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Kanda Matsuya soba restaurant, Tokyo

011TOKYOSOBA

Kanda Matsuya

神田まつや

Kanda Matsuya soba restaurant, Tokyo — Photo: Higa4 / CC0 / Wikimedia Commons

No.
011
City
Tokyo — Kanda Sudacho
Region
Tokyo / Tokyo
Cuisine
Soba
Guide
No verified record

03

Introduction

はじめに

A Kanda soba restaurant founded in 1884.

A soba restaurant in Kanda Sudacho. It was founded in Meiji 17 (1884) by Ichizo, first of the Fukushima family, and after the Great Kanto Earthquake passed to Masakichi, first of the Odaka family. In Showa 38 (1963) it switched entirely from machine-made to hand-made noodles, and it also has a shop inside the Tokyu department store in Kichijoji.

  • Founded in Meiji 17 (1884) by Ichizo, first of the Fukushima family; after the Great Kanto Earthquake it passed to Masakichi, first of the Odaka family. Source
  • In Showa 38 (1963) it switched entirely from machine-made noodles to hand-made. Source
  • It also has a shop in Kichijoji (inside the Tokyu department store). Source

04

Cuisine

料理

SOBA

蕎麦

Flour, water and a knife — a noodle culture between everyday life and refinement.

More in this cuisine

Classification follows the wording of the restaurant's official website.

05

Chef

料理人

The chef's name and role are not shown because they could not be confirmed from official information.

Zaru soba noodles at Tamawarai, Shibuya, Tokyo
Zaru soba noodles at Tamawarai, Shibuya, Tokyo — Photo: Zheng Zhou / CC BY-SA 4.0 / Wikimedia Commons

07

Ingredients

食材

A general introduction to ingredients behind soba cooking — not a statement of what this restaurant uses.

  • Katsuobushi (dried bonito) and kombu, the two pillars of dashi

    DASHI

    出汁

    Stock drawn from kombu and katsuobushi is the foundation of Japanese flavour.

  • Assorted vegetable tempura at a restaurant in Asakusa, Tokyo

    VEGETABLES

    野菜

    Heirloom vegetables named for their places, and wild mountain greens that announce the season.

  • Rishiri kombu (dried kelp) from Kafukahama, Rebun Island

    SEAWEED

    海藻

    Kombu, nori, wakame — carriers of the sea's aroma and umami.

08

Seasonality

季節

Seasonal produce in Tokyo varies with origin, climate and year. For menus and what is served, please refer to the restaurant's official information.
Story: Four seasons on a plate

Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Taranome (Japanese angelica tree shoots), a spring mountain vegetable
Taranome (Japanese angelica tree shoots), a spring mountain vegetable

09

Space

空間

Location (as stated officially)〒101-0041 東京都千代田区神田須田町1-13

Details of interiors and designers are shown only when confirmed by a source.

Matcha bowl and wagashi at the Senri-an teahouse, Expo ’70 Commemorative Park, Osaka
Context: Matcha bowl and wagashi at the Senri-an teahouse, Expo ’70 Commemorative Park, Osaka — Photo: Laitche / CC BY-SA 4.0 / Wikimedia Commons

10

Tableware

器と工芸

An introduction to the crafts of the Japanese table — not the vessels used at this restaurant.

  • Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)

    CERAMICS

    Arita, Kyoto, Bizen — each place with its own clay, glaze and firing.

  • Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova

    LACQUER

    Wood built up in coats of urushi lacquer — Wajima-nuri among the best known.

  • Edo kiriko cut-glass drinkware

    GLASS

    Edo kiriko and Satsuma kiriko cut glass — coolness for the summer table.

11

Guide History

ガイド掲載履歴

No guide listing for this restaurant has been verified on an official guide page and recorded in this archive. We do not infer or display unverified listings.

This site is not affiliated with, endorsed by or connected to Michelin or the MICHELIN Guide. Guide information is quoted as text only from each restaurant's page on guide.michelin.com, together with the distinction year and the date we checked it. Distinctions change from year to year — please refer to the official page for current information.

12

Location

所在地

Address
〒101-0041 東京都千代田区神田須田町1-13
City
Tokyo
Prefecture
Tokyo
Region
Tokyo
Open in maps (opens in a new tab)

Map position shows the approximate city centre.

