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Nadai Fujisoba Ni-Hachi

489 Wishlisted
~$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.

100 Tras Street
#03-14 100AM
Singapore 079027

(open in Google Maps)

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

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

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Reviews

From the Burpple community

One of the few places I go to for my soba fix!

A mouthful to order given its long name, the Special Truffles Dashi Maki Tamago with Crab Japanese Sauce may be an item that probably makes less sense in English given how broken the name sounds, but certainly worth the order here.

Liked how one could feel the layered Tamago here; a rarity given how most Tamago usually have a more fluffy and spongy texture less the layering — speaks well of its execution. The infusion of truffle helps to give the Tamago a slight earthiness; not overwhelming like those of truffle fries, but just a whiff to provide a slight contrast to provide another dimension of flavours subtly. Drenched with the "Crab Japanese Sauce", the sauce carried its own sweetness and is pretty umami on its own, and pairs well with the Tamago, with bits of crab meat to chew on for added texture and flavour. A great side to order to share across the table; something which we could not get enough of.

3 Likes

I must say this was really good texture wise. Definitely will be back for more.

The crispy and warm ones weren't fantastic. Tamago was good but probably not worth the price. Was it supposed to have truffle?

Promo item I think. The kakiage has a different frying style from usual kakiage, so it's interesting.

1 Like

Limited time only. Like the soba in this restaurant, ain't the bowl huge? It has the usual suspects, but the specials are soft shell crab, crab stick and a corn sushi deep-fried. They make the tendon worthwhile, not the stingy salted egg sauce drizzled over.

1 Like
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