Rating: 8/10

As the crisp November air gives way to the bite of winter, there’s no better refuge from the cold than a bowl of soul-warming ramen. With its rich Abura soba and traditional ramen, Kajiken stands out as the perfect spot to embrace the season’s brisk atmosphere and indulge in a delightful sensory experience.

Located on Green Street — just a short walk from the Main Quad — Kajiken is ideally located to cater to students and locals alike. 

Stepping inside Kajiken, the restaurant’s modern yet cozy design immediately catches the eye. Bright lighting highlights the clean lines of the space, while the minimalist decor creates a contemporary vibe.

The service at Kajiken, while efficient once underway, requires a bit of patience at the start. Upon entering, guests are directed to a touchpad to place themselves on a waitlist — which, during our visit, meant a 10-minute wait to be seated. 

After settling in, it took an additional 10 minutes before our order was taken. However, the staff’s friendly attitude and the quick delivery after ordering made for a satisfying experience.

Sydney Davis, a waiter at Kajiken, shared insight into the workplace environment.

“It has been pretty busy,” Davis said. “Over the past few weeks, I have watched (Kajiken) grow … Every day, we end up with a packed house, so on the business end, we are doing good.”

Despite the restaurant’s slightly chaotic atmosphere, the food did not disappoint. Kajiken’s menu offers a wide variety of appetizers, traditional ramen and their signature brothless Abura soba.

We started with the takoyaki, crispy, deep-fried octopus balls topped with bonito flakes that fluttered delicately, adding a captivating visual element to the dish. 

The filling of the takoyaki had a pleasantly doughy texture, which contrasted with the crispy exterior nicely. The drizzle of the takoyaki sauce and mayonnaise complemented the slightly dry interior which added moisture and, overall, infused more flavor into the dish.

For the main course, we opted for the Abura soba sukiyaki, which showcased Kajiken’s specialty brothless ramen.

Served without broth and coated in a special blend of sauce and oil, Kajiken’s homemade thick noodles paired beautifully with the tender slices of beef sukiyaki that topped the dish.

The absence of broth did not take away from the entrée, as the noodles and meat were packed with so much flavor. While the dish was occasionally a bit on the salty side, the taste from the sauce more than made up for it.

The beef was exceptionally tender, practically melting in the mouth with each bite, making it easy to enjoy the dish without needing the added moisture of broth.

To further enhance the taste of the Abura soba, Kajiken offers both free toppings, including chili oil, fried garlic and sesame seeds, and additional toppings like sweet corn, dry seaweed and a soft-boiled egg for a small fee.

Kajiken offers a dining experience that masterfully combines bold flavors with comforting dishes. While the slight delays in service may require some patience, the food more than compensates, leaving a lasting impression.

As the weather cools and cravings for comforting, warm dishes grow, Kajiken offers a unique and rewarding dining experience well worth the wait.

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