On a Tuesday afternoon, after a sudden downpour of rain, the weather cleared up in the evening and I decided to visit a soba restaurant called "Kandayabusoba" that I had been wanting to go to for a while. This restaurant has a history dating back to 1880, just 13 years after the Edo period, making it a 143-year-old establishment. Despite a fire 10 years ago that destroyed the historic building, the restaurant reopened in a new modern structure. I arrived at the restaurant around 6:20 pm and was greeted by a veteran waiter who seated me at the counter by the window. I ordered a beer, seasonal tempura, and a special dish called "aiyaki" that caught my eye on the menu. The beer arrived quickly, followed by a delicious plate of kamaboko. The seasonal tempura, consisting of six different vegetables, was a perfect accompaniment to my drink. I also ordered a sake and the "aiyaki" dish, which turned out to be the highlight of my meal. The combination of duck meat and grilled leeks in duck fat was absolutely delicious. The sake was smooth and elegant, complementing the flavors of the food perfectly. Overall, it was a delightful dining experience at a restaurant with a rich history and delicious food.

After accompanying my mother to the hospital, we had a late lunch at the "Kanda Yabusoba" for the first time in a while. As expected, their cold seiro soba is delicious and consistently good (priced at 990 yen per serving, so it's to be expected). Even my mother, who has a small appetite, enjoyed a serving of cold seiro soba. Suddenly, I felt like eating ginkgo nuts, so I ordered some. Although peeling off the thin skin was a bit of a hassle, they were also delicious. The most satisfying thing for me was seeing my mother happy with the meal. ☺️

On a clear autumn Sunday, after visiting Kanda Myojin, I decided to have soba for sure. The restaurant opens at 11:30, but I arrived at 11:05 considering it was a Sunday. There was a ticket machine for issuing numbers, and I was the 10th in line! Tickets started being issued at 11:00, and as it got closer to 11:30, more people started arriving. I ordered the cold soba and seasonal tempura, which was delicious with a refreshing texture and disappeared quickly. The tempura had a light batter, making it easy to eat. I should have added an extra sheet of soba, maybe next time I will definitely order the tempura rice crackers! At the counter near the cashier, I saw a lovely scene of what seemed to be the proprietress reading out handwritten orders one after another.

I thought about getting the duck seiro for lunch, but I had it recently so I ordered the cold soba with grated yam instead. It was delicious and made me happy to eat it with plenty of grated yam mixed with the soba in the dipping sauce. It's also good for your body. The portion was a bit small, I could probably eat three servings if this is one serving. Thank you for the meal!

I went to Awajicho to eat soba noodles. The restaurant is located behind the former Railway Museum. There are many long-established shops in this area, and this is one of them. I arrived a little after the opening, but had to wait about 30 minutes because I couldn't get in on the first round. They give out numbered tickets, so you can wait with peace of mind. Moreover, even if you are not present when your number is called, they keep checking that number every time a seat becomes available. So, it's better to inform them properly if you need to cancel. The photos are of "seiro soba" and "aiyaki". The amount of soba noodles is a bit small, but the taste is excellent. The aiyaki was also delicious with a nice saltiness. The staff at the restaurant were attentive and provided great service.

The soba was amazing! It had a great aroma and tasted delicious on its own. The duck had a firm and chewy texture, giving a wild feel. The more you chew, the deeper the flavor gets, making it irresistible. The duck soba cost around 2600 yen. The broth and soba quickly turned into a warm dish when combined, with a refreshing taste complemented by the delicious duck fat. However, the aroma of the soba itself is a bit overshadowed, which is a shame. Next time, I'll try ordering a seiro and a side dish separately. Also, I definitely want to buy the ground miso as a souvenir next time. It's not just a thick miso paste, but more like a dish on its own, which even someone who is not a big eater like me loved. The atmosphere of the restaurant is calm and nice, making it a place I'd like to visit with various people.

I visited during lunchtime. I ordered seiro soba and duck meat. The duck meat was cooked perfectly, moist and full of flavor with each bite. It was incredibly delicious. The soba noodles were thin and coated well with the sauce. As a Kansai native, the soy sauce was a bit strong for me, but it enhanced the flavor of the soba. It was a delicious soba restaurant.

