Louie, his thesis group mates back in college, and I were invited to be defense panelists for an IT course in De La Salle University-Manila last month and we were so happy to have seen one another after a long time. After giving out comments and ratings to students, we drove to SM North EDSA to have a nice catch-up over a light dinner. In our visit, we found that there’s quite a number of newly opened restaurants to try.
Our first choice was Dohtonbori but the super long queue outside was a big turn-off. We could not wait any longer, so we went to The Block in search of another Japanese restaurant. Shortly, we found Nadai Fujisoba near the supermarket area. Nadai Fujisoba specializes in soba and udon, Japan’s traditional noodles. Table for five? Yes, please.
Nadai Fujisoba was first established in Japan in 1966. Apart from the Philippines, it also has branches in Taiwan. In Metro Manila, it is present in Bonifacio High Street, Lucky Chinatown Mall, SM Aura Premier, SM Mall of Asia, and SM North EDSA.
Review of Nadai Fujisoba (The Block, SM North EDSA, Quezon City)
Nadai Fujisoba at The Block, SM North EDSA isn’t spacious but lines are clean and tables are not too cramped. Fitted with wooden furniture in lighter color and Japanese writings on the walls, the place looked like a page torn from a manga. Overall ambiance felt creatively composed. This is the kind of restaurant that once you enter, you will know: you’ll have an easygoing yet cool dining experience.
The staff was accommodating at the start but we had a few bumps in the road toward the end. We felt pushed out of the door since we had stayed for almost two hours. Is there such thing as overstaying here? Not quite sure about that. One of the waiters got us the bill even when we were not done with the food yet.
Over the years, ramen has become a source of foodie fiending in Metro Manila. Nadai Fujisoba suddenly enters the party and introduces udon and soba to Filipino taste buds. To differentiate the three, here are short descriptions:
- Ramen: thin, wheat served in hot broth; typically yellow in color
- Udon: thick, wheat, served in hot broth; generally quite pale white
- Soba: thin, buckwheat (50-100%) + wheat (its gluten makes the buckwheat more manageable) served hot in broth
We ordered the most recommended dish at Nadai Fujisoba: Aka Fujisoba (PhP 260). It turned out as a light and easy meal that’s perfect for a lazy weeknight. Sitting on hot broth, the Japanese buckwheat noodles (soba) had a nice firmness and a nutty flavor. Texture was smooth and resilient. With simmered beef, a poached egg, and a generous sprinkling of chili powder, the broth was on the light side and not too rich.
Louie and I also shared Nadai Fujisoba’s Oyakodon (PhP 180). The dish consisted of just tender bites of chicken and sweet, jammy onions in a deeply savory mirin and soy sauce broth, simmered in a silky, eggy custard and ladled, soft and loosey-goosey, over fluffy white rice. It’s definitely comforting and nourishing. A must-try! Get a big smile on your face as you take the first luscious bite. 🙂
Price for Value:
It’s a pleasure to have dined in a restaurant that’s already 50 years old. Its age is testament to the fact that tastes and portion of their food do not disappoint. Nadai Fujisoba’s prices that don’t hurt the budget and the good casual vibe (minus the latter part of customer service) seal the deal here. I’m positive my sister will be enthusiastic to try this Japanese restaurant. We’ll check out their branch at Lucky Chinatown Mall next time. 🙂