Kanda Yabu Soba is an edo-style soba restaurant in Kanda, Tokyo.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 2h 30m
Dive into Tokyo's coolest scene with our Kanda Kickback, 2.5-hours Food & Drink Bash that's all about good vibes, great sips, and making mates in Japan!
Guided tour · 3.5 hours
2-time TripAdvisor #1 out of 10,000+ experiences. Golden Gai, Omoide Yokocho & Kabukicho, all-you-can-drink included. Japan's original bar-hop tour. The perfect first ...
Entry ticket · 3 hours
Cook and enjoy 8 Japanese dishes in this fun class! Make miso soup, sweets, and tender Wagyu beef. Great for beginners and food lovers looking to experience a new Japa...
Address: 2-10 Kanda-awaji-cho, Chiyoda-ku, Tokyo 101-0063
Tonkatsu Maisen's 1965 Aoyama shop in Tokyo occupies a former Omotesando public bathhouse. Kurobuta cutlets so tender they're sliceable with chopsticks.
OrderKurobuta hire (lean) set with shredded cabbage refills; the katsu sando is the takeaway hero.
TipOpen 11:00-22:45 daily. Long lunch lines; arrive before 12:00 or after 14:00 for a counter seat.
Toshihiro Wada's Bird Land in Tokyo Ginza grills Ibaraki shamo over binchotan, the basement that invented elevated yakitori. One Michelin star.
OrderThe omakase course closing with the oyakodon rice and silken liver pate as the opener.
TipClosed Sundays, Mondays and public holidays. Reservation by phone only, six weeks out.
Ginza Okuda in Tokyo's Ginza is Toru Okuda's two-Michelin-star kaiseki room. The seasonal seven-course menu changes monthly, paired with regional sake.
OrderThe full omakase course; the charcoal-grilled hamo in summer is the seasonal pull.
TipClosed Sundays. Reserve via Pocket Concierge 60 days ahead; English staff handle the booking flow.
Uobei Shibuya in Tokyo is the express-belt sushi room where every order arrives on a Shinkansen-style tray rather than circulating. 100 yen plates.
OrderThe 100-yen tuna and salmon plates and an egg pudding to close.
TipTouchscreen ordering in English. Solo seating works best; weekend evenings queue 20-30 minutes.
Asakusa Imahan Honten in Tokyo's Nishi-Asakusa has cooked sukiyaki tableside in private tatami rooms since 1895. Wagyu sirloin, kimono-clad attendants.
OrderThe sukiyaki course with wagyu sirloin; lunch is the easier and cheaper seating.
TipReservations strongly recommended. Lunch from 11:30, dinner from 17:00; private rooms only.
Yakiniku Jumbo Shirokane in Tokyo is the wagyu yakiniku counter that the city's chefs eat at on days off. Hand-cut Chateaubriand sukiyaki is the signature.
OrderChateaubriand sukiyaki and the marbled sirloin; finish with cold reimen noodles.
TipPhone reservation only, 30 days ahead. The Hongo and Hanare branches share the same kitchen team.
