Pull up a seat at this underground Japanese noodle bar, where the focus is on soba (thin buckwheat noodles, often served cold) and udon (thick wheat noodles, often served in broth) choices, as well as delectable extras such as grilled shiitake mushrooms, curried shrimp and fried-eel rice bowls.

In the evening, the drinks menu – shōchū (Japanese distilled spirit made from grains) cocktails and plum wine – provides further incentive to drop by.