Kanda Matsuya

Kanda Matsuya (神田まつや) is a long-established soba restaurant located in Kanda-Sudacho, Chiyoda-ku, Tokyo. It was founded in 1884 (Meiji 17) by Fukushima Ichizo at its current site, and the Fukushima family ran it for two generations. In 1925 (Taisho 14), after the Great Kanto Earthquake, the business passed from the Fukushima family to the Odaka family, with Odaka Masakichi as the first Odaka-generation owner. The current building was newly constructed at that time. The restaurant has continued through generations of the Odaka family: the second generation, Odaka Kenjiro, trained at "Yabu Soba in Gyoran-zaka" under Sekiya Sakutaro (later founder of "Yabu Soba in Omori Umeyashiki"); the third generation, Odaka Toshi, studied soba-making and dipping-sauce techniques within the "Yabu-kai" association under predecessors of "Kanda Yabu Soba," "Ueno Renteian," and "Kanda Nishikicho Sarashina." As of 2019, the fourth generation, Odaka Takayuki, has taken over. Besides its main store, there is a branch in Kichijoji (9th floor of Tokyu Department Store Kichijoji). The restaurant is known for its traditional Edo-style soba and its historic wooden two-story building, constructed in 1925 and designated a Tokyo Metropolitan Selected Historical Building in 2001. It was a favorite of novelist Shotaro Ikenami, who mentioned it in his essays. Kanda Matsuya has also collaborated with Nissin Foods on instant soba products: "Rouho no Ippin Kanda Matsuya Kanshu Tori Nanban Soba" released nationwide on November 26, 2012, and "Rouho no Ippin Kanda Matsuya Kanshu Curry Nanban Soba" released nationwide on June 10, 2013. Both feature the restaurant's supervised sweet-spicy rich broth and ingredients.

Kanda Matsuya was founded in 1884 (Meiji 17) by Fukushima Ichizo at its current location in Kanda-Sudacho, Tokyo. The Fukushima family operated the restaurant for two generations. In 1925 (Taisho 14), following the Great Kanto Earthquake, the business was transferred from the Fukushima family to the Odaka family, with Odaka Masakichi becoming the first Odaka-generation owner. The current building was constructed at that time. The second generation, Odaka Kenjiro, trained at "Yabu Soba in Gyoran-zaka" under Sekiya Sakutaro, who later founded "Yabu Soba in Omori Umeyashiki." The third generation, Odaka Toshi, studied soba-making and dipping-sauce techniques within the "Yabu-kai" association under predecessors of "Kanda Yabu Soba," "Ueno Renteian," and "Kanda Nishikicho Sarashina." As of 2019, the fourth generation, Odaka Takayuki, has inherited the business. The restaurant has maintained its traditional Edo-style soba and its historic wooden building, which was designated a Tokyo Metropolitan Selected Historical Building in 2001. In recent years, Kanda Matsuya has collaborated with Nissin Foods to produce instant soba products: "Rouho no Ippin Kanda Matsuya Kanshu Tori Nanban Soba" (released November 26, 2012) and "Rouho no Ippin Kanda Matsuya Kanshu Curry Nanban Soba" (released June 10, 2013). The restaurant was a favorite of novelist Shotaro Ikenami, who wrote about it in his essays.

• 2019

  Odaka Takayuki becomes fourth-generation owner

• 2013

  Nissin Foods releases 'Curry Nanban Soba' supervised by Kanda Matsuya

• 2012

  Nissin Foods releases 'Tori Nanban Soba' supervised by Kanda Matsuya

• 2001

  Building designated as a Tokyo Metropolitan Selected Historical Building

• 1925

  Business transferred to Odaka family; current building constructed

• 1884

  Founded by Fukushima Ichizo in Kanda-Sudacho, Tokyo

Historic, traditional Edo-style soba restaurant with a preserved wooden building, favored by literary figures.

• 2012

  Tori Nanban Soba (Nissin collaboration)

• 2013

  Curry Nanban Soba (Nissin collaboration)

1. 1神田まつや - Wikipediaja.wikipedia.org
2. 2Kanda Matsuya - Wikidatawikidata.org
3. 3神田まつや - 公式サイトkanda-matsuya.jp