I’ve been going to iiko mazesoba for a while now, and every bowl of noodles have been consisently good. Maybe because each bowl is cooked to order, with their noodles freshly made in-store everyday.
After a quick Google search, I discovered mazesoba is actually a relatively new dish invented in the early 2000’s in Nagoya. It’s a dry noodle dish served with an array of sides and a soy based sauce to mix.
iiko mazesoba
- ADDRESS
86 Hay St, Haymarket NSW 2000
It’s a small restaurant that might look a bit uassuming from the outside as it’s off to the side. When you walk in, you’ll find a fun and casual decorated noodle bar with friendly service that’s quick to serve.
The place is small, which means you might find it packed during the afternoons.
Original
I always order the original when I visit, not because the rest isn’t good. But because it’s so good.
The original comes with chopped char siu that’s grilled, an onsen egg, sliced seaweed, preserved bamboo shoots and chopped spring onions.
The noodles have a great chew from being so fresh, and they have a great nutty wheat flavour.
You can add chilli oil and Kombu vinegar to taste, which gives a great tart, spicy kick along with the umami soy based sauce they already put in your noodles.
If you’re a ramen fan, but the summer heat is making you question the steamy hot broth – give iiko mazesoba a try.
