Kajiken

YUM! So good, we have been wanting to go hear for so long and I am glad we finally made it. We came on a Saturday at 11:50am, and we didn’t wait long in line at all because we said yes to a table in the sun that others did not want, and it worked out great. Absolutely loved our food, the ponzu karaage chicken was good but we wish it had sauce. Both the aburasobas we got were awesome, we like the curry one the best. Update 6/22: this was our 6th time here since my last review. It is probably our favorite restaurant. We love the traditional karaage chicken with the wasabi sauce, YUM. We also really haven’t strayed far from our Keema Kurry and Original Aburasoba, they’re just so good. We come here whenever we get a chance, service is great and the line really does move quickly… and it’s worth it.

+2

I have gotten the same dish twice now. When we arrived on our most recent they took the order while we were waiting in line and got us our food fairly quickly after sitting down. There was no difference in quality between our two visits so far and it is definitely worth the drive and the trouble finding parking. The noodles were the perfect texture and flavor and temperature and my only critique would be that I wish I had more noodles to wipe my bowl clean of the amazing flavors at the end.

+4

Soba (soupless ramen) that is very flavorful with chewy noodles and a good blend of sauces, although they do provide extra vinegar, spice, oil, and sesame seeds. The original, as they recommend, is a good start. Portions could be a little bigger. Usually a long wait outside as they have a smaller dining space and an outdoor patio. Fast and attentive service with water jug refills quite frequently. Your whole party must also be present to get a table.

+1

Got here right before it opens so I guess I’m lucky to get in before the rush hour kicks in! Service was really nice, the lady was really sweet and attentive. I ordered Nikumori aburasoba and happy to say that they are actually comfortably spicy. Not going to hurt your tummy, but enough to give it a little kick. There are enough condiments on the table that you can use to adjust the flavor of your food, so you can definitely modify the flavor however you want. They gave a great portion, they also have reasonable meat to noodles ratio. if you are a little iffy on eating raw egg, you have the option to get it poached. The noodle itself does not have a lot of sauce in it, but that is the whole point because they are expecting the egg yolk as the sauce. I also got the Unagi Aburasoba that is offered for limited time (until 6/30/2024 only). It was priced higher than other items in the menu but it was lovely. My husband loved it.

+1

Excellent vegan options. Loved the chicken Karage with Sake.

Parking was easy enough, but with paid parking in a parking building 3 minutes away. Went on a saturday. Arrived 15 minutes bedore opening and was seated quickly after opening hours began. Service was good, even when requested some slightly customized variations of orders. Atmosphere was good, quiet enough and good for conversations. Place was also reasonably clean. Got some Aburasoba (Soupless Ramen) - Roast Beef Aburasoba - Nikumori Aburasoba (Spicy Minced Pork) - Keema Curry Aburasoba (Curry Minced Pork) & Char Siu Rice (Roast Pork)

Food: 5/5 Service: 4/5 Ambiance: 4/5 Portion to Price: 3/5 Overall: One of my go tos for ramen! The extended review... Food: Keema Curry Ramen - 5/5 - This is a wonderful dish with plenty of flavor! You have an option of egg preparation, I usually get the ajitama. Don't forget to mix the noodles for 20 seconds!! Service: 4/5 - Friendly and attentive service. Ambiance: 4/5 - There is both indoor and outdoor seating and never have I not stood in line. It is definitely worth the wait. Portion to Price: 3/5 - Pretty standard portion size for price.

From someone who doesn’t even like noodles, I had to come check this place out because social media couldn’t stop raving about it. The noodles with yogurt are what really set it apart, such a unique combination. The chicken karaage was juicy and had its own distinct flavor too. I’ll definitely be back!

We had a delightful experience at this restaurant. The food was unique and delicious with a fair price. The energy level in restaurant was lively yet comfortable. Our service from Gabriella was authentic and genuine. She made us feel welcome. I would highly recommend this restaurant and make sure to ask for Gabriella!

Incredibly savory soupless ramen. I'm a big noodle soup fan and am always a bit dubious of soupless noodles. But boy did Kaijiken impress! So much flavor and umami in every bowl. Be prepared to queue up on the weekends, but the wait will be worth it! Service was a bit spotty and the ambience is basic. But we're all really there for the food, aren't we? Be sure to liberally add extra vinegar, chili oil, and spices to your dish - all available right there on your table.

