Kaz the Soba Place

One building over from Marugame Udon, this relatively new soba specialist serves the Japanese buckwheat noodle in a variety of ways—some innovative, some traditional. Made with organic buckwheat flour, the hand-cut dark brown strands can come with spicy chili-based dipping broth (the Shanghai), topped with sweet sukiyaki beef (the Osaka) or paired with a fusion-style pesto sauce (the Genova). Don’t overlook the tempura section either; the pieces are cooked to order, which means each piece arrives at your table fresh and piping hot.