Walking the back streets of Shibuya at night, I found that an abura soba specialist that’s been a big hit in Akasaka had opened here. I’m supposed to be on a diet, so I really shouldn’t be eating anything at night, but it’s a popular place, and the weather has been cooling off lately, so ramen seemed like a fine idea and in I went.
The front of the building
It certainly makes an impression.
The menu.
The standard portion isn’t big. Even the large (oomori) is only 225 grams. Compared with Yasubee, the tsukemen place next door, where you can get up to 440 grams for 720 yen, it feels a bit stingy, but for Shibuya this price doesn’t make it an expensive place.
Abura soba, regular size
Since there’s no soup at all, it’s debatable whether you can call it ramen, but as far as I’m concerned it is ramen. Boiled noodles are placed on top of seasoned oil, then topped with the toppings, and maybe because it isn’t stir-fried like yakisoba, it isn’t greasy at all. According to the shop, it has about two-thirds the calories of regular ramen. You add chili oil (rayu) or vinegar to taste and mix it all up. The noodles have a nice springy bite, and together with the spicy-tangy seasoning you get a ramen with a flavor all its own. A new ramen trend at this late stage, Japanese food trends really are something. (That said, since you eat it without soup, it does feel a little like Paldo Bibim-myeon or Chapagetti. Abura soba tastes better, though.)
The condiments
There are big bottles of vinegar and chili oil. For a regular bowl, they say about two circles’ worth is right.
After finishing…
Oil is left at the bottom. If you don’t like oil, chances are you won’t like this ramen either. Looking at reviews online, people are sharply split between loving and hating it. So I’m a little hesitant to recommend it, but for the sake of the experience points it wouldn’t hurt to try it once.