Kanda Matsuya
Tokyo
Anmeldelser
This restaurant was suggested by Claude. Staff is very lovely which she cannot speak English but she is willing to communicate with me and tell me to order these 2 dishes which are the most popular. I would be 100 of 10 for these 2 dishes.
Highly recommended! There is always a line so come early. English menu available. Quick service. Enjoyed the seasonal cold soba with hot mushroom dip. Chicken yakitori is a must order. Cash only. Able to watch how they make the noodle handmade.
Nice plain cold fresh Soba with side order of juicy yakitori chicken but nothing spectacular or memorable. We arrived at 1030 (opens at 11) and were 2nd in line. By 1045 there was a long line already. It’s a very traditional Japanese restaurant, and it was more a local place where Japanese people actually go to. Recommended if you want local experience!! We were actually the only tourist!!
You have to be here early about 1030 if you want to be in the first batch. The line gets long by 1040 and the shop only opens at 1100. It’s crowded but the line moves fast! The Soba was good, but nothing spectacular. The hot soba was a little too salty though. The yakitori was good though. A very beautiful shop with a calm and relaxing atmosphere. Payment cash only.
Food: Kanda Matsuya felt like one of those places where the simplest thing on the table tells you immediately why it has lasted so long. The soba was outstanding. Clean, fragrant, and just textured enough to make every bite feel deliberate without turning rustic for the sake of it. It had that exact kind of restraint that makes great soba so satisfying. Nothing flashy, just noodles with real character and a dipping sauce strong enough to support them without taking over. The tempura shrimp were just as good. Big, crisp, and exactly the right match for the noodles. They added richness, but did not weigh the meal down. That is what I liked most here. The soba still felt like the center of gravity, and the shrimp made it feel complete instead of distracting from it. Kanda Matsuya’s menu includes mori soba, tempura soba, and tenmori, and one current guide specifically notes that its tempura soba comes with two large prawn tempuras. It also remains one of Tokyo’s long-running soba institutions, with roots going back to 1884, which honestly tracks once you eat there. Service: Busy, but handled well. It has the feel of a place that has been doing this for a very long time and knows not to overcomplicate the experience. Summary: Easy 5/5. Legendary soba is exactly what I wanted from this place, and the tempura shrimp made it even better without taking the spotlight away from the noodles.
