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Simmered pork belly cooked in a broth of shoyu and mirin. Fried chicken wings arranged artfully in a pinwheel over a thin, dark broth. All are precursors to the soba, which is made in-house and what this place is known and loved for.
When doing a cover story about noodles, the first thing you need to do is get rid of all the bad headlines that quickly pop into your cliché-addled brain. "Oodles of Noodles!" "Noodling Around!" "Noodle Knowledge!" "My Life As a Noodle!"... More »
For this list of Japanese restaurants, we intentionally left out the sushi bars because, well, we already did that list. We also shut out the ramen joints, teppanyakis, and yakinikus because, well, we... More »
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