This is such a gem in San Mateo and is our favorite soupless ramen of all time. Their aburasoba justifies their long lines, but don’t let it intimidate you. We only waited 10 minutes since they move fast and it was just us 2 on our lunch date. Favorite is Nikumori (generous portions or pork) and their new minced beef and pork with bamboo.

I actually like the food here. I was pretty surprised. The original aburasoba is different from what I am used to, and when you are a person that has eaten many many many a ramen or noodle dish then things get boring. Kajiken opened up a new avenue for me. And, I found out there is one close to home. Well, I'll try the one closer to my home and try different dishes than the ones I got at the San Mateo location. Nagoya style...is that right? Okay, I might believe it since the two best noodle dishes I ever ate were from Fukuoka and Nagoya. It was so long ago but until I go back to Nagoya, this place will have to suffice.

Always love coming here. There is almost always a line at any time of the day any day of the week. Be prepared to wait between 15 to 20 minutes. I think they get people seated pretty quickly and sometimes can take pre-orders prior to seating. For appetizers, we Share one order the fried calamari: ika geso karaage, delicious. I usually get the mushroom aburasoba, a vegetarian mushroom option, which is absolutely delicious. Very flavorful and generous with the toppings. I love adding chili sauce and vinegar to give it a nice tanginess.

We arrived a little before they opened on Sunday and the wait was about 50 minutes. They were pretty efficient, took our order while we were in line! Overall it was really tasty and even leftovers tasted great the next day. I think next time I would order takeout instead. Definitely recommend ordering an Original as well to your order. I think I rather order all raw eggs for my noodles next time, definitely brings the dish next level. Service was really great and friendly.

Spencer Q

Food: 5/5 Service: 4/5 Ambiance: 4/5 Portion to Price: 3/5 Overall: One of my go tos for ramen! The extended review... Food: Keema Curry Ramen - 5/5 - This is a wonderful dish with plenty of flavor! You have an option of egg preparation, I usually get the ajitama. Don't forget to mix the noodles for 20 seconds!! Service: 4/5 - Friendly and attentive service. Ambiance: 4/5 - There is both indoor and outdoor seating and never have I not stood in line. It is definitely worth the wait. Portion to Price: 3/5 - Pretty standard portion size for price.

Tiffany Phu

This is such a gem in San Mateo and is our favorite soupless ramen of all time. Their aburasoba justifies their long lines, but don’t let it intimidate you. We only waited 10 minutes since they move fast and it was just us 2 on our lunch date. Favorite is Nikumori (generous portions or pork) and their new minced beef and pork with bamboo.

JULES S.

I actually like the food here. I was pretty surprised. The original aburasoba is different from what I am used to, and when you are a person that has eaten many many many a ramen or noodle dish then things get boring. Kajiken opened up a new avenue for me. And, I found out there is one close to home. Well, I'll try the one closer to my home and try different dishes than the ones I got at the San Mateo location. Nagoya style...is that right? Okay, I might believe it since the two best noodle dishes I ever ate were from Fukuoka and Nagoya. It was so long ago but until I go back to Nagoya, this place will have to suffice.

Vivian Lee

We came after the lunch rush so we didn’t have to wait terribly long for a seat. Came after 1pm and finished meal by 2pm. We ordered abursoba with raw egg and it was flavorful and tasty. Had the roast beef bowl to go and it was still good even though it is better fresh. The yogurt sauce was unexpectedly good with the meal, but mixing the noodles with the sauce was tougher since it was no longer hot. Can’t wait to eat here again and try the other sobas! I’m not a fan that doing take out even when going in person costs more than dine in.

Besan Zaro

Always love coming here. There is almost always a line at any time of the day any day of the week. Be prepared to wait between 15 to 20 minutes. I think they get people seated pretty quickly and sometimes can take pre-orders prior to seating. For appetizers, we Share one order the fried calamari: ika geso karaage, delicious. I usually get the mushroom aburasoba, a vegetarian mushroom option, which is absolutely delicious. Very flavorful and generous with the toppings. I love adding chili sauce and vinegar to give it a nice tanginess.

