Came for lunch. The ramen shop next door had a line, but I got right in and ordered smoothly. Not confident I could finish the Yubari ankake yakisoba, I ordered the ankake yakisoba. It had been a while, but it was tasty, so tasty. Most of the customers were eating ankake yakisoba. There's free WiFi.

+3

Visited early 2025.05 Inside the shop, it seemed like many people were ordering Rozan's popular signature dish, the ‘Yubari-style ankake yakisoba’. This time, though, I ordered the miso katsudon, limited to 10 servings a day (1,350 yen). It's an impressive bowl topped with 2 pork loin cutlets said to be over 300g, so there's no complaint about the volume. It's topped with a special sauce based on Hatcho miso, but the miso flavor is surprisingly mild, and what stood out was that you can keep eating without it feeling heavy. Despite how big it looks, it's so easy to eat that before you know it, you've finished it. The counter seats have partition boards on both sides, so it might feel a bit cramped. Also, a line forms around 12 o'clock, so I recommend going early. The signature dish is tempting too, but the limited miso katsudon was a very satisfying bowl as well. *On the menu it's written as 味そカツ丼.

+1

I visited for the first time around 11:50 on Sunday, 3/29. I think the parking lot fits about 10 cars. There were about 4 groups of customers, so it wasn't too crowded. The layout has counter seats dividing the center of the shop, with raised tatami seating on both sides. I felt they'd laid out the not-so-big space efficiently. The walls display autographed shikishi boards and things that show the shop's history, so I got the sense it's a shop that's grown alongside the community. So, this time I had the shop's No.1 most popular dish, the Yubari-style ankake yakisoba (￥1,100). My impression: HUGE! (lol). The volume is overwhelming. There's a wide variety of toppings, and the well-grilled noodles were good too. The sauce felt a bit different from other shops. A clinging, mitarashi-like texture that's hard to describe. It was delicious. But still, what a massive amount.... That's why changing up the flavor is important. What bugged me was that the menu said ‘Western mustard is the common topping for ankake’, but I've never come across a shop that serves Western mustard with ankake yakisoba.... I often see Japanese karashi, though.... When I asked the staff if they had Japanese karashi, they said, ‘We don't stock it because it doesn't go with our ankake yakisoba.’... I really think karashi would go well with that sweet-salty taste, though. At other shops, I change up the flavor with vinegar and Japanese karashi. Maybe next time I'll bring my own karashi (lol).

+3

There are plenty of shops with delicious ankake yakisoba, but this sweet, rich sauce is one of a kind. As someone with a sweet tooth, this flavor hits the spot and I love it so much that I've come here many times and have never even tried anything else on the menu. I'm curious about the regular ankake yakisoba and the miso katsu too... but before I know it, I always order the Yubari one The menu deliberately separates it from the regular ankake yakisoba and even has a note saying ‘sweet’, yet there are people who complain after ordering — maybe they can't read? Tastes differ, but don't pay attention to the weird opinions of people who trash a shop's food just because it didn't suit them. People who like it will definitely love it. Even though it's called sweet, it's different from the sweetness of sugar — one of a kind. On the flip side, if you can't stand even a tiny bit of sweetness in your food, there's a note on the menu, so better not order it. It's just ridiculous. Go ahead and eat the regular ankake yakisoba.

I had the Yubari-style ankake yakisoba. The visual impact was intense, but I somehow managed to finish it. The sauce was sweet and savory, and I enjoyed it.

+1