You can easily find a bowl of soba noodles in or near any train station, a salaryman’s cheap meal to or from work, so quick that they don’t even take orders – you order from a vending machine. However, specialty restaurants like Sarashina Horii have been in the soba making business for over 200 years, and here, you can taste quality of their sarashina soba, a light colored soba made from only the very center of the buckwheat grain. The cold soba holds its characteristic chewiness better than that in hot liquid – just try not to get the sauce all over yourself.