Dashi to Men Yuei : Best Abura Soba Experience in Tokyo
だしと麺 遊泳 (Dashi to Men Yuei) – A Hidden Gem for Abura Soba in Koenji, Tokyo
How to get there: 1 min walk from Higashi Koenji Station
After visiting the Ghibli Museum (is it worth visiting to Ghibli Museum? If you want to read the review of the museum, please click here), our plan was to hop on the Sobu Line from Kichijoji to Koenji for vintage shopping and dinner.
Unfortunately, the restaurant we had in mind near Koenji was closed. A quick online search led us to a highly rated and popular abura soba spot nearby called だしと麺 遊泳. Selected as one of Tokyo's Top 100 Ramen Restaurants in 2024, we decided to give it a try. 👍What was supposed to be a short trip from Koenji Station on the Chuo/Sobu Line somehow turned into a 20-minute walk from Higashi-Koenji Station on the Marunouchi Line. From Higashi-Koenji, the shop is only a 1–2 minute walk.
Opening Hours
Although the official website lists their schedule, we noticed a handwritten note posted on the door with what looked like their actual yearly hours:
- Wednesdays & Thursdays: 17:00–21:00
- Saturdays & Sundays: 11:30–15:30
- Closed on Mondays, Tuesdays, and Fridays
We arrived around 5:30 PM on a Thursday, and there were already 6–7 groups waiting in line.
Ordering System
While waiting, you’ll notice people passing menus down the line. When it’s your turn, step inside to use the vending machine to purchase your meal ticket (card payment accepted — very convenient!). After that, return to your spot in line until a seat opens up. Don’t forget to pass the menu to the next person behind you. In addition, during our visit in May 2025, they said they would also accept cash if we had the exact amount—no change required—but I’m not sure if that is still the case now.
The shop is small, with just seven counter seats facing the open kitchen. There are two main dishes:
- Abura soba (油そば) – literally “oil soba” but better understood as soupless soba
- Dashi soba (出汁そば) – soba served with a flavorful broth
I usually shy away from oily or deep-fried foods, so this was actually my first time trying abura soba. To my surprise, it wasn’t greasy at all.
The review of the first Abura Soba
As you can see in the photo, the toppings were simple but satisfying:
Char siu pork, Menma (bamboo shoots), Bok choy, Naruto (fish cake), A seasoned egg and Egg yolk.
The real star was the sauce. According to the restaurant’s description, it’s made with a blend of ibuki dried sardines, horse mackerel, mackerel, flying fish, lizardfish, bonito, Japanese sake, barracuda, Spanish mackerel, dried pork bones, and pork meat. With such a complex mix, it’s no wonder the flavour was so deep and rich. Breaking the egg yolk and mixing it all together made the sauce even more mellow and satisfying.
The noodles themselves were thick, wide, and chewy — springy in texture and surprisingly filling, even though the portion didn’t look large at first.
How to Enjoy the Food
On the table, they explain how to enjoy the food:
For abura soba:
- Break the egg yolk in the second half.
- Drink it as it is.
- Dip the noodles in the broth, like tsukemen style.
- Mix it together with the Abura Soba.
Final Thoughts
Even though the name “abura soba” initially made me hesitant, this dish completely won me over. It wasn’t oily at all, but instead felt more like a soupless style of soba packed with flavour.
In Japan, many people think of soba only as buckwheat noodles, served either cold with dipping sauce or hot in a broth. But the word “soba” has expanded over time — dishes like yakisoba or Okinawa soba don’t always use buckwheat either. Some restaurants, like this one, use “soba” in their own unique way to describe their signature noodle style.
If you’re looking for a different take on soba — something hearty, flavourful, and unique — Dashi to Men Yuei - だしと麺 遊泳 is absolutely worth a visit.
*This review is based on my personal experience, and results may vary for others. Please take it as a friendly reference..jpg)
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