Kajiken,a noodle chain that began south of Tokyo in Nagoya,specialises in aburasoba (soupless ramen),made with wavy yellow noodles and a medley of oils and sauces to build flavour,complemented by a choice of 14 toppings from chashu pork and nori to spring onion and soy-marinated egg.

When your noodles arrive,you’re supposed to toss them immediately (as you would a salad) to make sure the sauces and toppings coat the hot noodles. Taste and then decide if you want to add any of the condiments on your table:chilli oil,rice wine vinegar,sesame seeds or crushed garlic chips.

There are 11 choices of aburasoba,plus snacks such as takoyaki (deep-fried octopus balls) and ebi (prawn) croquettes;donburi (rice bowls) with toppings including chicken karaage;and matcha soft-serve.

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More:

• Docklands
• Kajiken
• Melbourne
• Japanese
• Lunch specials
• Good for solo diners
• Unlicensed
• Walk-ins only
• Takeaway
• Budget friendly
• Restaurant
• Reviews

Emma Breheny –Emma is Good Food’s Melbourne eating out and restaurant editor.