Kanda Matsuya — Tokyo

13

Official Information

公式情報

Status
Open (per official website)
Official site
www.kanda-matsuya.jp (opens in a new tab)
Lunch
Tue–Fri 11:00–20:30 (L.O. 20:00) / Sat & holidays 11:00–19:30 (L.O. 19:00), continuous
Dinner
Continuous hours (see lunchHours)
Closed
Sundays and Mondays
Reservations
As a rule reservations are not accepted; on some days/times they may be possible, so check by phone. No reservations in peak periods (GW, Obon, New Year).

Verified 26 September 2026 — Source: Kanda Matsuya
Hours, closing days and booking conditions change. Always check the official website before visiting.

14

Gallery

ギャラリー

  • Kanda Matsuya soba restaurant, Tokyo — Photo: Higa4 / CC0 / Wikimedia Commons

15

Related Tables

関連する食卓

001JAPANESE

Nihonryori RyuGin

日本料理 龍吟

TOKYO — Yurakucho

MICHELIN GUIDE · JAPAN · 2026Three Stars(as listed for 2026)

002JAPANESE

DEN

傳

TOKYO — Jingumae

MICHELIN GUIDE · JAPAN · 2026Two Stars(as listed for 2026)

003FRENCH

Florilège

フロリレージュ

TOKYO — Toranomon

MICHELIN GUIDE · JAPAN · 2026Two Stars(as listed for 2026)

16

Stories

関連する特集

17

Sources

出典

  1. 01Official神田まつや オフィシャルサイトKanda Matsuya (opens in a new tab)Accessed 26 September 2026
  2. 02Official神田まつや ウェブサイト 「ごあいさつ」のページKanda Matsuya (opens in a new tab)Accessed 26 September 2026

Last verified 26 September 2026

18

Photo Credits

写真クレジット

  1. Kanda Matsuya soba restaurant, Tokyo

    Kanda-Sudachō, Tokyo

    Photographer / creator

    Higa4

    Source / licence

    Wikimedia Commons · CC0

    Higa4, CC0, via Wikimedia Commons

  2. Zaru soba noodles at Tamawarai, Shibuya, Tokyo

    Shibuya, Tokyo

    Photographer / creator

    Zheng Zhou

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Zheng Zhou, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  3. Katsuobushi (dried bonito) and kombu, the two pillars of dashi

    Photographer / creator

    サフィル

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    サフィル, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  4. Assorted vegetable tempura at a restaurant in Asakusa, Tokyo

    Asakusa, Tokyo

    Photographer / creator

    Chainwit.

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Chainwit., CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  5. Rishiri kombu (dried kelp) from Kafukahama, Rebun Island

    Rebun Island, Hokkaido

    Photographer / creator

    サフィル

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    サフィル, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  6. Hagi ware tea bowl, 18th–19th century (Freer Gallery of Art)

    Photographer / creator

    AnonymousUnknown author

    Source / licence

    Wikimedia Commons · Public domain

    AnonymousUnknown author, Public domain, via Wikimedia Commons

  7. Solid-red Wajima-nuri lacquer rice bowl of Japanese zelkova

    Photographer / creator

    yuuki ゆうき(金野裕希)

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    yuuki ゆうき(金野裕希), CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  8. Edo kiriko cut-glass drinkware

    Photographer / creator

    Nesnad

    Source / licence

    Wikimedia Commons · CC BY 4.0

    Nesnad, CC BY 4.0, via Wikimedia Commons

    Displayed with colour adjustment

  9. Matcha bowl and wagashi at the Senri-an teahouse, Expo ’70 Commemorative Park, Osaka

    Suita, Osaka

    Photographer / creator

    Laitche

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Photo by Laitche

    Displayed with colour adjustment

  10. Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint

    Hiiragiya Ryokan, Kyoto

    Photographer / creator

    Paul Keller

    Source / licence

    Wikimedia Commons · CC BY 2.0

    Paul Keller, CC BY 2.0, via Wikimedia Commons

    Displayed with colour adjustment

  11. Taranome (Japanese angelica tree shoots), a spring mountain vegetable

    Photographer / creator

    Kentin

    Source / licence

    Wikimedia Commons · CC BY-SA 4.0

    Kentin, CC BY-SA 4.0, via Wikimedia Commons

    Displayed with colour adjustment