So this limited Lobster Mazesoba was an immediate choice when we passed by this little place better known for their Nagoya Tsukemen.
We took the Japanese chef’s recommendation on the spicy version as it would be more flavourful. And without a doubt, this was 1 of the tastiest Mazesoba we had in SG. It had the distinct crustacean flavour blended in the goodness of a Mazesoba, with the magic of the onsen egg and the chilli as recommended.
We also tried their Tsukemen which showcased in beautiful slightly al dente and springy texture of their cold udon dipped in rich tonkotsu sauce.