01 / ABOUT THE PLACE
About this place
Several diners report that the kakiage is fried and the soba cooked after they order. Some say the fritter is large enough to cover the bowl, and single out the texture of its batter after it has soaked up the broth. Kakiage soba is listed at ¥680 and makes a natural first choice from the menu.
Other tempura-topped options include chrysanthemum-leaf tempura soba and maitake-and-shimeji tempura soba. One diner enjoyed how the freshly fried batter on the chrysanthemum-leaf tempura gradually absorbed the broth. Choosing hot or cold soba also changes the experience. The hot soba and udon menu ranges from simple options such as kake at ¥540 and mountain vegetables at ¥620 to squid tentacles with tororo kombu at ¥820; each can be ordered with either soba or udon. If you prefer cold noodles, you can ask to have a hot dish changed to a cold one. One diner enjoyed the mountain-vegetable soba and chilled kakiage soba.
Ikejiri Soba also serves drinks and small plates alongside its noodles. The menu describes katsuni—pork cutlet simmered with egg—as its “most popular” dish. Other options include chilled tofu and agedashi tofu made with soba broth. A draft beer or soba-tea highball makes for a light drink before finishing with a bowl of soba.
There is a breakfast menu, and the restaurant opens from 7:20 on Mondays to Saturdays. It is closed on Sundays. You can stop in for a morning bowl or settle in for a drink and small plates before your evening soba.
