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The bar seats face a glass-walled noodle room where someone is forever converting spools of dough into the springy, house-made strands in your bowl. Kajiken is a Japanese soba shop specializing in aburasoba, a brothless style where oils and sauces do the heavy lifting instead. The concentrated flavor catches you off guard the first time. A table caddy of vinegar, hot sauce, and powdered nori lets you keep adjusting until it's exactly right. Expect a line at peak hours.
The awards strongest first
- Michelin Guide Selected Restaurant
- San Francisco Chronicle Best ramen restaurants in the SF Bay Area
- San Francisco Chronicle Best restaurants in Palo Alto, San Jose, the Peninsula and South Bay
One number, weighted & current 80
How we scoreThe dishes from the writeups
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Aburasoba
“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.”
San Francisco Chronicle -
Spicy pork homura aburasoba
“Try the spicy pork Homura aburasoba or its intense richness that’s highlighted by fish powder.”
San Francisco Chronicle -
Tantan aburasoba
“For something creamy and rich, the tantan aburasoba, glorious noodles in a roasted sesame sauce, is truly special.”
San Francisco Chronicle -
Karaage
“The menu is rounded out with a small selection of karaage, takoyaki, edamame (in three variations), gyoza and sides.”
Michelin Guide
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