Kajiken

Name: Kajiken
Address: 112 S B St, San Mateo, CA 94401, États-Unis, San Mateo, 94401, USA
Telephone: +1 650-246-9758

112 S B St, San Mateo, CA 94401, États-Unis

http://kajikenusa.com Arrow icon

+1 650-246-9758 Arrow icon

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33 utilisateurs

#Tags souvent utilisés

#Restaurant #Japanese #Ramen #Japon #Asian

Ce qu'en disent les utilisateurs

"Situated in a delicious nook in downtown San Mateo, Kajiken helps expand ideas of what ramen can be. The shop is a Japanese import and among the few locally to offer aburasoba, a brothless ramen with thick, chewy noodles dressed in copious sauces and oils. You’ll likely encounter a long line — if that’s a concern, you might have better luck visiting for weekday lunch. Once inside, diners are surrounded by light-colored wood, paper lanterns and a plant shelf. But the best seat in the house is the bar near the kitchen, where you can watch someone convert spools of dough into the very noodles you’re slurping up. Try the spicy pork Homura aburasoba ($16.50) for its intense richness that’s highlighted by fish powder. For something creamy and rich, the tantan aburasoba ($14.50), glorious noodles in a roasted sesame sauce, is truly special."

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"Kajiken in San Mateo is the first place in the Bay Area focused on aburasoba, a brothless ramen that has quickly become my preferred style. A lot of that has to do with Kajiken’s phenomenal noodles, which are made in-house — a process that can be seen if you’re seated in front of the noodle room. Those springy strings are topped with spicy minced pork and raw egg yolk ($16.50), sliced chashu pork ($14.50) or sesame sauce known as tantan ($14.50). The lack of broth really highlights the quality of the thick, chewy noodles, the better to absorb the various sauces and ingredients."

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"https://archive.is/2023.12.11-154724/https://www.sfchronicle.com/food/restaurants/article/best-bay-area-2023-18464795.php Kajiken in San Mateo is the first place in the Bay Area focused on aburasoba, a brothless ramen that has quickly become my preferred style. A lot of that has to do with Kajiken’s phenomenal noodles, which are made in-house — a process that can be seen if you’re seated in front of the noodle room. Those springy strings are topped with spicy minced pork and raw egg yolk ($16.50), sliced chashu pork ($14.50) or sesame sauce known as tantan ($14.50). The lack of broth really highlights the quality of the thick, chewy noodles, the better to absorb the various sauces and ingredients"

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"https://www.instagram.com/reel/Cw8R7o4vQBK/?igshid=YjVjNjZkNmFjNg== https://www.instagram.com/reel/C5wuDNQPqcJ/?igsh=MzRlODBiNWFlZA=="

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"Aburasoba Spicy pork Tan tan"

@dici4

"Kajiken has landed on the West Coast from Japan with the promise of shaking up your noodle routine with abura soba. This noodle dish is similar to ramen but eschews the broth, instead punching up the flavor courtesy of a special blend of oils and sauces. The springy noodles are made in house (score a seat facing the windowed noodle-making area) and are satisfying enough to eat plain, but with nine varieties, why?"

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"Broth less ramen noodles. Not soup. Noodles with spices on bottom and toppings. Sounds yum. "

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