Soupless ramen varieties like mazesoba (mixed noodles), abura soba (oil noodles), and kamatama soba (hot noodles with egg) are among the popular genres in Japan’s evolving ramen culture.
“Shibuya Mazesoba Chops” is a specialty restaurant where you can thoroughly enjoy soupless ramen in Tokyo’s trendsetting district of Shibuya. It’s also conveniently located near Shibuya Station.
There are no strict definitions separating mazesoba, abura soba, and kamatama soba.
And despite having “soba” in their names, none of these dishes use traditional Japanese buckwheat noodles—here, “soba” refers to noodles in general, and they often use ramen noodles instead.
At Shibuya Mazesoba Chops, two different types of specially selected noodles are used—one for regular ramen and another for their mazesoba, abura soba, and kamatama soba offerings.
Abura soba is a simple, classic dish made by mixing ramen noodles with oil and a soy sauce-based tare (sauce).
Despite having “oil” in its name, the dish isn’t excessively greasy.
Mazesoba is a modern variation that evolved from abura soba. While the method—mixing sauce, noodles, and toppings—is similar, it’s more flexible in terms of seasonings and toppings, making it a contemporary, creative noodle dish.
Kamatama soba is a take on kamatama udon, a traditional dish where freshly boiled udon noodles are mixed with sauce and ingredients centered around egg yolk—except this version uses ramen noodles instead.
“まぜそばスペシャル 中,” Mazesoba Special (Medium) 1,300 JPY (tax included)
The “Mazesoba” delivers an intense wave of umami
The signature dish at Shibuya Mazesoba Chops is the “Mazesoba Special.”
Its base is a rich, house-made tare that blends soy sauce with ago dashi (flying fish broth), kombu (kelp), chīyu (chicken oil), and pork back fat.
It’s a hearty bowl featuring specially ordered thick curly noodles, a mountain of boiled vegetables, thick-cut chāshū (Japan’s version of char siu), soft-boiled egg and quail egg, topped with seasoned fat and garlic.
When served, the noodles and sauce are not yet mixed. Be sure to mix thoroughly from the bottom up before eating.
The noodles, uniquely blended by the shop primarily using wheat from Hokkaidō, a treasure trove of ingredients, offer a satisfyingly chewy texture and bold presence.
Their curly shape helps the sauce cling, so with each bite you get layers of soy umami, pork richness, and garlicky aroma—guaranteed to bring a smile to your face as you eat.
The amount of garlic and seasoned fat can be selected in four levels, from none to extra.
If you prefer a richer, more intense flavor, try ordering both in extra amounts. The soft-boiled egg can also be swapped out for a raw egg, if you prefer.
Customize your own flavor with loads of toppings and seasonings
Mazesoba is already packed with flavor, but the real fun comes in customizing your bowl with free table seasonings and optional paid toppings.
At Shibuya Mazesoba Chops, table condiments alone include mazesoba sauce, mayonnaise, chili oil, curry powder, vinegar, ichimi tōgarashi chili powder, black pepper, and more.
Among these, the original “Chops Bomber” is unique to the restaurant.
It blends seven flavors including tenkasu (crispy tempura bits), aonori seaweed, bonito broth, and mayonnaise powder, adding a distinct Japanese taste and crispy texture.
“チョップスボンバー,” Chops Bomber
Additionally, paid toppings are available. There are 14 varieties including Hokkaido butter and Parmesan cheese which add richness and smoothness, fried onions adding light texture and sweetness, aromatic fish powder, and extra portions of meat, vegetables, and egg.
(top row from left) “Spicy Fish Powder Chili Oil” 100 JPY (tax included), “Fried Onions” 50 JPY (tax included), (bottom row from left) “Hokkaido Butter” 100 JPY (tax included), “Parmesan Cheese” 50 JPY (tax included)
The top recommended condiment for the Mazesoba Special is the Spicy Fish Powder Chili Oil.
It’s an original spice blend combining doubanjiang (spicy bean paste), chili oil, fish powder, and mirin (sweet cooking rice wine.)
It adds layers of complex heat and transforms the flavor.
Try finding your preferred taste by customizing with multiple condiments and toppings, keeping the dish exciting untl the very last bite.
“旨辛魚粉辣油,” Spicy Fish Powder Chili Oil 100 JPY (tax included)
Rich aroma and flavor! The top-rated “Abura Soba Special”
For those wanting to enjoy a more Japanese-style flavor, go for the “Abura Soba Special.”
Unlike mazesoba, the flavor base consists of a sweeter soy sauce using oyster sauce, chicken oil, and aromatic sesame oil.
Toppings include chopped chashu, menma (fermented and seasoned bamboo shoots), green onion, soft-boiled egg, minced garlic, and ground sesame seeds.
“油そばスペシャル 並,” Abura Soba Special (Regular) 1,350 JPY (tax included)
While it has a rich taste, abura soba isn’t as intense as mazesoba. The aromatic harmony between the green onion and garlic is what makes this bowl shine.
The chashu at Shibuya Mazesoba Chops is carefully simmered in the same soy sauce used for ramen.
With a juicy texture and deep richness, it’s delicious even by itself. Since the chashu is chopped, it creates a sense of unity with the noodles.
The Umami bites editorial team recommends topping it with some mayonnaise and chili oil available at your table. It gives the dish an extra appetite-stimulating kick so be sure to give it a try.
Mayonnaise and chili oil topping
“Rich Kamatama Soba with Meat” featuring creamy branded eggs
The flavor base of “Rich Kamatama Soba with Meat” can be selected from two options: the bold mazesoba style or the lighter, Japanese-style abura soba base.
“濃厚釜玉肉 並,” Rich Kamatama Soba with Meat (Regular) 1,050 JPY (tax included)
What really stands out here is the soft-boiled egg. All eggs used at the restaurant are premium Okukuji eggs from Ibaraki Prefecture.
These eggs are known for their rich flavor and higher vitamin content compared to regular eggs.
Break the egg and mix all at once with the chopped chashu, fish powder, ground sesame, green onions, and minced garlic.
Unlike mazesoba or abura soba, the fragrant fish powder adds a rich aroma that enhances each bite, while the egg smoothly brings together each flavor and burst of umami. It has a silky finish and smooth texture.
Upon entering, purchase a meal ticket from the vending machine.
As the restaurant is located in the internationally diverse Shibuya, the ticket machine offers both Japanese and English ordering options.
It accepts not only cash but also credit cards, e-money, and QR code payments.
The shop is conveniently located right across the famous Shibuya Scramble Crossing, just steps from the station.
Try innovative noodles in a city where cutting-edge culture comes together!
Information
| Store name | まぜそば渋谷チョップス Shibuya Mazesoba Chops |
|---|---|
| Address | Saint Louis Building 1F, 26-3 Udagawachō, Shibuya-ku, Tokyo
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| Access |
Shibuya Station（SBY） Short walk from Exit A3
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| Phone number | 03-5428-1520 |
| Reservations | Not accepted |
| Payment |
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| Service charge/Table charge | None |
| Hours | 11:00-6:00 AM |
| Closed | No holidays |
| Seating | 12 counter seats |
| Smoking | All seats are non-smoking |
| Official website | https://www.instagram.com/mazesoba.shibuya.chops/ |
| Other information |
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※Menu contents, prices, store information, etc. are current as of April 2025.
