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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 »
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