Food La La: Soda and more at iLand Soda

Nov. 18, 2013 | 0 Comments


BY LINDSEY MURAOKA / Special to the Star-Advertiser

Last week I checked out iLand Soda, a cute Japanese food and drink truck located on the corner of S. King St. and Sheridan St. near Yajima Service Station. My friends have told me about this place for a while, so I finally went to try their Italian sodas, sandwiches and popular abura soba dish.

iLand Soda has been open for about a year and is run by Chef Asao “Mani” Maniwa and his wife, Anna.

Their vitamin soda drinks ($3.50) are refreshing and not overly saccharine (sans the whipped cream). They have a variety of flavors including hibiscus, lilkoi, and guava. My friend Masako Nakano and I tried kiwi and hibiscus.


The straws are adorable!


The main attraction at iLand Soda, however, is the abura soba, ramen-style egg noodles with toppings — but instead of soup it comes with a spicy and oily sauce. You can choose what toppings you want (char siu, kikurage, tamago, and takana) or get it all for $12. You can also get extra noodles for free.


After having my first bite, I realized why it is so popular. The homemade raiyu (oil-based chili sauce) is addicting and goes great with the noodles. Even though I wanted to save room for dessert, I couldn’t stop eating the noodles. Also, be sure to ask for vinegar if you want to add an extra kick of flavor.


If noodles aren’t your thing, iLand Soda also has daily lunch plate specials for $9, which includes dishes like loco moco, pork chops and oxtail soup. The menu changes daily; find out what’s new via their Facebook page. They also serve a selection of savory and sweet sandwiches ($6.50).

This is the basil chicken sandwich, which was quite hefty.


For dessert, my friend and I tried the azuki cream sandwich ($6.50). Definitely try it if you are an azuki fan! They also have a cinnamon banana cream sandwich I want to try next.


iLand Soda is located at 926 Sheridan St. and is open daily (except Sunday) from 10:30 a.m. to 4:30 p.m.
Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at

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