"This aburasoba chain (with locations in Japan and across the US) has an outpost near Cal Anderson park, drawing long lines for dry ramen in a dining room with “W hotel lobby” in its DNA. Kajiken is a decent spot for those who like a Minecraft-level of customizations—but nothing here will convert a broth lover. Long, springy noodles seem to take days to slurp up, surrounded by pork and other tender meats that have no problem talking about their feelings. But with only a tiny pool of oil underneath, you need to go to town on sauces, seasonings, or additional toppings to round out each bowl. And the sides are forgettable. Go for a filling lunch if you’re near the park—seek out better ramen dishes elsewhere. Food Rundown Original Aburasoba This is Kajiken’s most basic aburasoba bowl—the chashu has a nice sear, but there are not enough other things to offset the salt. Roast Beef Aburasoba Again, love the meat—and there’s an interesting yogurt sauce with subtle tang. The appealing, bright orange egg on top gives the dish some depth. Thank you, egg. Miso Soup Here’s some broth—though unfortunately bland. It’s an appetizer that gets thrown into a lunch deal and yet doesn’t really seem like a bargain after all. Gyoza We are rarely bummed out by dumplings, but the flabby casing and underseasoned fillings on these make us sad." - Gabe Guarente
