Chojuan

Some diners have described the kakiage on Chojuan’s tempura soba as large enough to cover more than half the bowl. The fritter is made with sakura shrimp, onion, burdock and long onion, and comes with a rich broth flavoured with bonito. Reviewers note that the thick, soft soba noodles hold the broth well. The kakiage also changes texture as it soaks it up. Other hot soba options include tsukimi soba, topped with egg, and tanuki soba, so diners can choose a bowl with a different combination of toppings.

For a cold noodle dish, options include chilled soba with wakame seaweed, tanuki-style toppings or fried tofu. The menu also features curry rice and a kakiage rice bowl, with set meals pairing rice dishes with soba. Diners can eat at the counter or at a table, making the restaurant suitable for a quick solo meal as well as a sit-down visit.

Chojuan accepts cash only, so bear this in mind when planning how to pay.