Nadai Fujisoba Ni-Hachi

Nadai Fujisoba Ni-Hachi does things a little differently. The soba restaurant’s noodles are made using a 2:8 ratio of wheat flour and buckwheat flour, and it pays off. You’re promised a chewy texture however you prefer your noodles served: warm, cold, maze- (mixed), or mori-style (dipping). The crispy sakura ebi tempura and soba drizzled with truffle oil ($19.50) is a good place to start – the broth’s sweetened just so by the prawns, which are encased in crispy batter that gets soggy quickly, so crunch through them fast. Also noteworthy is the deep-fried soba with savoury spicy seafood sauce ($18.50) with its play on textures that brings to mind braised ee fu noodles. Here, crispy soba is drenched in a tangy, gently spicy seafood sauce and tossed with mushrooms, squid and cabbage.