01 / ABOUT THE PLACE
About this place
At Ajikuraya, one way to enjoy yakisoba is to dip it in raw egg. One diner described dipping the noodles in the egg first, then adding a little sauce to the egg left in the bowl for the final bites. They found the creamy egg and sauce a good match—a tempting approach if you order the yakisoba. Diners have also praised the noodles’ chewy texture, while one comment describes the okonomiyaki as full of ingredients and satisfying to eat.
The menu’s mixed yakisoba combines squid, pork and prawn, and comes with a raw egg. There is also seafood salt yakisoba with squid, prawn and scallop. You can choose by ingredient combination, or branch out with chilli-oil yakisoba and Neapolitan-style yakisoba with bacon, onion and a fried egg. One diner recalled trying the Osaka-yaki founding special, made with potato, tempura scraps and mixed ingredients. They said the unfamiliar combination worked well, and remembered the tender squid and slightly sweet batter. The menu describes Osaka-yaki as a style made by mixing flour and cabbage. Negiyaki, by contrast, is made by spreading a thin layer of batter on the hotplate, topping it with green onion and konjac, then cooking it. Options include squid and pork or beef tendon and pork. One diner singled out negiyaki as a favourite; it is an alternative to a cabbage-filled okonomiyaki.
For another dish to share, the menu also includes cheese tonpeiyaki and chicken wings. It is easy to build a meal around yakisoba, or choose the batter and toppings you fancy for okonomiyaki or negiyaki.