Located in the office district of Kanda, this restaurant has a charming garden surrounded by bamboo, giving off a luxurious and clean vibe. Established in 1880, it is a long-standing establishment that exudes sophistication without feeling outdated. The spacious interior, complete with a second floor, allows for a relaxed dining experience. The duck soba features a rich duck broth with a bold soy sauce flavor that is simply exquisite. The generous amount of duck meat and green onions is a delightful addition. The soba noodles have a satisfying texture and a good amount, making it easy to enjoy two servings. The cheerful calls of the renowned female proprietor taking orders in the background add to the pleasant atmosphere. Beyond lunchtime, it is also a great place to leisurely enjoy drinks and small dishes.

I enjoyed the three famous soba restaurants and their high-quality noodles. I was amazed at how they make such delicious noodles. Although the atmosphere is quite different from the hidden shop in the bamboo grove, I left Kanda feeling slightly tipsy after listening to the unique order-taking calls. Now, I wonder if I should try Sasou or Sarashina next time...

After wandering around Ueno, I couldn't decide whether to have soba soup with sake at Kanda Yabusoba or enjoy Kikumasamune barrel sake at Namiki Yabu Soba. Ultimately, I chose Kanda Yabusoba. The unique calligraphy in the shop created a pleasant atmosphere. I started with a soba shochu called Kusueki mixed with soba soup. The side dish of soba miso had a slightly spicy taste and the aroma of burdock that lingered in the nose, which complemented the alcohol well. For the main dish, I ordered duck dipping sauce soba. The crispy grilled onion flavor and the melted duck fat in the warm broth combined perfectly with the soba, creating a delicious taste. I finished it in no time. I poured the remaining broth into the soba soup, which was also exquisite. Thank you for the meal!

The soba restaurant in Kanda is a place I visit about 5 times a year, so it's been a while. I noticed that their official website now shows the number of waiting groups using tickets, which is very convenient. Today is Saturday, and I arrived around 1 pm after waiting for the 10 groups in line around noon to clear up. It was about 70% full. When I was shown to my seat, there was a polite exchange thanking me for coming in the hot weather, to which I replied that I came to cool off. I ordered a beer and hot sake. In the ten years since the unfortunate fire incident, the ceiling and pillars have blended well with the atmosphere of the restaurant. What was once shiny is now a bit more subdued. It feels like the building is catching up with the taste and ambiance of the long-established restaurant. Today, I went for their signature dish, "ten-nuki," which is tempura shrimp served on top of soba in broth. I enjoyed it with a sip of chilled chrysanthemum sake to cleanse the palate. The grilled seaweed served with charcoal inside stayed warm and crispy until the end. Topped with wasabi and dipped in a little soy sauce, the aroma of the sea filled my mouth, which was balanced out by the chrysanthemum sake. The lid of the grilled seaweed box featured a design by Hokusai. The duck dish was also delicious, with the fat mixing perfectly with the green onions. Although it might not be the most elegant choice, there were still some empty seats, so I allowed myself to indulge. Today's feast included grilled seaweed, a seasonal appetizer platter, duck dish, fish cake, "ten-nuki," extra serving of soba, draft beer, bottled beer, and two servings of hot sake. Thank you for the delicious meal!

Soba Top 100 in 2021. This soba shop has been around for a long time and used to be featured on TV, so my brother and I visited it in the past. I saw a familiar view when I went to Yunlin, one of the top 100 Chinese restaurants, and realized this soba shop was nearby. Although it didn't show up in the current top 100 search, I decided to have lunch there out of nostalgia. I visited on a Thursday at 1:10 PM, and the seating rate was about 50%. The unique ordering system with the phrase "Seiro 1~" could be heard throughout the restaurant. I remembered that the tempura used to be expensive (around 1000 yen) when my brother took me here, but now it costs 1760 yen. I noticed a notice of price increase at the entrance as well. The tempura soba was only available in hot (2310 yen), so I ordered the seasonal menu item, cold eggplant soba. It arrived in about 5 minutes, served in a transparent bowl, looking refreshing. The soba was topped with eggplant, myoga, grated ginger, okra, bonito flakes, and thinly sliced squid (?). The soft eggplant absorbed the flavorful broth, making it delicious. The soba was a bit soft for cold soba, lacking a strong soba flavor. I enjoyed mixing grated ginger into the broth for a different taste while finishing the meal. The portion was enough for me as I was having a multi-stop lunch, but it might be considered small for a regular meal. The total came to 1760 yen including tax, and I was able to pay with my Suica card. Next time, when I have some extra cash, I might try ordering the tempura.

