012TOKYOSOBA
Kanda Yabusoba
かんだやぶそば
Kanda Yabu Soba, Tokyo — Photo: Higa4 / CC0 / Wikimedia Commons
- No.
- 012
- City
- Tokyo — Kanda Awajicho
- Region
- Tokyo / Tokyo
- Cuisine
- Soba
- Guide
- No verified record
03
Introduction
はじめに
A Kanda soba restaurant founded in 1880.
A soba restaurant in Kanda Awajicho, founded in Meiji 13 (1880); the whole building reopened after renovation in October 2014. The second floor has three private rooms dedicated to course meals. It is open continuously from 11:30 and closed on Wednesdays.
04
Cuisine
料理
Classification follows the wording of the restaurant's official website.
05
Chef
料理人
堀田康太郎 — Fifth-generation proprietor
Biographical details are shown only when confirmed by official information.
07
Ingredients
食材
A general introduction to ingredients behind soba cooking — not a statement of what this restaurant uses.
DASHI
出汁
Stock drawn from kombu and katsuobushi is the foundation of Japanese flavour.
VEGETABLES
野菜
Heirloom vegetables named for their places, and wild mountain greens that announce the season.
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
09
Space
空間
Location (as stated officially)〒101-0063 東京都千代田区神田淡路町2-10
Details of interiors and designers are shown only when confirmed by a source.
10
Tableware
器と工芸
An introduction to the crafts of the Japanese table — not the vessels used at this restaurant.
CERAMICS
Arita, Kyoto, Bizen — each place with its own clay, glaze and firing.
LACQUER
Wood built up in coats of urushi lacquer — Wajima-nuri among the best known.
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
- 〒101-0063 東京都千代田区神田淡路町2-10
- City
- Tokyo
- Prefecture
- Tokyo
- Region
- Tokyo
Map position shows the approximate city centre.
13
Official Information
公式情報
- Status
- Open (per official website)
- Official site
- www.yabusoba.net (opens in a new tab)
- Lunch
- 11:30– (last order 20:00), continuous
- Dinner
- Continuous hours (see lunchHours)
- Closed
- Wednesdays (may change around public holidays)
- Reservations
- Second-floor private rooms for course meals are bookable by phone (from 2 guests, at least 2 days ahead).
Verified 26 September 2026 — Source: Kanda Yabusoba
Hours, closing days and booking conditions change. Always check the official website before visiting.
14
Gallery
ギャラリー
Kanda Yabu Soba, Tokyo — Photo: Higa4 / CC0 / Wikimedia Commons
15
Related Tables
関連する食卓
Nihonryori RyuGin
日本料理 龍吟
TOKYO — Yurakucho
MICHELIN GUIDE · JAPAN · 2026Three Stars(as listed for 2026)
Florilège
フロリレージュ
TOKYO — Toranomon
MICHELIN GUIDE · JAPAN · 2026Two Stars(as listed for 2026)
17
Sources
出典
- 01Officialかんだやぶそば：せいろうそば：神田Kanda Yabusoba (opens in a new tab)Accessed 26 September 2026
- 02Official店舗案内：かんだやぶそば：せいろうそば：神田Kanda Yabusoba (opens in a new tab)Accessed 26 September 2026
- 03Officialご挨拶：かんだやぶそば：せいろうそば：神田Kanda Yabusoba (opens in a new tab)Accessed 26 September 2026
- 04Official二階席ご利用のご案内：かんだやぶそば：せいろうそば：神田Kanda Yabusoba (opens in a new tab)Accessed 26 September 2026
Last verified 26 September 2026
18
Photo Credits
写真クレジット
Kanda Yabu Soba, Tokyo
Kanda-Awajichō, Tokyo
Photographer / creator
Higa4
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
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
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
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
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
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
Edo kiriko cut-glass drinkware
Photographer / creator
Nesnad
Source / licence
Nesnad, CC BY 4.0, via Wikimedia Commons
Displayed with colour adjustment
Matcha bowl and wagashi at the Senri-an teahouse, Expo ’70 Commemorative Park, Osaka
Suita, Osaka
Photographer / creator
Laitche
Final course of a kaiseki dinner at Hiiragiya Ryokan, Kyoto: setoka orange, strawberry and mint
Hiiragiya Ryokan, Kyoto
Photographer / creator
Paul Keller
Source / licence
Paul Keller, CC BY 2.0, via Wikimedia Commons
Displayed with colour adjustment
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