yakisoba in Tokyo

2 places for yakisoba in Tokyo, picked by creators — with what they said.

• 모헤지 — 나의시선
  Praises the skillful cooking technique, saying the crispy scorched bottom scraped off with a spatula is incredibly tender, and pairing it with beer is out of this world.
  Heads up: They tell you to eat it after 5 minutes, but waiting 15 minutes lets the bottom crisp up more and taste better; recommends finishing with yakisoba after two rounds of monja.
• 高丸電氣 — Paolo fromTOKYO
  Raved that the signature black vinegar oyster sauce yakitamago, with its chewy wood ear mushrooms, fluffy egg, and perfectly balanced sweet-and-sour sauce, was amazing — 'who knew an omelet could taste this good' — and also praised the crispy-outside, chewy-inside texture of the griddle-fried yakisoba.
  Heads up: There's no sign out front, making it hard to find on your first visit, and an otoshi (obligatory starter snack) is served.

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