01 / ABOUT THE PLACE
About this place
Abura soba—noodles dressed with sauce and oil, then mixed with their toppings at the table—is at the heart of Menya Saijo’s menu. One diner who tried the onsen-egg abura soba enjoyed the contrast of springy noodles, soft-cooked egg, fried onions and chilli oil. For a more generous helping of toppings, the signature abura soba comes with 2 slices of chashu pork and half a seasoned egg. Those after more heat can opt for spicy abura soba, or the “Stamina” version, seasoned with garlic and black pepper. A diner who chose the spicy abura soba found that its toppings worked well with the chilli oil, and that fried garlic and chashu made it especially satisfying. A drizzle of table-top chilli oil or yuzu-infused shichimi can change the flavour as you go; leave some toppings to mix with rice at the end, too. The dish invites you to make it your own right to the last bite.
Beyond abura soba, the menu includes dipping noodles in a light soy-based broth fragrant with ginger, as well as ramen in a clear chicken broth. There are several noodle portions to choose from: ramen comes in regular 120g and large 180g sizes, while the dipping noodles are available in regular 150g, large 200g and extra-large 300g. The summer menu also features chilled abura soba with either mildly spicy kimchi or coriander; both can be ordered without the heat. Coriander fans can add extra, too.
The Saijo Set, a trio of chashu pork, seasoned egg and bamboo shoots, and the mildly spicy pork with spring onion make good snacks to share with a drink. Alongside beer, there are lemon sours and Shitamachi-style highballs. The restaurant stays open from the evening into the early hours, and some diners stop in for a meal after drinks in Tateishi. It is open Tuesday to Saturday from 17:00 until 1:30 the following day, and closed on Sundays and Mondays.
