01 / ABOUT THE PLACE
About this place
For a dipping broth that is rich yet not too heavy, try the chicken tsukemen at Tsukemen Aburasoba. Visitors describe the chicken-and-seafood broth as thick enough to cling to the noodles, but less filling than its appearance might suggest. The thick noodles have also been praised for their pleasantly chewy texture and smooth mouthfeel.
The menu notes that powdered koya tofu is blended into the noodles, a feature also mentioned by diners. One visitor enjoyed the special chicken tsukemen, served with a seasoned egg, pork and chicken chashu, and bamboo shoots. Choose the special if you want the full range of toppings, or the chicken tsukemen to focus on the noodles and dipping broth. The menu lists regular, medium and large portions at the same price, measured at 300 g, 400 g and 500 g after cooking. Visitors have chosen portions of 300 g and 500 g, too, making it easy to match the serving to your appetite.
For something different from tsukemen, there is niboshi abura soba. One diner who tried the shrimp-spicy niboshi abura soba first enjoyed the noodles coated in the flavour of niboshi, then mixed in the shrimp spice for heat and a shrimp note. They added chilli oil and soup later for another change in flavour. Niboshi abura soba is listed with noodle portions from 300 to 500 g, alongside options including seasoned egg, shrimp spice, and green onion with mayonnaise. Sets with a mini chashu rice bowl are also available, so you can decide whether to keep the meal focused on noodles or add rice.
Tsukemen Aburasoba offers dine-in service as well as takeout and collection at the shopfront. It is also suited to solo dining, whether you want to eat the thick noodles with dipping broth in the restaurant or take abura soba away.
