Classical Tokyo-style Soba restaurant, Kanda Matsuya(神田まつや)@Kanda, Tokyo★

  Soba (buckwheat noodles) is a famous and popular Japanese food. There are many styles of Soba in Japan, and also Tokyo has the unique-style Soba. In the case of classical Tokyo-style Soba,  the texture of noodles is hard and soup is black  and salty because large amount of soy source is used. However, Japanese tend to avoid eating salty foods in recent years and the numbers of classical tokyo-style soba restaurant has decreased. In the point of view, the taste of soba served by  stand-up-eating soba/udon noodle shops such as Fujisoba that is very popular to foregin  tourists is not classical-style soba restaurant.
  Kanda Matsuya (神田まつや) is a classical-style  soba restaurant and has been opened since 1884. The right side door is the entrance. Nowadays, most of soba restaurants serve soba made by a machine but the soba served in Matsuya is made by hand.
  The restaurant is very popular and crowded with many people during lunch and dinner hour. So customars often shere a table.
Goma-soba (ごまそば) is the recomendation from Matsuya.  Soba tsuyu ( soba sause) has a rich flavor of Goma (sesami).
  Goma-soba is a cold soba dish. So if you want to eat a hot one, I recommend Tennanban-soba (天南ばん) to you. Can you see the color of soup? It’s very black , this is classical-style. Of cource Matsuya also has littele changed the tastes so as to match for the present generation.
  Don’t forget Tennanban is deffernt from Tenpura-soba (天ぷらそば). Tennanban has 3 small sized templa of shrimp and welsh onion as topping  ingredients on the other hand 2 big sized templas of shrimp  without welsh onion are on tenpla soba. They costs JPY 950 (tennanban-soba) and JPY 1900 (templa-soba).
  Yamakake (山かけ) is also a one of typical Japanese-style soba. This cold-white soup like sauce is Yamaimo (Japanese yam) grated with soup stock and egg white. It has the unique thickness and sticky character . The green powder on the Yamakake-soba is green laver (Aonori in Japanese) .
Curry-nanban-soba (カレー南蛮) is a relatively new dish in the menu of Kanda Matsuya but very popular. Chiken and welsh onion are used as topping  ingredients. The taste is little hot. Someone says this is the best in Kanda Matsya.
  Sobayu ( the hot water is already used for boiling soba) is in the red box. After eating cold soba like Mori-soba, Goma-soba and Yamakake,  people blend soba sauce  with Sobayu and drink it because directly soba sauce is salty and it is said that sobayu is very healthy. Almost all foreigners can’t understand what is this, when they don’t know it. This is also Japanese food culture, please understand and try it!!
3 notes.
1. Smoking is OK in this restautant. So take care if you are anti-smoker.
2. The amout of dish is little for a foreigner, so you should order Oomori (large serving ) with additional costs about JPY200. You can order easily only to say Oomori Goma-soba.
3. You can choose the types of noodles, Soba or Udon, in most of dishes. For example, either is fine, Tennanban-soba or Tennanban-udon. But I recommend you to eat soba. Because Tokyo has a deep culture of Soba not Udon, and famous spots of udon are the west of Japan such as Osaka and Kagawa.
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If the article is useful to you, please give me some comments to it and good suggestion for my English improvement .
See ya.
Kanada Matsuya
Detailed information
Adress: 1-13, kanda sudacho, Chiyoda-ku, Tokyo.
Open hours: 11:00-L.O.19:45 (weekday ); 10:00-L.O.18:45 (Saturday and holiday)
Closed: Sunday
Budget: JPY 1000-2000
Credit card: No, only cash
Access: on foot from Kanda station (10min, JR line) or Awajicho Station (5min, Tokyo metro )
Keywords: Soba (そば), Udon (うどん),Gomasoba (ごまそば),Tennanban (天南ばん),Yamakake (山かけ),Curry-nanban (カレー南ばん),Oomori (大盛)
This is the menu of Kanda Matsuya, please check the keywords!!

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