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Ever crunched on a chicken sternum before? Not bad, especially when grilled over bamboo charcoal. And breast bone is only one of the gnawable yakitori oddities available at Soba Totto in Midtown, which also include gizzards, necks, hearts, skin, and the inscrutable "chicken oyster" -- you'll have to figure that one out for yourself. The rest of the menu fills with other small dishes, and, the alternate specialty, freshly made buckwheat soba noodles are available in soups or cold with a dipping sauce. The menu also lists many scrumptious buckwheat by-products, such as soba chips, and vanilla ice cream littered with crunchy "soba seeds." This is a great place for a dining adventure, and the food is often fabulous.
Japanese food in America has evolved way beyond its parochial roots in the old country, where restaurants were traditionally small and narrowly focused on one or two dishes. Across the U.S., the sprawling, all-purpose Japanese eatery has become... More »
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