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  • Potted plants rest outside the doors of a minimalist, graceful establishment - one that alludes to the history and ceremony to the experience of a traditional soba house that is I-Naba. While Ichiza might offer a crowded and loud experience out of the corner of Tokyo, I-Naba would be a gentle breath of Kyoto. Upon the invitation of a friend of mine, I joined her for lunch at the newly established restaurant that I had heard NOTHING about, specializing in Soba noodles, which I had only enjoyed in yakisoba. Headed by one of the prime chefs from Bellagio's famous Picasso restaurant, there is nothing like this restaurant's offering currently in Vegas - no Soba houses to speak of - but thankfully, this restaurant really, really delivers. Graceful lines and floral arrangements grace the interior. Service is attentive and friendly, helpful to answer any questions about the presentation or function of the ladle, spicing the broth to enjoy your very healthy, buckwheat soba, etc. Service was a little slow on the refills of my water and tea, but the food came out quickly, hot, and gorgeously presented. While the noodles were of course, delicious and I enjoyed being able to flavor my broth myself, I was just beside myself with the appetizers, which chef really shone. The calamari-stuffed vegetable tempura was the standout in the midst of some excellent dishes, along with fresh, flavourful sushi whose presentation was only matched by the floral arrangements. I could have equally been happy ordering several appetizers versus an actual entree. When one ventures into a space such as I-Naba, they're really not just looking for quality food so much as an experience in an unfamiliar realm of cuisine - but the ceremony and care of food from top to bottom was just wonderful and I look forward to returning again.
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