From the chef
Four generations of soba chefs from his family have run this restaurant.
Born in 1965, in Tokyo. By the time he was a junior high school student he had already decided to become a soba chef, and after graduating from college he started training at Kanda Matsuya. Along with his father, the other senior members of staff taught him soba making techniques and how the shop was run. It would take ten years of work before he was able to do everything. As a soba chef, and a man inheriting the restaurant from the generations before him, he has the flexibility to ensure that the traditional taste and style of Kanda Matsuya is maintained, while also looking towards new things.
小高 孝之
ODAKA TAKAYUKI
The Chef’s Restaurant Recommendation
The Restaurant Reviews from the Recommending Chefs.
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Yakitorihoppuduberushimbashi
Japanese / Japanese
The Reasons Why I Recommend.
You can drink Yakitori and Belgian beer directly from Birdland. It's a small shop with only a counter, but there is a feel that can respond to courses and sometimes orders.
Chef ODAKA TAKAYUKI’s Recommendation
2022-02-08
Sushi Ko Honten
Ginza, Tokyo
Japanese / Sushi
The Reasons Why I Recommend.
The work is decent, so all the food served is good. Both the course and a la carte are recommended. Kohada is good, and I don't know of any other store where you can get a roasted shiitake mushroom. It is thick and exquisite.
Chef ODAKA TAKAYUKI’s Recommendation
2022-02-08
French Restaurant Chez Inno
Kyobashi, Tokyo
Italian/French / French
The Reasons Why I Recommend.
A shop that you will want to peek at when you happen to be. Recently, pairing only for the course is popular and it is good, but it is a valuable place because there are few French restaurants that customers can enjoy as they like. "Maria Callas" is the best.
Chef ODAKA TAKAYUKI’s Recommendation
2022-02-08
Dozeu Iidaya
Asakusa, Tokyo
Japanese / Japanese
The Reasons Why I Recommend.
The taste of maniac connoisseurs is attractive. Maru loach, which I was not good at, is now my favorite. It is a blissful time to hit the bones a little and put plenty of green onions on the habitual loach.
Chef ODAKA TAKAYUKI’s Recommendation
2022-02-08
Nihonbashu Izumoya Main Store
Mitsukoshimae, Tokyo
Japanese / Japanese
The Reasons Why I Recommend.
We recommend the eel course, which is unique to a long-established store. I am happy with the old-fashioned taste such as classic rolls, liver sucking, and annoyance. In addition to Kabayaki and raw soy sauce, "Kabayaki" is especially excellent.
Chef ODAKA TAKAYUKI’s Recommendation
2022-02-08
Resutorankamiya
Western / General
The Reasons Why I Recommend.
When I was in elementary school, I was surprised to see beef stew on a flat plate. I ordered beef cutlet and my family ordered minced meat cutlet. It's fun to share with everyone.
Chef ODAKA TAKAYUKI’s Recommendation
2022-02-08
Kanda Matsuya
神田まつや
Help desk
Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).
050-2030-4678
Shop
03-3251-1556All reservations will be accepted via web form to ensure a smooth reservation process.
Western cutlery / Smoking allowed / Reservations / Child friendly
*Please add a special request for inquiries regarding smoking/non-smoking.
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