Eddy Hudson

The noodles were immaculately al dente. The spicy pork nothing short of a delectable manifestation of protein. I was looking for ramen and I actually thought that I was going to a ramen shop. Turns out Kajiken doesn’t serve ramen but instead serves Abura soba. The lack of a broth allowed for a more targeted and concentrated delivery of flavor. However I did miss the nutrients conveyed by the long simmered broth from ramen. As is often the case with ramen, the amount of protein in my bowl was unfortunately low and I had to supplement it with an additional serving of the spicy pork which I inhaled. My heart sank when I arrived to see a line out the door. Thankfully though there was an empty spot at the bar which they let me occupy right away so I was pretty much in N out in less than half an hour! ——@eddythefoodcritic

Visited Kajiken that served Aburasoba in downtown San Mateo with colleagues this month to celebrate a birthday. Aburasoba is a type of Japanese ramen served without broth ("dry ramen"), instead featuring chewy noodles tossed in savory sauces and oils. I ordered the wagyu beef Aburasoba with poached egg, and it was outstanding—the noodles had just the right texture, and the flavor was rich and satisfying. You can customize your bowl with condiments like crushed fried garlic, sesame seeds, chili oil, vinegar, and chili paste. I went for chili oil, chili paste, and a splash of vinegar, which made it deliciously spicy. We also shared the ponzu chicken karaage. The chicken was flavorful, though it seemed pre-prepared and wasn’t as hot as I prefer. Seating on the outdoor patio was comfortable, and there was no wait for Thursday lunch. If you’re curious about Aburasoba or looking for a unique ramen experience in San Mateo, Kajiken is a great spot to try.

I’ve eaten here twice in the past 2-3 months. The first time I visited was at night. There was no line to get in, and I ate the original aburasoba with Karaage and a beer. Decent I thought. The second time I visited, I waited in line for 25 minutes ate the homura soba with “spicy” meat. This was also yummy. I probably added too much fried garlic, because I was tasting it all day and the next day. Lol. Overall, it’s a nice place with a great atmosphere with the paper lanterns. I’d like to try the other ones on the menu like the keema curry aburasoba.

+5

Solid joint for Aburasoba although not completely authentic, does live up to the hype with small rooms to improve. I have her so many amazing things about this joint from my friends that loved ramen so I had to try it out. Got the homura which was their signature.brothless ramen (it says it is spicy but not really at all) - wow, it was a surprisingly balanced profile I will highly recommend adding some of the vinegar on the table cuz it really brightens the dish, without it I think it would be a bit too oily for my taste. Of course they also had the fried garlic flakes on the table which I absolutely devoured cuz I'm a garlic lover. So overall I enjoy the food and I will bring friends over if they are ramen lovers. I would love to see this style of brothless ramen spread more in the Bay Area so that they can have some competition so that they don't have a long wait anymore. However, it could be really hard to get people to your table for anything you need such as water. I don't know why they didn't provide a spoon by default. I have to ask every time. The portion was also tiny for the price. My friend ordered a side of vegetable and chashu to go with it and when the dishes came it literally was one single piece of vegetable (bok choy) and one tiny thin slice of chashu. I was laughing so bad given how much they charge. So if you're looking for the bang for your buck... Chief this ain't it.

I've been to Kajiken four or five times now, so I figured it was finally time to write a review. My wife and I stopped by for lunch a few days ago. I was surprised at how busy it was for a weekday afternoon, but we were seated within a few minutes, which was great. This visit, I noticed a tofu option on the menu—the Megami Aburasoba—which I don’t recall seeing before. I gave it a try, and it was excellent. However, I did feel the portion size was on the smaller side for the price. The atmosphere is clean, modern, and minimalistic. We sat at the counter this time, which gave us a view of the noodle preparation—a nice touch. That said, I found the tables to offer a more comfortable and relaxed dining experience overall, including slightly better service.

Delicious chewy Michelin rated dry ramen. We placed orders when waiting in line, seated after 15 minutes & appetizers arrived shortly. Chicken kaarage crispy, gyoza skin delicate. Generous meat in #2 Nikumori Aburasoba ramen. Only hiccup was tea refills...we had to flag down server & she still didn't bring our tea. It appeared no server was assigned to our table. Noise level is moderate/loud. Lots of bubble tea & dessert shops nearby.

Happy to see that there was a vegan dish as this was my first time trying dry ramen. There was a long line outside but it moved quickly and efficiently. The Mushroom Aburasoba (vegan) was nice and filling. I added some extra spice which made the dish more flavorful and enjoyable. I wasn’t the biggest fan of all the pepper but I’m sure pepper fans would appreciate it. As you can see I enjoyed every bit of it but wasn’t a big fan of the raw onions

Quite a surprisingly filling and tasty bowl. The egg makes it rich once you mix it with the veggies. I can see why people line up for it but it’s quite a heavy meal when compared to other noodle bowls.

