Soba Dining Sora sits in Japantown, run by the team behind the Hinodeya Ramen next door, and the kitchen is built around buckwheat noodles made from traditional stone-ground flour. The cold soba is where the noodles show their bounce, and the ten zaru — bamboo-steamed noodles with dashi broth, a side of meat and vegetable tempura, and matcha salt — is the straightforward order. Hot soba is also on the menu.
The Aigamo duck is a standout side: smoky, tender, and seared until rosy, and worth adding to any bowl.
The Aigamo duck is a standout side: smoky, tender, and seared until rosy, and worth adding to any bowl.