Lonely Planet

"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."

Robbie Swinnerton

"Kamo-nanban soba remains a Tokyo classic, with generous slices of duck cooked perfectly rare on top of the slender hand-cut noodles."

Goin’ Japanesque!

"It is a simple and quaint, traditional type of restaurant. You want to try the Kamo Nanban soba (warm noodles with duck and leek)."

Aleney de Winter

"We tried several and they were all superb, but top marks have to go to Kanda Yabu Soba for their Kamo-nanban soba, a dish of classic handmade noodles topped with generous slices of rare duck."

The Japan Times

"Kamo-nanban soba remains a Tokyo classic, with generous slices of duck cooked perfectly rare on top of the slender hand-cut noodles."

Chris Rowthorn

"The slender, hand-cut noodles at Kanda Yabu Soba are, of course, the star of the show. They come in a variety of guises here, like an excellent rendition of kamo-nanban (rare duck slices). Don’t forget to look out for seasonal specialties here."

Sygic Travel

"This soba restaurant is most famous for its delicious Kamo. Nanban soba - a rare duck cooked on top of handmade noodles."

Dishes Japan

"A distinguishing feature of Kanda Yabusoba is its lightly green-colored soba made of hikigurumi (whole buckwheat flour). This gives a refreshing feeling to customers even in the summer months when the soba’s distinctive taste is altered. If you prefer having your noodles in a hot broth, go for the kamo nanban soba (grilled duck soba), with generous slices of duck meat and green onions."