Tempura and soba: Separately, they’re two essential elements of traditional Japanese food culture. Put them together side by side on the table and they add up to one of the all-time classic dishes.
Even at its most basic — at a stand-and-slurp noodle counter, say, on a station platform — it’s a winning combination. But prepared with care, diligence and quality ingredients, the combination is one of the modest masterpieces of Japanese cuisine. That’s the way it’s done at Teuchisoba Narutomi.
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