Soba
Handmade buckwheat noodles, often served cold with a dipping sauce. One of the most underrated categories in Tokyo. Kanda Matsuya is a historic spot that's been around for over a century. For a more modern take, Sobamae Yamato and Ryan are both excellent.
Kanda Matsuya
Kanda Matsuya is the Nihonbashi soba shop with 130-plus years of operation, the kind of room that has not had to change its formula. Cold seiro in summer, hot kake in winter, the same handmade noodle either way. Counter and small tables. Show up at lunch and be patient.
Must order: The cold seiro soba, The hot kakesoba, A small bite of tempura on the side
Sobamae Yamato
Sobamae Yamato is the Roppongi soba spot that does the cold-and-warm canon plus a small-bites format that turns dinner into a longer affair. The noodles are made in-house. Counter and small tables. The pacing rewards a drink alongside.
Must order: The cold seiro soba, A few tsumami to start, A bottle of sake from the list
Ryan
Ryan is the Shibuya soba room that pairs handmade noodles with a seasonal small-plates menu and a thoughtful sake list. Modern space with wood and stone accents. Counter and tables. The kind of pacing that turns a soba meal into a longer evening.
Must order: The cold seiro soba, A few seasonal small plates to start, A pour from the sake list
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