"Uzuki is Shuichi Kotani’s soba destination, finally, a standalone restaurant from the city’s soba master, who’s been supplying restaurants since 2008. One of the most popular dishes is the duck shio soba, made with duck four ways — roasted, confit, Beijing-style, and as a bone broth simmered for six hours and pepped up with yuzu. He tops the noodle soup with more duck, verdant buckwheat sprouts that he’s growing at the restaurant, boiled buckwheat seeds, spinach, and fried scallions. Don’t miss it." - Eater Staff
