One of the niftiest warm-weather lunch specials in town is found here, starting with a couple of pieces of inari-zushi (seasoned rice in a thin envelope of fried tofu), followed by a green salad, and climaxing in a heap of cool mori-soba-buckwheat noodles displayed on a bamboo screen. The noodles are accompanied by a dipping sauce and a choice of small side orders such as a shrimp fritter. The soba are created on the premises, composed of 20 percent wheat and 80 percent buckwheat, the latter flown in from a Canadian farm owned by the restaurant.
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