Forget everything you thought you knew about ramen. Kajiken’s Abura Soba puts the spotlight on the noodles, and the results are nothing short of delicious.
Sydney’s love affair with ramen continues, but a new contender has emerged, threatening to shake things up. This challenger, however, doesn’t boast rich broths simmered for hours or overflowing bowls begging to be slurped with gusto. Instead, Kajiken, the first Australian outpost of this award-winning Japanese chain, focuses its spotlight on the humble noodle, offering a unique and flavourful experience known as Abura Soba, or “oil noodles.”
For those accustomed to the comforting warmth of a classic ramen broth, Abura Soba might seem like a radical departure. But for the adventurous diner, it presents a fascinating opportunity to explore the art of ramen from a different perspective. Here, the star of the show isn’t the rich, flavourful soup, but the noodles themselves. Made fresh daily with a special machine imported straight from Japan, these noodles are a revelation. They boast a delightful springiness with a satisfying bite, a texture that perfectly complements the accompanying sauces and toppings.
The wait for your bowl is a testament to the care taken at Kajiken. Through the restaurant window, you can witness the magic firsthand. The machine meticulously kneads the raw flour, transforming it into vibrant yellow strands that rest for days before serving. This meticulous process ensures the noodles hold their own against the bold flavours on offer.
But Kajiken isn’t just about the noodles themselves. They’ve moved beyond the one-size-fits-all approach to ramen, offering a delightful variety of Abura Soba options, each with its own distinct personality. The Homura, a local favourite, features a rich and flavourful sauce starring minced pork, bamboo shoots, and nori, finished with a sprinkling of noboshi and a perfectly runny egg yolk for a creamy counterpoint.
Craving something a little more luxurious? The Wagyu Abura Soba tempts with melt-in-your-mouth slices of Wagyu beef, accompanied by a sweet onion sauce, yoghurt for a touch of tang, and a delightful crunch from fried onions. The beauty of Abura Soba lies not just in its variety, but also in its adaptability. Not a fan of the pre-set flavours? No problem! Each table is equipped with a selection of condiments like vinegar, chilli oil, garlic, and sesame seeds, allowing you to tailor your experience to your taste buds.
While the noodles are undoubtedly the star attraction, Kajiken doesn’t neglect the supporting cast. Sides like crispy gyoza, filled with juicy pork and vegetables, and succulent takoyaki balls, golden brown and bursting with octopus flavour, round out your meal perfectly. For those with a sweet tooth, a decadent deep-fried red bean mochi taiyaki offers a delightful end to your exploration of Abura Soba.
Whether you’re looking to expand your noodle horizons or simply someone seekinga compelling alternative, this innovative take on ramen promises to be more than just a passing trend.
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