[Non-halal] Soba Kichi is a new soba restaurant in Mont Kiara.
Soba Kichi 吉祥庵, ソバキチ is the first restaurant in Malaysia to serve freshly-made soba.
The noodles are made using buckwheat groats imported from Hokkaido, which are grounded daily at their in-store stone mill. The flour from the mill is made into fresh soba in the kitchen.
We believe this is the first restaurant in Malaysia to mill and make their soba in store.
This is also the best soba we’ve had outside of Fukuoka, Japan.
Soba Kichi 吉祥庵 ソバキチ in Mont Kiara
Soba Kichi is located in Agile Mont Kiara.
Conveniently, Soba Kichi is located just next to the Miyatake Sanuki Udon, which specialises in udon.
(We previously enjoyed our meal at Miyatake Sanuki – see our post here).
Newly opened in September, Soba Kichi is still relatively under the radar but it makes sense for them to open here given the strong Japanese community in the area.
The interior here is spacious and comfortable, and we liked the frog mascot for the restaurant.
Soba Kichi 吉祥庵 ソバキチ specialises in freshly-made soba
As mentioned earlier, Soba Kichi specialises in soba dishes.
We are happy to discover that Soba Kichi’s offerings extend beyond the basic zaru soba (cold soba noodles with tsuyu dipping sauce).
Some of the interesting soba dishes here include Spicy Pork Tsukesoba (大辛肉つけそば, soba with cold spicy pork dipping sauce), Duck Leek Soba (鴨南蛮そば), Kakiage Soba (かき揚げそば) , Japanese Yam Soba and Fried Chrysanthemum Kakiage Soba.
Soba Kichi also serves Tonkatsu and side dishes
Aside from soba, Soba Kichi also offers Tonkatsu, Japanese curry, and tempura.
Three-shrimp tempura set
Since it’s our first visit here – we decided to try the soba and ordered the Three-shrimp tempura Soba set (RM36).
The soba was definitely the best soba we’ve had outside of Japan.
The cold noodles were al-dente with a nice chewy texture, and a slightly nutty flavour.
The tsuyu つゆ dipping sauce was light, with the right amount of shoyu bite, and is best when embellished with spring onions and wasabi.
The freshly-fried tempura prawns here were also stellar – plump and juicy with a batter that’s light and crispy.
Enjoy Soba-yu at the end
Once you’re done with the noodles, Soba Kishi offers soba-yu – which is basically the cooking water used to boil the noodles.
The sob-yu is said to be rich in vitamin B, potassium, fibers and good quality starch which was dissolved into the water during the boiling process.
After we are done with the soba, the soba-yu is added to the remaining tsuyu dipping sauce. We then drank the soba cup like tea.
Surprisingly, the flavours were light and fragrant – the perfect end to the soba meal.
Spicy Pork Tsukesoba
We also tried the Spicy Pork Tsukesoba 大辛肉つけそば (RM36.90).
The soba is served with a special shoyu-based dipping sauce enhanced with spices, sesame seed and sliced pork belly.
To enjoy this, we also added fried tempura crispy bits (tenkasu 天かす) and a half-boiled egg.
This was very delicious too!
The dipping sauce was more mult-faceted vs. the normal tsuyu sauce – with added nuttiness from the sesame needs, creaminess from the raw egg, and bite from the spring onions. The pork belly slices were also tender.
Pork Katsu
We also shared the Pork Katsu (RM12) – deep-fried pork cutlet.
We also enjoyed this as the pork was tender with onion wedges fried under the batter as well. The standout was the very crispy batter bits and the tonkatsu sauce served on the side.
Summary
This was our first visit – but we’re sure it won’t be our last.
We’ll return to try the other soba and tonkatsu offerings.
RECOMMENDED!
Soba Kichi 吉祥庵 ソバキチ
Address: LG2 – 1, Residensi Duta Kiara, 7, Jln Duta Hartamas, Dutamas, 50480 Kuala Lumpur
Hours: 11.30am-3pm, 6pm-10pm (Closed on Tuesdays)
Phone: 03-6413 4135
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