Otafuku

Most local soba makers specialize in only one noodle type, and even fewer produce it by hand. Chef Seiji Akutsu offers three handmade soba varieties—each with a photo illustration on the menu—plus superb, spongy udon. Some pricier entrées—Berkshire pork and sashimi plates—are worth the splurge, but the best soba slides in just within our budget.