Abura soba (similar to mazesoba) is a type of brothless ramen that evolved from traditional ramen culture. It’s said to have originated in the 1950s as a staff meal at Tokyo ramen shops.
Today, abura soba has grown into a popular genre with specialty shops popping up all across Japan.
The distinctive feature of abura soba is its style of eating: instead of using soup, noodles are mixed with oils such as sesame oil or chicken fat (chīyu) and a sauce made from soy sauce or salt.
Shibuya, a hub of Japanese food culture, is home to many abura soba specialty shops.
Among them, “Abura Soba Nihon Aburatō Shibuya” (referred to hereafter as “Nihon Aburato”) is a popular spot that draws in fans from both Japan and abroad.
This abura soba specialty brand is produced by the same company behind several popular restaurants, including “Ramen Hayashida,” and has multiple locations throughout Tokyo.
“たらこバター釜玉油そば,” Abura Soba with raw egg, cod roe, butter, Parmesan cheese, and noodle soup base 1,000 JPY (tax included)
Enjoy the unique Japanese-Western fusion taste of “Tarako Butter Kamatama Abura Soba”
One of the restaurant’s signature dishes is the “Tarako Butter Kamatama Abura Soba,” noted on the English menu as “Abura Soba with raw egg, cod roe, butter, Parmesan cheese, and noodle soup base.”
The flavor base consists of an original oil blend based on sesame oil and a soy sauce with bonito as its main component.
The noodles are original abura soba noodles made from Hokkaidō wheat blended with pasta flour.
These freshly boiled housemade noodles are partially mixed with the original oil and soy sauce, then topped with tarako (salted cod roe), butter, raw egg, green onions, and Parmesan cheese.
They pay meticulous attention to every detail, using flavorful branded eggs, aromatic Kujō green onions sourced from Kyoto, and freshly grated Parmesan cheese.
The joy of eating abura soba is in vigorously mixing everything to thoroughly combine the oil and sauce at the bottom of the bowl with the noodles.
As you mix up this abura soba, the rich flavor and umami of butter is added to the cod roe, while the egg’s creaminess brings everything together. The chewy noodles pair perfectly with the toppings and sauce for a satisfying mouthfeel.
Furthermore, the combination of traditional ramen ingredients like green onions and nori seaweed with cheese creates a Japanese-Western fusion accent, making the flavor profile change with each bite.
You can savor this dish right down to the very last bite.
Customize to your taste! That’s the fun of abura soba
“The appeal of abura soba is being able to adapt it to your preferences as you eat,” says the manager of Nihon Aburato’s Shibuya branch.
The restaurant offers plenty of ways to customize your meal, which is the true essence of abura soba.
(from the left) vinegar, chili oil, toothpicks, ichimi tōgarashi chili powder, and black pepper
On the table, you’ll find vinegar, chili oil, toothpicks, ichimi tōgarashi chili powder, and black pepper. It’s recommended to drizzle about two dashes of chili oil and vinegar over your bowl.
(from the left) chopped onions, garlic
Ask the staff, and you can get freshly chopped onions and garlic free of charge. The juicy texture and sweetness of the onions, along with the punch and aroma of garlic, add impact to the abura soba, doubling its deliciousness. These are must-try toppings.
(top row, from the left) cheddar cheese, spicy onions, Parmesan cheese (bottom row from the left) soft-boiled egg, fried onions
Even more noteworthy are the twelve varieties of paid toppings available: fried onions, mayonnaise, karashi (spicy Japanese mustard) mayonnaise, spicy green onions, cheddar cheese, soft-boiled egg, seasoned boiled egg, natto with whole raw egg, chāshū (Japan’s version of char siu), and more.
You can even order additional toppings in the middle of your meal—just ask a nearby staff member.
“納豆（全卵入り）,” natto with whole raw egg 150 JPY (tax included)
A topping that pairs particularly well with this dish is natto with whole egg. Natto with raw egg has a smooth texture that blends well with the noodles and has a distinctive flavor. It’s truly a unique Japanese food experience, so be sure to give it a try.