This was my first visit since the renovation. I had to stop by because I was nearby for work. I arrived at 1:00 PM and miraculously there was no wait, possibly due to a heavy rain just before. I ordered a draft beer and three appetizers. For the soba, I ordered the duck seiro with a side dish. While tasting the fuki miso, I enjoyed my draft beer. The three appetizers were pickled vegetables, half-boiled abalone, and four bunches of edamame. A small portion of soba is just right before the main dish. The gentlemen next to me were drinking sake at room temperature. When I saw the label, it was Kikumasamune, a sake that has been around since the Edo period, suitable for an old-established soba restaurant in Edo. I also ordered a glass of Kikumasamune at room temperature. The duck seiro and side dish arrived before the sake. I heard that soba is best enjoyed within a few seconds after boiling, so I hurried to eat. The green soba noodles were as good as ever. I started with the duck seiro, which had an elegant presentation, finishing one plate in just five bites. For the second plate, I tried a bit of the famous spicy dipping sauce, also finishing it in five bites. The delayed Kikumasamune was enjoyed with the duck from the seiro and the dipping sauce. Lastly, I mixed green onions and wasabi in the soba soup and sipped it while enjoying the Kikumasamune. It was a luxurious time on a weekday afternoon.

I visited Kanda Yabusoba for lunch on a weekday and was able to get in without waiting. I had cold soba noodles and a side of Odamaki steamed dish. The noodles were perfect for a hot summer day. The Odamaki was a new and fresh experience for me. (It had udon noodles inside!)

Yabusoba is a restaurant located near Ochanomizu, Akihabara, and Awajicho, making it easily accessible from any direction. The atmosphere of the restaurant is lovely, with soft lighting and surrounded by greenery. Despite expecting a long line, the restaurant was quite spacious inside. I ordered the cold soba noodles and seasonal vegetable tempura. I opted for the vegetable tempura, which was crispy and delicious, featuring pumpkin, shishito peppers, and myoga. The soba noodles were decent, but the dipping sauce was rich and flavorful. Overall, I enjoyed the traditional flavors of the meal.

Representing the three major Edo-style soba restaurants "Yabu," "Sekka," and "Sunaba," this establishment is known as the "Yabu Soba." The original store was located in Donguri-zaka in Hongou, surrounded by bamboo groves, hence the nickname "Yabu Soba." Inside the restaurant, the soothing words of Hanaban-san resonate pleasantly. - Seiro Soba: 990 yen - Cold Eggplant Soba: 1,760 yen - Seasonal Tempura: 1,870 yen (all prices include tax) The seasonal tempura features six types of summer vegetables: pumpkin, okra, Yanaka ginger, pecorino, shishito pepper, and myoga. Particularly memorable are the delicate and refreshing texture of Yanaka ginger and the surprising sweetness of pecorino, which doesn't taste like onions at all. The soba is made mostly with 10 parts buckwheat flour to 1 part wheat flour, giving it a unique light green color and a refreshing texture. The soba dipping sauce is a rich, savory blend of kombu and bonito dashi, with a slightly spicy kick. It's recommended to dip only half of the soba for a satisfyingly flavorful taste. Although the prices are on the higher side and the portions are smaller, so those with a big appetite should take note. As I left, I was once again greeted by Hanaban-san's famous farewell, "Thank you very much!" leaving the restaurant in a pleasant mood.

