Best Dishes at Kanda Yabu Soba

The simplest and most elegant way to experience hand-cut soba. Cold noodles sit on a bamboo steamer, with a delicate dipping sauce on the side. This preparation best reveals the subtle flavour and texture of the masterfully made noodles, unchanged for over 140 years.

A classic Edo pairing: light, crispy tempura shrimp and vegetables served alongside cold hand-cut soba on a bamboo mat. This dish showcases both the tempura technique and the noodle quality. The dipping sauce balances the richness of the tempura.

One of the restaurant's signature specialities. Thinly sliced rare duck sits in a delicate, savory broth poured over hand-cut soba noodles. Reviewers consistently praise this as an excellent rendition of this classic Edo dish. The duck is served pink and tender, providing a rich contrast to the subtle noodles.

Available in winter months, this seasonal special combines plump oysters with nori seaweed in a delicate, clean broth poured over hand-cut soba. The oysters provide sweetness and umami that complement the subtle noodles.

A classic option that showcases the restaurant's noodle-making technique in another form. The udon is served piping hot in its cooking liquid, with a rich dipping sauce. While soba is the house specialty, this udon is made with the same care.