01 / ABOUT THE PLACE
About this place
At Abura Soba Noodles, part of the pleasure lies in shaping the flavour with the seasonings and toppings on the table once you have chosen your noodles. Soy sauce is the classic option, while some diners have found the salt flavour lighter. Vinegar is said to add depth, and the menu recommends pairing it with chilli oil. Try the noodles as they come, then add a little at a time to explore the changes in flavour.
For a bolder bowl, tomato abura soba is another option. Some diners have been drawn to its tomato flavour, and the menu lists a version combining tomato with shellfish-and-kombu salt broth and beef broth. The menu also suggests adding basil for a flavour reminiscent of fresh pasta, a different direction from the usual abura soba.
Soupless tantan noodles offer another choice, with the flavour adjusted using the table seasonings rather than relying on a pronounced Sichuan pepper heat. One diner’s bowl came with medium-thick straight noodles, minced meat, spinach, bean sprouts and shredded nori; another enjoyed a meat-heavy portion, mixing it well. Keep the focus on the noodles, or add a side such as braised pork rice or rice topped with a soft-boiled egg.
Abura soba is served in Sangenjaya from lunchtime into the night. The restaurant is open daily from 11:30 until 0:00 the following day.
