Japan is a land that perfects each native dish with restaurants entirely devoted to one item, from comforting okonomiyaki to delicately fried tempura.
First-time owners Shuichi Nihira and Yoshihiro Shinoda met working in Japantown restaurants while dreaming of opening a fresh buckwheat soba place amid the over-abundance of ramen houses.
Even on a Tuesday, I arrived with a friend thirty minutes before noon opening hour, waited in line and still didn't make the first seating, waiting till about 12:45pm.
Certainly peppered with savvy Japanese locals who know a "real deal" soba spot has hit their neighborhood, but also with foodies lining up for the goodness.
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