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In Okinawa, Soba Is My Ultimate Post-Snorkeling Move | Bon Appétit

"A long-running, nondescript soba shop with metal roofing and whitewashed brick walls that has been a neighborhood fixture for more than three decades. It serves Okinawan-style soba made from wheat flour—chewy, flat, broad, and wavy noodles—in a light yet deeply flavored broth; the house favorite is a bowl topped with coins of green onion, soy-seasoned yellow egg, and soki (tender pork spareribs with cartilage), though variations with yushi tofu, tebichi (pig’s trotters), or san-mai niku are also available. Orders are placed at a vending machine by the entrance and arrive quickly with little fanfare, making it an ideal, bustling spot to refuel after swimming or exploring the coast." - ByKatherine LaGrave