Mazesoba Shichi

"Mazesoba Shichi" is a specialty mazesoba shop that has been operating for over 11 years along Sakurazaka street at 16-10 Sakuragaoka-cho, a 3-minute walk from JR Shibuya Station and 2 minutes from the New South Exit. Having been relocated and renovated over 10 years ago, it has become one of Shibuya's leading mazesoba specialty shops, firmly establishing itself as a long-standing establishment. The highlight of their signature Tokusei Mazesoba (Special Mazesoba, 1250 yen) is the chashu (roasted pork), which is simmered for a long time until it's so tender it falls apart, then grilled over charcoal to impart a fragrant aroma. While maintaining a surprisingly light and easy-to-eat profile, the highly perfected dish features a sharp, soy-sauce-based sauce with fish powder that coats the medium-thick wavy noodles exceptionally well. The design allows for an even richer flavor transformation (ajien) by adding table condiments like vinegar, chili oil, minced garlic, and pepper while the dish is still hot, with the crunchy accent of fried onions tying the whole dish together. Noodle size can be chosen from four options: Small (120g), Regular (170g), Large (250g), and Extra Large (340g), all at the same price, a welcome feature for increasing the portion size. There's also a rich variety, including Mazesoba (920 yen), Ajitama Mazesoba (Mazesoba with flavored egg, 1070 yen), Taiwanese Mazesoba, and Shio Mazesoba (Salt Mazesoba), allowing you to choose according to your preference. It's a popular shop that is crowded all day long, often full right after opening before noon on weekdays, and with an 8-person queue even at 9:30 PM, but the turnover is fast, so seating is usually available within about 15 minutes. The ordering process involves buying a meal ticket from a vending machine (kenbaiki) and then waiting on a chair outside, with staff asking for your desired noodle portion while you wait. The clientele is generally young, and the shop is supported as a go-to spot whenever people want mazesoba in Shibuya.