I ordered the spicy miso oil soba. This is my second visit, and I remember ordering the regular one last time. Since the spiciness can be adjusted with chili oil, I'm not sure if adding extra spicy miso that might upset my stomach is necessary. The subtle acidity is addictive. I feel like trying other oil soba varieties as well.

Tokyo Abura Soba Main Store, Ikebukuro Higashi Group. Where is that? I thought I returned to Tokyo? Did you eat abura soba? I don't remember. I ate ramen in Shinjuku, went to Tokyo, took the Shinkansen, and headed to Shin-Osaka, but abura soba? What's going on? Haven't you returned yet? When are you coming back?

The naming may sound junky, but in reality, this ramen has lower calories than regular ramen and the sauce has a miraculous fat-burning effect. That's why I visited Tokyo Abura Soba for their oil noodles. I ordered the "Abura Soba (820 yen)" with an additional topping of "Menma (150 yen)". Once it arrives, pour vinegar and chili oil over it while it's still warm. Then mix the sauce that has collected at the bottom evenly with the noodles. The noodles are thick and chewy, and they go well with the sauce, chili oil, and vinegar. You can feel a deep richness and the balance of saltiness and umami is perfect. There are various condiments on the table like onions and free toppings like garlic, allowing you to customize it to your liking. The crunchy texture of the Menma added a nice contrast to the chewy noodles, making it a delightful experience in terms of both flavor and texture.

How about a woman who eats a large size oyakodon at Yoshinoya and then immediately eats a double serving of abura soba? Additional Information: - Tabelog rating: 3.07 (as of June 2022) - Genre: Tsukemen, Ramen, Abura Soba - Abura Soba W Mori (320g) for 820 yen, same price as regular (160g) and large (240g) servings. Tastes like the pre-packaged abura soba you can find in the supermarket. Familiar and easy to eat. It's good that there are many condiments on the table for flavor variations. The finely chopped onions are free-flowing! The noodles are moderately chewy. It's good that it's super hot. There is a lot of oil hidden under the noodles in the bowl. Mix it well before eating. Topped with chashu, menma, nori, and green onions. The nori and menma did a good job. The chashu has a strong meaty smell, which might be a matter of personal preference. - Seating: All counter seats. - Crowd: Moderately busy. - Service: Average. - Difficulty level for a woman dining alone: Easy, they provide paper aprons. For reference, I finished my meal in 8 minutes. The salaryman sitting next to me received his dish first, but I finished eating faster, which was amusing.

After drinking alcohol, I felt like having ramen, but I found a nearby oil soba shop instead. I often visit the shop in front of the west exit, but this was my first time at the east exit. I chose the double portion at the ticket machine and added the A topping for 180 yen! Even though it's the same chain as the west exit shop, the taste of the noodles is completely different. I couldn't really taste the aroma and richness that I usually enjoy at the west exit shop. Honestly, I didn't expect the taste to be so different. Thank you for the meal!

One Sunday night, I drank in the streets of Ikebukuro and felt good. Since I had come all the way to Ikebukuro, I wanted to taste more of Ikebukuro's flavors. I had plenty to drink, but the snacks were light, so I was feeling hungry. I succumbed to the temptation and entered a devilish place. Inside the restaurant, there were rows of counters and quite a few customers. I looked at the ticket machine, and although there were various menu items, let's go with the most orthodox choice!! ◆◇◆ Abura Soba Regular ◆◇◆ (tax included 820 yen) please!! I handed the food ticket to the staff and stared at my smartphone for a while. The immersive atmosphere of the fully open kitchen and the sound effects were irresistible. Now, the abura soba was skillfully brought to me. The shiny thick noodles were appetizing. I mixed everything vigorously and slurped it up. This is the real abura soba!! It reminded me of the excitement I felt ten years ago when I first ate abura soba in front of Takasaki Station. The sharp taste of soy sauce and the rich oiliness combined create a sense of decadence. This junkiness is unique to abura soba. The noodles were thick and chewy, with a good amount of wave, enhancing the sense of decadence by holding the oil well. The toppings included bamboo shoots, green onions, and chashu. Nothing special, but they added a nice accent when packed into the mouth with the noodles. At this price, it's definitely worth trying. ◆◇◆ Afterword ◆◇◆ This restaurant is, needless to say, located in Ikebukuro. Personally, I rarely visit Ikebukuro. A precious renowned shop for abura soba in the bustling district along the Yamanote Line. I hope to continue providing relentless decadence and high calories to the people walking the streets of Ikebukuro. I must visit again someday!! Revisit hope value: ★★☆ If you have the chance, Follow@buzzwriterjp【Recommended books by Miuken-san】※Not displayed on Tabelog★☆ Please also support Tabelog ☆★

Tsukemen (dipping noodles) extra-large size for 780 yen. It had been a while since I visited the Tokyo Abura Soba main store. I usually go to the shop on the west side, so this was my first time visiting the one on the east side. The shop is located underground, and when you go down the stairs, you'll see a ticket machine right in front of you. Surprisingly, there was a line downstairs, which I didn't see above ground. There were about 15 seats surrounding the counter. After waiting for about 40 minutes, I finally got to eat, and I thought the taste had improved compared to before. Even though the W size (double portion) was the same price as the regular size, I was already full with the extra-large portion. The line kept moving steadily until I finished my meal, and it seems to be quite popular among young people as well.

