. "2013-02-28T00:00:00"^^ . . "17"^^ . "Serious soba!\n\nFreshly made. Preservative free. Perfectly cooked. Delicious earthy taste finishing with a clean, starch flavor.\n\nOrdering is simple. Soba or udon. Cold or hot. 6' tall, size zero exotic with legs that go on forever or more to love, voluptuous beauty with curves in all the right places. (Caught your attention huh? I mean noodles only or combo) \n\nThe cold (zaru) soba is the best dish. The udon is unusually thin but flavorful. Cold it has a chewy, heavy, mouth feel that becomes boring. Hot, despite the flavorful broth, one dimensional in flavor. The hot soba suffers the same fate.\n\nEat the soba in its entirety before any side dish. The proper way? Add wasabi and scallion to the soba then dip it in the tsuyu. Do not to dip the wasabi. Slurp. Repeat. The goal is to enjoy the subtle differences between bites thanks to the randomness of wasabi / scallion \"grab\". (I'm being serious).\n\nLittle known fact: slurping is important as it provides comedy to everyone else at your table. Little speckles of tsuyu on your face and shirt! \n\nStarters / sides are straight forward. The nasu agedashi (fried eggplant in dashi) is excellent. Not oily and incredibly flavorful as it sucks up the dashi. Salmon eggs add the perfect salty, briny foil. The kakuni (perfectly braised pork belly with its melting fat complimented by grated daikon) and the Battera (zesty, cured mackerel \"sushi\") are both worthy.\n\nAn incredible addition to the Vegas Asian food scene."^^ . "15"^^ . "14"^^ . "4"^^ . .