For press & media
Want to put this
story on TV?
If you are featuring Okinawa soba in Tokyo, come to KAZU. Story angles, footage ideas, past coverage, photos and contact details are all on this page. We are happy to discuss dates and details.
PRESS WELCOME
Fact sheet
KAZU in 30 seconds.
| Name | KAZU — Okinawa Soba Specialist (沖縄そば専門店 和) |
|---|---|
| Location | 105-77 Yokokawa-machi, Hachioji, Tokyo (10–15 min walk from Nishi-Hachioji Sta.; in front of the Yokokawabashi Koen bus stop; parking for 5) |
| Founded | 2004, by the owner’s father (渡真利朗男), born and raised on Miyako Island |
| Owner | Kazuya Tomari (渡真利和也), second generation since 2011. Certified dashi sommelier. Born on Miyako Island, raised in Tokyo from age 10 |
| Only here | House-made noodles with dashi kneaded in (since 2020) / dashi by a dashi sommelier / soup pastas & Napolitan with soba noodles / awamori self-serve bar with about 15 kinds |
| Recognition | One of Japan’s top 4 Okinawa soba shops on a TV special (the only one outside Okinawa); 9th Hachioji Shop Award, restaurant category; and more |
| Hours | 11:00–14:30 / 17:30–21:00 (closed Tue & Wed) |
| Online shop | shop.okinawasobakazu.com |
Story angles
A few ideas.
- Dashi kneaded into the noodles: Okinawa soba evolving in TokyoHouse-made noodles with Japanese wheat, Okinawan sea salt and dashi. Film it from pouring dashi into the flour to the noodles coming off the cutter.
- From a father in Miyako to his son: two generations of Okinawa sobaOpened in 2004 by a father from Miyako Island, taken over by his son in 2011. Photos of the founder and the original shop are available.
- Napolitan… made with Okinawa soba noodles?KAZU’s Hachioji Napolitan and soup pastas made with house soba noodles — a new way to enjoy Okinawa soba.
- Pour your own: a Hachioji awamori bar with about 15 kindsCompare awamori in Ryukyu glassware — including from a clay jar, and mixed with soba dashi.
- Ask a dashi sommelier about Okinawa sobaHow pork, bonito, shiitake and kombu are layered — and tips for enjoying Okinawa soba at home.
On camera
Shots you can only get here.
Pouring dashi over soki soba
Pouring dashi into the flour
Cutting the house noodles
A tray of fresh noodles
The flame under the stock pot
Simmering soki ribs
Owner Kazuya Tomari in the kitchen
Three kinds of Okinawa soba
Also: pouring at the awamori bar, Napolitan made with soba noodles, the tatami room, the Miyako Island roots.
What we can do
At the shop.
- Interviews with the owner (in Japanese)
- Cooking footage (noodle-making, dashi, plating)
- Tastings and side-by-side comparisons
- Products (mail-order Okinawa soba, dashi salt, Takaoji chai, etc.)
- Supervision and product development
Filming
Dates and details are flexible.
Hours: 11:00–14:30 / 17:30–21:00 (closed Tue & Wed). Filming during business hours, on closed days or outside hours — please get in touch first.
Coverage & awards
As seen in.
- TVOkinawa soba special on a popular TV showNamed one of Japan’s top 4 Okinawa soba shops — the only one outside OkinawaOur post from the broadcast (Instagram) (external site)
- TVTV Asahi network — “Hanataka! Yuetsukan”Appeared in its Okinawa soba feature
- MagazineTokyo WalkerFeatured in “Tokyo’s best delivery & takeout”
- WebYahoo! News and moreArticle on our Okinawa soba mail order from Tokyo
- Award9th Hachioji Shop AwardRestaurant category (Hachioji Chamber of Commerce)
- Listingmont-bell Friend MarketOur souvenir productsmont-bell (external site)
- WebYappari Hachioji!! (Jun 2025)An Okinawa soba shop seen on TVArticle (external site)
- Web8dabe (May 2025)A dashi sommelier’s challenge in HachiojiArticle (external site)
- WebSanpei’s Okinawa soba blog (May 2023)Authentic Okinawa soba in TokyoArticle (external site)
- NewspaperTown News (May 2020)Hachioji editionArticle (external site)
- WebHachioji Keizai ShimbunOn the launch of our Okinawa soba mail orderArticle (external site)
- WebfavyA place to enjoy “Okinawa” in HachiojiArticle (external site)
Photos
Download hi-res photos.
JPEGs, 2400 px on the long edge. If you use them on air or in print, please let us know.
Pouring dashi over soki sobaJPEG・0.3MB
Pouring dashi into the flourJPEG・0.3MB
Cutting the house noodlesJPEG・0.4MB
A tray of fresh noodlesJPEG・0.4MB
The flame under the stock potJPEG・0.2MB
Simmering soki ribsJPEG・0.4MB
Owner Kazuya Tomari in the kitchenJPEG・0.2MB
Three kinds of Okinawa sobaJPEG・0.7MB
Awamori and Ryukyu glasswareJPEG・0.4MB
The red entranceJPEG・0.8MB