I had a craving for oil noodles (abura soba) and decided to go to a restaurant. The interior was typical of a ramen shop, with only counter seats. I ordered the regular oil noodles and found the taste to be very simple yet addicting. I finished it quickly because it was so satisfying. I would like to visit again.

I really love this type of oily ramen. It's a tough and hearty style of oil ramen. I indulged in a lot of toppings! (Someone treated me) I'm usually a light eater, but I finished this in no time! Thank you for the meal!

At night in Ikebukuro, when I got hungry, I found a greasy soba noodle shop called "Tokyo Oil Group Headquarters". There seem to be several branches, each named after a different area, and this one is Ikebukuro Higashigumi! I usually prefer ramen, but sometimes I crave this junk food. I bought a meal ticket from the ticket machine and waited at the counter. There are usually instructions on how to eat the food on a sign, so I checked it out and then dug in! First, I added vinegar and chili oil, stirred it around three times, and then slurped it up all at once to avoid choking. It's a completely original dish that doesn't resemble any other cuisine. Adding the raw onions provided gives it a different texture to enjoy. This dish is addictive. Thank you for the meal.

Finally, I think I have come to understand what "abura soba" is all about these days. It was about 35 years since I last went out to eat "abura soba" of my own accord. I had it in March of this year at the "Musashino Abura Gakuin" event. Of course, about 35 years ago, it was at "Chin Chin Tei" in Musashisakai. When I was in college, I visited there a few times with friends who went to University A. There were conversations like "Let's go eat some oil noodles." Since then, even with noodle dishes like "abura soba," "maze soba," and even "tsukemen," I had always looked down on them. I belonged to the overwhelming ramen/Chinese soba faction, and even Daishoken was ramen, not "mori soba." I do eat it occasionally, but it was always just as an accent. It can be said that the only exception was that I had always prioritized tsukemen at Marunaga's noren, especially at Mejiro and Arai Yakushi. I suddenly started eating "abura soba" this year. It was one of the options during a period when there were few open restaurants due to the influence of the new coronavirus. When I ate it at the "Musashino Abura Gakuin" event mentioned earlier, I realized that I could freely customize it to my liking, it was very filling, and I thought it was good. So far, I have only visited local shops in Ikebukuro, and this shop is the fourth one. "Spicy Miso Abura Soba with Extra Noodles" (860 yen) + "White Negi" (100 yen) + "Half-Boiled Egg" (100 yen) - as shown in the photo. I usually added negi as a topping out of habit from my ramen experiences, but in the end, I could have done without it since I could freely add chopped green onions. At the Ikebukuro West Exit, "Tokyo Abura Gumi Main Store Ikebukuro Branch," I tried the spicy miso flavor this time since the regular flavor was a bit bland. The spicy miso flavor is moderately spicy. When mixed, I could see several large pieces of red pepper. The miso richness gives it a deeper taste compared to the regular type. But when you add vinegar, chili oil, chopped green onions, grainy chili oil, and black pepper to eat it to your liking, it becomes a satisfying dish. There are a variety of free and paid toppings available, making it difficult to say that it's bad. From the aforementioned chili oil two types, vinegar, black pepper, chopped green onions, to sesame, seaweed, garlic, yuzu pepper, cheese, mayonnaise, and more. And the ultimate topping is the "half-boiled egg" that I added this time. By mixing the egg, it adds a rounded taste that is more familiar to the Japanese palate. I won't praise it, but I think those who find it bad might not have put enough effort into customizing it to their liking. Even if you don't like mayo-tama style, how about seaweed and green onions? No, how about going for cheese? Yes, these days "abura soba" is a dish where you can customize it to your liking as long as the basic noodle flavor is above average. Next time, I thought about adding two half-boiled eggs as toppings to make it even richer. This time, with extra noodles, it was filling, and I was satisfied in that sense. Thank you for the meal. I'm sure the main text might be considered a deviant opinion by true "abura soba" fans. I myself actually think so. The "abura soba" I ate 35 years ago should have been delicious enough even without any modifications. It was more of a Chinese flavor and felt like a derivative of ramen. I have memories of enjoying it as it was served. I don't have much reason to visit Musashisakai now, but I really want to make plans to visit in earnest. (Responsibility: Kyonatsu Shuukuu, 2020.6.25) (34 votes/3.06)

This is a shop located a little underground from the east exit of Ikebukuro. It was a visit from a while ago, but on this day, I wandered around Ikebukuro, which was rare (laughs). I was planning to have tsukemen, but here they serve oil soba. When you go down the stairs, there is a ticket machine in front of you. Purchase a meal ticket here and you will be guided to a seat at the counter. The interior of the shop is surprisingly spacious and quite relaxing. The staff are energetically and pleasantly moving around. The oil soba is relatively simple and not bad, I think. You can also add toppings like garlic to change the flavor even after sitting down. It was delicious, thank you for the meal.

