I was invited by a close reviewer friend for a daytime drink in Akihabara and without considering any other options, I revisited this place for the fourth time. Last time, I tried the tempura soba and it was truly amazing. The broth and tempura were excellent, so this time I wanted to enjoy them with some sake. I ordered the "Tennuki" which allows you to choose between 1 or 2 shrimp tempura, and I went with 1. I also ordered "Wasabi-imo" (grated yam with wasabi) and "Nishin no Hotaru-ni" (simmered herring). And of course, some sake. The "Tennuki" was outstanding. The balance between the broth and tempura was perfect. The umami of the broth was rich and the soy sauce was well-rounded with a fragrant aroma. The tempura batter was just right, not too soggy, allowing it to absorb the broth beautifully without losing its flavor. The shrimp had a dense texture and a delicious taste without any fishy smell. The "Wasabi-imo" and "Nishin no Hotaru-ni" were also top-notch quality, showcasing the expertise of this long-established restaurant.

When it comes to soba, it's "Kanda", and when it's Kanda, it's "Matsuya". Established in 1887, always a crowded shop, I visited after a long time. The atmosphere has a deep flavor. On the holiday of 9/23, I arrived at 11:30 and I was the 9th group in line. I waited for 35 minutes to enter. First, a large bottle of Akahoshi (Sapporo!) beer, then a large serving of Seiro with limited edition spicy soba with cherry shrimp. The spicy broth and hand-made soba were incredibly delicious as always. Please come and visit!

Hiyamugi for 1,100 yen. The broth has a wonderful bonito flavor, and the seasonal dish is outstanding. The perfect temperature of the hiyamugi made me feel the end of summer. The tofu was egg tofu, which also paired well with the hiyamugi. Truly a top-notch restaurant.

I went to Kanda Matsuya for a solo lunch on a public holiday. While there are many other delicious soba restaurants, I believe Kanda Matsuya stands out for its overall experience (history, atmosphere, service, appetizers, and soba). After enjoying a couple of drinks with tasty appetizers, I finished with cold soba. I stayed for about an hour and had a great time with a nice lunch drink on my day off!

I went to Awajicho to eat soba noodles. The restaurant is located behind the former Railway Museum, next to Yasukuni Street. It is an old-established shop with a building that exudes a sense of taste both on the outside and inside. The unique feature of this place is that you can enjoy a dish while drinking alcohol, and then have soba noodles at the end, following the traditional style of soba restaurants. The turnover rate is not bad, but there may be a line. I waited for about 30 minutes this time. The photos show "kitsune soba" and "tamagotoji donburi." When you order two dishes for one person, they will ask if you want them served separately or at the same time. I asked for them separately, and first enjoyed the soba noodles. Perhaps due to the presence of many staff members, the service was attentive, and I was served the donburi just as I finished the soba noodles.

Sakura shrimp and spicy grated daikon on soba noodles, mixed with soba dipping sauce, make for a delicious combination. The crispy texture of the deep-fried sakura shrimp mixed in with the soba is very satisfying. Today's spicy grated daikon was surprisingly not as spicy as usual, but it was easy to eat and enjoyable. The cold sudachi soba is my favorite here, with Kanda Matsuya's sudachi never having any bitterness and the flavorful broth making it the best. I always make sure not to miss the seasonal soba options here every summer. Highly recommended.

The soba noodles were thick and had a true Edo-style flavor. They were simply delicious. There were no complaints about the noodles or the dipping sauce, but it was a shame that they only had shrimp tempura. Other than that, there were no particular issues with the soba. Next time, I'd like to try the soba soup.

I have visited this place several times. This time, I went for lunch with a colleague. We arrived before 12 o'clock and were able to get in without waiting in line. The interior of the restaurant has a traditional Edo period atmosphere, with tables and chairs that have a lot of character. It's always a pleasure to watch the soba chef at work. This time, I ordered the traditional soba with grated daikon. As always, the soba noodles were thin yet chewy and delicious. The flavor of the grated daikon and kaiware was just right and made the dish very enjoyable. I will definitely visit again. I also bought yuzu shichimi (Japanese spice blend) as a souvenir. It always makes a great gift that everyone appreciates. It's very convenient.

After a long time since before the pandemic, I visited this restaurant again. The place was still bustling with customers, and I really appreciate the fact that they are open all day. The interior and exterior of the store remained the same, and entering an old-fashioned establishment like this always brings a sense of calm. Unfortunately, I didn't have much time so I only ordered the large serving of soba noodles, but I thoroughly enjoyed it after a long time. The texture and glossiness of the noodles were slightly inferior to what I remembered, but the real pleasure of this place lies in the sake and side dishes other than soba. Each person in the restaurant had their own way of enjoying their drinks, showcasing the depth of Edo's soba culture once again.

