WHERE TO EAT The best Kamonanban in the world (according to food experts)

"Kanda Yabu Soba has been in business since 1880. The restaurant was rebuilt after a fire in 2013, but the commitment to excellent soba remains the same: handmade, with a buckwheat-to-flour ratio of 10:1, for just the right bite. Get them with slices of duck breast."

"Noodles served in a rich, hot broth, with chunks of soft negi leek and slices of lightly cooked breast meat of Challans duckling; it is every bit as good as it sounds."

"Why not try some soba (buckwheat noodles) if you're after Japanese-style food in the Roppongi area? Sohonke Sarashina Horii Honten is a veteran soba restaurant that was established way back in 1789. The Iro Kawari (color changing) Soba is the specalty of this restaurant and is imbued with a sense of the four seasons of Japan. In colder weather, there are also plenty of hot menu items such as the pleasant Kamo Nanban (kake soba topped with fresh duck)."

"Great menu item is the Kamonanban soba served with duck meat."

"Founded in 1913, it is one of the historical soba restaurants that last more than 100 years. “Kamo-Nanban” is warm soba with duck meat, a delicious soba noodle soup."

"Time for our noodles. Kamo-nan soba is Matsubara-an's take on the classic kamo-nanban recipe: slices of duck (this one is ordinary aigamo) with negi in a warming, nourishing broth.

"Takashi Hosokawa has been preparing soba by hand in the traditional way for over 30 years. His reputation as one of Tokyo’s foremost noodle meisters was firmly in place even before he won a Michelin star for his eponymous restaurant in Ryogoku, near the sumo stadium. Alongside his delicate, flavorful noodles, he also has a short menu of first-rate side dishes. One of his specialties is kamo-nanban, slices of Challans duck breast served with grilled negi leeks."

"Duck is as seasonal as it gets in the old capital. At Owariya talk around the green tea cooler has it that the cook hunts the birds himself. True or not, this dish, Kamo Seiro (warm soba noodles with warm roasted duck in warm tsuyu dipping sauce), a close relative to Kamo Nanban (warm soba noodles with leeks), another Kyōto autumn/winter favorite, is masterful."

"The restaurant is part of the Wakuden family of restaurants serving exquisite Japanese cuisine. Soba noodles with sliced duck meat served in a hot flavorful broth. The noodles are made with only buckwheat flour, making them fantastically flavorful and easy to eat. The broth is adjusted to match each type of soba, so patrons can be assured that their soup will be the perfect match for their soba."