Anjo, Aichi, Japan｜Kajiken Mikawa Anjo

Among the other many Kajikens, personally I like this one the most.

Chilled abura soba, available only in summer, is surprisingly delicious. It says that regular abura soba should be eaten hot, so I thought I wouldn't make it cold. I tried it because it was the exact opposite of the usual sales pitch. It's spicy and the perilla leaves give it a refreshing taste, making it perfect for the summer when appetite decreases. Once you eat abura soba, you will become addicted to it. It won't taste good unless you add vinegar and chili oil. I'm a little hesitant at first, but once I try it, it's delicious. It's fun to find your favorite flavor depending on the toppings. I like the nori and fried onion toppings. If you're a big eater, you can save money by using a point card. Once you accumulate enough money, you can get a free topping coupon and a free soba coupon. Even if your point card expires, you can still receive free topping coupons based on the points you have accumulated. I think if I had 12 points and it expired, I would have gotten 6 free tickets. The limited-time Champon Abura Soba is also expensive, but delicious. Curry powder topping on salted oil soba is the best. The fish meal and curry powder give it the flavor of curry udon from a long-established udon restaurant, and it's delicious.

I came here because I wanted to eat abura soba. I forgot the name of the menu, but I ordered a large serving of cheese topping. Cheese goes well with hot noodles. There was a wide variety of other toppings. It's also delicious when you eat it with chili oil and vinegar. It seems that you can also make the taste thicker.