Abura soba, or “oil noodles,” is a brothless ramen that represents a bold evolution of traditional Japanese noodles.
Instead of soup, abura soba uses a savory sauce that coats the noodles and toppings. Diners mix everything together before eating, creating a flavorful and customizable experience.
At “Akihabara Tsukemen Aburasoba Gaku,” the owner believes that “good oil brings out the best in noodles,” and the shop serves up carefully crafted bowls using select oils and high-quality ingredients.
In this article, we’ll introduce this popular shop, known for its special sauce and healthy noodles.
Interior of Akihabara Tsukemen Aburasoba Gaku
Choose your own noodle volume— up to (500g / 17.6 oz)!
At Akihabara Tsukemen Aburasoba Gaku, you can freely choose your noodle portion size.
Regular (300g / 10.6 oz), Medium (400g / 14.1 oz), and Large (500g / 17.6 oz) sizes are all free of charge. Anything over 550g (19.4 oz) is available for an additional fee.
Noodle size explanation and English menu
If grams don’t quite register for you, there’s a helpful chart on the wall that compares noodle volume to the number of rice balls you’d get from a convenience store.
For example, (300g / 10.6 oz) of noodles is roughly equivalent to three rice balls.
With that in mind, you can order with confidence.
“アゲアゲ油そば（中盛り）,”Fried Food Soupless Oil Noodles (Medium size) 1,800 JPY (tax included)
Among all the aburasoba options at Akihabara Tsukemen Aburasoba Gaku, the most visually striking is the “Fried food Soupless oil noodles” (called Ageage Aburasoba in Japanese).
“Ageage” is a playful term referring to deep-fried items, and this dish includes a monster-sized fried pork shoulder cutlet, plus two deep-fried gyoza dumplings as toppings.
The karaage (usually Japanese fried chicken, but in this case fried pork) is packed with spicy, juicy flavor that bursts with every bite.
The crispy deep-fried gyoza add a delightful texture and a nice accent to the dish.
Once your bowl arrives, be sure to give it a good mix to combine the noodles and toppings thoroughly.
From left: fish powder, toothpicks, vinegar, pepper, chili oil
Use the condiments on the table—like vinegar and chili oil—to change up the flavor as you eat. Even with a big portion, you’ll enjoy every last bite.
“ネギマヨ油そば（中盛り,” Green onion and mayonnaise soupless oil noodles 1,300 JPY (tax included)
The “Green onion and mayonnaise soupless oil noodles” is another fan-favorite menu item.
The refreshing sharpness of scallions paired with the mellow tang of mayonnaise makes for a perfect match with the rich, oily noodles.
In Japan, scallions and mayonnaise are a beloved flavor duo used in many dishes.
Combined with the deeply flavorful aburasoba and moist chicken chāshū (Japan’s version of char siu), the green onion and mayonnaise combo becomes downright addictive.
Transform the flavor of the option soup
Akihabara Tsukemen Aburasoba Gaku’s most popular dish is the “Special Niboshi Aburasoba.”
It comes lavishly topped with scallions, menma (fermented bamboo shoots), seasoned egg, pork chashu, and chicken chashu.
“特製煮干し油そば,” Special soupless oil noodles 1,250 JPY (tax included)
Once you’ve eaten about three-quarters of the bowl, try ordering the optional soup.
At Akihabara Tsukemen Aburasoba Gaku, it’s known as the “Okkake Soup.” Simply say, “Okkake soup, please,” to a staff member and hand over your bowl with some noodles and toppings left inside. They’ll pour in the soup at no extra charge.
Passing the bowl across the counter
This original soup, made from chicken and seafood broth, adds another layer of flavor and lets you enjoy the very last bite to the fullest.
The secret behind these health-conscious noodles
At Akihabara Tsukemen Aburasoba Gaku, the noodles are made with kneaded-in powdered kōya-dōfu.
Koya-dofu (also known in English as koya tofu) is a traditional Japanese preserved food made by freezing and drying tofu. It’s praised for its high nutritional value and health benefits.
Originally, the powdered koya tofu was added during in-house noodle development to improve not only the texture but also the springy firmness.
Although aburasoba is often seen as a high-calorie indulgence, here it’s been reimagined with a lighter twist—even health-conscious diners can dig in with confidence.
Of course, the sauce—which is the essence of aburasoba—is also meticulously crafted.
At Akihabara Tsukemen Aburasoba Gaku, dried niboshi (sardines) are simmered until all moisture evaporates, infusing their umami and aroma into the oil. This process alone takes two full days.
The result is a light, soup-like flavor that appeals to a wide range of customers, regardless of age or gender.
Exterior of Akihabara Tsukemen Aburasoba Gaku
Akihabara Tsukemen Aburasoba Gaku is just a minute’s walk from Suehirochō Station and about ten minutes on foot from Akihabara Station, making it easily accessible.
Located along a major road, it’s easy to spot and a convenient stop during sightseeing.
The interior features 15 counter seats. Upon entering, buy a meal ticket from the vending machine and hand it to the staff to place your order.
There’s also an English menu posted beside the machine, so non-Japanese speakers can feel comfortable ordering too.
A bowl that balances bold flavor, healthy noodles, and nourishing ingredients, satisfying in every sense.
At Akihabara Tsukemen Aburasoba Gaku, you’re sure to discover a whole new side to aburasoba.
Information
| Store name | 秋葉原 つけ麺 油そば 楽 Akihabara Tsukemen Aburasoba Gaku |
|---|---|
| Address | Shin-ei Building 1F, 3-8-7 Sotokanda, Chiyoda-ku, Tokyo
|
| Access |
Suehirochō Station 1-minute walk from Exit 3
Akihabara Station（AKB） 10-minute walk from Akihabara Electric Town Exit
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| Phone number | 03-3255-4649 |
| Reservations | Not accepted |
| Payment |
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| Service charge/Table charge | None |
| Hours | 11:00-21:00 |
| Closed | No fixed holidays Unscheduled holidays |
| Seating | 15 counter seats |
| Smoking | All seats are non-smoking |
| Official website | https://akiba-tenjinya-gaku.com/ |
| Other information |
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※Menu contents, prices, store information, etc. are current as of July 2025.
