Kanda Yabu Soba

Serving soba since 1880, Kanda Yabu Soba deserves its reputation as one of Tokyo’s best. It can get packed so when we visited we made sure we turned up at an ‘inbetween time’ and walked straight in. The menu is simple, most dishes are soba based (of course) but the sole udon dish was sublime (and had a lovely touch of theatre). We also rated the sliced duck breast and the yuba (soy milk skin). The soba isn’t the cheapest in town but you’re paying for history, attention to detail and truly wonderful soba. Must visit. PS. The photo is peering into the kitchen.

Traditional soba restaurant that’s been around since Edo period. Very authentic Japanese ambience with legitimate Edo style soba. You will definitely feel like you travel the time back to Edo. Expect to wait in line for 30min or less on the busy time, but once u sit down the service is quick. Perfect place for lunch.

Soba was really fresh and tasted amazing! The shoyu broth was equally as amazing and complemented the soba nicely! Price is slightly on the higher side but with great food and service and an incredible environment, definitely worth a visit! 🙂‍↕️

Wandered past this hidden gem completely by accident and went in due to the good reviews in Tabelog. While there were no other foreigners while I was there, there was an English menu available, and the staff were very willing to explain how the food was supposed to be consumed. The restaurant also had a very traditional vibe, which they had very clearly tried to maintain. Overall a great meal and amazing experience.

Wonderful Soba! Strongly recommend the original cold soba. It's very good.

Heard that this was one of the oldest soba places in Tokyo and it was close to Akihabara so we decided to try it out. The restaurant is so unassuming, the facade looked like someone’s house. Visited on a weekday (10/2024) and there was a small line, you get a number from the kiosk in front and then wait until the staff calls your number. You then get seated and you can request for an English menu and just point at what dish you want.

MAR 2024 There were plenty of seats when I went in the late afternoon. Ordered several dishes which included sliced duck meat, shrimp kakiage, seiro soba, chawanmushi, and red bean manju. The duck meat was lean but tender, quite pricey for three slices. Shrimp kakiage appears to hold it's shape from the soft batter filling, topped with crispy tempura flakes; this is probably best eaten in a hot broth. Soba was good but the portion was small; sobayu was provided after to finish the remaining soba dipping sauce. For the chawanmushi, the staff will check to see if you are ok to wait as it takes more time to prepare compared to other dishes (about 20 minutes for me). The chawanmushi has conger eel, ginkgo nuts, shrimp, duck meatball and at the bottom some udon noodles which I didn't expect; it was tasty and hearty. Overall the food and service was pretty good; the staffs were attentive.

Soba was absolutely delicious! We chose some random dishes off the menu and everything tasted great. The service was quick and everyone was really nice and welcoming! The restaurant is beautiful. Such a lovely experience. Highly recommended.

神田藪蕎麦 Hi Ramen lovers, How's your Ramen life going on? Today as it is a New Year holiday, I come to very famous Soba restaurant, Kanda YABU-Soba (神田藪蕎麦) in Kanda or Akihabara area. Please enjoy Soba noodle report, not Ramen this time. This YABU-Soba is the grand head restaurant of YABU-Soba franchise and they are one of the most famous Soba restaurant in Japan. Just for your information,YABU, SUNABA and SARASHINA are the Tokyo bog three Soba traditional franchise. SUNABA is Osaka-origin. SARASHINA is Nagano-origin. Kanda YABU-Soba was established in 1888. Pretty old Soba restaurant. They had a fire and lost its older building about 5 year ago. Historical old building was burned down. Current building is renewed 2 years later the fire. Their landlady has unique food order voice to the kitchen. If you sit down near to cashier counter, you may be able to hear her long singing like voice. https://youtu.be/7O-Twl1MXy0 The building is new, but it has sophisticated traditional design. Their Soba noodle was green. The founder invented green Soba for differentiation. It surely looked fresh. Nice interior, polite many waitresses and good Soba. You can enjoy best Soba restaurant here. Come snd enjoy! 神田藪蕎麦。中々縁がなく、ようやく訪問できた。 店の前の小さな庭には椿や紅葉など、情緒ある植木がならびに、新しい建物に風情を加える。 新年なので門松が気持ち良い。 並ぶこと約50分。ようやく席に通された。 「いらっしゃい〜〜〜〜」 「有難う存じま〜〜す」 飛び交う店員の声が変わっている。 まずは蕎麦焼酎の蕎麦湯割りと板わさ。 それにせいろう蕎麦を一枚ツマミに頂く。 蕎麦湯割りは意外とあっさり。 かまぼこは小田原の銘品との事。 自家製の甘味噌がお通しに付く。 蕎麦は緑色をしている。 後から調べるとクロレラを入れて見た目の清涼感で差別化を図っているらしい。 神田藪蕎麦の特徴らしい。 つけ汁は塩のきついタイプじゃで蕎麦の端を少しだけ汁につけるタイプである。 本わさびが爽やかに香る。 ソーメンではないのだ。 蕎麦湯がテーブルに置かれる。 藪は塗りの蕎麦湯桶ではなく土瓶である。 蕎麦湯を頂く。良きかな、良きかな。 最後に卵とじ蕎麦を頂く。 トロミのないタイプであった。 卵が出汁の風味を丸くした卵とじ蕎麦を頂く。優しい味である。 七味の焼き唐辛子が香ばしく香る。 頂いたお年賀を開けると小さな七味缶であった。 家庭でも黒七味が味わえそうである。 楽しみだ。 ご馳走様でした。 また来ます。

Tried their grill eel and soba. It was so fresh! The cold soba is light and refreshing. Love it.

This is the most famous Soba restaurant in Japan, and this was the only reason I visited. The Soba noodle was very sophisticated and had a ​better texture than average, however, it was not so impressive to me -- perhaps because I'm from Osaka and don't like strong Shoyu taste.

Ordered Tentane and Seiro. It was more shrimp in Tentane 10 years ago.