Umi to Mugi to (Sea and Wheat Okinawa Soba)
Opened summer 2020. A former French chef brings culinary expertise to Okinawa soba: daily-shaved bonito from Makurazaki, iriko from Ibuki, kelp from Hidaka. Hand-made noodles and kamaboko every morning. 6,283 Tabelog saves — reviewers say 'I can't believe this costs only ¥1,000.' Weekend queues are long.
Reviews: 'The refined broth has a French sensibility,' 'Sea lettuce aroma and ocean flavors harmonize beautifully,' 'This quality at this price is outrageous value,' many monthly repeat visitors. Tabelog 3.53 (6,283 saves). Still drawing queues in 2025.