Kajiken
Ramen restaurant · San Mateo ·
Dry noodles served with sauce, oil, vinegar, and toppings
Dry noodles served with sauce, oil, vinegar, and toppings
"Originally from Nagoya, Japan, Kajiken has landed on the West Coast with the promise of shaking up your noodle routine with abura soba. This noodle dish is similar to ramen but eschews the broth, instead punching up the flavor courtesy of a special blend of oils and sauces. The springy noodles are made in house (score a seat facing the windowed noodle-making area) and are satisfying enough to eat plain, but with nine varieties, why? Toppings range from ajitama and chives to kimchi, ume or spicy mentaiko. Tables are topped with a well-chosen selection of vinegar, hot sauces and powdered nori for adjusting to your liking. The menu is rounded out with a small selection of karaage, takoyaki, edamame (in three variations), gyoza and sides." - Michelin Inspector
"The only Bay Area outpost of the popular abura soba chain started in Japan in 2010. The thick noodles aren’t submerged in broth, but rather, doused in sauce, oil, and vinegar. The signature homura aruba soba is stacked with spicy minced pork, bamboo shoots, and a raw egg yolk. Spicy food lovers will appreciate the karamen aruba soba that is completely coated in aromatic chile powder and doesn’t pull any punches. Additional topping options include kimchi, mozzarella cheese, corn, and mentaiko." - Octavio Peña
"Kajiken has landed on the West Coast from Japan with the promise of shaking up your noodle routine with abura soba. This noodle dish is similar to ramen but eschews the broth, instead punching up the flavor courtesy of a special blend of oils and sauces. The springy noodles are made in house (score a seat facing the windowed noodle-making area) and are satisfying enough to eat plain, but with nine varieties, why?" - MICHELIN Guide
"California's first Kajiken opened at 112 South B Street, bringing abura soba (brothless ramen) to the Peninsula with nine initial bowls showcasing thick wheat noodles topped with ingredients like spicy minced pork and raw egg yolk or lightly seared beef with crispy onions." - Paolo Bicchieri
