01 / ABOUT THE PLACE
About this place
One of the pleasures of Yancha is that yakisoba comes in soy sauce as well as the familiar sauce flavour. One visitor ordered the soy sauce version and enjoyed how its chewy noodles gradually crisped on the hotplate. Eating around the teppan gives you time to savour that change in texture.
The menu includes niboshi dashi-soy sauce yakisoba, made with niboshi oil and niboshi stock, and seafood dashi-soy sauce yakisoba, which combines seafood oil with stock made from dried seafood. Both come with flat noodles, with a listed portion of 200g. Another visitor’s favourite was a yakisoba pairing pork back-fat with garlic; it appears on the menu as pork-back-fat niboshi yakisoba. The noodles are seasoned with a sauce combining a robust niboshi broth and sweet soy sauce, and you can choose a 200g or 300g portion. It’s a hearty option if you’re after a dish centred on the savoury flavour of niboshi.
Another distinctive choice is soba-yaki from Shinnagata in Kobe. Steamed noodles are lightly seasoned with salt, pepper and powdered fish, then served with your choice of sauce. Portions come in 100g, 150g or 200g sizes. The menu notes that the dish uses house-made niboshi oil, which can be replaced with blended oil if you don’t care for it. One visitor who ordered the medium portion added extra garlic chives and bean sprouts, then enjoyed mixing several sauces to taste. It’s a good fit if you like to decide the final flavour for yourself.
Some yakisoba dishes can be ordered as set meals, and the choice of noodle portion and seasoning makes them easy to tailor for lunch. The menu also features okonomiyaki, vegetable-packed tonpei-yaki and other teppanyaki dishes. In the evening, you can make yakisoba the centre of a meal, order a few plates to share and pair them with beer.
