Tamawarai
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"There’s no shortage of soba specialists in Tokyo, but few manage to create noodles quite as flavorful and satisfying as those at Tamawarai. Each batch is made from scratch — the dough mixed, rolled, and cut by hand — and much of it with buckwheat the restaurant helps to grow. The side dishes, such as soba miso and the wonderfully creamy yuba (tofu skin), are prepared with equal care. Tamawarai does not accept reservations, so despite the less-than-convenient location in a residential neighborhood between Shibuya and Harajuku, you will invariably find yourself standing in line for up to an hour to get in."
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