Chicago Shimpo

Yakisoba Misoya Opens in Chicago’s Northside
Stir-fried Noodles with Tonkatsu, Kara Age, or
Fried Shrimp

Yakisoba Misoya opened on Chicago’s north side, Clark/Diversey neighborhood in the end of August. Ramen Misoya, which has already become well-known among ramen lovers, brought the first authentic yakisoba restaurant in the Chicago area.
Yakisoba is stir-fried noodles tossed with a special yakisoba sauce. Yakisoba menu includes Normal, Pork Tonktsu (Cutlet), Chicken Kara Age, Fried Shrimp, and Vegetable. The prices are ranging from $11.99 to $15.99. Yakisoba Dog is also available.
Some of Americans’ favorites such as Takoyaki, Pork Tonkatsu, and Chicken Kara Age are also listed in the appetizer menu. Japanese pop Ramune and soft drink Calpico are available.

The interior of the 2,300 foot restaurant is simple with orange color walls, wooden benches, chairs and tables. You can order your favorites at the counter, and then the food will be served in a container. You can take it home if you like.
According to Manager Yu Furukawa, use of containers is a part of the ecosystem, which avoids waste.

Steve Dolinsky, award-winning food reporter in Chicago and best known as ABC 7’s Hungry Hound, walked in Yakisoba Misoya at preopening of the restaurant on August 23. His choice was Chicken Kara Age Yakisoba. After tasted the yakisoba, “I like it very much, but I do think that they should consider that temperature of the oil while they are cooking it. I would like kara age to be little crisper, but the body of the noodles and vegetables are very good. I like the sauce tossed with noodles. That was really excellent,” he said.

Several years ago, Dolinsky visited Osaka where you eat until you drop. Being asked if he ate yakisoba in Osaka, he said, “I didn’t. Only that time, I had those kinds of noodles that were in Hiroshima style okonomi-yaki. We didn’t just have yakisoba by itself, which really upset me. I had okonomi-yaki, takoyaki, kaitensushi and went to depa-chika (basement of a department store where many kinds of food ingredients and Japanese cuisine are offered), but we didn’t have yakisoba in Osaka.” “Yakisoba (in here) was very good. I’ll come back this neighborhood,” he added.

According to Furukawa, the noodles of the yakisoba were prepared in Hawaii. Steamed noodles are frozen quickly to keep good noodle body and texture then transported to Chicago by air. Furukawa said, “It increases costs, but when I think about quality of the noodles, that way is better.”

Shimpo reporter tried Pork Tonkatsu Yakisoba. The noodles tossed with yakisoba sauce were excellent. A Tonkatsu, 150 grams or 1/3 pound in weight, was big enough to cover yakisoba in a container. The meat was tender and tasty.
Furukawa said the meat was pork loin. “Japanese people may prefer fatty meat, but such meat is not easily available locally. I think that Chicagoans would prefer pork loin,” he said.

The sauce is Yakisoba Misoya’s original. “We want to offer real Japanese Yakisoba taste here, and we are going to add some other flavors such as miso in the future,” he said.

Yakisoba Misoya locates south of the Wrigley Field and a little north of the corner of Clark and Diversey, 2852 N. Clark Street, Chicago, IL.
Phone: 773-687-9057
Hours: Mon-Sun 11:00AM – 10:30PM
http://ramen-misoya.com/yakisoba-misoya




Yakisoba with Tonkatsu


Yakisoba Dogs


Steve Dolinsky, award-winning food reporter in Chicago (R) and Yu Furukawa, Planning Manager