Teuchi Mensai Kamei
手打麺祭 かめ囲Hand-made thick, chewy noodles in a soy-sauce chuka soba; a white-soy version and an abura soba (soupless) are also on the menu.
Abura soba — soupless ramen
No broth, all noodle. How to eat it, and where.
Abura soba ("oil noodles"), also called mazesoba, is ramen without soup. The sauce and seasoned oil sit at the bottom of the bowl, the noodles go on top with the toppings, and you mix everything before eating.
Mix thoroughly — lift the noodles from the bottom a dozen times until every strand is coated. Many shops put chili oil and vinegar on the counter; a few rounds of each is the usual way to finish the bowl.
West Tokyo has several long-running abura soba shops, and some ramen shops add a soupless version to their menu.
FAQ
How do you eat abura soba?
Mix the noodles thoroughly with the sauce at the bottom of the bowl, then adjust with the chili oil and vinegar on the counter.
Is abura soba the same as mazesoba?
Both are soupless ramen mixed with sauce; shops use the names in slightly different ways.
Where to eat it
Chinchintei
珍々亭A long-running aburasoba shop: soupless noodles tossed in a soy-based sauce and lard, finished at the table with chili oil and vinegar.
Ippei Soba
一平ソバAn abura-soba specialist: thick noodles tossed in a house-made sauce, finished with toppings and condiments; terrace seating and parking.
Tsukemen Momiji
自家製麺つけ麺 紅葉A tsukemen specialist since 2006 making its own noodles, with rotating limited-time noodle dishes.
Takanochume
たかのちゅめA light-tasting chicken soy-sauce ramen with pork and chicken chashu, egg and wontons, made with soy sauce and other ingredients from the owner's home prefecture of Fukui.
Kujira Shokudo nonowa Higashi-Koganei
くじら食堂 nonowa 東小金井店A station-side shop with house-made, freshly cut flat noodles, centered on soy-sauce ramen plus niboshi, aburasoba and tsukemen.
Houka Ramen Tachikawa
宝華らぁめん 立川店Soupless 'abura soba' noodles tossed in a light vegetable-oil-based sauce, alongside a classic clear chicken-bone soy ramen.
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