A note on the words: soba is Japanese buckwheat noodles. Mazesoba (“mixed noodles”) is a brothless dish in which the noodles are tossed in a sauce instead of being served in soup; this branch-only Korean version is eaten chilled, with kimchi and a sweet-then-spicy sauce in the style of gochujang (Korean chili paste), and without tsuyu (the usual soba dipping broth). Shime is the dish that closes a night of drinking. Wakame is a tender seaweed, agedama (also called tenkasu) are crunchy bits of fried tempura batter, the topping that defines tanuki soba, and beni-shoga ten is a tempura fritter of red pickled ginger.
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Nadai Fuji Soba Akasaka ten on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Fellow drinkers, thank you for waiting! It’s time for Hangover Meshi (hangover meal)!
Ugh, I drank too much in Akasaka, ha…
At this hour there are no more trains, so what should I do… Maybe I’ll just eat some soba first and think things over. And so, for the first time in a while, I came to Fuji Soba in Akasaka!
Come up out of Exit 2 of Akasaka Station on the Chiyoda Line, and almost right in front of you is “Nadai Fuji Soba Akasaka ten.” Opened in April 2023, it is the “newer” Fuji Soba in Akasaka. Because it is open 24 hours, there is no need to worry about it being closed even late at night on the way home from drinking. Surely everyone around Akasaka has relied on it at least once, right? Ha. And what makes the Akasaka branch interesting is that it has branch-only menu items said to have been devised by the manager, who is from Korea, so you find things here you would hardly ever see at other Fuji Soba shops!
This time, I decided to try the Korean Mazesoba for the first time!
I had been drinking heavily, so even I didn’t need a beer this time, ha.
No follow-up beer at Fuji Soba? What a blunder!
The branch-exclusive Korean Mazesoba.
First, I start by mixing it up with nothing added. The sharp aroma of kimchi rises up and wakes my drink-weary stomach up a little. Tossing the soba thoroughly in the sauce and taking a bite, what comes first is a gochujang-like sweetness. From there, the heat of chili pepper spreads slowly, and the cold, firm soba coated in the sauce is downright delicious! That chill really sinks into a body flushed from drinking! Since no soba dipping broth (tsuyu) is used, it is like Korean mixed cold noodles (bibim-naengmyeon). Delicious.
And, actually…
In the heat of the moment, I ended up tapping the buttons for wakame seaweed, agedama (crunchy tempura bits), and beni-shoga ten (red pickled ginger tempura) too, ha.
I made the wakame seaweed a large portion for some extra satisfaction. I’m no longer even sure why I ordered the agedama, though I think I had my favorite cold tanuki soba (chilled soba topped with tempura bits) somewhere in the back of my mind, ha. As for the beni-shoga ten, I just plain wanted to eat it. The moment you bite into it, the sourness of the ginger and the fragrant batter spread across your mouth — delicious!
Rather than toppings chosen to match this Korean Mazesoba, I just added things I like. Embarrassing, ha.
The spicy kick of the Korean Mazesoba cleared my tipsy head a little. With the flush from the alcohol and my stomach both settled, I finally had the leeway to figure out how to get home, ha. This 24-hour Fuji Soba in Akasaka — it always takes care of me, and thank you once again this time, ha.
Here’s hoping I run into something delicious again today!
Nadai Fuji Soba Akasaka ten (Soba / Akasaka Station, Tameike-sanno Station, Akasaka-mitsuke Station)
Tabelog dinner rating ★★★☆☆ 3.2
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
