01 / ABOUT THE PLACE
About this place
At Saku no Ma, yakisoba starts with a choice of noodles: the restaurant uses noodles from Tsurukame, a Kyoto tsukemen shop, and offers three seasonings—sauce, dashi soy sauce or salt. Diners have remarked on the noodles’ smooth, springy texture; one visitor even said they went back for several helpings. Choosing a flavour is part of the pleasure: stick with classic sauce, or try the dashi-soy or salted version.
Tonpeiyaki is another visitor-recommended dish. One diner praised the omelette, making it a good option alongside the noodles or for sharing among a group. For a more substantial meal, there’s pork omu sobameshi. The menu presents it as an egg-topped choice for anyone who finds sobameshi—fried rice mixed with noodles—not quite filling enough. It stands out among the yakisoba-based dishes when you’re after something heartier.
For drinks and small plates, look for dishes made with vegetables delivered directly from Kameoka. Options include grilled aubergine with meat miso, described as homemade, pumpkin and maitake mushrooms simmered and chilled, salted Kurozaki cha-mame soybeans, and a Korean-style pancake with corn and dried shrimp. Other small plates include ikaningin, a Fukushima speciality described as a taste of home passed down by an ‘Oba’, or grandmother, as well as kimchi. One visitor said they enjoyed the ikaningin despite usually disliking carrots—a tempting reason to explore beyond the yakisoba.
Drinks include draft Heineken and bottled beer, Kakuhai whisky highballs, cocktails and wine. Come for dinner, or take a counter seat on your own and pair a drink with a few small plates. The restaurant is open daily from 19:00 until 3:00 the following day, making it an option for a late-night meal of yakisoba or omu sobameshi.
