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Photo by Sergio Goes

We should’ve known that we’d find amazing noodles at Matsugen, a soba izakaya that grinds buckwheat into flour just steps from the front door. At least twice a day, soba maker Shingo Chibana (at left) and his apprentice, Ichiro Takabatake, can be found making fresh soba, right in the middle of the restaurant’s dining room. If the timing is right, some lucky customers can see the chefs in action during lunch or dinner. There are only three ingredients involved: buckwheat flour, wheat flour and water, and it can take up to 45 minutes to make just 15 orders of soba.

255 Beach Walk, 926-0255.

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