Tokyo Food Page
šGachi/
Akebonobashi: Ramen
₯6380-4874
€Data
There's no better
way to enjoy amaz-
ing, housemade ramen
noodles than in a
bowl of abura soba.
Literally meaning
oil-noodles, abura
soba leaves the soup
out, with only some
tare seasoning,
oils, and toppings.
Gachi, part of the
Mensho ramen group,
has a noodle factory
in the back. Depend-
ing on the time you
go, you might see
someone back there
feeding sheets of
dough through the
noodle machine,
prepping for the
next day.

Go for the regular
abura soba (Y690),
or if you love cha-
shu go for the cha-
shu abura soba
(Y890). An important
note with abura
soba, you need to
mix it vigorously.
Mix, mix, mix, then
mix some more. All
this mixing acti-
vates some of the
gluten in the noo-
dles, and will make
it taste even bet-
ter.

Eat a bite or two,
then add in a few
squirts of hot oil
and vinegar. Have a
couple more bites,
and then add in any
of the shop's other
free toppings.
Crispy noodle bits,
herb garlic, spicy
mayo, and more. This
is a fun, messy bowl
that really satis-
fies.
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Shinjuku-ku, Su-
miyoshicho 7-10. 
Open 11am-3, 5-10pm.
Closed Sundays.
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