05/23/14 Tried the "Ankake Yakisoba for 980 yen" for lunch while on a business trip. Spending the weekend alone at my work location. This place is recommended by a local at my workplace. They also had ramen and gyoza on the menu, but I decided to go with the ankake yakisoba without hesitation. I was looking forward to the taste of this specialty shop. After a short wait, it arrived in about 7 minutes. I lifted the noodles and they had a nice crispy texture since this ankake yakisoba is only made with fried noodles. The viscosity of the sauce was moderate, with a soy sauce base that coated the noodles nicely. The dish was packed with various toppings! I quickly stopped investigating and focused on eating (laughs). It was quite a generous portion, maybe a bit too much for a fifty-year-old like me. I managed to finish it, but my stomach was completely full (^_^;) It seems they also serve set meals during the evening. I'm curious about the fried rice and gyoza set. I'll have to visit during the evening next time.

I went to the specialty restaurant for Ankake Yakisoba, Fukuiichi, that I was curious about. The sign of Fukuiichi was standing out on the first floor of the building! I entered right away, and inside, it seemed like a young couple was running the place. I ordered their specialty, Ankake Yakisoba (980 yen). I also got three juicy gyoza! (100 yen each) Interestingly, there was a hidden menu for Chinese set meals at night! That caught my attention too!!! When the piping hot Ankake Yakisoba was brought to the table, it was served on a large plate, piled high! The noodles were thick and crispy on top! The sauce was thick and the dish was loaded with shrimp! This seemed to have a satisfying portion ^_^ I took a bite right away, and the flavor was rich and delicious!!!! It was a huge portion. It seems like the regular size is enough! It was great with mustard as an accent! The gyoza were also interesting to eat, like xiao long bao! It was delicious with plenty of juice and chives. I want to come back next time to try the hidden menu at night. Thank you for the meal ^_^

The parking lot had space for 3 cars in front of the shop. It was lunchtime with one customer already there and 2 more arriving later. I thought they only served ankake dishes, but they also had gyoza. There was a boldly displayed "secret menu" which made me wonder if it was really a secret. I ordered the pork and leek set meal, shrimp chili, and sweet and sour pork. These were items only available at night. It seems like they are planning to add more items to the menu. I went with my family and we all ordered ankake yakisoba, which seemed a bit heavy. I was looking forward to the specialty ankake dish. During cooking, there were several fiery moments which added to the anticipation. When the dishes were served, they looked dark and rich in flavor. There were 2 shrimp, quail eggs, small scallops, squid, and minced meat. I was pleasantly surprised to see quail eggs included. The table had vinegar, a ladle, pickled ginger, and mustard, which were all perfect accompaniments for the ankake dish. The noodles were not completely crispy but mostly so. There were plenty of ingredients and the dish looked good, although the flavor was a bit strong. It was tasty at first, but I soon found it too salty. I wondered if it was just too much salt or a salty chicken broth flavor. It was delicious but the saltiness became overwhelming. I almost gave up halfway through due to the saltiness, but I was raised to finish my food. It was a shame because everything else about the dish was great - the condiments, ingredients, and the noodle texture.

When I entered thinking it was a takeout-only place, I was surprised to find that I could actually dine in. I ordered yakisoba and gyoza. The gyoza was good, priced at 80 yen each, and you could order as many as you wanted. The yakisoba was decent, with medium-thick noodles that were slightly fried, giving it a semi-firm texture. It might be good for young people, but I found it a bit too oily for my taste. The flavor of the sauce was lacking a little something, so I felt like it needed more to stand out, especially if they specialize in yakisoba. However, the gyoza was delicious! It had no unpleasant smell, and the skin and juice were tasty. It was recommended to eat it by scooping it up with a spoon, biting into it, and then slurping the juice. It was like eating xiaolongbao, and it was really good. At 550 yen, it was a great deal for students. I recommend the gyoza!

Ankake yakisoba. I haven't eaten it many times in my life. It's not always available at ramen shops. It's not always available at Chinese restaurants either. But here, it's all about ankake yakisoba! Ankake yakisoba specialty store! Ankake yakisoba road! First visit at 13:00. 3 groups of 6 customers already there, 1 group of 2 customers arrived later. Ordered ankake yakisoba and 3 pork dumplings. The ankake yakisoba has fewer vegetables, with more seafood and meat, making it a hearty dish. Personally, I like that the vegetables don't make it taste too bland. The coarsely ground meat and small pieces of squid are just right. The pork dumplings can be ordered individually and are like xiaolongbao. Even after soaking up the juices, they still taste delicious without dipping sauce.

