Tabelog ratingFukakiso Ba builds its broth on whatever the owner caught that day. Reviewers mention akajin grouper, shichūmachi snapper and trevally, so the stock changes from one day to the next. There are two signature bowls. Umikaji soba has a meat-free broth of clams, bonito and fish, topped with about 20 clams and aasa (sea lettuce). Fuukaki soba combines pork and fish stock and comes with soft pork rib. For either bowl you choose between a whole-wheat noodle made in-house from Okinawan wheat and a classic crinkly noodle. A sabani, the traditional Okinawan sailboat, stands in the dining room alongside large fish prints.
The umikaji soba gets the most praise, and several reviewers call it the best Okinawa soba they have eaten. Diners also keep returning to the meltingly tender pork rib, the chewy house noodles and the jiimaami (peanut tofu), which comes free. The side rices are praised almost without exception: juushii (seasoned rice), fish soboro rice (reviewers suggest pouring broth over it) and braised-pork rice with egg yolk. The island-banana and sweet-potato-honey soft serve is a frequent highlight.
On the downside, a recurring minority find the fuukaki broth too light or under-salted, and some say quality varies with the day's fish. In 2024 several reviewers reported slow, understaffed service and long waits. In 2026 one parent described curt treatment over noisy children and a spill. Another diner was served the wrong bowl.
Reviewers in 2026 paid these prices:
- ¥1,100 for umikaji soba with crinkly noodles (¥1,250 large)
- ¥1,200 with house noodles (¥1,350 large)
- ¥1,200–1,250 for fuukaki soba
- ¥250 for juushii, ¥350 for pork or fish rice, plus ¥50 for egg yolk
Lunch typically runs ¥1,000–1,999. There is no dinner service. A few reviewers find it slightly pricey for soba, but the generous toppings and the free peanut tofu win most of them over, so it is good value.
- Getting there: rural location, effectively car-only, about an hour's drive from the airport.
- Parking: only 5–8 spaces. Never park on the street. If the lot is full, leave your name and phone number at the door and staff will call when a space frees up.
- Payment: cash only. Credit cards, electronic money and QR payments are not accepted.
- Booking: reservations are not accepted, so everyone walks in. Weekend queues are common. Arrive by the 11:00 opening, because the broth can sell out by mid-afternoon.
- Hours: lunch only, and hours may change. If you plan to arrive late in the day, the restaurant recommends checking that it is open.
- Seating: no private rooms and no private hire. The restaurant is fully non-smoking.
- Language: there is no English or Chinese menu, but staff explain the dishes and communication works.