It would be easy to breeze past the understated exterior of soba restaurant Takama without ever realizing what's inside, but that would be unfortunate — especially if you like soba. Michelin-starred Takama is located on the same street that leads into Tenjinbashisuji Shotengai, one of Japan's — if not Asia's — longest covered arcades, and home to all sorts of miscellany (and a fair share of junk). Takama, on the other hand, keeps its focus narrow, serving only two types of soba: The first is mori, regular-style soba made from marunuki flour, and the second is inaka, a more robust noodle made with hikigurumi (whole buckwheat flour). Both options are made with high-quality flour from Fukui Prefecture.