Aburasoba is a brothless style of ramen that focuses on thick noodles tossed in a rich sauce made from soy sauce, oil and umami-packed seasonings. Instead of sipping soup, you're meant to mix everything thoroughly before eating so the sauce coats every strand of noodle. Kajiken recommends adding a splash of extra chilli oil or vinegar to enhance the flavour.
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| Wagyu beef aburasoba |
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Original aburasoba
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We ordered the original aburasoba and the wagyu beef aburasoba, with extra toppings like chashu, corn and mentaiko. The noodles were chewy and satisfying, the flavours were bold and savoury. The wagyu beef added richness, while the mentaiko brought a nice salty kick and lifted up the whole dish.
While the food tasted good, the portion size felt a bit small for the price. The value-wise it feels slightly overpriced compared to what you get. Overall, it's tasty and worth trying if you're curious about aburasoba, but not something I'd go back for often given the cost.
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| Extra topping: Chashu $4 (2pcs), Mentaiko $2.50, and corn $1.50 |
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| Chicken karaage $12.80 |
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| Takoyaki $9 |
Shop 1 and 2, 605 - 609 George Street, Sydney (Enter from Goulburn Street)
Open: 11am - 9pm
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