"With Kamonegi, Seattle has a top quality restaurant that features fresh buckwheat soba noodles in which even the flour is ground in-house. Preparations run from basic (zaru: cold noodles with dipping sauce) to complex (Kamonegi’s namesake dish: soba with duck, leek, and a duck meatball). The Fremont spot also highlights seasonal tempura, which pairs perfectly with soba, including a classic tensoba combination of soba with vegetable tempura." - Jay Friedman
Kamonegi/Official