{"id":43891,"date":"2025-12-28T18:41:32","date_gmt":"2025-12-28T09:41:32","guid":{"rendered":"https:\/\/agatajapan.com?p=43891"},"modified":"2026-01-20T17:37:08","modified_gmt":"2026-01-20T08:37:08","slug":"kanda-matsuya-honten-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/kanda-matsuya-honten-en","title":{"rendered":"Kanda Matsuya Main Branch"},"content":{"rendered":"\n

Founded in 1884 (Meiji 17)<\/p>\n\t

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Handmade Edo-style soba loved by Sh\u014dtar\u014d Ikenami<\/h2>\n\n

This long-established soba restaurant in Kanda has lines even before it opens at 11 a.m.They insist on handmade soba, and skilled artisans take turns making fresh soba every day.On busy days like New Year\u2019s Eve, they may make soba over 200 times.<\/p>\n\n

They evenly roll out buckwheat flour selected each season from Hokkaido, Akita, Aomori, Nagano, and other regions, and cut it to a uniform thickness.They carefully control the boiling time and tighten the cooked soba in cold water.The artisans train daily to bring out the soba\u2019s natural aroma and sweetness.It is well known that novelist and gourmet Sh\u014dtar\u014d Ikenami loved the taste and visited often.<\/p>\n\n

The building, built after the Great Kant\u014d Earthquake, still keeps its original furniture and interior, making visitors feel as if they have stepped back in time.With its downtown atmosphere and traditional Edo-style soba, the shop is always lively with both regulars and first-time visitors.<\/p>\n\n

History<\/h3>\n\n

The business was founded in 1884 (Meiji 17) by Ichiz\u014d of the Fukushima family.Later, Masayoshi of the Odaka family took over, learning from masters of other long-established soba shops, and created the traditional Kanda Matsuya flavor with a slightly spicy dipping sauce and handmade soba.<\/p>\n\n

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

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

A recommended dish by the manager. The slightly spicy sauce mixed with ground sesame creates a mild and creamy taste. Especially popular with women.<\/p>\n\n

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Tempura Soba<\/h4>\n\n\n\n

2,530 yen<\/p>\n<\/div>\n<\/div>\n\n

Two large prawn tempuras, so big they hang over the bowl, are the king of toppings. The crispy batter absorbs the sauce, doubling the deliciousness. The scent of yuzu and mitsuba also stimulates the appetite.<\/p>\n\n

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Oyakodon (Chicken and Egg Bowl)<\/h4>\n\n\n\n

1,320 yen<\/p>\n<\/div>\n<\/div>\n\n

Chicken, bamboo shoots, dried shiitake mushrooms, and onions are simmered in soba sauce and bound with egg. Using both breast and thigh meat gives a mix of textures, which is the secret to its deliciousness.<\/p>\n\n

Spot Overview<\/h3>\n\n
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Address: <\/strong><\/th>1-13 Kanda Sudacho, Chiyoda-ku, Tokyo<\/td><\/tr>
Phone: <\/th>03-3251-1556<\/a><\/td><\/tr>
Business hours:<\/strong><\/th> Monday to Friday 11:00\u201320:30 (L.O. 20:00)
Saturdays and holidays 11:00\u201319:30 (L.O. 19:00)<\/td><\/tr>
Closed: <\/strong><\/th>Sundays<\/td><\/tr>
Payment method: <\/strong><\/th>Cash only<\/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 1884 (Meiji 17) Handmade Edo-style soba loved by Sh\u014dtar\u014d Ikenami This long-established soba restaurant in Kanda has lines even before it opens at 11 a.m.They insist on handmade soba, and skilled artisans take turns making fresh soba every day.On busy days like New Year\u2019s Eve, they may make soba over 200 times. They evenly roll out buckwheat flour selected each season from Hokkaido, Akita, Aomori, Nagano, and other regions, and cut it to a uniform thickness.They carefully control the boiling time and tighten the cooked soba in cold water.The artisans train daily to bring out the soba\u2019s natural aroma and sweetness.It is well known that novelist and gourmet […]","protected":false},"author":4,"featured_media":40577,"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-43891","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\/43891","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=43891"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43891\/revisions"}],"predecessor-version":[{"id":44783,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43891\/revisions\/44783"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40577"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43891"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}