I am grateful to be able to eat soba in such a retro space. The staff were also very efficient and impressive. I definitely want to go back. The downtown area of Kanda has a lot of nice atmosphere in the restaurants around here. Soba and alcohol go well together in this kind of atmosphere.

I visited the restaurant while running errands. It was a bit late, around 1:30 PM, but I was lucky to get a seat as it was still quite popular. Since it was a holiday, I decided to have a beer before my soba. They served soba miso as a complimentary appetizer, which was a nice touch. The beer was a bit warm, probably due to the hot weather. I checked out the menu and decided to start with some appetizers. I chose the tempura shrimp, which came with two pieces of shrimp, shiso leaves, and seaweed. The tempura had a thick coating typical of soba restaurants, but it was crispy and not greasy, with a nice sesame oil aroma. Next, I looked at the soba menu. Although I usually go for the Mori soba, they had a seasonal menu item called Sudachi kake, which I ordered cold. The soba had a refreshing citrus scent and the broth was well-balanced. It was a perfect dish for the summer season. Overall, this traditional Edo-style soba restaurant is excellent.

On my second attempt this week, I finally managed to eat there! I went around 1 pm on Friday and there were already 2 groups of 2 people waiting in front of me. I lined up and a staff member popped out and asked, "Is there a party of 1?" I raised my hand and was allowed to go in first. However, I was seated at a small table for 2 people by myself, which made me wonder if two people could fit there. Later, two more groups of 2 were also seated, but the tables were not much different. I don't really understand, but I guess I was lucky. I ordered the sesame soba noodles, which were refreshing with a hint of richness that I love during the rainy season. Compared to my last visit, there were a lot more foreigners in the restaurant. The atmosphere was very international.

I visited a restaurant after seeing it featured in a TV special about Edo-style cuisine. I was seated promptly by a female staff member and ordered the recommended mori soba, leaf wasabi, and room temperature sake. I asked for the sake to be served close to the soba without much delay. - Sake: It was sweet and easy to drink, and paired well with the complimentary soba miso that came with it. It had a sweet and slightly sticky texture, with hints of soba grains. - Leaf wasabi: This dish had a crunchy texture with a unique spiciness from the wasabi. - Mori soba: The dipping sauce had a rich bonito flavor. I added a little bit of the soba broth to adjust the flavor to my liking. There was no wasabi included, but I assume you could request it for an additional fee of ¥200. I was already quite full, but I enjoyed the delicious soba. The timing was perfect as the soba broth was served just in time for a satisfying finish. The restaurant, being an established one, had enough staff to ensure customers didn't have to wait long. It was interesting to see everyone enjoying their own style of drinking at a soba restaurant, with some even having highballs with mini whiskey bottles. I look forward to trying their yakitori next time.

I visited around 1pm on a weekday during the Obon holiday. There were about four people in front of me, and the line kept getting longer behind me. The soba noodles, as the name suggests, were delicious with the strong spiciness of grated daikon radish and the flavor of sakura shrimp. However, it was completely my mistake in ordering, as the strong spiciness of the daikon overpowered the taste of the soba noodles, which was disappointing. I regretted that it wasn't a satisfying first experience at this delicious soba restaurant. I hope to revisit soon.

Kanda Matsuya Main Store Morisoba 825 yen, Large serving 220 yen Kanda Matsuya is a representative soba restaurant in Kanda. The restaurant exudes a nostalgic atmosphere and is designated as a historical building in the city. You can feel the Edo period vibes in the air. The soba has an excellent texture and smoothness when slurped. The aroma of the soba is delightful. The soba here is simple yet exquisite. The dipping sauce is rich with a strong bonito flavor, and the balance of saltiness in the sauce complements the noodles well. Located a 5-minute walk from Kanda Station at 1-13 Kanda Sudacho, Chiyoda-ku, Tokyo. #KandaMatsuya #Morisoba #Kanda #KandaGourmet #KandaLunch #Awajicho #AwajichoLunch #TokyoSoba #Soba #Noodlestagram #Foodstagram

Holidays are a time when many shops are closed, so it's really appreciated when a restaurant is open all day. One place that comes to mind for a daytime drink on a holiday is Kanda Matsuya. The best time to go is around 4 pm. Today was perfect! There was no line, so we were able to get in easily. The seat we were guided to was a matter of luck for the day. Today, we were seated right in front of the entrance door. It's a bit unsettling to see customers coming in one after another. When we hear "full house," there's no need to wait any longer, so we feel rushed. The most comfortable seat is probably the one where you can overlook the entire restaurant with the lattice window between the entrance and exit doors at your back. In the past, I learned about soba etiquette and the manners of drinking from senior colleagues who happened to be nearby. Now, due to the coronavirus, there are partitions between tables, and we can't have those conversations anymore. It's lonely, but it can't be helped. Today's goal was the annual summer cold soba. So, before that, I had some "sobagaki." The soba broth is still as delicious as ever. This is the true taste of Matsuya. I like the wasabi that comes with the sobagaki. It also comes with kamaboko and raw wasabi, but I prefer the wasabi that comes with the sobagaki. I put the wasabi on the egg tofu that's in the cold soba and enjoy it as a snack with hot sake. It's been about ten years since I first visited. The reliable taste and hospitality are still the same here. Today's feast included grilled chicken (today with sauce), sobagaki, pickles (chopstick rest), cold soba, large bottle of beer, and two hot sakes. Thank you for the meal!

