Recommended bowl: Local spot

Okinawa style soba consisting of a clear, katsuo-based soup. Noodles are house-made using charcoal instead of kansui (alkaline water). Two types of noodles to choose from: 'chū bosomen' (medium-thin) or 'hiramen' (flat). The sōki (pork sparerib) is served on a separate plate as to not disrupt the flavors of the soup. Pickled ginger and spicy Okinawa style awamori chili sauce on the counter to add. Not a touristy place, 80% of the customers are locals. Open 11am-5pm, since 2006. Less