Robbie Swinnerton

"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."

Robbie Swinnerton

"Cold noodles served with a crisp patty of tiny pink sakura-ebi shrimp, cooked in the lightest tempura batter you have ever tasted; it comes with a pinch or two of sea salt, that’s the only condiment you need."

Robbie Swinnerton

"Cold noodles, placed on a simple basket-weave tray, with a rich, dark tsuyu dip; no unnecessary seasonings or other distractions, just a deep elegance of flavor."

Jennifer Che

"Kanda Matsuya is located within walking distance of Akihabara, the famous electronics area in Tokyo. It's the perfect place to catch a casual, inexpensive, yet very tasty lunch of freshly made soba noodles."

Japan Travel

"To get one of the best bowls of soba in all of Tokyo, stop by Kanda Matsuya, which has been open since 1884 and is known for their homemade soba noodles. With so much experience in preparing tasty dishes, you can expect the best when you come here."

Marc Abed

"I decided to try one of their specialities, Komonaban. Duck is one of my favourites, so I had to choose that dish. Well balanced broth, perfect for a cold winter’s day. The noodles are firm, with a bit of bounce which is the way I like them. The dish was subtle, simple flavours which combine for exceptional depth and complexity."

Time Out Tokyo

"Matsuya is a wonderfully down-to-earth place, always bustling with eager slurpers who come for the simple and unpretentious but flawless combo of handmade soba and power-packed dashi, which – we imagine – tastes almost exactly as it used to back in the Taisho era."

Favy Japan

"When you come to Japan, you should try a kind of Japanese noodle called soba. They are made from buckwheat and have a unique flavor and texture. If you are in Tokyo, one of the best sobas is served at Kanda Matsuya in Akihabara."

Chris Rowthorn

"At this long-running soba stalwart in Kanda, you'll slurp up delicious buckwheat noodles in old-fashioned, unpretentious surroundings. Don't expect a lot of fanfare - it's all about the noodles and little else. Located a short walk from Awajicho Station in the Kanda area, it's been in operation since 1884. That's a long time to be making soba, but the secret to their enduring success is, quite simply, their handmade noodles - they’re just very good."

All About Japan

"The most desired dish, of course, is the soba, and we recommend you order the traditional mori soba so you can try the texture and original taste of soba. The queue is always full of people so be prepared to wait for a bit. The wait is worth it!"