Yuguchi is a restaurant which is at the forefront of the Fujinomiya yakisoba boom. As it is always busy with many customers coming from a distance, we visited there at about 13:00 on a weekday in order to avoid lunch time. We could have a table after waiting for a few minutes.
The menu offers a variety of topping options – natto (fermented soya beans) , garlic, chili, rice and hormone. However, we were not adventurous enough and opted for normal yakisoba and okonomiyaki.
Yakisoba was cooked with a generous amount of cabbage. The texture of firm noodle, which is a distinctive feature of Fujinomiya yakisoba, goes well with fat in Niku-kasu, cabbage and a sauce. The combination of these ingredients creates an irresistible taste. The portion was so generous that the normal portion could fill up my stomach.