This place recently opened in Dublin. I have had tsukemen (ramen with dipping sauce), but have not had abura soba before so I had to try it. This place was super busy at noon. Probably because this place was still quite new. Good thing we went there around 11:30 so we did not have to wait. I ordered their #1 signature dish: Homura Aburasoba. Some people may not want to eat a raw egg, but I wanted it. Just hope their egg is high quality and fresh. I mixed everything up and tasted it - not bad. I added their condiments: fried garlic, sesame, chili oil and vinegar as I like heavy flavors. I thoroughly enjoyed it. I also ordered an Asahi draft beer to go with my noodles. My friend ordered the Soboro Aburasoba, but substituted the raw egg with an Ajitama (seasoned egg). I am sure she enjoyed it as well as she finished it before I finished my bowl. The ponzu karaage had some grated daikon with ponzu and green onions. It added another layer of flavors to the fried chicken, but the fried chicken was juicy and hot. I would order it again. I must admit - I still like ramen with soup better as the soup is my favorite component of ramen. I also started enjoying tsukemen as my most recent trip to Japan converted me.

Kajiken is a fantastic spot if you want to experience aburasoba, a rich, brothless style of ramen that’s all about chewy noodles and concentrated flavor. It’s the kind of place that quickly becomes a “go‑to” once you find your favorite bowl. It gets pretty busy so plan accordingly.

Waygu Aburasoba 3 meat raw, very chewy, doesn’t meet the pricey waygu beef expectation; wish they can have a normal beef one with cheaper price; sauce creamy, not very flavorful Nikumori Aburasoba 4 dry noodles, spicy minced pork, slightly tough & chewy pork slices, green onions, poached egg, medium spicy Keema Curry Aburasoba 5 dry noodles, curry minced pork, parsley, ajitama, only half egg, super flavorful Soboro Aburasoba 4 dry noodles, soy marinated ground chicken, green onions, sesame seeds, ajitama, slightly sweet, strong onion (slightly bitter) after taste, flavorful Optional toppings: sesame seeds, garlic powder, chili oil, white vinegar

There's always a line for this restaurant so be prepared to wait. Once seated service is relatively quick. Love the flavor of the noodle dishes. They're ramen noodles (not gluten-free) without the broth and you can mix different spices into your dish. I ordered the vegan and added a poached egg. However once the fried tofu gets cold, it becomes rubbery. Next time I'd like to try their rice dishes.

Big crowds on a Monday afternoon. Japanese food. Very good. Didn't see a single Japanese saff, but food was excellent. No wonder they have a big line always. I personally like the rice dish, when most preferred the noodles. Not the greatest.

After waiting for a long time, I was hoping it would be amazing, but it was just okay. Still, the bibim ramen was something different, and it’s worth trying at least once.

Kajiken always hits the spot whenever I’m craving a solid bowl of dry noodles! My favorites are the roast beef and the minced pork. There’s always a line but food comes out pretty quickly. Because it’s always busy, sometimes there are inconsistencies, especially in the toughness of the beef. Noodle portions can be just right or a bit small depending on your appetite. You can also sub out the raw egg for poached or soy marinated egg.

I’m not sure if they are authentic Japanese ramen restaurant. The waiters are trained to say a certain phrase in Japanese, though like “the customer is arriving.” The noodle was good. I believe it’s homemade. But, they should let you replace the toppings. Not everyone likes me ma etc. in Japan you would never put bonito flakes on ramen but this store does:). I like the raw yolk on the top. The price is a little too high for want it is.

There was already quite the line 15 min after opening so definitely set out earlier. Tried the original and roast beef aburasoba —both were tasty and filling. Their tamagoyaki was delicious, highly recommend. Overall, it was good but I really don’t think it’s worth a 30+ minute wait. It might be better for people who like spice since we didn’t order anything spicy. Takeout seems like it’d be more worth it.

