My high school friend, DK, chose Nadai Fujisoba to have dinner because her brother who is based in Japan recommended this restaurant. According to her brother, he has not tried all of the Japanese restaurant here in the Philippines but of all the restaurant he dined in here, Nadai Fujisoba’s food has the closer taste like the one offered in Japan.
We ate here last January and it was really cold in the Philippines during that time so we decided to try their noodles!
So I wasn’t aware with the difference of udon and soba. So for people like me who does not know any of this, well… udon is a thick wheat flour while soba is thinner and made of buckwheat flour.
I ordered horensou soba (P200). It has fish flakes, spinach, onion leeks and wakame seaweed. I was craving for a fish that time so I ordered this. However, while eating I feel like I was eating too much leafy dish so I would recommend you to try other varieties like what Cojie and DK ordered.
Cojie and DK both ordered Niku Fuji but the other is soba and the other is udon. Let me show the pictures to spot the differences.
Here is niku fuji soba and..
here is the niku fuji udon.
Niku Fuji has a sliced beef, half boiled egg, onion leeks, and wakame seaweed.
Their gyudon (P100) is delish!
Unfortunately, I did not get to have the ambiance because we dined in outside of the restaurant because it was full house. It’s a Japanese restaurant but I find the price cheaper among others I tried plus the serving is enough to fill your tummy. The service is also good because the waitress kept us well-informed about they are offering. Lastly, the noodles is freshly made and the flavor is lighter. I would love to come back here to try their cold noodles!
Address: G/F SM the Block, SM City North EDSA