“I converted my entire dining room into a soba studio,” said Sakai, who spoke to us by phone in Japan, where she is buying the necessary flower for the noodle pop-up. “This is artisanal ...

and you don't want to mask it with other things. So, yes, it's a very bland flavor, but if you acquire the taste for it, you begin to really appreciate the depth of soba, of buckwheat and the work ...

The room is now designated to soba preparation for Sushi Yamamoto and Motoishi’s pop-up, Kaiseki Motoishi. On Sundays and Mondays, Motoishi takes over the eight-seat restaurant to serve a multi ...