Kajiken

There's always a line for this restaurant so be prepared to wait. Once seated service is relatively quick. Love the flavor of the noodle dishes. They're ramen noodles (not gluten-free) without the broth and you can mix different spices into your dish. I ordered the vegan and added a poached egg. However once the fried tofu gets cold, it becomes rubbery. Next time I'd like to try their rice dishes.

- G G -

I’m not sure if they are authentic Japanese ramen restaurant. The waiters are trained to say a certain phrase in Japanese, though like “the customer is arriving.” The noodle was good. I believe it’s homemade. But, they should let you replace the toppings. Not everyone likes me ma etc. in Japan you would never put bonito flakes on ramen but this store does:). I like the raw yolk on the top. The price is a little too high for want it is.

- Naoko N. -

Big crowds on a Monday afternoon. Japanese food. Very good. Didn't see a single Japanese saff, but food was excellent. No wonder they have a big line always. I personally like the rice dish, when most preferred the noodles. Not the greatest.

- K S -

This place recently opened in Dublin. I have had tsukemen (ramen with dipping sauce), but have not had abura soba before so I had to try it. This place was super busy at noon. Probably because this place was still quite new. Good thing we went there around 11:30 so we did not have to wait. I ordered their #1 signature dish: Homura Aburasoba. Some people may not want to eat a raw egg, but I wanted it. Just hope their egg is high quality and fresh. I mixed everything up and tasted it - not bad. I added their condiments: fried garlic, sesame, chili oil and vinegar as I like heavy flavors. I thoroughly enjoyed it. I also ordered an Asahi draft beer to go with my noodles. My friend ordered the Soboro Aburasoba, but substituted the raw egg with an Ajitama (seasoned egg). I am sure she enjoyed it as well as she finished it before I finished my bowl. The ponzu karaage had some grated daikon with ponzu and green onions. It added another layer of flavors to the fried chicken, but the fried chicken was juicy and hot. I would order it again. I must admit - I still like ramen with soup better as the soup is my favorite component of ramen. I also started enjoying tsukemen as my most recent trip to Japan converted me.

- Lon.food.travel -

Waygu Aburasoba 3 meat raw, very chewy, doesn’t meet the pricey waygu beef expectation; wish they can have a normal beef one with cheaper price; sauce creamy, not very flavorful Nikumori Aburasoba 4 dry noodles, spicy minced pork, slightly tough & chewy pork slices, green onions, poached egg, medium spicy Keema Curry Aburasoba 5 dry noodles, curry minced pork, parsley, ajitama, only half egg, super flavorful Soboro Aburasoba 4 dry noodles, soy marinated ground chicken, green onions, sesame seeds, ajitama, slightly sweet, strong onion (slightly bitter) after taste, flavorful Optional toppings: sesame seeds, garlic powder, chili oil, white vinegar

- Cindy Lu -

After waiting for a long time, I was hoping it would be amazing, but it was just okay. Still, the bibim ramen was something different, and it’s worth trying at least once.

- Hayden B -