Lon.food.travel

This place recently opened in Dublin. I have had tsukemen (ramen with dipping sauce), but have not had abura soba before so I had to try it. This place was super busy at noon. Probably because this place was still quite new. Good thing we went there around 11:30 so we did not have to wait. I ordered their #1 signature dish: Homura Aburasoba. Some people may not want to eat a raw egg, but I wanted it. Just hope their egg is high quality and fresh. I mixed everything up and tasted it - not bad. I added their condiments: fried garlic, sesame, chili oil and vinegar as I like heavy flavors. I thoroughly enjoyed it. I also ordered an Asahi draft beer to go with my noodles. My friend ordered the Soboro Aburasoba, but substituted the raw egg with an Ajitama (seasoned egg). I am sure she enjoyed it as well as she finished it before I finished my bowl. The ponzu karaage had some grated daikon with ponzu and green onions. It added another layer of flavors to the fried chicken, but the fried chicken was juicy and hot. I would order it again. I must admit - I still like ramen with soup better as the soup is my favorite component of ramen. I also started enjoying tsukemen as my most recent trip to Japan converted me.

Abhi

Kajiken is a fantastic spot if you want to experience aburasoba, a rich, brothless style of ramen that’s all about chewy noodles and concentrated flavor. It’s the kind of place that quickly becomes a “go‑to” once you find your favorite bowl. It gets pretty busy so plan accordingly.

Cindy Lu

Waygu Aburasoba 3 meat raw, very chewy, doesn’t meet the pricey waygu beef expectation; wish they can have a normal beef one with cheaper price; sauce creamy, not very flavorful Nikumori Aburasoba 4 dry noodles, spicy minced pork, slightly tough & chewy pork slices, green onions, poached egg, medium spicy Keema Curry Aburasoba 5 dry noodles, curry minced pork, parsley, ajitama, only half egg, super flavorful Soboro Aburasoba 4 dry noodles, soy marinated ground chicken, green onions, sesame seeds, ajitama, slightly sweet, strong onion (slightly bitter) after taste, flavorful Optional toppings: sesame seeds, garlic powder, chili oil, white vinegar

G G

There's always a line for this restaurant so be prepared to wait. Once seated service is relatively quick. Love the flavor of the noodle dishes. They're ramen noodles (not gluten-free) without the broth and you can mix different spices into your dish. I ordered the vegan and added a poached egg. However once the fried tofu gets cold, it becomes rubbery. Next time I'd like to try their rice dishes.

K S

Big crowds on a Monday afternoon. Japanese food. Very good. Didn't see a single Japanese saff, but food was excellent. No wonder they have a big line always. I personally like the rice dish, when most preferred the noodles. Not the greatest.

Cai

Kajiken always hits the spot whenever I’m craving a solid bowl of dry noodles! My favorites are the roast beef and the minced pork. There’s always a line but food comes out pretty quickly. Because it’s always busy, sometimes there are inconsistencies, especially in the toughness of the beef. Noodle portions can be just right or a bit small depending on your appetite. You can also sub out the raw egg for poached or soy marinated egg.

Naoko N.

I’m not sure if they are authentic Japanese ramen restaurant. The waiters are trained to say a certain phrase in Japanese, though like “the customer is arriving.” The noodle was good. I believe it’s homemade. But, they should let you replace the toppings. Not everyone likes me ma etc. in Japan you would never put bonito flakes on ramen but this store does:). I like the raw yolk on the top. The price is a little too high for want it is.

K2papa

Visited Kajiken that served Aburasoba in downtown San Mateo with colleagues this month to celebrate a birthday. Aburasoba is a type of Japanese ramen served without broth ("dry ramen"), instead featuring chewy noodles tossed in savory sauces and oils. I ordered the wagyu beef Aburasoba with poached egg, and it was outstanding—the noodles had just the right texture, and the flavor was rich and satisfying. You can customize your bowl with condiments like crushed fried garlic, sesame seeds, chili oil, vinegar, and chili paste. I went for chili oil, chili paste, and a splash of vinegar, which made it deliciously spicy. We also shared the ponzu chicken karaage. The chicken was flavorful, though it seemed pre-prepared and wasn’t as hot as I prefer. Seating on the outdoor patio was comfortable, and there was no wait for Thursday lunch. If you’re curious about Aburasoba or looking for a unique ramen experience in San Mateo, Kajiken is a great spot to try.

Hayden B

After waiting for a long time, I was hoping it would be amazing, but it was just okay. Still, the bibim ramen was something different, and it’s worth trying at least once.

