Kanda Matsuya

This long-standing soba shop opened in 1884. The two-story wooden shop was designated a historical building by the government of Tokyo, and even today its old-style rustic air and unassuming charm are very inviting.
The first floor has two doors, a dedicated entrance on the right and an exit on the left.
The soba, made with buckwheat ground in the stone mill, is carefully kneaded and cut by the masterful hands of the soba chef.
The final noodles are served with a light broth, a flavor inherited over many years that’s quintessential of the “shitamachi”, old-style Tokyo taste.