This is a specialized ankake yakisoba restaurant. I visited for the second time to try their signature thick ankake sauce, but ended up trying their summer menu instead. I ordered the seafood cold ramen (980 yen) which had two types of noodles - cold Chinese-style noodles and crispy fried noodles on top. The crispy noodles had a nice texture, while the cold Chinese-style noodles were thick and chewy. The sauce had a tangy flavor, more like cold Chinese noodles than cold ramen. The toppings included stir-fried cabbage, onions, ground meat, bean sprouts, squid, shrimp, and scallops. It was like they made cold Chinese noodles using the ingredients from their ankake yakisoba. The gyoza with plenty of juicy filling (80 yen each) was a great addition. The restaurant was not too crowded, with only a few customers, but the service might be slow as there was only one staff member. The glass divider between the counter and the kitchen was foggy, so it was hard to see the cooking process.

After about half a year since it opened, I finally got the chance to visit this restaurant that I've been curious about for a long time. Today, I went with my good friend. We decided to go with the ankake yakisoba, which was the only option on the menu. It exudes a strong sense of masculinity. The interior of the restaurant has been renovated and is bright and clean. The tables, counters, chairs, etc. are all standard. The cups and plates are also standard. The ankake yakisoba we were looking forward to arrived. It had a soy sauce flavor, which I personally think goes well with ankake. The dish was served on a large plate with shrimp, squid, bean sprouts, quail eggs, shiitake mushrooms, ground meat, and more. It had a good amount of food. The noodles were well cooked, with a nice mix of crispy and soft textures. The sauce was a bit too thick and strong in flavor. It also looked unappetizing. About 30 minutes after eating, I felt thirsty. It's the type of dish that is good for replenishing salt after physical labor. The mustard served was strong and flavorful. It's been a while since I had mustard that packed a punch. The taste was delicious, but the thick and strong flavor made it a bit overwhelming halfway through. If they stick with the current portion size, they should consider lightening the flavor a bit, or if they keep the flavor, reduce the portion size. Previous reviewers mentioned receiving a loyalty card, but we did not receive one. Not sure if they stopped offering it, if it's because of the unappealing appearance, or if they simply forgot. Overall, we enjoyed our meal. Thank you for the feast.

I had been curious about this restaurant for a while before it opened, but by the time I realized it had opened, my enthusiasm had waned and I watched from a distance for a while. Finally, it was featured in the newspaper and I heard from acquaintances that it was crowded, so I mustered up the courage to go check it out. The restaurant is run by a woman who used to be a snack bar mama for about 10 years, then worked in the caregiving industry, and later became the manager of the restaurant after leaving the caregiving industry due to a knee injury and searching for a new job. (excerpt from a local newspaper) Around 11:30 on a weekend, the restaurant was crowded. Upon entering, I was told that there was seating available at the counter but I had to wait in my car. I returned to my car and before my body temperature could warm the seat, I was called back in and seated at the counter. The menu only had three items: - Ankake Yakisoba 880 yen - Extra large portion for 100 yen more - Students (middle and high school) 550 yen It is a specialty ankake yakisoba shop. If only young people under high school age visit, they can eat to their heart's content at a lower price. My partner and I ordered two ankake yakisoba dishes. Despite the crowd, the yakisoba arrived surprisingly quickly. ...but there was only one dish. I started eating before my partner, who was served later. The dish included large shrimp, quail eggs, squid, green beans, minced meat, wood ear mushrooms, cabbage, bean sprouts, shiitake mushrooms, etc., with a thick starchy sauce with plenty of mustard on the side of the plate. The noodles were half fried, so you could enjoy the crispy parts as well. There was also pepper, vinegar, and pickled ginger on the table. The pickled ginger had a lid, but the tongs ended up inside the container. I couldn't imagine they changed the tongs for each customer, so it was a bit concerning in this day and age. After a while, my partner's yakisoba arrived. It came with soup. The server seemed busy and probably forgot, so I let it go. Despite my partner pouring vinegar on it, I noticed that theirs was definitely hotter than mine. I let my partner try mine, and we both agreed that mine was noticeably lukewarm. Later, a staff member approached us with another plate and said, "Oh, you didn't get this, did you?" and brought the missing soup. I wanted to eat the hot, fresh dish, but oh well. There were five staff members working in the kitchen. There must have been some kind of mistake. While we were eating, a man at the restaurant was visibly upset and saying various things to the other staff. I just wanted to quietly enjoy my meal, but he kept talking the whole time. I wanted to leave quickly. The taste was good. They have a stamp card system where you can become a Red, Yellow, or Black member. Yellow members get access to miso, salt, soy sauce, and ankake yakisoba, while Black members get access to miso, salt, soy sauce, seafood, curry, and ankake yakisoba. It was clear to me, as a layperson, that there were areas that needed improvement, but the restaurant had just opened so there is room for growth.

