Tokyo Abura-gumi Sōhonten
東京油組総本店 | とうきょうあぶらぐみそうほんてん
The pioneer of traditional abura soba
The Classic School of Abura Soba
Tokyo Abura-gumi Sōhonten is THE reference for traditional abura soba, perpetuating since 2009 the authentic art of Tokyo's brothless noodles. This chain embodies the purist philosophy of abura soba: superior quality ingredients in their simplest and most refined expression.
With its "you are the chef" concept, Tokyo Abura-gumi transforms each meal into an interactive experience where the customer becomes the artisan of their own culinary masterpiece, mixing secret tare, flavored oil and condiments according to their preferences.
The Legacy of Tokyo
2009: Mission Tradition
Tokyo Abura-gumi was born with a clear mission: preserve and spread the authentic tradition of Tokyo abura soba born in the 1950s. Unlike modern variations, the chain remains faithful to the original style of Tokyo university districts.
"Best Ingredient" Philosophy
Each element is chosen with meticulous care: specially developed noodlesfor the ideal mochi-mochi texture, secret tareprepared with chashu cooking juice, and premium sesame oilfor an incomparable taste experience.
Unique Pricing Revolution
Remarkable innovation: all sizes at the same price (¥880). This revolutionary approach allows customers to choose their portion according to their appetite without financial constraints, embodying the generous spirit of student culture.
Signature Menu
Classic Abura Soba
油そば
Authentic abura soba in its purest form. Thick mochi-mochi noodles, secret tare at the bottom of the bowl, fragrant sesame oil, thinly sliced chashu, crunchy menma and fragrant nori.
+ Marinated Egg
味玉 (Ajitsuke Tamago) - ¥100
Soft-boiled egg marinated in sweet soy sauce, adds creamy richness to the dish.
Oimeshi (Final Rice)
追い飯 - ¥100
White rice to mix with the remaining sauce for a savory "second dish".
The Art of Perfect Mixing
🥄 Step 1: Preparation
Your bowl arrives with the tare hidden at the bottom. Add 2 rounds of vinegarand 2 rounds of spicy oil (3 rounds for large portions) directly onto the hot noodles.
🥢 Step 2: Mixing
Mix vigorously and quickly to bring up the tare from the bottom and create a perfect emulsion. The more you mix, the better it gets!
🍜 Step 3: Tasting
Taste immediately while it's hot. Slurp loudly- it's not only accepted but encouraged! The optimal temperature reveals all the flavors.
Practical Information
Typical hours
11:00 AM - 11:00 PM (varies by store)
Average price
¥880-1,080 (all sizes)
Presence
Tokyo, Osaka, urban areas
Strengths
💡 Travel Tips
For beginners: Start with the regular portion to discover the flavors.
Customization: Add condiments gradually according to your taste.
Oimeshi: Don't miss the final rice experience - it's unique!
Timing: Avoid peak hours (12-1 PM, 7-8 PM) for more tranquility.
Recommended Tokyo Stores
Akasaka Mitsuke
赤坂見附店
1 min from Akasaka-mitsuke station
Shimbashi
新橋店
3 min from Shimbashi station
Hiroo
広尾店
2 min from Hiroo station