Hyper-Telegenic Noodles, at Okiboru House of Udon | The New Yorker
"The signature dish here is the cold Himokawa udon. Served in a ceramic ring bowl that echoes in shape an oversized ring light that your fellow diner-cum-microinfluencer might use to document the blow-by-blow of ingestion, the noodles are beguilingly wide Möbius strips of silk: sleek, slippery, and impervious to even the most patient engagement with chopsticks." - Jiayang Fan
