Cold soba noodles with garnishes.
Excerpt from Eating chapter of Lonely Planet’s Tokyo City Guide, written by Andrew Bender:
“It’s hard to imagine how Tokyo could function without noodles. From traditional Japanese staples such as soba and udon to that much beloved Chinese import that is rāmen, Tokyoites slurp down an impressive amount of noodles in their daily lives. Noodle shops run the gamut from tachikui (立ち食い; stand-and-eat) noodle bars in train stations and corner places where you purchase a ticket in advance for your meal (usually these places have picture menus) to highly refined restaurants with gorgeous pottery and gardens.”
Continue reading this story at:
http://www.lonelyplanet.com/japan/travel-tips-and-articles/75984?affil=twit