This is a review of a restaurant in Tokyo. The restaurant serves a dish called "Niku Soba" which is a type of soba noodles with a lot of toppings. The noodles are thick and chewy, and they are served in a dark, oily broth with plenty of sliced seaweed, green onions, sesame seeds, and beef. The broth is very flavorful and spicy, and there is also the option to add a raw egg for extra richness. The dish is quite filling and may be too much for those with a small appetite. Overall, the dish is unique and delicious, with a strong flavor that is not easily found elsewhere. It is recommended to try this dish if you are in the Akihabara area.

I visited during lunchtime. The staff, wearing a black polo shirt as a uniform, served me promptly. I tried the soba with chili oil. Hmm, it was an unusual combination, but I decided to try it. I ended up ordering a large portion with extra meat. The chili oil was a nice touch. I didn't find it strange at all and finished it all. I received a complimentary raw egg to add, which made it even more delicious. The soba noodles were slightly thicker. It was labeled as "countryside soba," so I guess that's why. The soba had a good chew to it, and I felt quite satisfied after eating it. I also had some soba broth, which was a nice touch. Thank you for the meal.

The intense heat has finally subsided. Lately, I've been eating a lot of soba, but today I visited here to have some energizing soba. I tried the most popular dish, the meat soba for 1050 yen. The thick soba noodles had a strong chewy texture. It was topped with a mountain of seaweed, green onions, and sesame seeds. The meat was plentiful and the portion size was generous. When eaten with the sauce accented with chili oil, it made all the summer fatigue disappear. Thank you for the delicious meal.

When returning home from Akihabara, I felt a little hungry, so I decided to stop by a restaurant and bought a ticket for a meat soba (large size) for 1050 yen. It was served with thick and chewy soba noodles, beef, lots of green onions, and seaweed. I thought the meat was pork, but it turned out to be beef, which was a pleasant surprise. They also provided a raw egg as a service, which I mixed with the noodles instead of the broth. Despite the presence of chili oil in the broth, I didn't feel any spiciness. It was a hearty and satisfying meal that I enjoyed eating enthusiastically, although my jaw got a bit tired. Thank you for the meal.

Ramen with meat for 1050 yen. The restaurant has a unique name. I bought the ramen from a ticket vending machine, and it was a bit expensive. The ramen was topped with a generous amount of shredded seaweed, so I couldn't see the noodles, but underneath the seaweed, there was pork and green onions. When I dipped the noodles in the broth and tasted it, I could definitely feel the spiciness of the chili oil. The noodles were thicker than I expected, with a strong texture. It felt more like tsukemen than traditional ramen. Also, even with a medium-sized portion, it was quite filling, so be aware of that. That aspect also reminded me of tsukemen.

During my stay in Tokyo, I ended up coming here twice because it's close to my hotel. When I saw the sign for "meat soba," I was intrigued, but it's different from the meat soba in Yamagata Kawakita-cho. The noodles are thick like country soba, similar to meat soba. You dip the cold noodles in the broth, like soba tsukemen. The broth has chili oil, as the name suggests, so it's a bit spicy. When I added a raw egg, even though I can't handle spice well, it was smooth and delicious. The soba came with seaweed, sesame seeds, green onions, and three condiments, which paired perfectly with the noodles dipped in the broth. It was a fantastic meal!

Today I couldn't find a good restaurant again and ended up in a bit of a refugee situation. Luckily, I found this soba restaurant. The turnover rate was high and there were no chatty people around, so I got a seat right away. It was a stroke of luck to have lunch here. They had a summer limited menu, so I ordered the cold pork shabu-shabu. It was like a dipping noodle dish with a sweet and spicy broth with chili oil as an accent. It had sesame and seaweed, a mix of all my favorite things, which made my heart dance. The soba noodles had a great chewy texture, which I really enjoyed. Soba lovers tend to like firm noodles, and I'm no exception. I prefer the more firm noodles like the "sara soba" style. The businessmen on both sides of me quickly finished their meals and disappeared, while I struggled to chew through my noodles. I wanted to finish my meal swiftly and vanish like them, but that wishful thinking didn't work out. Despite my slow eating, the meal was delicious and I enjoyed both the sesame dipping sauce and the soba broth. I ate at my own pace and left feeling very satisfied. It was so tasty! Thank you for the meal!

