Feeling famished and don’t know where to head for your next meal? We say you go slurp some soba!
Check out Nadai Fujisoba Ni-Hachi– Japanese soba speciality house hailing from Japan with 119 outlets in Tokyo. There are more than 20 soba dishes to try at this soba-specialty house, everything from hot to cold soba, mori (dipping) to soup or cream based and more.
But first, let’s see what’s so special about the soba here.
Nadai Fujisoba Ni-Hachi uses the golden ratio of flour for their soba: 8 parts buckwheat, 2 parts wheat. Made fresh daily, the soba house uses the highest quality ingredients from Japan for their noodles. Coupled with precision in the way the noodles are cooked, the soba here have a slight nutty aroma and are firm in texture.
To us, the best way to enjoy the fresh, natural taste of the soba is to order the classic mori soba ($8.00) or soba noodles served with a cold shoyu based dip mixed with cut spring onions and grated wasabi. Nadai Fujisoba Ni-Hachi lets you customise the level of saltiness of your dip. If too salty, simply dilute it with the dashi stock placed at every table.
For something more fancy, try their range of soup and dry soba. We like the dry soba which is a somewhat like our local shen mian (crispy drizzled with a savoury starchy sauce). This dish is created specially for Singapore. Here, the Deep Fried Soba with Savoury Spicy Seafood Sauce ($18.50) is first deep fried to a perfect crisp and served with a bowl of seafood sauce. Watch the noodles pop and sizzle as you pour the sauce over the crispy noodles served on a sizzle pan. The noodles remind us of moroku and goes well with the spicy gravy chockful of seafood and vegetables.
Prefer soba with soup or gravy? No worries, there are lot of options here. We like the Cripsy Sakura Ebi Tempura & Soba Drizzeled with Truffle Oil ($19.50) for that crispy and soupy pairing. While the broth was quite tasty, it was on the salty side so we mixed in some of the dashi stock to dilute it. For something unusual, try the Dry Kamo Maze Soba (Duck soba, $16), which comprises of sliced duck and soba noodles dressed in a starchy gravy . Again, we wished the chef had gone a little easy on the salt.
Served with a rich, thick mentai cream ladelled over soba noodles, the Mentai Cream Soba is the stuff food comas are made of. Milky with the occasional mentaiko popping in your mouth, the first few slurps were indeed very satisfying. But it got a little too heavy after a while. We recommend you order this to share instead. We wonder how many people actually managed to polish off this dish off.
Then again, even without the thick, creamy gravy, the soba here will fill most hungry diners. That’s because they come in very generous portions. You get a hefty 230g of soba noodles in every serving — enough to feed most hungry diners. In fact, most of our struggled to finish our noodles because there was simple too much.
Other than soba, the restaurant also serves a number of sides dishes. Try the luxurious Special Truffles Dashi Maki Tamago with Club Japanese Sauce ($15.00) or the Sauteed Sobagaki and Foie Gras with Kaeshi Sauce ($17).
The soba noodles are the best we’ve tasted in terms of flavour and texture. A pity the broth tend to be on the salty side. For that soup and dipping soba, that can be easily addressed by diluting your broth with the dashi stock served on the side.
Nadai Fujisoba Ni-Hachi
100 Tras Street, #03-14 100 AM, Singapore 079027
Tel: +65 6443 8827
Opening hours: 11:00am – 3:00pm, 5:30pm – 10:00pm