Hamasoba

Abura soba is a bowl to mix thoroughly before eating, with the option of adding vinegar or chilli oil along the way to change the flavour. Hamasoba serves medium-thick, wavy noodles from Asakusa Kaikaro—the same noodles used for tsukemen—with its original sauce and oil. The menu describes the oil as a light, plant-based variety that is not overly rich, chosen to let the noodles stand out. Diners have also remarked on the thick noodles’ chewy texture and the flavour of the soy-based sauce.

One way to enjoy the changing flavours is to start with the bowl as served, then add vinegar and chilli oil as you eat. A diner who ordered the Special W mixed the soft-boiled egg and green onion with sesame into the noodles, then added vinegar, chilli oil and pepper partway through. The soft-boiled egg is suggested for a milder flavour, while green onion and sesame add a crisp texture.

Noodle portions are available in regular (150 g), large (250 g) and W (350 g) sizes, making it easy to choose how much to eat. For a generously topped bowl, there is also a large serving with chicken teriyaki, a soft-boiled egg, bamboo shoots, nori, pickled mustard greens, mizuna and green onion. Those who like a little heat can choose Hama-kara soba, made with a shichimi-based sauce, or the fully topped spicy soba, served with kimchi and spicy bean sprouts.

The small dining room is mostly counter seating; one visitor reported that there were 5 counter seats. It may suit a solo meal. Takeaway is available as well as dining in, and payment is cash only.