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Yokote Yakisoba (横手やきそば): Yakisoba with Sunny-Side-Up Egg

Yokote Yakisoba (横手やきそば) is a local variation of yakisoba (i.e stir fried noodles) from Yokote City in Akita Prefecture (Tohoku Region).

It is considered one of Japan’s “Big Three” yakisoba types — along with Ota Yakisoba and Fujinomiya Yakisoba.

Yokote Yakisoba uses thick, straight noodles, and its signature is a fried egg (sunny-side up) that is placed on top of everything.

Restaurants that want to serve “authentic” Yokote Yakisoba must first pass the official Yokote Yakisoba Dojo Certification (横手やきそば道場).

Read on for more interesting info about Yokote Yakisoba!


yokote yakisoba ingredients

The main ingredients of Yokote Yakisoba are:

  • Ramen noodles
  • Egg
  • Cabbage
  • Pork

The ramen noodles (i.e. chuuka-men 中華麺) used for Yokote Yakisoba are thick and straight, with a square-shaped cross section. For official / authentic Yokote Yakisoba, restaurants must use noodles from a certified supplier. There are currently five different official noodle suppliers.

The most typical ingredients added are cabbage and pork.

Yokote Yakisoba is always topped with a fried egg (half-cooked / runny yolk), and comes garnished or paired with Fukujinzuke (a type of Japanese pickled vegetable). This is in contrast to more common yakisoba which usually uses benishoga (pickled ginger).

Sauce used differs by restaurant; many are based on Worcestershire sauce.

Location / Where to Eat

Yokote Yakisoba is only found in Yokote City, a small city in Akita prefecture (northern Japan) with a population of around 80,000 people.

There are 28 official restaurants that serve Yokote Yakisoba, as certified by the Yokote Yakisoba Association. The top three according to tabelog are: Fujiharu Shokudo (藤春食堂), 食い道楽 本店, 元祖 神谷焼きそば屋

Here is more info on each one:

Fujiharu Shokudo (藤春食堂)

藤春食堂 fujiharu shokudo yokote yakisoba

Fujiharu Shokudo is the most popular Yokote Yakisoba restaurant according to tabelog. It has a few variations of yakisoba dishes that range in price from 400 yen to 700 yen depending on toppings and size.

Fujiharu has been selected as one of Yokote Yakisoba’s “Four Heavenly Kings” (横手やきそば四天王決定戦) for 12 straight years. The “Four Heavenly Kings” is an annual competition in Yokote to select the best local Yokote Yakisoba restaurants. The top four are awarded with the “Four Heavenly Kings” (四天王) that they can proudly display in their store and other marketing outlets.

Visit Fujiharu Shokudo (Google Maps link)

Kuidōraku (Main Store) – 食い道楽 本店

食い道楽 yokote yakisoba kuidoraku

Kuidoraku is another shop that has won the Yokote Yakisoba “Four Heavenly Kings” award for 12 straight years. They have two locations, with the main store (本店) being more popular.

Kudoraku’s yakisoba ranges in price from ¥550 to ¥980. They have some some non-traditional variations like “Beef Belly Yakisoba”.

They also have other menu items like motsunabe, and yakitori.

Visit Kudoraku: Website / Google Maps

Original Kamiya Yakisoba (元祖 神谷焼きそば屋)

神谷焼きそば屋 yokote yakisoba

Kamiya is credited as the first shop to serve Yokote Yakisoba. The shop opened in 1955, and is currently in its 3rd generation owner.

Prices for yakisoba range from ¥600 to ¥1200 depending on toppings and size.

If you want the original taste of Yokote Yakisoba, make sure to visit Kamiya!

Visit Kamiya here: Google Maps link

Read more about the interesting history of Yokote Yakisoba below:

History / Origin of Yokote Yakisoba

original yokote yakisoba
Original Kamiya restaurant

Yokote Yakisoba was invented in the 1950s by the owner of the original Kamiya Yakisoba restaurant (元祖神谷焼そば屋).

At the time, the restaurant was just an okonomiyaki stall. The owner wanted to expand his offering to something else that could be cooked with his okonimyaki grill.

After some trial and error, the popularity of yakisoba exploded in the area thanks to its delicious taste and cheap price. Many other yakisoba stalls and restaurants began to open as it was also very cheap to make.

At its peak popularity, there was around 100 yakisoba restaurants in Yokote!

In 2001, the city of Yokote began promoting its yakisoba as a way to market the town, and revitalize the local economy. They officially trademarked the term “Yokote Yakisoba”, and established the Yokote Yakisoba Local Business Association (横手やきそば暖簾会) to promote the dish and certify restaurants.

Yokote Yakisoba is now considered one of Japan’s “Big Three” yakisoba types, along with Ota Yakisoba and Fujinomiya Yakisoba.

Yokote Yakisoba Recipe

To get real, “authentic” Yokote Yakisoba, you need to travel to Yokote and eat at one of the officially certified restaurants.

If you’re not planning to go to Yokote, you can also make your own “fake” or “almost authentic” version at home. 🤣

Check out the recipe below, adapted from Kurashiru:

Yokote Yakisoba (横手やきそば) Recipe

Course: MainCuisine: JapaneseDifficulty: Easy


Prep time


Cooking time


Total time



Make “almost authentic” Yokote Yakisoba at home if you can’t actually go to Yokote. Recipe via kurashiru. Video version here

Equipment & Ingredients

  • Equipment
  • Frying pan

  • Chopsticks or Tongs for cooking

  • Knife & Cutting Board

  • Ingredients
  • Yakisoba noodles / Ramen noodles … 1 ball/serving (buy on Amazon)

  • Minced/ground pork … 60g

  • Cabbage … 50g

  • Bean sprouts … 50g

  • Egg (M size) … 1 egg

  • Salad oil … 1 tablespoon

  • Fukujinzuke … 20g (buy on Amazon)

  • Sauce Ingredients
  • Worcestershire sauce … 2 tablespoons

  • Okonomiyaki sauce … 1 tablespoon (buy on Amazon)


  • Cut the cabbage into small pieces and remove roots from bean sprouts. If you don’t want to use bean sprouts, just omit them.
  • Add oil to the pan, and fry the egg over medium heat. Stop cooking when the yolk is half-cooked, and set aside.
  • Add a bit more oil to pan if necessary, and stir fry minced pork and cabbage from step 1.
  • Once the pork is cooked through, add the ball of yakisoba noodles and continue stir frying over medium heat.
  • When the noodles are loosened and spread around evenly, add the sauce ingredients and continue stir frying.
  • Once sauce is mixed together nicely with everything, remove from the heat, serve in a bowl, and top with the fried egg from step 2
  • Add Fukujinzuke on the side to complete the dish.
  • Enjoy!

Recipe Video


  • If you are using dried noodles, you will need to boil and drain the noodles beforehand

Fun Facts


Have you ever tried Yokote Yakisoba before? What did you think of it?

Leave your thoughts and comments below!

Chef Goku

Chef Goku

Chef Goku is the founder and sole operator of The Chef Dojo. He loves Japanese food, and has lived in and out of Japan for many years. He started this blog in 2018 to share everything he learns about Japanese food and cooking. He is also a self-certified Japanese knife nerd. Contact Chef Goku

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