Mimi Myeonga 미미면가

The chilled soba broth tastes faintly sweet with a clear buckwheat aroma, and it deepens as you work in the grated yam and wasabi a little at a time. Saeu topping naeng-soba, cold soba topped with shrimp, sits at the center of the menu, and shrimp tempura with turmeric salt sometimes arrives on the house. The dansaeu uni roll (sweet shrimp and sea urchin) is soft with no fishy edge, and the fried conger eel is large and crisp. Fried camembert makes an unusual partner for the mild soba, while futomaki tends to fall apart between chopsticks. The hot soba divides opinion more than the cold version, and its grilled mackerel onsoba comes with a slice of lemon. Even the pickled radish carries a citrus note, and the quiet room with low music suits eating alone.