Tokyo Walk 2026: Kanda Myojin, Jimbocho Station books & curry, Ochanomizu

Old Manseibashi Station

Site of the former Manseibashi Station and Transportation Museum

The platform of the early Manseibashi Station has been renovated into an observation deck.

This elevated Manseibashi Station, built when it first opened in 1912, was renovated in 2013 as '2013 Platform' and transformed into an observation deck. Visitors can ascend to the platform level via two staircases and experience the feeling of walking within the station on the glass-enclosed observation café deck. This special space is nestled between the tracks of the Chuo Line trains.

【Facility Overview】

The former Manseibashi Station was located between Kanda and Ochanomizu on the Chuo Line, opening in 1912 and closing in 1943. Parts of the station, such as the platform and stairs, have been preserved within the red-brick Manseibashi elevated bridge. 'Early Manseibashi Station' showcases these historical remnants, allowing visitors to appreciate their historical value. In addition to displaying the stairs from 1912 and those established when the Transportation Museum opened in 1935, the original Manseibashi Station platform has been converted into '2013 Platform,' featuring open space and a café. Exhibits also convey the historical footprint of Manseibashi Station to modern audiences.

【Highlights of Early Manseibashi Station】

■ 'Early Manseibashi Station 1912 Stairs'

Stairs built when Manseibashi Station opened in April 1912. After the Transportation Museum opened in April 1936, these stairs served as a special entrance directly from the platform to the museum, with part of the museum period used as a lounge. The stairs are made of thick granite and Inada stone, giving them a substantial feel, and the wall tiles feature the high-quality mosaic technique seen at Tokyo Station and other locations.

During the public opening, the stairs were preserved in their original state as much as possible while ensuring the safety of the elevated bridge, with some restoration carried out.

‘Early Manseibashi Station 1935 Stairs’

A new staircase was built at this Manseibashi Station for the Railway Museum (later the Transportation Museum) in 1935. Before the station closed in October 1943, this staircase was used as the station stairs. Additionally, the stair treads are made of concrete, and the wall tiles are flat, differing from the original stairs built when the station opened.

Moreover, along the staircase, some handwritten posters that seem to have been put up shortly before the station's closure have been preserved. These posters were kept by the Transportation Museum until its closure and are now housed in the Railway Museum. Replicas of these are displayed in their original locations, along with a video content titled 'Manseibashi Archive' shown on a large touchscreen, documenting the history from Manseibashi Station to the Transportation Museum and then to Marche Kyuuto Kanda Manseibashi.

mAAch ecute Manseibashi

Overview
"mAAch ecute Manseibashi" is a charming spot in Kanda, transforming a century-old red brick viaduct into a unique shopping complex, unlike a typical department store. Its standout feature is the use of the space from the "Old Manseibashi Station," which closed in 1943. As you stroll through, you can admire the beautiful red brick arches, each housing a distinctive shop or café offering design goods, crafts, and gourmet food.

Floor Guide
This facility mainly utilizes the space under the viaduct (1st floor) and the old station platform (2nd floor).
1st Floor: The main shopping and dining area. Under the continuous red brick arches, you'll find various lifestyle shops, design studios, unique cafés, and restaurants. Additionally, there is a "Library" showcasing the history of the old Manseibashi Station and railway models.
2nd Floor (Old Platform): This area has been preserved and transformed into a glass-enclosed observation deck and café. Visitors can access the former platform via the historically significant "1912 Staircase" or "1935 Staircase." The most exciting part is that the platform is sandwiched between the tracks of the still-operating JR Chuo Line, allowing you to enjoy coffee while experiencing trains rushing by on either side.

Historical Background

Kanda Sudacho

Kanda Sudacho, located in Chiyoda Ward, derives its name from the Edo period when it was close to the Kanda River, characterized by sandy farmland known as "Sudata," which later evolved into "Sudacho." During that time, it became an important transportation hub at the confluence of the Kanda and Nihonbashi rivers.

From the Meiji era to the late Showa period, it served as the terminus for streetcars connecting Nihonbashi and Ueno, bringing temporary prosperity. In the early Taisho period, Manseibashi Station (which remained a transportation museum until the Heisei period) officially opened as the starting point for the Chuo Line (formerly the Kobu Railway), further promoting regional development; by the mid to late Showa period, it became Japan's leading woolen fabric commercial area.

From the Edo period to the end of the Taisho period, many artisans producing "Renjaku" (a type of strap used for carrying items to protect the shoulders) lived in the Kanda Sudacho to Kanda Awajicho area, which is why it was also known as "Old Renjaku Town." Fortunately, during the wars of the Showa period, Kanda Sudacho was spared from destruction, allowing the "Miraculous Triangle" or "Delicious Triangle" area to retain buildings from the late Taisho to early Showa periods, along with many historic restaurants, food shops, and stores.

