{"id":117807,"date":"2026-09-06T12:04:14","date_gmt":"2026-09-06T03:04:14","guid":{"rendered":"https:\/\/home.ginza.kokosil.net\/en\/?p=117807"},"modified":"2026-09-06T12:04:14","modified_gmt":"2026-09-06T03:04:14","slug":"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","status":"publish","type":"post","link":"https:\/\/home.ginza.kokosil.net\/en\/archives\/117807","title":{"rendered":"[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”."},"content":{"rendered":"<\/p>\n

We're bringing you a new kind of street food based on the concept of "a quick and easy street food dish."<\/strong><\/span><\/p>\n

eatopia Holdings Co., Ltd. is a member of the OIC Group, which centers around the food supermarket "Shokusei\u2665\u2665Lopia". 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.<\/p>\n<\/p>\n

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Rokuzaburo Michiba, the Iron Chef of Japanese cuisine, is still an active chef at the age of 95.<\/span><\/p>\n<\/div>\n

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."<\/p>\n<\/p>\n

1. The techniques of two masters intersect \u2013 a legacy from "sobagami"<\/strong><\/p>\n

"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.<\/p>\n<\/p>\n

2. Background to the opening \u2013 Creating another "pathway" in the Hibiya area<\/strong><\/p>\n

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.<\/p>\n<\/p>\n

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Exterior image of "Hibiya Rokusan-tei" (3rd floor of Tokyo Midtown Hibiya)<\/span><\/p>\n<\/div>\n

3. Concept: "A quick and easy roadside dish"<\/strong><\/p>\n

"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 \u00e0 la carte dishes featuring soba noodles. Dinner is primarily \u00e0 la carte, based on the Edo-period food culture of "soba-mae"\u2014the 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.<\/p>\n<\/p>\n

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Interior view. Calligraphy by Rokuzaburo Dojo is displayed on the wall.<\/span><\/p>\n<\/div>\n

4. Lunch \u2013 A bowl of soba noodles embodying the inherited techniques.<\/strong><\/p>\n

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