{"id":43851,"date":"2025-12-28T18:33:35","date_gmt":"2025-12-28T09:33:35","guid":{"rendered":"https:\/\/agatajapan.com?p=43851"},"modified":"2026-01-20T16:14:52","modified_gmt":"2026-01-20T07:14:52","slug":"kanda-yabusoba-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/kanda-yabusoba-en","title":{"rendered":"Kanda Yabu Soba"},"content":{"rendered":"\n

Founded in 1880 (Meiji 13)<\/p>\n\t

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Enjoy seasonal flavors at a soba shop that has continued since the Meiji era<\/h2>\n\n

This famous soba restaurant has been run for five generations since the Meiji era. In 2014 (Heisei 26), the building was rebuilt with more table seating and improved barrier-free access. With the motto \u201cDelicious soba, pleasantly,\u201d they offer a wide variety of dishes including \u201cSeiro Soba\u201d and seasonal limited soba made with fresh ingredients. They use top-quality buckwheat flour, mainly from Hokkaido. The ratio of 10 parts buckwheat flour to 1 part wheat flour gives the noodles a smooth and pleasant texture. The soba dipping sauce is a dry-style blend of kombu broth and bonito broth. Private rooms for course meals are also available, making it useful for business meetings, memorial gatherings, and other important occasions.<\/p>\n\n

History<\/h3>\n\n

Kanda Yabu Soba began in 1880 (Meiji 13) when the first owner received a branch license from the main \u201cYabu Soba\u201d in Hongo Dangozaka. Aiming to create an elegant soba restaurant, the founder introduced features uncommon at the time, such as table seating and a refined courtyard, earning a reputation as a distinguished and unique soba establishment.<\/p>\n\n

This Notable Item<\/h3>\n\n
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Seiro Soba<\/h4>\n\n\n\n

825 yen<\/p>\n<\/div>\n<\/div>\n\n

Enjoy smooth soba with a dry dipping sauceThe smooth, slightly pale-blue soba is its signature feature. Because the dipping sauce is dry and strong, the Kanda Yabu Soba style is to dip only half of the noodles. Their seasonal dishes using fresh ingredients are also well regarded.<\/p>\n\n

Spot Overview<\/h3>\n\n
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Address: <\/strong><\/th>2-10 Kanda Awajicho, Chiyoda-ku, Tokyo<\/td><\/tr>
Phone: <\/strong><\/th>03-3251-0287<\/a><\/td><\/tr>
Business hours: <\/strong><\/th>11:30\u201320:30 (last order 20:00)<\/td><\/tr>
Closed: <\/strong><\/th>Wednesdays (subject to change on public holidays)<\/td><\/tr>
Payment methods: <\/strong><\/th>Cash, credit cards, and transportation IC e-money<\/td><\/tr>
External Link:<\/strong><\/th>Official Website<\/a><\/td><\/tr><\/tbody><\/table>
Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"Founded in 1880 (Meiji 13) Enjoy seasonal flavors at a soba shop that has continued since the Meiji era This famous soba restaurant has been run for five generations since the Meiji era. In 2014 (Heisei 26), the building was rebuilt with more table seating and improved barrier-free access. With the motto \u201cDelicious soba, pleasantly,\u201d they offer a wide variety of dishes including \u201cSeiro Soba\u201d and seasonal limited soba made with fresh ingredients. They use top-quality buckwheat flour, mainly from Hokkaido. The ratio of 10 parts buckwheat flour to 1 part wheat flour gives the noodles a smooth and pleasant texture. The soba dipping sauce is a dry-style blend of […]","protected":false},"author":4,"featured_media":40390,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041],"tags":[5612],"area":[3991,4039],"class_list":["post-43851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","tag-star-en","area-tokyo-en","area-chiyoda-ward-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=43851"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43851\/revisions"}],"predecessor-version":[{"id":44772,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43851\/revisions\/44772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40390"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43851"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}