I happened to come across a specialty restaurant that serves ankake yakisoba and decided to give it a try. I arrived a little after the 11:00 opening time and had to wait because the place was already full. As expected from a specialty ankake yakisoba restaurant, the menu only consisted of ankake yakisoba and drinks. I ordered the large serving and was pleased to find three large shrimp in it. As a shrimp lover, this was a nice surprise! The large serving was about the same size as the regular serving at my usual spot, but I managed to finish it all. I enjoyed the firmness of the ankake sauce. Overall, the taste was simply delicious!

I went to Fukui-san, a specialty store for Ankake Yakisoba! It was my first visit. A new specialty store for Ankake Yakisoba has opened. The menu only includes Ankake Yakisoba with one flavor option. Normal size is 880 yen tax included, and you can add extra noodles for 100 yen. Students (elementary, junior high, high school) get a discounted price of 550 yen tax included. Depending on your status as a member, you can order from a secret menu (Red, Yellow, Black) which is quietly written on the menu. When I asked the staff how to order from the secret menu at the time of payment, they said only the manager knows. Since the manager seemed busy, I decided to ask next time. The stamp card says, "Congratulations. Secret menu activation from next visit!" There seems to be something special from the second visit onwards! They asked if I wanted normal or extra noodles, and I chose normal. There were five staff members, including helpers. It was ready in about 8 minutes. The sauce is soy sauce-based and quite strong in flavor. The noodles are slightly burnt on one side, allowing you to enjoy different textures. The minced meat is a distinctive feature, as I couldn't find any pork in it. A specialty store for Ankake Yakisoba - this type of concept seems to be a first. It's a delight for Ankake Yakisoba lovers. Thank you for the meal!

On February 7, 2021, I visited a specialty ankake yakisoba restaurant called "Fukuichi" near Sun Wukong in Obihiro, Hokkaido. The exterior of the restaurant is beautifully renovated with red walls, and the interior is clean with cute white and red chairs. They offer a simple menu of ankake yakisoba and drinks only. I ordered the ankake yakisoba with sweet potatoes for 880 yen, with an option for a larger portion for an additional 100 yen. The dish was served with shrimp, squid, minced meat, quail eggs, wood ear mushrooms, green beans, cabbage, carrots, onions, shiitake mushrooms, and bean sprouts, all on top of firm noodles in a savory pork bone soy sauce base. The dish was delicious with a garlic-infused sauce reminiscent of ramen broth. The noodles were crispy and the large shrimp was juicy. Fukuichi is open from 11:00 am until the last customer, and their regular closing days are not confirmed.

I found a restaurant called "Fukuichi" on Instagram the day before it opened, specializing in ankake yakisoba. I sat at an available seat and ordered the ankake yakisoba for 880 yen (tax included). The dish included seafood, various vegetables, coarsely ground meat, all covered in a thick sauce, served with a quail egg. The noodles had a crispy texture, and there were condiments like mustard, vinegar, pickled ginger, and white pepper on the table. The soup was similar to what you would find at a ramen shop. While I expected more variety as it is a specialty shop, the taste was still good. I hope they introduce different flavors of ankake yakisoba in the future, like curry or oyster sauce. The restaurant is still adjusting its operating hours and days off. Parking is available in front of the store. Depending on your membership status (Red, Yellow, Black), you can order from a secret menu. I became a Red member today. Opening a restaurant at this time is tough, but I wish them the best of luck! Thank you for the meal.

I saw the news and went there today. It was delicious. The atmosphere of the restaurant is also nice, so everyone please go ahead.

"Fukuichi" in Obihiro, Hokkaido. I'm alone this time. I selected this travel destination from the New Open tag on Tabelog. Today, I don't have much time, so I can't visit as many places as I wrote in my notes. In my notes, I wrote "Fukuichi" Ankake Yakisoba, but I actually don't like Ankake. I called the restaurant to ask if they offer takeout. They said yes and I placed an order for one. The wait was about 20 minutes. It seems like they had quite a few takeout orders. I told them I might be late but I will definitely come to pick up the order. When I arrived, I was impressed by the beautiful restaurant. It seems like I made them wait a bit. The dish was a bit pricey and disappointed me a bit because it was soy sauce flavored. There were two men next to me. The portion size was overwhelming. The noodles had a nice char on one side and were topped with a sauce. The ingredients included shrimp, squid, green beans, minced meat, wood ear mushrooms, cabbage, etc. The dish had a strong flavor and thick consistency. Personally, I'm not a fan of Ankake sauce, so I had to carefully pick out the ingredients I liked. The noodles were a bit too oily for my liking, but they had a nice aroma. The sauce was heavily seasoned, which made it a bit too salty for me. Overall, it was a decent dish, but not something I would revisit for."