Last Friday, I had soba lunch in Kagurazaka district (Shinjuku) in central Tokyo.
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Kagurazaka, where I lived for a few years until right before I moved to LA, is filled with little hidden restaurants and bars on small alleys. My sister and I went to a small soba restaurant called Nagomi, which is run by a owner chef who is from Fukushima. The space had a very nice relaxed ambience.
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I had Ju-wari Soba ("Ju-wari" means 100%, so the noodle is made with 100% soba flour) with grated daikon. Soba flour was a premium kind from Fukushima. You get to pick 2 kinds of onigiri (rice balls) during lunch time. I had mentai (spicy cod roe) and kombu. Soba had the really nice delicate texture and the flavor was so good. Onigiri was quite perfect, too.
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My sister had Silk Soba with duck dipping sauce. The noodle is a blend of soba flour and edible silk (from Kyoto). I had a taste and the texture was indeed super silky and nice!