I stopped by after watching a baseball game at the Tokyo Dome. The spicy oil was stronger than I expected, so the flavor was mostly spicy oil. The soba had a generous portion and was excellent. It seems like a soba restaurant where I would casually drop by when I don't have any specific place to go for dining out.

I was planning to eat curry in Akihabara, but both of the restaurants I wanted to go to were closed. So, I ended up here. Why do people put chili oil in soba noodles? I used to visit a place in Shimbashi when visiting a client called Minatoya, where I bought a ticket from a vending machine for meat soba. I opted for the large serving (350g) since it was the same price as the small and medium ones. The soba noodles were firm and topped with plenty of seaweed, meat, and sesame seeds. The dipping sauce had chili oil, not as dark as Minatoya's, but it reminded me of it with its firm texture. Even though there was a limit of one raw egg and tempura per person due to the current situation, I added them halfway through to change the flavor, and I finished the large meat soba. Despite being full, I could justify it by saying it was soba. It was a truly nice choice moment. #Why do people put chili oil in soba noodles? #Akihabara #Akihabara gourmet #Akihabara lunch #Akihabara soba #Minatoya inspired #Minatoya style #meat soba #soba #Japanese soba #dipping noodles #noodles #noodlestagram #Sakurog Tokyo #Sakurog Chiyoda #Sakurog soba #truly nice choice

I visited during lunchtime. It gets crowded quickly after 12 o'clock, but the turnover is fast so you don't have to wait long to get in. I was torn between choices, but I ended up ordering the meat soba in medium size. It felt a bit small, but the large size seemed too much. The chili oil added a nice accent and made it delicious.

In Tokyo, there is a traditional soba restaurant in Akihabara, called "San". They serve thick soba noodles with a dipping sauce similar to tsukemen style. Today, I ordered the meat juice dipping soba. The noodles were firm and thick, and the dipping sauce was served hot while the noodles were cold. Although I usually prefer tsukemen, I found the dish satisfying. I wondered if adding chili oil was necessary, but I finished the meal without any complaints. Thank you for the meal.

If you want to eat soba but feel like it's not quite enough, this place is perfect for you. You can eat as much soba as you want! The extra-large portion doesn't cost extra, but it might be too much at first, so a regular portion is recommended. You can enjoy it with a spicy dipping sauce, similar to tsukemen. The flavorful dipping sauce will definitely satisfy your appetite.

Chicken dipping noodles with chili oil. The interior of the restaurant has a fast food vibe. The soba noodles are topped with plenty of seaweed, green onions, and sesame seeds, which already give them flavor. However, it was hard to distinguish the actual flavor of the soba noodles. I could slightly taste the texture of konjac. The dipping sauce made with chili oil has a strong chili oil taste. The chicken was tender, but I didn't feel like the flavor of the chicken transferred to the chili oil. It felt like they were made separately. It gave me the impression of a junk food version of soba noodles, so now I feel like going back to eat the chili oil dipping soba noodles at Soba Suke that I had before.

I had been curious about this restaurant for a while, and according to Tabelog, it was described as having a "addictive taste" - and it certainly lived up to that reputation! The combination of Japanese flavors and chili oil in the soup was excellent, creating a unique and delicious taste. The generous amount of chopped seaweed and green onions on the soba noodles was a nice touch. The balance of flavors seemed to have improved as well. I wasn't very hungry, so I ordered a small portion of soba, but even that was quite filling. The soup, especially when mixed with soba water, was very tasty, so considering the portion size, I think I'll stick with small next time. Thank you for the meal!

