Second to none: Tofu made with soba buckwheat and black sesame seeds and topped with roasted nuts is just one of the ways that Gomachu presents what can otherwise be a fairly staid staple. | J.J. O'DONOGHUE
Second to none: Tofu made with soba buckwheat and black sesame seeds and topped with roasted nuts is just one of the ways that Gomachu presents what can otherwise be a fairly staid staple. | J.J. O'DONOGHUE

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Gomachu

Review excerpt: Front and center at Gomachu are a scoop of kin-gomadofu, made from roasted golden sesame seeds, and, in a separate dish, a light coffee-colored scoop made with a soba noodle base and black sesame seeds and topped with roasted nuts.

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Second to none: Tofu made with soba buckwheat and black sesame seeds and topped with roasted nuts is just one of the ways that Gomachu presents what can otherwise be a fairly staid staple. | J.J. O'DONOGHUE