I walked in on my own, no invite and no plan, just curious about noodles that I had in Tokyo.
Kajiken is a Japanese chain that started in 2010 with founder Kaji Kenichi. It now has over 100 stores worldwide. The brand is rooted in Nagoya, and its San Mateo branch in California was added to the Michelin Guide in 2023. The whole menu is built around one idea: noodles without soup.
That dish is called abura soba, which means “oil noodles”. There is no broth. A savory sauce and flavored oil sit at the bottom of the bowl, and you mix everything for about 20 seconds before the first bite. Kajiken also sells mazesoba, which means “mixed noodles”. Here they are two separate items on the menu, and they eat very differently.
The Space
The room is not big, but it is not tight either. Warm wooden tables and chairs sit under red and orange walls with colorful Japanese murals. A row of white paper lanterns lines the window, and a small bamboo plant softens the corner. It feels lively without being loud. Each table has its own bottles of sauces and condiments, so you can adjust your bowl as you go.
Taiwan Mazesoba with Karaage
This is the bold one. The noodles come topped with spicy minced pork, chives, spring onion, seaweed and a soft egg in the center. The menu marks it mild spicy, and that matches. The heat is gentle, the minced pork is hella savory, and the egg yolk turns the sauce rich and silky once you mix it in. I upsized the noodles, and they stayed thick and chewy from the first bite to the last.
The karaage (Japanese style fried chicken) is marinated overnight in Kajiken’s signature sauce. The crust was crunchy, the meat was juicy inside, and it came out hot.
Aburasoba with Charsiew
This is the cleaner of the two. The base is the soy-forward oil and sauce, topped with spring onion, bamboo shoots, a soft egg and slices of homemade charsiew (braised pork). I upsized this one too. The flavor is savory and smooth without feeling heavy, and the bamboo shoots add a light crunch. The charsiew was tender and well seasoned. Kajiken makes it from pork shoulder, so it stays leaner and never feels greasy.
If you want more punch, add the chili oil or vinegar at the table. If you want to finish every last drop, add a cup of Japanese rice and mix it into the leftover sauce.
Gyoza
I ordered gyoza on the side, and it was a good call. The wrapper was crisp on the bottom and soft on top, and the filling was juicy. It works as a quick break between noodle bites.
Everything came hot, the portions were perfect, and nothing felt off. Prices are friendly for Legazpi Village, so it is easy to drop in for lunch or a solo dinner without overthinking the bill.
If you have been curious about abura soba, this is a lowkey great place to start. Order one mazesoba and one aburasoba if you can, and see which one wins you over.
Where to Find Kajiken Makati
Gil corner Dela Rosa Street, Legazpi Village, Makati City
Open daily, 11:00 AM to 9:30 PM
Street parking nearby is limited, so plan ahead or commute.
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