The restaurant is located in the Kanda Awajicho neighborhood, an equidistant walk from JR Akihabara or Kanda Stations.
Kanda Yabusoba is a long-established soba restaurant. Situated in a prime location in Tokyo surrounded by skyscrapers, the building itself is a flashback to old Tokyo. The first owner was Mr. Shichibe Hotta. His third son, Katsuzo Hotta, founded Namiki Yabusoba in Asakusa. There are many other Yabusoba restaurants in different parts of Japan, some of which are connected to Kanda Yabusoba, while others are not.
A distinguishing feature of Kanda Yabusoba is its lightly green-colored soba made of hikigurumi (whole buckwheat flour). The green coloring results from adding chlorella. This gives a refreshing feeling to customers even in the summer months when the soba’s distinctive taste is altered.
Yabusoba is made from the highest quality buckwheat flour produced in Japan (Hokkaido, Aomori, Nagano, Ibaraki, etc.), with a ratio of 10 buckwheat flour to 1 wheat flour. The soba dipping sauce is made by steeping kelp and bonito flakes to extract a rich flavor. It is recommended that you dip in only half of the soba into the broth as it is relatively thick and salty. At the end of the meal, you will be provided with "sobayu," a hot water used for boiling soba. Adding this sobayu to your bowl creates a soup that provides a healthy and nutritious ending to your meal.
Safe choices are the classic seiro soba with a side of tentane (round large tempura). Seasonal specialties are also worth your consideration. 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. Kaki soba, featuring plump oysters and seaweed, is a popular winter specialty dish.
ランチで訪問しました。老舗のお蕎麦屋さんで期待も高まります！冷やしせいろうそばをいただきましたが風味、のど越しが共に良くとても美味しい蕎麦でした♪ Quote from Google Map Review
Photographers:kandayabusoba
