Located at Pacific Plaza, the 18-seat restaurant draws in the crowds with its four uniquely delicious soup bases: shio, shoyu, miso and duck. Go for the signature ajitama char siu shoyu soba; you get a bowl of noodle goodness that comes with meaty slices of pork collar char siu, bamboo shoots, leeks and flavoured ajitama egg in a robust broth piqued with a little purée of truffle in truffle oil. A milder option is the ajitama char siu shio soba, where the broth is flavoured with Okinawa sea salt and Mongolian rock salt. Need more bites? Order the aburi niku; the charred pork cubes are blanketed with a piquant onion sauce and garnished with leek and watercress.