When I go to Tokyo, I always take the first flight so I can go to Matsuya for some beer and grilled chicken. This time was a private visit, so I started with beer and grilled chicken, and finished with a serving of soba noodles. Thank you for the delicious meal!

In the height of summer, I always crave for hot pot udon. Despite the forecasted high temperature of 36°C, I head to Kanda Matsuya main store. I had actually eaten at another restaurant recently, but felt something was missing, so I decided to refresh my palate at the reliable Kanda Matsuya. Upon arriving at the store, even though it was past 2 PM on a weekday, there was a line of nearly 10 people waiting. As I waited in line, I noticed that about half of the line consisted of inbound customers. The shade from the street trees made it bearable even under the scorching sun. I start with a Kirin Lager (large bottle), grilled chicken skewers (with sauce), and leaf wasabi. The cold beer tasted especially delicious with a slight thirst. Sometimes, it's not so bad to just wait in line. Once I felt settled, I ordered the hot pot udon and a second beer. The hot pot udon arrived in about 10 minutes. It was a sturdy clay pot. When the lid was lifted, the broth was boiling and the aroma of the broth rose with the steam. Even after about 5 minutes, it was still simmering, perhaps due to the thickness of the clay pot. This is how hot pot udon should be, I thought. The ingredients included small shrimp tempura (2 pieces), bamboo shoots, shiitake mushrooms, chicken breast, kamaboko (sliced fish cake, 2 pieces), naruto (fish cake), wheat gluten, spinach, and white spring onion. I picked up the ingredients, slurped the udon, and sipped the broth while the cold beer complemented the flavors. The udon had a chewy texture. The shiitake mushrooms, though small, were thick and rich in flavor, and when chewed, the umami of the broth, mushrooms, and udon dashi burst in the mouth, creating an exquisite taste that I love. I slowly broke down the shrimp tempura batter, mixed it with the broth, and scooped it up with a spoon. As I continued eating, the flavors of the ingredients seeped out, and the taste of the broth evolved with each bite, which I believe is one of the charms of hot pot udon. I was impressed by the udon broth at Kanda Matsuya, which was not too strong or too weak, but had a comforting flavor. After finishing the udon broth, they brought me soba-yu (hot water used to rinse out the remaining broth). I took a break and felt quite full, but decided to add one more serving of noodles and finished with soba-yu, leaving me completely satisfied. Drinking, eating various dishes, the bill adds up, but I have never felt that Matsuya is "expensive." It is a reliable choice that offers a satisfying feeling of getting your money's worth. Thank you for the meal. I will come again.

This is also a well-known long-established soba restaurant in Tokyo. I had planned to visit the day before but completely forgot that they were closed on Sundays, so I ended up empty-handed. After checking out of my hotel in Jimbocho, I decided to stop by for lunch, or rather, a drink in the afternoon. It was just past 11 o'clock, so I was able to enter the restaurant smoothly. Of course, I had to share a table with others. First, I ordered two large bottles of Kirin beer. I prefer Kirin, so I was happy to see they had Lager in large bottles. I also ordered some appetizers: board wasabi, simmered herring, and chilled tofu. All of them were delicious. I always think that the board wasabi portion is a bit small considering the price. The simmered herring was ordered for the first time, and it was indeed an excellent dish. The sweet and salty flavor goes well with herring. The chilled tofu, served cold on a hot day, was a good choice. And of course, the tofu was top-notch! I added another bottle of beer halfway through and finished with a serving of cold soba noodles each. The soba had a strong aroma, and the slightly rich soba dipping sauce complemented it well. I often visit Yabusoba as well, but I had been drinking until late the previous night, so I took a break this time. It's amazing to have such excellent and popular soba restaurants nearby. I've talked to the staff before, and it seems like both restaurants have a very friendly relationship. It's wonderful. I enjoyed my meal on this day as well. I will definitely visit again.

Hot Tokyo. Tired from walking, I started searching for the soba restaurant I had been checking around here. Matsuya in Kanda, a famous soba restaurant in this area. I arrived after 1:30 PM and there was no line. I ordered a large serving of mori soba with a rich dipping sauce. The noodles had a good texture. It was delicious. Thank you for the meal.