We had come across Kanda Yabu Soba being mentioned in many websites as being the best soba in Tokyo, and since we were soba fans we decided we had to give it a try. It was about 10-15mins walk from the Akihabara JR Station. The restaurant is in a lovely old Japanese building set back from the road across a courtyard. 
The room to the right is the waiting room.
We had to wait about 15 minutes for a table. It was absolutely packed, and we were most pleased to see again, that we were the only gaijin there (of the non-white variety).
We ordered a side dish of asari, which came fairly quickly over a burner.
The husband ordered a Kamo Namban (1800Y), which was a hot soba with duck slices. A traditional winter dish
This was a hot soba with nameko, the small brown mushrooms that were floating in the soup.
I had the cold version, which came with daikon and spring onions (1100Y) 
The noodles, I have to say, were probably the best ever. Apparently they are freshly made from from ten parts buckwheat flour to one part wheat flour. They were springy and lovely to the bite. I could have had a second bowl. 
Finally the asari was ready - we opened the lid to a wonderful aroma of clam broth 
The soba held up well even after being soaked in the hot soup for some time
The clams were succulent, sweet and fresh. 
2-10 Kanda-Awajicho, Chiyoda-ku. Tel: +81 3 3251 0287
The room to the right is the waiting room.
We had to wait about 15 minutes for a table. It was absolutely packed, and we were most pleased to see again, that we were the only gaijin there (of the non-white variety).
We ordered a side dish of asari, which came fairly quickly over a burner.
The husband ordered a Kamo Namban (1800Y), which was a hot soba with duck slices. A traditional winter dish
This was a hot soba with nameko, the small brown mushrooms that were floating in the soup.
I had the cold version, which came with daikon and spring onions (1100Y) 
The noodles, I have to say, were probably the best ever. Apparently they are freshly made from from ten parts buckwheat flour to one part wheat flour. They were springy and lovely to the bite. I could have had a second bowl. 
Finally the asari was ready - we opened the lid to a wonderful aroma of clam broth 
The soba held up well even after being soaked in the hot soup for some time
The clams were succulent, sweet and fresh. 2-10 Kanda-Awajicho, Chiyoda-ku. Tel: +81 3 3251 0287Website: norenkai.net/english/shop/yabusoba/index.html. It's open daily 11.30am-8pm. And yes, they have an eigono menu. Map can be found at http://www.bento.com/rev/1296.html
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