Vincent Zhang

Solid joint for Aburasoba although not completely authentic, does live up to the hype with small rooms to improve. I have her so many amazing things about this joint from my friends that loved ramen so I had to try it out. Got the homura which was their signature.brothless ramen (it says it is spicy but not really at all) - wow, it was a surprisingly balanced profile I will highly recommend adding some of the vinegar on the table cuz it really brightens the dish, without it I think it would be a bit too oily for my taste. Of course they also had the fried garlic flakes on the table which I absolutely devoured cuz I'm a garlic lover. So overall I enjoy the food and I will bring friends over if they are ramen lovers. I would love to see this style of brothless ramen spread more in the Bay Area so that they can have some competition so that they don't have a long wait anymore. However, it could be really hard to get people to your table for anything you need such as water. I don't know why they didn't provide a spoon by default. I have to ask every time. The portion was also tiny for the price. My friend ordered a side of vegetable and chashu to go with it and when the dishes came it literally was one single piece of vegetable (bok choy) and one tiny thin slice of chashu. I was laughing so bad given how much they charge. So if you're looking for the bang for your buck... Chief this ain't it.

Susana Chan

Delicious chewy Michelin rated dry ramen. We placed orders when waiting in line, seated after 15 minutes & appetizers arrived shortly. Chicken kaarage crispy, gyoza skin delicate. Generous meat in #2 Nikumori Aburasoba ramen. Only hiccup was tea refills...we had to flag down server & she still didn't bring our tea. It appeared no server was assigned to our table. Noise level is moderate/loud. Lots of bubble tea & dessert shops nearby.

I ordered the most popular dish homura aburasoba as my first ever dish and takoyaki as an appetizer. I followed their instructions to mix it together. I was excited to try this place out hearing the hype from my friends and family. It was okay. It gives you a great portion of food I couldn't finish the appetizer as I ate 4 out of the 6. Maybe it just isn't for me I think i may need to try a different dish to judge it at a later time.

Got there around 5:30pm and was easy to get seated. Around 6pm got quite busy and service was slower at the end of our meal, but not bad. Clearly labelled vegan options, there are two vegan noodle options. Got the mushroom aburasoba, very flavorful and tasty, but would have preferred more mushrooms. Good option if dining with omnis.

I visited on a Friday night fully expecting a long wait considering what I've heard about this place, and ended up standing outside for about 45 minutes. With all the hype from friends, I was eager to see if it lived up to the praise. Unfortunately, while the meal was decent, it didn’t leave a lasting impression or give me a strong reason to return. I'd come back if there wasn't a long wait. I ordered: Chicken Karaage Ponzu (3/5) – The chicken was a bit bland, and I wish it were seasoned a bit more or had a dipping sauce of some sort. Homura Aburasoba (3.5/5) – This brothless ramen with spicy minced pork had a solid flavor balance, not too overpowering. I swapped the raw egg for ajitama and added a piece of chashu on the side. While tasty, the portion wasn’t particularly filling, and the chashu was disappointingly small. It’s nice to have a brothless ramen option in the Bay Area, but overall, the experience didn’t quite justify the wait. I might consider stopping by again, but I wouldn’t go out of my way for it. Glad I tried it, but I’m still on the hunt for a more memorable aburasoba spot.

Pretty tasty meal and very filling, but not something I’d wait in line for though. The thicc noodles were probably my favorite part, and all the toppings were good too. I wish the flavors were a little more balanced though - the Top 1 aburasoba was very flavorful but it was a little much for the full duration of a meal in my opinion, and the original aburasoba lacked a bit of the punch - good thing they have more sauces and toppings at every table. Really clean inside and nice staff!

Came here as it was highly recommended. They have outdoor and indoor seating. A very popular and busy area so of course, there would be a lot of people going to Kajiken. The ambience is very hip kind of atmosphere here in San Mateo. Staff was always running around. No service after you’ve ordered though. We waited a bit for our group of 5. We needed a quick meal as it was late and we were hungry. We didn’t want to go around anymore. It was almost closing time so we ordered right away. I ordered their Wagyu Roast Beef rice bowl. It was really good and the price was good as well for this small bowl at $13. Good thing I got full from it. Everyone else in my party ordered Homura Aburasoba with ramen. It’s a soupless dry ramen dish. It was ok with a nice kick to it. Not my favorite though. This was their number 1 dish. Some dishes were decently priced and good quantity that it still fills you up. Would come back here again if in the San Mateo area.

