Nadai Fujisoba Ni-Hachi

419 Wishlisted
Tanjong Pagar

~$20/pax

Nadai Fujisoba Ni-Hachi, Japan’s number one soba restaurant, lauded as a soba specialist makes its noodles in store every day to ensure absolute freshness. “Ni-Hachi” means “2:8 ratio”, which is the golden combination of wheat flour (20%) and buckwheat flour (80%) needed to make the perfect soba. Buckwheat flour specially imported from a well-established milling factory in Japan and the flour is then kept in a warehouse with excellent temperature control to maintain the quality.
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100 Tras Street
#03-14 100AM
Singapore 079027

Opening icon

Sunday:
11:00am - 03:00pm
05:30pm - 10:00pm

Monday:
11:00am - 03:00pm
05:30pm - 10:00pm

Tuesday:
11:00am - 03:00pm
05:30pm - 10:00pm

Wednesday:
11:00am - 03:00pm
05:30pm - 10:00pm

Thursday:
11:00am - 03:00pm
05:30pm - 10:00pm

Friday:
11:00am - 03:00pm
05:30pm - 10:00pm

Saturday:
11:00am - 03:00pm
05:30pm - 10:00pm

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Reviews

From the Burpple community

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The truffle tamagoyaki is a definite must try. Although i wish the egg was a tad more runny. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Soba was okay for us. Soup was of a typical bonito broth for me while M had the duck broth. Unique though. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
In case you missed the first liner, gyudon was obviously and definitely the winner. Soft melt in mouth beef accompanied by a rich savory sauce. The best kind of unexpected.

Not sure if this is new or we have just never noticed it on the menu before, so we got a bowl of it on top of our usual hot tanuki soba! The refreshing cold version had springier, slightly harder noodles than the hot, and we liked the combination of them with the crunchy sakura shrimps and punch from the wasabi. Would have liked more sauce to come with it though!

3 Likes

Will definitely come back here for soba and I regret to say it’s quite difficult to eat soba anywhere else now in SG 😅 The noodle consistency and texture is just right to keep you wanting more!

2 Likes