The story
Abri Soba, at 10 rue Saulnier in Paris, is a Japanese soba restaurant that Michelin awarded a Bib Gourmand in 2026 for good-quality, good-value cooking. The Asian kitchen centres on buckwheat noodles, served in a wood-clad room with industrial furniture.
The lunch menu offers 16 soba options. Hot noodles arrive in a clear broth with duck and leeks, while cold soba comes with soy sauce and grated radish. Meals come with rice, vegetable dumplings or a small bean salad.
In the evening, the menu shifts to izakaya-style dishes: karaage, breaded korokke croquettes, potesala potato salad and a buckwheat crème brûlée. Staff bring them to the table. Le Fooding named the restaurant its most praiseworthy spot in 2017.
Recognition
Details
History
good quality, good value cooking
Journey to the End of the Noodle ! But not just any noodle: the soba noodle, a divine string of buckwheat dough, displayed in all its natural glory at this wood-clad Japanese spot with industrial furniture. The other day at lunch, from amongst the 16 options, we dug into marvelous hot soba noodles in a crystalline broth with duck and leeks; then cold soba with soy sauce, veiled by grated radish – which really took things to the next level! It was all accompanied by rice, vegetable dumplings or a small bean salad, for just a few extra kopecks. At night, the menu unveils other izakaya-esque delights, delivered to your table by the doting staff: karaage, breaded korokke croquettes, potesala potato salad, buckwheat crème brûlée… In short, it’s so(ba) amazing, baby! // A.A.
Journey to the End of the Noodle ! But not just any noodle: the soba noodle, a divine string of buckwheat dough, displayed in all its natural glory at this wood-clad Japanese spot with industrial furniture. The other day at lunch, from amongst the 16 options, we dug into marvelous hot soba noodles in a crystalline broth with duck and leeks; then cold soba with soy sauce, veiled by grated radish – which really took things to the next level! It was all accompanied by rice, vegetable dumplings or a small bean salad, for just a few extra kopecks. At night, the menu unveils other izakaya-esque delights, delivered to your table by the doting staff: karaage, breaded korokke croquettes, potesala potato salad, buckwheat crème brûlée… In short, it’s so(ba) amazing, baby! // A.A.