Their noodles are springy and chewy, almost as thick as udon noodles. As you mix the ingredients in, the sous vide egg combines into the creamy sauce coating the noodles and the ingredients, and it’s heavenly

Their popular flavour, 𝐂𝐡𝐚𝐬𝐡𝐮 𝐓𝐨𝐤𝐲𝐨 𝐌𝐚𝐳𝐞𝐬𝐨𝐛𝐚($𝟏𝟐.𝟖𝟎), along with the 𝐁𝐞𝐞𝐟 𝐌𝐚𝐳𝐞𝐬𝐨𝐛𝐚 ($𝟏𝟒.𝟖𝟎), come with spring onions, chives, nori and a sous vide egg. The meat is decent, but I much preferred the chashu!

Btw I took their “less soba more vegetables” option which is actually still rly substantial and they give different vegetables, not just more!

They also recommend mixing in vinegar sauce to your noodles, which I think really works and balances out the creaminess, but if you don’t like vinegar give that a pass. At the end, it gets EVEN BETTER 😭 as you can call for a complimentary tiny bowl of rice to soak up all that extra sauce 😩😩

IG: @eggeatsbread