We tried Swiss nibo, abura, and the thin one (I’m scared I’ll get the name wrong 😂but the photo is available in this review) plus the chicken. all the menu names are funny but I cannot for the life of me remember them. Texture wise, the noodles here are very very good. The combination of flavours and texture from the toppings elevate the whole dish so it’s no wonder that many people are hyping this place. The vinegars that they offer as condiment are also unique, with a whole fish inside the bottle 👌🏼there’s a lot of umami flavour combination you can get with your noodles. If you like fish umami flavours, Im certain you’ll love the food here. The place itself is quite small so you’ll need to be patient and wait for availability. But if you go past the small space and waiting time, it is quite a rewarding meal to have. In addition, the design and branding is just top notch marketing strategy, love the concept 👌🏼

+3

We had to go on a waiting list and wait for an hour and a half, but this is the best soba I’ve ever had. Even though it was a bit salty today, the noodle texture was perfect (chewy and soft), and the flavors were really good. The only thing is, the meat portion could be larger or cut thicker.

+1

Kodawarigashi Kodawarigashi feels like a hidden little rebellion against ordinary noodles. The moment the bowls arrived, the aroma alone already told us this place was built for people who truly appreciate deep, unapologetic umami. We tried the OG Abura Soba and the Swiss Nibo Soba — both completely different personalities, yet equally memorable. The OG Abura Soba paired with an onsen egg was pure comfort in a bowl. Once mixed together, the egg created a silky, creamy coating that wrapped beautifully around the thick chewy noodles. Every bite felt rich, smooth, and indulgent without becoming overwhelming. The pork, chili crunch, and fragrant oil layered together perfectly like a warm midnight conversation you never want to end. Meanwhile, the Swiss Nibo Soba was bold, wild, and beautifully intense. The fish fragrance and umami depth hit immediately — smoky, savory, and addictive. It may surprise first-timers because the niboshi flavor is unapologetically strong, but that is exactly its charm. Pairing it with mayonnaise softened the sharper fish notes and transformed the bowl into something creamy, rich, and strangely comforting. What I love most about Kodawarigashi is how honest the food feels. No unnecessary gimmicks, no pretending — just thick noodles, rich brothless sauces, fragrant toppings, and flavors that linger long after the bowl is empty. Some meals fill your stomach. This one leaves a memory.

+3

We ordered Abura soba dry noodle and their "Kuah jarang ada". Both are wonderful, the Abura Soba is so flavourful and the soup ramen taste clean yet delicious. The condiments is the best. They provide crispy pig skin as toppings. Also available garlic oil, mayo and homemade vinegar to enhance every bowl. They sell sapporo beer, it really a perfect drinks to end the meal. The queue is long but it is worth the wait, there's coffee shop upstairs if you dont want to wait outside the store.

+2

Must try: their soba! Free fried lard all you can take. I love it. The ambience is amazing I somehow feel like travel back to small restaurant in Tokyo, that always full capacity. Just prepare yourself to be seated since the queue is quite long especially on tur weekend.

+3