01 / ABOUT THE PLACE
About this place
At the Fudōmae branch, one appealing feature is the choice of soba noodles. Some diners have reported ordering the extra-wide noodles and enjoying their thick, chewy texture. Another visitor mentioned the slightly thicker noodles and savoury broth in the ten-tama soba. The shape and thickness of the noodles can vary, bringing a different character to a familiar bowl.
The menu includes hot and cold soba with toppings such as kakiage, kitsune fried tofu and pork shabu-shabu. For a simpler serving, choose mori or zaru soba; shungiku tempura and burdock-root tempura are among the options if you would like something on top. The cold version of ten-tama is served with a soft-boiled egg, according to the menu.
If soba alone is not quite enough, it can be ordered as a set with a mini kakiage rice bowl or mini grated-yam rice bowl. The kakiage rice-ball set lets you choose an onigiri filling: pickled plum, spicy cod roe or pork with spring onion. Diners have reported having kakiage and rice balls for dinner, or opting for a larger serving of noodles, so it is easy to tailor the meal to your appetite.
To make a meal last a little longer, pair a drink such as draft beer or sake with snacks including edamame, sweet-and-savoury simmered fried tofu or a whole conger eel fried in tempura batter. The restaurant is described as suitable for solo diners and offers breakfast, dine-in and takeaway options.