When I go to Ikebukuro for lunch, I usually eat the oil noodles at this shop. Occasionally, but when I eat it after a long time, it's incredibly delicious. I learned the deliciousness of ramen eaten with chili oil and vinegar at this shop. I plan to go again next month.

The portion was generous and delicious! I should have gotten the large size! Even the large size at 780 yen is so cheap! It was very simple but I liked that I could add my own onions. I ate a lot! The impact of vinegar and chili oil was mild. I adjusted the taste with spiciness and pepper! It was fun to change up the flavors! The restaurant was clean and nice♪

Tsukemen (dipping noodles) large portion: 760 yen Topping A: 180 yen Located a short walk from Ikebukuro Station East Exit, Tokyo Abura Soba Sogohon Ten Ikebukuro Higashigumi is a great place to enjoy abura soba. Both double portion and large portion are priced the same. This time, I opted for the large portion. I often visit this restaurant when I crave for abura soba as it offers a nice variety of options.

I visited the Ikebukuro Higashi branch of the ramen specialty shop "Abura Soba Sogohonke." This chain of shops has been gradually expanding recently. I have been to their shops in Akasaka Mitsuke, Shibuya, and Iidabashi many times, but this was my first time at the Ikebukuro Higashi branch. The shop, with a feeling of descending underground, felt spacious compared to the other shops, which was nice. Among ramen shops, this place is one of my top three favorites, and I feel like eating here at least once a month. I am happy that the prices are the same whether you choose the regular size, large size, or double size. Today's meal was delicious as always.

I tried several oil soba restaurants and revisited the first one I tried to confirm the taste. Among the innovative options available, this restaurant's oil soba is quite basic. You start by adding vinegar and chili oil, then mix quickly. This is the basic method. Garlic, spiciness, mayonnaise (extra charge), chopped onions are added for extra flavor. Even if you change the flavor, you can still taste the basic sauce and noodle flavors. It's basic, but maybe a bit lacking in individuality.

Once a month, when I come to Tokyo for work, I always eat at this oil soba restaurant. As the title suggests, it's just a normal oil soba dish. However, I personally love it because it's not overly seasoned or too indulgent in the junk food department. The fact that they offer free extra servings, which is common for oil soba places, is also a plus. The location is convenient, close to the station, so I will definitely visit again when I come back to Tokyo. Thank you for the meal!

I don't eat ramen outside very often, but the Abura Soba at Tokyo Abura Gumi is so good that even the large portion is not enough. I was hesitant at first to add vinegar and chili oil, but now it has become one of my favorite dishes. My husband and I only have two ramen restaurants we like to go to, and this is one of them.

I visited the main branch of Tokyo Abura Soba in the east exit of Ikebukuro Station. Although there is another branch in the west exit, we chose the east exit because it has more seating for our group of five friends. I had been to the west exit branch a couple of times before, but this was my first time at the east exit branch, so I had high hopes. Nearby, there are other ramen shops like Tenkaippin and Yokohama Iekei Ikebukuro Shouten 2, but there didn't seem to be a long line outside. However, when we opened the door, we found a steep and narrow staircase leading downstairs. About 10 people were waiting in line. I was a bit taken aback. First, we purchased our meal tickets. I ordered the Abura Soba with extra noodles for 760 yen and added green onions and sesame for 100 yen. The price for the Abura Soba with extra noodles is the same as the regular size, which is nice. The turnover of customers seemed to be good. Surprisingly, we were seated in about 10 minutes. Our food arrived in about 5 minutes. We mixed the familiar chili oil and vinegar into the Abura Soba and enjoyed it. It was delicious. The chili oil wasn't too spicy, just a little bit of heat when combined with the vinegar. Unlike ramen, slurping the noodles quickly is recommended to prevent them from drying out (if you have a sensitive palate). The green onions and sesame added a nice flavor. I personally like the bamboo shoots, but I found the chashu pork to be disappointing, similar to what you might find at other ramen chain restaurants. It was my first time getting extra noodles, but surprisingly, I finished eating quickly. It was lighter compared to Jiro-style ramen. I'm not sure if I would visit again. If I do, I would choose the west exit branch because it's above ground and you can easily see how long the wait is for a seat.