Japanese Soba Specialist Sobar Is Shaking Up the Westside Noodle Scene | Eater LA

"A new Japanese soba specialist in Culver City near the intersection of S. Centinela Avenue and Washington Boulevard, Sobar makes its signature noodles ju-wari-style using 100 percent organic buckwheat flour from Maine. Owner Masato Midorikawa, who trained under sushi master Shunji Nakao and currently works in advertising, says they provide high chairs and high counters so people can stop by, drink sake, have Japanese-style appetizers, and eat soba at the end; general manager Steve Chang, previously of Katsuya Group, oversees day-to-day operations. The menu highlights traditional soba-making techniques but stands out for an array of unique dipping sauces for cold noodles, including the "soy tan tan" (soy milk, miso, and garlic) and the "tomato chile" (heirloom tomatoes and Thai bird chiles); the menu also features a dozen hot soba preparations, sashimi, and appetizers like tempura and chicken karaage. Sobar is operating with minimal hours and staffing to start (Tuesday to Saturday from 11:30 a.m. to 2 p.m. and from 5:30 p.m. to 9 p.m.) but plans to expand hours, days, and its food, sake, and shochu selections after September 7, and the owner hopes to open additional locations in Los Angeles and beyond if it proves successful." - Cathy Chaplin