It's soba, but it feels like eating it as tsukemen. Even with spicy oil added, it's not bad at all, and it stands as a proper flavor. I personally prefer soba with a normal dashi flavor. The good points were that there was plenty of seaweed and that raw eggs for flavor change were free. When sitting at the counter, there is a colander hanging from the ceiling with raw eggs in it. That sight is somehow extraordinary and enjoyable. It's okay to use this restaurant when you want to eat ramen but also consider your health.

First noodle activity of 2023. After walking from Ochanomizu to Kanda Shrine to Akihabara, I came here. Although I've passed by a few times before, this was my first time entering. I ordered the limited edition beef simmered noodles, and wow! It looks just like a Jiro-style bowl with thin noodles, lots of vegetables, pork belly, and green onions. It had more filling than I expected. Also, it was surprisingly spicy. It was delicious.

Curry has a yellow sign like a drink. It seems to be a chain of soba noodles run by the same company. I used it for lunch. The meat soba in medium size (940) is quite expensive. The portion is quite large. I added a raw egg halfway through to change the flavor. The dipping sauce with chili oil is spicy and good. It's perfect for eating quickly. However, why doesn't adding chili oil make you wonder?

Why put chili oil in soba noodles? Akihabara branch A soba lunch in Akihabara. It's not your traditional soba, but a bit of a change-up. "Why put chili oil in soba noodles? Akihabara branch" is my first visit to this place. Soba with chili oil has been a trend for about 10 years now, right? I've had it at other places before. Now, I ordered the most popular "meat soba (large)" for 960 yen at the ticket vending machine at the entrance. The small (200g), medium (250g), and large (350g) are all the same price. The bowl that came out was filled with lots of chopped seaweed. Be careful, it spills easily! The dipping sauce is cold, with chili oil floating on top. First, I take out the soba noodles from the bottom and dip them in the sauce. The medium-thick soba noodles have a strong texture, requiring some chewing! This is good. It's a bit challenging to eat, so I eat the green onions, seaweed, and sesame separately with the sauce. Delicious. It's a completely different taste category from regular soba, but it's definitely soba. However, it's not the kind of soba you crave when you want soba. I think this is the taste you crave when you want it. I like it. After eating a bit, I cracked and added a free raw egg. The spiciness is not that strong, but it becomes even milder with the raw egg. That's also delicious and mellow. I also added fried tempura bits for a richer taste. I enjoyed the flavor changes with the raw egg and tempura bits, and finished by enjoying the delicious soba soup. I enjoyed it until the end. Thank you for the delicious meal.

On a regular day, I entered the restaurant 1 hour before closing time and found that there were only male customers at the counter. I felt like the prices had gone up compared to before. The dipping sauce has a perfect balance of sweetness and spiciness from the chili oil. It tastes really delicious when eaten with pork, sesame seeds, green onions, and seaweed. I was satisfied after eating the large serving. The prices are high, but I would like to go back to eat again.

Niku soba (medium) for 960 yen with extra negi for 60 yen. This was my first time at the Akihabara branch. I used to put the egg in the broth, but now I know it's better to put it on the noodles to let it mix in. There are four ways to enjoy the noodles: 1. eat them as they are, 2. dip them in the broth with egg, 3. put the egg in the noodle bowl, 4. put fish powder in the noodle bowl. I found that adding egg to the noodles really enhances the flavor, especially since the noodles can be a bit rubbery and lacking in taste. The seaweed and sesame also mix in nicely. This is the best way to enjoy the dish. The soba tea was also a nice touch. Thank you for the meal. 2.69 18.1

On June 6th, on my way to my first visit mission destination, I decided to try this place that I had been wanting to visit. I bought a meal ticket at the entrance and went to the counter. I ordered the "medium" meat soba (960 yen), which comes with thinly sliced boiled pork belly that is not fatty. The noodles are thick and chewy. The spicy oil goes well with the noodle soup, but it's still delicious without it. I cracked a raw egg into the soup halfway through. This standing soba restaurant stands out from the rest, with a trendy name and unique offerings. Lastly, I poured a self-serve dashi broth into my leftover soup, sprinkled fish powder on top, and finished my meal. If you're looking for a large portion, this might not be the best place for you.