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Takoyaki

$8.29

Hanabi Karaage

$9.29

Hanabi Chashu Buns

$8.49

Calamari

$8.99

Chashu Nagoya Mazesoba

$15.99

Deluxe Nagoya Mazesoba

$17.49

Curry Cheese Nagoya Mazesoba 🌶️

$16.49

Chashu Rice Bowl

$13.99

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Some Things Happy Customers Have Said

Truly a one of a kind experience. Noodles so uniquely delicious they incite cravings on the regular. This place is magic. Just wish I was privileged enough to live closer. Also, the takoyaki, absolutely divine.

Lani G

Tasty place! Very yummy! I’ve never had this style of noodles before, and I’m disappointed I didn’t have this sooner. This was so good! They even give you a small bowl of rice to finish off the remaining sauce, meat, and whatever garnishes you have left in your bowl.

Elyson L.

This place has consistently tasted amazing since the day they opened. Be sure to finish the noodle bowl with some rice at the bottom!

Clem K

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Healthy Options

Easy Parking

Vegan Options

How to Eat Mazesoba

Follow these steps to enjoy Mazesoba the right way!

Only Fresh Ingredients

We invest in quality ingredients to ensure our customers get the great taste we’re famous for. Because we believe that you deserve the best.

Made With Love

Our secret ingredient is passion. Everyone on our team is passionate about making your time with us as great as it can be – from start to finish.

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What is Mazesoba?

Mazesoba, literally translated into English as “mixed noodle,” is a “soupless” ramen that has been gaining recognition and popularity in Japan and more recently, the rest of the world since it was first created in 2008 by our own Chef Naoto Niiyama. Our Mazesoba consists of our own noodle recipe made from multi-grain flour that sits in our homemade sauce base topped off with various ingredients such as spicy minced pork, raw egg yolk, seaweed, chashu, green onion, chives, garlic, fishpowder, and more (as you please)! You can think of our Mazesoba as the third-wave of ramen, with the first being your traditional broth ramen and the second, tsukemen (“dipping” noodles).

Our History

Naoto Niiyama, the master chef behind Menya Hanabi, began his culinary journey at a local restaurant famous for "Taiwan ramen," where he poured his heart and soul for the better part of a decade. He went on to hone his craft at other ramen shops, making a name for himself as a ramen master. In 2008, he opened the first Menya Hanabi in Nagoya, Japan. Menya Hanabi initially started as a ramen shop focused solely on Shio ramen. It was soon recognized by many in Nagoya when it won the TV Championship of Summer Noodle Contest. As Naoto tried to position his new-famed restaurant apart from the endless flood other ramen joints, he began experimenting with new types of ramen. Inspired by the "Taiwan ramen" of his early years, Naoto decided to put a twist on the dish's signature elements: spicy seasoned ground pork, bean sprouts, green onion, and chives. The Original Mazesoba was born – a soupless ramen topped with egg yolk, green onions, chives, seaweed, garlic, and spicy seasoned ground meat all sitting in our umami-packed sauce base. It was an immediate hit! People began flocking to Menya Hanabi to try its unique ramen that explodes with flavor yet perfectly combines with its spices. Menya Hanabi locations quickly popped up across Japan and the rest of the world. In 2019 Menya Hanabi expanded to the United States with its first location in Los Angeles, California.