Cocoron

Chefs Yoshihito Kida and Mika Ohie were both born in Japan (Tokyo and Hokkaido, respectively), but met in the kitchens of Yakitori Totto and Soba Totto, before deciding to strike out on their own. This soba shop's name translates to "heartwarming," but it could also be dubbed heart-healthy for its fiber-rich, low-fat fare. Kida, who owned a soba restaurant back in Japan, makes the buckwheat noodles in house, while Ohie focuses on sides and appetizers, like a cold house-made tofu with scallions, ginger and bonito.