Takaesu Soba

At Takaesu Soba, the soft, unset tofu is central to the bowl. Okinawa’s visitor bureau describes it over noodles with kelp, shredded egg and soft-cartilage pork. The tofu takes up the lightly flavored broth and breaks apart differently from the firmer pieces you find in champuru. It is worth ordering this version even if you have already eaten soba elsewhere on the island. The restaurant is in Iso, Urasoe, and the tourist board notes queues around midday. Plan for a daytime visit and treat the published close as the latest possible time rather than a promise.