Nadai FujiSoba Ni-Hachi – Japanese Soba Specialty Shop At Itadakimasu By PARCO (100AM Mall)
Ni-Hachi (which means 2-8 in Japanese), is the golden ratio of Wheat flour to Buckwheat flour to create the perfect Japanese soba noodles.
With a total of 116 outlets in Japan and 10 outlets in Taiwan and the Philippines, FujiSoba restau- rant had opened a new concept store conveniently located near to Tanjong Pagar MRT in Singa- pore, at level 3 of 100AM Mall within Itadakimasu By PARCO (which is one of the Japanese food town here).
We know that Japanese soba has many health benefits such as lowering blood pressure, prevent- ing diabetes, heart disease, colorectal cancer, helps in bowel movement and beauty benefits (#DontSayBojio).
But it takes more than just dedication and effort for a Japanese restaurant to focus purely on Ja- panese Soba, especially with an extensive menu from Warm Soba ($11-24), Cold Soba ($11-20), Dry Soba ($14-16), Mori (dipping) Soba ($15-16) and Hotpot Style ($30/pax).
Here are 5 highlights and different ways of eating the Japanese Soba:
1. Hotpot Style – Kamo Nabe ($30/pax with a minimum order for 2pax) – Dinner only
Exclusively for dinner (5.30pm onwards), the Kamo Nabe (Duck Hotpot) made using duck meat, bean sprouts, cabbage and leek is affordably priced at $30/pax with a minimum order for 2 people.
Everything is prepared ala minute, with a live cooking station right at the table:
a) Preparation of Dashi stock – Instead of using pre-packed dashi stock, the dashi stock is pre- pared on the spot with a mixture of 3 ingredients: dried bonito flakes, dried young tuna and dried mackerel imported directly into Singapore.
b) Adding of Vegetables to the Hotpot – Bean sprouts, cabbage and leek are then added into the soup, increasing the flavours of the soup.
c) Adding of Duck Meat (balls+slice) into the Hotpot – French Barbary Duck is imported and used for the Kamo Nabe. Known to be lean and tender, the slices of duck meat were dipped into hotpot for 3-4 seconds to cook it to medium-rare before serving.
Itadakimasu! The bean sprouts, cabbage, leek and duck meatballs are then scooped up for con- sumption! Truly a comforting bowl of ingredients, with flavours from both the vegetables, fishes (dashi stock) and meat (French Barbary Duck).
d) Adding of Soba – Lastly, the soba is added to the hotpot to absorb all the flavours from the meat and vegetables that were previously added into the dashi stock.
Three different condiments are provided to complement the Kamo Nabe: Yuzukosho (Yuzu peel + Chili pepper + salt), grated radish and soy sauce.
My favourite was the former (Yuzukosho) with a light, citrusy and refreshing taste.
2. Warm Soba – Mentai Cream Soba ($17)
Served in a (really) huge bowl with 230g of soba noodles, the Mentai Cream Soba ($17) was our immediate choice among others such as Sukiyaki Soba ($18), Buta Curry Nanban Soba ($16) and Kamo Nanban Soba ($18) which is a smaller version of the Kamo Nabe mentioned earlier.
Mentaiko had gained popularity over the recent years, especially with sushi or pasta. But it’s my first time coming across a mentaiko cream-based soba.
Topped with fresh cream, dashi, spring onion, nori seaweed and soy sauce, the Mentai Cream Soba is rich and creamy, suitable for those who favour a stronger flavour.
Yummy, and definitely fills the tummy.
3. Dry Soba – Kamo Maze Soba ($16)
4 choices of Dry Soba were available: Kamo Maze Soba ($16), Sukiyaki Maze Soba ($15), Mentai Maze Soba ($14), Garlic Tori Maze Soba ($14) whereby the sauce provided is minimal compared to the Warm Soba and Dipping Soba.
Using the same French Barbary Duck as in the Kamo Nabe, the tender slices of duck meat and duck meatballs were topped with Japanese pepper, half-boiled egg, soy sauce and yuzu.
The ingenious addition of yuzu kept the entire combination refreshing, without feeling too “jelak” halfway through the meal.
4. Fried Soba – Deep Fried Soba with Savory Spicy Seafood Sauce ($18.50)
On a first glance, the fried soba resembled that of our Chinese Yee Mian. A spicy sauce with an assortment of prawns, fish cakes, pork, mushroom and cabbage is poured over the fried soba.
Hear it sizzled, as our stomach grumbled, while the fried soba absorbed the spicy sauce.
Crunchy on the outside with a spicy kick, the first taste reminded me of my childhood snack – The Mamee and is suitable for sharing between 2 pax.
5. Truffle Dashi Maki Tamago ($15)
Not limited to soba, Nadai Fujisoba has several items on their ala carte menu and this particular TRUFFLE dish caught my attention.
Generous amount of crab meat, infused with truffle within the dashi stock is poured over the tama- go to elevate its aroma, and coupled with pillowy soft tamago.
Oishii desu ne!
If you are up for a fulfilling experience with Japanese Soba, Nadai FujiSoba Ni-Hachi at 100AM Mall will not disappoint with their expertise and dedication in soba making.
Ikimashou! (Let’s go!)