The Sudacho intersection on Yasukuni Road was a vital traffic route connecting five major avenues. With a nearby vegetable market, this area was bustling with activity, leading to the emergence of numerous eateries catering to the tastes of Edo residents. Today, many old shops continue to uphold traditional flavors, making it an ideal spot for exploring nostalgic architecture and tasting classic cuisine.

Nemurian

Restaurant Features

Nemurian is a hidden "kakurega" restaurant tucked away in a small alley in Kanda Sudacho. The entrance is very discreet, and the shop is converted from an old house, exuding a charming nostalgic atmosphere. Upon entering, guests are required to remove their shoes, making it feel like visiting a friend's home.

The restaurant is run solely by the owner, so it is highly recommended to make a reservation in advance. The signature dish is the "Nishumori" (two types of soba platter), allowing you to enjoy high-quality soba noodles from two different regions (such as Hokkaido and Fukushima) with excellent flavors and textures.

In addition to soba, it is also an outstanding izakaya and sake bar. The owner's selection of sake is extensive, and the accompanying snacks (tsumami) are well-received, such as "Bourbon braised beef and daikon" or "Miso-marinated cheese," both perfect pairings with sake. This is a place ideal for those looking to enjoy top-notch soba and fine drinks in a quiet setting.

Takayama Coffee

Restaurant Features

Takayama Coffee is a highly popular café located between Kanda and Awajicho, known for its "will make you want to return" exceptional service. The owner's meticulous hospitality allows guests to feel warmth while enjoying delicious food.
The signature dish is the "shockingly delicious" cinnamon toast. Thick slices of toast are perfectly toasted and generously sprinkled with cinnamon, served with moderately sweet whipped cream, making it a must-try that many are willing to queue for.
Additionally, the hearty sandwiches, moist apple pie overflowing with apples, and rich blueberry tea are also popular items. This is a hidden café where you can enjoy a blissful time in a calm atmosphere.

Kanda Kikukawa Kanda Branch

Restaurant Features

Kanda Kikukawa, located near Kanda Station, is a well-known eel restaurant often recommended for Japanese cuisine in the Kanda area. The eel rice (unajyu) is often referred to as a "complete meal on a tray."

Its standout feature is the unique sauce, which includes honey during grilling, allowing the eel to remain tender (fukkura) after being grilled, while the skin has a fragrant (koubashisa) and enticing shine. The restaurant thoughtfully includes fruits rich in vitamin C, such as lychee and orange, in the set meals to complement the nutrients lacking in eel, achieving the concept of a "complete meal."

In addition to eel rice, the grilled eel (kabayaki) and white grilled eel (shirayaki) are also excellent choices for pairing with drinks. Many regulars enjoy ordering a portion of grilled eel alongside the restaurant's sake or beer, savoring the unique, calming atmosphere of this long-established shop.

Fukuo Shoten

Restaurant Features

Established in 1886, Fukuo Shoten is a renowned shop in the Kanda area specializing in agar and tokoroten, recognized as one of the "Top 100 Wagashi and Sweet Shops."
Fukuo Shoten insists on using high-quality Izu-produced tengusa (the ingredient for agar), giving its desserts an unparalleled texture. The most acclaimed item is the "Shifuku Ume Agar," featuring a clear and refreshing plum syrup with exquisite sweetness, paired with chewy agar—a must-try delicacy. The signature "Tokoroten" is famous for its unique bouncy and crisp texture, with a pure and untainted flavor.
Additionally, the freshly grilled "Sanpuku Dango" is also a popular item, with large dumplings symbolizing "great fortune, happiness, and prosperity," available in various flavors. Although the shop currently mainly offers takeout services (in-store dining is suspended), it remains an excellent place to purchase top-quality Japanese sweets.

Curry No Toriko

Restaurant Features

“Curry No Toriko” is a Tabelog top 100 curry spot in Tokyo, frequently mentioned in Kanda's culinary scene, known for its strict flavors and standards. The restaurant has only 7 counter seats; despite its small size, it attracts long lines.

The menu mainly features Indian-style curry, dry curry, and the must-try “Aigake” (double curry) for first-time visitors. Aigake allows you to enjoy two textures at once: the Indian-style curry is light and refreshing (shabashaba) with rich spices, while the dry curry is hearty, made with minced meat and konjac, offering a unique flavor. You can choose between chicken or shrimp for toppings, with the chicken being juicy, freshly fried karaage, served in generous portions.

This restaurant has many strict rules, such as “no whispering,” “no using phones while eating,” and “not suitable for dates,” reflecting the owner's dedication. Nevertheless, its addictive and exquisite flavors continue to draw countless food lovers.