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Originally from Nagoya, Japan, Kajiken has landed on the West Coast with the promise of shaking up your noodle routine with abura soba. This noodle dish is similar to ramen but eschews the broth, instead punching up the flavor courtesy of a special blend of oils and sauces. The springy noodles are made in house (score a seat facing the windowed noodle-making area) and are satisfying enough to eat plain, but with nine varieties, why? Toppings range from ajitama and chives to kimchi, ume or spicy mentaiko. Tables are topped with a well-chosen selection of vinegar, hot sauces and powdered nori for adjusting to your liking. The menu is rounded out with a small selection of karaage, takoyaki, edamame (in three variations), gyoza and sides.