique milling method, the soba has a powerful aroma and texture. Extremely difficult to reserve; closes when sold out. Introduced as a 'treasure of Shinshu soba' in various soba magazines and guidebooks. Aged soba (3-4 days in summer, 4-7 days in other seasons) is a unique technique.

Reviews say 'The best soba in Shinshu', 'This aroma and texture can't be found anywhere else', 'A phantom masterpiece you can't get a reservation for', 'Worth the trip all the way to Kiso'. Tabelog 3.75 with 207+ reviews.

Business Hours
MonClosed
Tue – Fri11:00-16:00
Sat・Sun10:30-17:00
Regular Holiday：Monday（1〜3月は月・水も定休, 8月は無休）・売り切れ次第終了
Phone0264-27-6428Call
Access
Located in the mountains of Kaida Plateau; car access required. About 40 minutes by car from Kiso-Fukushima Station. Arrive early as it closes when sold out. 17 parking spaces available.
8990 Shinkai, Kiso Town, Kiso District, Nagano
English Menu：Not AvailableCredit Card：Not Available
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Soba¥¥¥

Jikobou

Rating88SCORE
Popular Dishes
Coarsely Ground 100% Buckwheat Soba (Kanzarashi Aged Mori Soba ¥1,430)
粗挽き十割そば（極粗挽き寒ざらし熟成もりそば1,430円）
Yoake Soba (¥1,760)
夜明け蕎麦（1,760円）
Mori Soba
もりそば
Business Hours
MonClosed
Tue – Fri11:00-16:00
Sat・Sun10:30-17:00
Regular Holiday：Monday（1〜3月は月・水も定休, 8月は無休）・売り切れ次第終了
Access
Located in the mountains of Kaida Plateau; car access required. About 40 minutes by car from Kiso-Fukushima Station. Arrive early as it closes when sold out. 17 parking spaces available.
8990 Shinkai, Kiso Town, Kiso District, Nagano
Phone0264-27-6428
English Menu：Not AvailableCredit Card：Not Available
View larger map
Open in Google MapsView on Tabelog
WHY IT'S A MESHI MAP PICK
Why this place makes the list
Locals keep coming back. That is the real proof.
地元の人が、通い続ける。それが何よりの証明。
High Tabelog rating of 3.75 with 207+ reviews.
食べログ3.75・207件以上の高評価。
Featured multiple times as 'the treasure of Shinshu soba' in various soba guidebooks and magazines.
各種そばガイドブック・雑誌で「信州そば界の至宝」として複数回紹介。
Strong background story of a former trading company employee who spent 3 years perfecting a unique production method.
元商社マンが3年間試行錯誤して完成させた独自製法という強力なバックグラウンド。
Scarcity (closes when sold out, hard to reserve) is evidence of authenticity.
売り切れ次第終了・予約困難という希少性が本物の証拠。
Many customers travel from outside Nagano Prefecture.
木曽から県外まで遠征する客が多数。
No signs of fake reviews.
サクラの兆候なし。
Active Instagram account (@zcobo.kiso) confirms ongoing operations.
Instagram(@zcobo.kiso)で営業継続確認。
88SCORE
What a score of 88 means
A measure of whether people truly want to return — not hype. Calculated after removing fake reviews.
Real reputation
Fake reviews removed

A legendary soba restaurant located in Kaida Plateau, Kiso Town, known as the 'phantom soba.' Owner Takada, a former trading company employee, perfected his coarsely ground 100% buckwheat soba after 3 years of trial and error. Using buckwheat from Kiso Valley and the Yatsugatake region with a unique milling method, the soba has a powerful aroma and texture. Extremely difficult to reserve; closes when sold out. Introduced as a 'treasure of Shinshu soba' in various soba magazines and guidebooks. Aged soba (3-4 days in summer, 4-7 days in other seasons) is a unique technique.

Reviews say 'The best soba in Shinshu', 'This aroma and texture can't be found anywhere else', 'A phantom masterpiece you can't get a reservation for', 'Worth the trip all the way to Kiso'. Tabelog 3.75 with 207+ reviews.

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