Abura Soba and Uji Matcha at Kajiken and Kyo Matcha in Annandale!

Join us for the soooo good Abura Soba at Kajiken in Annandale!

What is Abura Soba?

Abura Soba is a soupless noodle, mixed with house special sauces - chili oil, souy sauce, vinegar, minced garlic and pepper powder. It is the ultimate noodle where you can fully enjoy the taste.

Kajiken is the pioneer of Nagoya-style Abura Soba, serving bold, brothless noodles since 2010.

Baltimore Magazine:

If you’ve never been to a ramen shop, Kajiken would be an excellent place to start. And if your idea of fun is a big bowl of noodles drenched in porky goodness, you have someplace to be.

A long counter bar fronts the stoves, helmed by cooks tending vats of boiling water. Low weather systems move above the pots, into which the noodles are dropped and lifted with impressive dexterity. The entire crew will call out as you enter and exit—cries of “Irasshaimase” (welcome) and “Arigato gozaimasu” (thank you very much) like cheerful incantations.

And then there are the bowls of noodles, in this case an iteration of ramen called abura soba or mazesoba, which is not soba at all but the thicker version of ramen noodles, served with a variety of accompaniments and without broth.

Kajiken (Baltimore) is the first U.S. location of a popular Japanese abura soba chain that began in Nagoya and which now numbers some 100 locations worldwide. Ramen and its variations have been essential for a long time in Japan; tsukemen, or dip ramen, became popular about 10 years ago in American cities, and abura soba has also made the jump, especially to college towns.

Kajiken specializes in various toppings for noodles, so you can experiment with things like mentaiko (fish roe), umeboshi (Japanese plum), and menma (bamboo shoots), or add what you especially like (tomatoes, cheddar, soft-boiled eggs) to make an idiosyncratic mash-up. This can be a lot, especially as the restaurant doesn’t allow substitutions, and the abura soba versions—a basic, with chashu (discs of roast pork), menma, scallions, and nori; curry; carbonara; beef and onions; a cold version; and a vegan iteration—already come with plenty of ingredients.

You will be instructed to stir everything up with your chopsticks, as the absence of soup means that the tare, which is the concentrated sauce, has been installed at the bottom of your bowl. Be sure to dose your bowl with rice vinegar and chile oil, which give some extra flavor and, more importantly, a hit of acid to counter all the pork, pasta, and oil.

There are other items on the menu, notably more traditional tonkotsu ramen, made Hakata-style, as well as donburi rice bowls, and an impressive list of appetizers. Kajiken has very good versions of gyoza, or pork dumplings; and karaage, or fried chicken. And best of all, there is takoyaki, fried balls of dough embedded with octopus and topped with shaved bonito, curls of dried fish that wave in the heat and make the dish look disconcertingly like a terrarium. (Don’t be deterred—it’s delicious.)

There’s no booze or hot tea, but there is salted plum soda, a sour-salty-sweet drink that’s worth trying. There is also a very cute little desert shop attached (Kyo Matcha) that has a surprisingly robust dessert menu, including ice cream, yuzu cheesecake, and wondrous slices of deep green matcha crepe cake.

Check out Kajiken menu here
Check out Kyo Matcha menu here

WAITLIST:
Meetup does not allow a waitlist for paid events. If this event fills and you are interested in adding your name to the waitlist, please send host a message through the app.

To enhance the opportunity for great conversation, we would like to keep the group small. Please feel free to sign-up to meet us along with up to 2 friends.

In the future, we will vary the days of the week, geography and the cost of restaurants so that we can attract many different types of diners.

PLEASE MAKE SURE YOU ARE COMMITTED TO GO WHEN YOU RSVP FOR THIS EVENT. In the event our group incurs a fee for no-shows / late cancellations, your ability to RSVP for future events will be restricted. Thank you in advance for your understanding.Feel free to make suggestions for future meet locations. All diners will have their own tab to avoid any confusion.

** The small non-refundable registration fee helps us share the cost associated with Meetup platform ($360/year) and reduces the likelihood of no-shows, allowing us to better plan our events and accommodate attendees. Thank you in advance for your understanding!**

If you are unable to join us in April, we hope you'll stay interested and join us for a meal in the future. Looking forward to seeing you at Kajiken in Annandale!