The restaurant, which was established during the Taisho era, has both traditional tatami seating and table seating. We sat at a table in the center of the restaurant, but the window seats had a nice atmosphere. When we visited on a Saturday, there was a line outside the restaurant. It's recommended to make a reservation, even for lunch. The appetizer consisted of three dishes: water shield, whelk, and green soybeans, each capturing the essence of the season. The soba noodles were served cold with a large piece of eggplant on top. The soba noodles were delicious, and the finely sliced myoga garnish added a nice crunch. Despite the busy lunch hour, the staff were attentive and showcased the expertise of this long-standing establishment.

I had a late breakfast at a traditional restaurant that serves delicious warm soba noodles after the rain. It was a cool day, so it was nice to enjoy the simple and classic taste of soba noodles with tempura. In places like this, I always go for my go-to choice of tempura soba noodles. #Kanda #Soba #Traditional #TempuraSoba

I often visit a soba restaurant, Yabusoba in Kanda. It may be the most famous soba restaurant in Japan. On this day, I watched a day game at Tokyo Dome and stayed in Kanda, so I planned to go to Matsuya, but it was closed on Sundays. I was with someone who had come from out of town, and since they had been to Yabusoba before with me, I thought of going to Matsuya this time, but... Well, there was no problem here either. I have been visiting this restaurant since I was a child. My father used to bring me here to eat soba when he was alive. I still remember him always asking, "How many servings of soba do you want?" It's always been seiro soba for me. Well, before eating soba, we ordered plenty of alcohol and appetizers. I had been drinking at the Dome this day, so I just had one beer with soba miso. And this time, the slightly green soba was exquisite. I'm satisfied. My companion wanted something sweet, so I tried ordering soba manju for the first time. It might be good for those who like sweet things, but it was too sweet for me. Soba is easy on the stomach, which is a relief. Delicious soba is even better. I feel like I've been eating nothing but soba lately. Thank you for the meal. I will visit again.

I was inspired by a reviewer I follow and decided to visit this place. Normally I go to Ueno for soba, but this time I chose Kanda. I arrived around 6:30 pm on a weekday. There was no wait, but the restaurant was bustling inside. I was asked if I preferred a table or the counter, and I chose the counter. It was nice to enjoy my meal while watching the bamboo. I ordered the seiro soba. As I waited, I enjoyed some beer with yakitori as a snack. The soba miso served as an appetizer with the beer was just right in texture, not too hard. It had a slightly spicy kick which went well with the beer. Of course, it would also pair nicely with sake. After about 5 minutes, the yakitori arrived. It was delicious with a sprinkle of salt enhancing its sweetness. As I leisurely drank my beer, the seiro soba arrived in about 15 minutes. The unique green color of the soba looked refreshing. I tried a bit of the noodles dipped in the broth first. The thinly cut soba had a slightly rough texture, and the flavor and texture were excellent. I tried to eat elegantly at first, but ended up slurping up the soba quickly by dipping it in the broth. It was delicious. Thank you for the meal.

During the Edo period, soba restaurants rapidly spread from street stalls. Continuing the tradition, "Kanda Yabusoba" has been preserving the Yabu soba style. Located in Kanda Sudacho, this popular restaurant is a must-visit for soba lovers. The spacious restaurant has about 100 seats, with tatami and table seating, offering a view of beautiful garden trees from the windows. I recently visited "Kanda Yabusoba" to satisfy my craving for their soba. Here is a breakdown of what I ordered: - Appetizers: - Soba Miso - Duck Breast - Sashimi Yuba (tofu skin) - Main Dish: - Cold Seiro Soba - Drinks: - Bottled Beer - Sake (warm) - Chikusen Sake Special Selection The soba is made using domestically sourced soba flour, with a ratio of 10 parts soba flour to 1 part wheat flour, known as "sotoichi." A small amount of chlorella is added to give a refreshing taste, resulting in greenish soba noodles with a firm texture. "Kanda Yabusoba" is one of the "Three Great Soba Houses" alongside Sendo Soba and Sarashina Soba, serving as the headquarters for Yabu soba nationwide. Thank you for the delicious meal.