Restaurant
Narisawa
Chef Yoshihiro Narisawa's acclaimed Aoyama restaurant, serving a seasonal tasting menu built around Japanese ingredients, forests and the farming landscape.
Kanda Matsuya
A soba restaurant in Kanda founded in 1884, serving handmade buckwheat noodles such as cold morisoba and hot kashiwa nanban in an old-style dining room.
At a glance
- Type
- Traditional soba
- Area
- Kanda, Tokyo, Japan
- Price
- $$ · Mid-range
- Official site
- kanda-matsuya.jp
- Last checked
- October 23, 2026
Good to know
- Historic building
- Closed Sundays
Why we recommend it
Kanda Matsuya has been making soba since 1884 and is one of a cluster of long-running restaurants in the Kanda Sudacho area that survived Tokyo's many rebuilds. The dining room is simple and busy, with shared tables and staff moving briskly between them, and watching the noodle-makers at work by the entrance is part of the appeal.
Start with morisoba, cold buckwheat noodles served plain with a dipping sauce, which shows off the texture and flavour of the noodles. In colder months, kashiwa nanban soba, a hot bowl with chicken and leeks in dashi with a touch of yuzu, is a comforting alternative. The restaurant is closed on Sundays and is busiest at lunch, so arrive early or mid-afternoon to avoid a wait. Awajicho and Ogawamachi stations are a few minutes' walk away.
Reviewed by Lifestylemetro · Details checked October 23, 2026
Kanda Matsuya FAQs
When was it founded?
In 1884, making it one of Tokyo's longest-running soba restaurants.
Which day is it closed?
Sundays, according to Chiyoda City's official tourism information.