[Japanese Iron Chef: Rokuzaburo Michiba] New restaurant concept “Hibiya Rokusan-tei” to open on September 11th, 2026 (Friday)! Inheriting the techniques of the famous restaurant “Sobagami”.

We're bringing you a new kind of street food based on the concept of "a quick and easy street food dish."

eatopia Holdings Co., Ltd. is a member of the OIC Group, which centers around the food supermarket "Shokusei♥♥Lopia". Its subsidiary, Kamiya Co., Ltd., will open a new store, "Hibiya Rokusan-tei," on the 3rd floor of Tokyo Midtown Hibiya on Friday, September 11, 2026.

Rokuzaburo Michiba, the Iron Chef of Japanese cuisine, is still an active chef at the age of 95.

This new concept combines the soba-making techniques of Masataka Kamiya's renowned soba restaurant "Sobagami," which has been operating on the same floor since March 2018, with the culinary sensibilities of Rokuzaburo Michiba, known as the "Iron Chef of Japanese Cuisine."

1. The techniques of two masters intersect – a legacy from "sobagami"

"Hibiya Rokusan-tei" is born as a rare business succession, bringing together the skills of two chefs who have been at the forefront of the Japanese culinary world for over half a century.
The predecessor to this restaurant, "Sobagami," was opened in March 2018 by Masataka Kamiya, the owner of the Japanese restaurant "Kamiya," with the desire to "let people enjoy the taste of a high-class Japanese restaurant in a casual setting." "Nogizaka Kamiya," which Mr. Kamiya opened in 1995, has consistently received stars in the Michelin Guide Tokyo and has gained high praise for its unique style of "Kaiseki Kuzushi," which combines kaiseki cuisine with sushi and soba noodles.
Sobagami will reach a milestone at the end of July 2026, and from September, chefs from Michiba will take over the soba-making techniques. The soba techniques honed by Mr. Kamiya and the "Michiba Washoku" style of cuisine built by Rokuzaburo Michiba will come together in one kitchen, creating a flavor unlike anything before.

2. Background to the opening – Creating another "pathway" in the Hibiya area

Ginza Rokusan-tei, opened by Rokuzaburo Michiba in 1971, will celebrate its 55th anniversary in 2026. As a restaurant where customers can savor course meals that make the most of seasonal ingredients and stay for an extended period, it has been a favorite among many customers.
Meanwhile, Tokyo Midtown Hibiya, where the restaurant will be located, boasts "TOHO Cinemas Hibiya," one of the largest cinemas in central Tokyo, and, along with the adjacent Tokyo Takarazuka Theatre and Theatre Crea, is situated in the heart of the city's film and theater scene. "Hibiya Rokusan-tei" is designed to meet the needs of customers who want to enjoy high-quality Japanese cuisine casually in the limited time before a screening or performance, or while still basking in the afterglow of a show.
If Ginza Rokusan-tei is "a restaurant for special occasions," then Hibiya Rokusan-tei is "a restaurant you can drop by on a whim." You can enjoy the same "Michiba" flavors in completely different ways.

Exterior image of "Hibiya Rokusan-tei" (3rd floor of Tokyo Midtown Hibiya)

3. Concept: "A quick and easy roadside dish"

"Casual and quick" doesn't mean lowering prices or quality. The idea is to maintain the same quality of each dish prepared by the chefs at Michiba Rokuzaburo's office, while simply adjusting the length of stay and the serving style to match the pace of this city.
Lunch consists of a set course that can be completed in about 60 minutes, as well as à la carte dishes featuring soba noodles. Dinner is primarily à la carte, based on the Edo-period food culture of "soba-mae"—the custom of enjoying appetizers and sake while waiting for soba noodles. One dish at a time, only what you like, in the quantity you like. We propose a lighthearted way of enjoying "michiba" (a type of casual dining) that can only be realized in a small space including seven counter seats.

Interior view. Calligraphy by Rokuzaburo Dojo is displayed on the wall.

4. Lunch – A bowl of soba noodles embodying the inherited techniques.

During lunchtime, we will continue to offer "Karasumi Soba," a dish that has been a popular specialty since the days of "Sobagami."

Kakiage (vegetable tempura) + Seiro Soba (cold) 1,980 yen (tax included)
Duck meat and grilled leeks + steamed soba noodles (hot) 1,980 yen (tax included)
Dashi-rolled omelet + karasumi soba: 2,480 yen (tax included)
—A signature dish inherited from "Sobagami." A dish where soba noodles are generously coated with karasumi (cured mullet roe), infusing the noodles with a rich, savory flavor.
Lunch-only course (approximately 60 minutes): 5,500 yen (tax included)

5. Dinner – Enjoy "soba-mae" (appetizers before soba) à la carte, or opt for a set course for business entertaining.

In contrast to the course-based style of Ginza Rokusan-tei, dinner service at Hibiya Rokusan-tei features an à la carte menu centered around "soba-mae" (dishes to accompany soba). The inclusion of a square "soba-mae" mark in the restaurant's logo signifies that this style of dining is the core of Hibiya Rokusan-tei.
With dishes priced from 500 yen to 1,980 yen, chef Yuji Tateno, who honed his skills at Michiba for many years, showcases his culinary talents. From casual snacks costing just 500 yen to authentic dishes featuring Kuroge Wagyu beef and abalone, we cater to a wide range of occasions, from enjoying a single dish and drink at the counter alone to entertaining clients and business dinners.

Example of an à la carte "soba appetizer" menu.

The menu may change depending on the availability of ingredients. * "Dankura" is a dialect word from Yamanaka Onsen, Ishikawa Prefecture, the hometown of Rokuzaburo Dojo, and refers to a mischievous and unconventional temperament. Dojo used it as the title of one of his books and cherished it as a word that represents his way of life.

For business entertaining and private dinners, we offer a course meal lasting approximately 120 minutes (13,000 yen including tax). We also have two private rooms, one for 4 people and one for 6 people, which can be used for important occasions.

6. Store Overview

[Reference Information] About Michiba Rokuzaburo

Born on January 3, 1931, in Yamanaka Onsen, Ishikawa Prefecture. After working at a local fish shop at the age of 17, he moved to Tokyo at the age of 19 to pursue a career as a chef. He trained at renowned restaurants such as "Rokko Kadan" in Kobe and "Hakunrou" in Kanazawa, and at the age of 28, he became the head chef of "Akasaka Tokiwaya." In 1971, he opened his own restaurant, "Rokusan-tei," in Ginza.
In 1993, he appeared as the first "Iron Chef of Japanese Cuisine" on Fuji TV's popular program "Iron Chef," achieving an overwhelming record of 27 wins, 3 losses, and 1 draw in 31 matches, and becoming widely known as a leading figure in Japanese cuisine. Believing that "ingredients know no borders," he established an original style that preserves the traditions of Japanese cuisine while actively incorporating Western and Chinese techniques. In 2005, he was awarded the "Outstanding Skilled Worker (Contemporary Master Craftsman)" by the Ministry of Health, Labour and Welfare, and in 2007, he received the Order of the Rising Sun, Gold Rays with Rosette.
In 2011, after turning 80, he began creating a new style of cooking called "Dojo Shun-Sara," which focuses on seasonal ingredients. His YouTube channel, "Tetsujin no Daidokoro" (Iron Man's Kitchen), which he launched before turning 90, has over 200,000 subscribers, and even now at 95, he continues to work as an active chef, planning menus and wielding his knife.

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