Paradise Soba 낙원의소바

House-made soba noodles sit in a clear, chilled broth with a strong lemon scent in the signature lemon soba, and they hold their bounce to the last bite. The same kitchen turns out spicy fish-roe kalguksu (knife-cut noodle soup), a winter-only oyster kalguksu with large oysters, a thick-cut mixed katsu platter with shrimp and cheese cutlets, and an old-style pork cutlet, so soba, hot noodles and katsu can all land on one table. Fried oysters are seasonal. The second-floor room in Chungmuro is wide and bright behind floor-to-ceiling windows, each table has its own ordering tablet, and weekday lunches bring a wait in every season. It stays open on major holidays, and cafes line the street right outside for coffee afterward. For groups drinking together, a set bundles braised roe, fried oysters, rice balls and fish-cake soup.