Shin-Okubo新大久保

A seven-seat counter in a residential building, long loved locally for cheap soba and udon topped with crunchy tempura. Cash only, closed Saturdays, and open only in the daytime.

How to book: No online form seen; call in Japanese or walk in (cash may be required). Details on the listing page.

Listing (Tabelog) ↗ Verified 2026-09-30

A soba house founded in 1868, right outside the ticket gates of Shin-Okubo, with handmade soba, tempura of prawn and conger eel, and a sake and shochu list from around Japan. From late afternoon there are course menus with sashimi, grilled dishes and a soba finish. A calm counter in the middle of Korean Town.

How to book: Reservations by phone; walk-ins fine. Closed on Saturdays. English menu PDF on the site.

Official site ↗ Verified 2026-09-29

A long-running Shinjuku family of meat restaurants, this Okubo branch does both thick pork cutlets and wagyu shabu-shabu under one roof. Go for the tonkatsu set with domestic pork, or the hotpot if you are in a group. It is a plain, honest counterweight to the Korean street food that fills the rest of the neighbourhood.

How to book: Online booking or phone; walk-ins are common at off-peak hours.

Official site ↗ Listing (Tabelog) ↗ Verified 2026-09-29

A soba house by Okubo station that grinds Hokkaido buckwheat in-house and keeps its water filtered and chilled overnight for the noodles. The menu runs from cold soba to tempura and small izakaya plates, so it works for a quick lunch or a slow evening drink. The website carries English, which is rare in this Korean-town corner.

How to book: Reservations by phone or online form on the official site.

Official site ↗ Listing (Tabelog) ↗ Verified 2026-09-30

A lunch-only counter near Kotakibashi Street that specialises in tempura rice bowls, decorated with rock memorabilia. The tendon is the reason to come, fried to order in front of you. Ten minutes from Shin-Okubo, closer to Okubo station.

How to book: Phone or online reservation via the listing; lunch only.

Listing (Tabelog) ↗ Verified 2026-09-30

A small eel specialist with counter and tatami seating, serving grilled eel over rice in the Aichi manner. It is one of the few places in the area where eel comes at a neighbourhood level rather than a special-occasion one. Order the eel rice bowl and add a skewer or two.

How to book: Phone reservations accepted; cash only. Solo diners welcome at the counter.

Listing (Tabelog) ↗ Verified 2026-09-30

A basement izakaya in the Hyakunincho backstreets that works for solo drinkers as much as groups. The kitchen covers the standard range from grilled meat to seafood and hotpots. Useful as a proper Japanese dinner stop in a district that is otherwise Korean.

How to book: Reserve by phone or through the Tabelog page; walk-ins are possible for small parties. Cash and QR payment only.

Listing (Tabelog) ↗ Verified 2026-09-29

Osaka-style kushikatsu skewers fried to order at a friendly 25-seat counter and tables. There is an English menu and instant online booking, and it stays open late.

How to book: No online form seen; call in Japanese or walk in (cash may be required). Details on the listing page.

Listing (Tabelog) ↗ Verified 2026-09-30

An eleven-seat counter built around freshly caught Tokyo Bay golden horse mackerel, served as its original aji fry and seafood dishes. Opening days vary with the catch, so check its social media first; same-day or next-day phone booking only.

How to book: No online form seen; call in Japanese or walk in (cash may be required). Details on the listing page.

Listing (Tabelog) ↗ Verified 2026-09-30

A hidden ten-seat counter with a legendary reputation for premium offal, chosen for Tabelog's Yakiniku Tokyo 100. Reservations are recommended, smart casual dress is requested, and payment is cash only.

How to book: No online form seen; call in Japanese or walk in (cash may be required). Details on the listing page.

Listing (Tabelog) ↗ Verified 2026-09-30