Edna G

Came here as it was highly recommended. They have outdoor and indoor seating. A very popular and busy area so of course, there would be a lot of people going to Kajiken. The ambience is very hip kind of atmosphere here in San Mateo. Staff was always running around. No service after you’ve ordered though. We waited a bit for our group of 5. We needed a quick meal as it was late and we were hungry. We didn’t want to go around anymore. It was almost closing time so we ordered right away. I ordered their Wagyu Roast Beef rice bowl. It was really good and the price was good as well for this small bowl at $13. Good thing I got full from it. Everyone else in my party ordered Homura Aburasoba with ramen. It’s a soupless dry ramen dish. It was ok with a nice kick to it. Not my favorite though. This was their number 1 dish. Some dishes were decently priced and good quantity that it still fills you up. Would come back here again if in the San Mateo area.

Lily N

I visited on a Friday night fully expecting a long wait considering what I've heard about this place, and ended up standing outside for about 45 minutes. With all the hype from friends, I was eager to see if it lived up to the praise. Unfortunately, while the meal was decent, it didn’t leave a lasting impression or give me a strong reason to return. I'd come back if there wasn't a long wait. I ordered: Chicken Karaage Ponzu (3/5) – The chicken was a bit bland, and I wish it were seasoned a bit more or had a dipping sauce of some sort. Homura Aburasoba (3.5/5) – This brothless ramen with spicy minced pork had a solid flavor balance, not too overpowering. I swapped the raw egg for ajitama and added a piece of chashu on the side. While tasty, the portion wasn’t particularly filling, and the chashu was disappointingly small. It’s nice to have a brothless ramen option in the Bay Area, but overall, the experience didn’t quite justify the wait. I might consider stopping by again, but I wouldn’t go out of my way for it. Glad I tried it, but I’m still on the hunt for a more memorable aburasoba spot.

Kajiken has been on my to-try list for awhile. Two of us ordered: oroshi ponzu karaage $10 homura aburasoba $17.50 half ajitama + cheese $1.50 homura aburasoba $17.50 raw egg yolk Chicken needed some mayo/sauce of some sort, but fried well. Had high hopes for flavor profile, but a bit mushy. Bonito flake fishiness overpowers the bowl quite a bit. No need to add the cheese as it didn't melt. Came in around 1PM and no wait. Street parking and garage parking available.

Charming how inspecting your glass for "extras" is part of the experience here. When I found one, the staff explained—ever so helpfully—“There’s nothing we can do. It’s water. It’s free.” How profound. The noodles? Well, they weren’t free. And they certainly tasted… paid for. Not exactly Japan-level, but then again, neither was the service. Such a special kind of restaurant.

Fishing Master

Charming how inspecting your glass for "extras" is part of the experience here. When I found one, the staff explained—ever so helpfully—“There’s nothing we can do. It’s water. It’s free.” How profound. The noodles? Well, they weren’t free. And they certainly tasted… paid for. Not exactly Japan-level, but then again, neither was the service. Such a special kind of restaurant.

Be aware: this place is adding a hidden $1 “takeout fee” that isn’t shown anywhere. Every item on the receipt is $1 higher than what’s listed on their in-store menu. The staff only explained that the difference was a “takeout fee” ONLY AFTER we asked. wasn’t written on the menu or itemized on the receipt.

Every aburasoba they have contains chili oil. Even though they don't list some of their aburasoba as spicy, they all have chili oil mixed in. Sadly I have zero tolerance to spicy food and they were not able to accommodate me. The waitress serving us did try her best but told us that they could not separate it. I don't understand why they couldn't just remake their sauce but without chili oil. This place is a 1 star for me since they don't have a true non spicy option for their aburasoba and were not able to remove the chili oil. I instead got their wagyu beef rice but it just wasn't the same and wasn't what i wanted. I really enjoy aburasoba and mazesoba(another type of brothless ramen) and was excited to try this place. Instead I was met with disappointment since they weren't able to make their aburasoba without chili oil.

The food at Kajiken is decent but not particularly impressive, and the portion sizes are on the smaller side. What disappointed me the most, however, was the service. I understand that the restaurant is busy and there are many people waiting, but the hurried and tense atmosphere created by the staff made the dining experience uncomfortable. It often felt like we were being pushed to finish quickly and leave, rather than being able to enjoy our meal at our own pace. I appreciate efficiency, but I also value a relaxing dining experience. I hope the restaurant can find a better balance in the future.