“Black Junk Abura Soba”: a wildly satisfying dish
Particularly popular among young diners is the “Black Junk Abura Soba.”
The flavor base is a rich, special sauce made from charred soy sauce with grated garlic blended into their original oil, enhanced with pork and chicken paitan broth extract.
“ブラックジャンク油そば,” Black Junk Abura Soba 950 JPY (tax included)
Toppings include a heaping pile of freshly boiled bean sprouts and cabbage, thick slices of chashu pork, and menma (fermented and seasoned bamboo shoots).
The bowl is generously topped with pork back fat, giving it a look like snow-capped Mt. Fuji!
Like other abura soba dishes, this one should be mixed well from the bottom.
The first bite delivers an intense umami hit that really stimulates the taste buds!
When the fragrance and depth of soy sauce fuse with the richness of the oil, it creates a flavor that’s simply irresistible. The chashu, the centerpiece of the toppings, is tender and flavorful. Despite its richness, the bowl maintains a well-balanced flavor profile.
“からしマヨネーズ,” spicy Japanese mustard mayonnaise 50 JPY (tax included)
For the Black Junk Abura Soba, it’s recommended to add toppings that can stand up to its rich flavor. Adding garlic and chili oil for impact, and then topping it with spicy Japanese mustard mayonnaise allows you to enjoy a sinfully delicious taste.
All abura soba dishes come with a substantial 200g (roughly 7 oz) of noodles, but you can get an extra 100g (3.5 oz) for free. Consider your appetite when ordering.
Decide how hungry you are and choose your portion accordingly!
Satisfy late-night cravings on the weekend
Year-round offerings at the restaurant include the two dishes introduced here, as well as the standard “Abura Soba” and “Kamatama Abura Soba.”
They also offer limited-time seasonal flavors, which draw loyal customers back again and again.
(left) “TKG,” raw egg on rice, 300 JPY (tax included) (right) “肉アブライス,” Meat Abura Rice 300 JPY (tax included)
Adding side dishes like “TKG” (tamago kake gohan, raw egg on rice) or “Meat Abura Rice” topped with chopped chashu and back fat make for a fully satisfying meal.
(left) jasmine tea, (right) black oolong tea
Black oolong tea and jasmine tea help refresh your palate after the rich abura soba. Both are available as free self-service.
At Nihon Aburato, service goes beyond food.
Paper bibs and hair ties are available for free if you ask the staff. You can eat without worrying about staining your clothes or having your hair get in the way.
Additionally, spoons are provided to make mixing up your abura soba easier. If you find it difficult to mix with just chopsticks, ask the staff for one.
Being located in Shibuya, which attracts not only Japanese customers but also a large international clientele, the ticket vending machine offers both Japanese and English languages.
Inside, diners from all over the world enjoy their abura soba their own way.
The restaurant normally closes at 11:00 PM, but it stays open all night until 7:00 AM on Fridays, Saturdays, and the day before Japanese national holidays. It’s a pleasure to be able to enjoy this after experiencing the nightlife of Shibuya, a city that never sleeps.
There’s always a line, but the best time to go is right after opening at 11:00 AM.
Treat yourself to a fun and flavorful meal in a stylish and spacious setting—it’s more than just a meal, it’s an experience.
Information
| Store name | 油そば日本油党 渋谷総本部 Abura Soba Nihon Aburatō Shibuya |
|---|---|
| Address | Yokota Building 1F, 24-10 Udagawa-chō, Shibuya-ku, Tokyo
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| Access |
Shibuya Station（SBY） 2-minute walk from Exit A2
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| Phone number | 03-6712-7520 |
| Reservations | Not accepted |
| Payment |
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| Service charge/Table charge | None |
| Hours | Mon-Thurs. & Sun. 11:00-23:00 Sat-Sun. & days preceding nat’l holidays 11:00-7:00 AM |
| Closed | No holidays |
| Seating | 18 counter seats |
| Smoking | All seats are non-smoking |
| Official website | https://www.ramenings.com/nihonabura |
| Other information |
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※Menu contents, prices, store information, etc. are current as of April 2025.
