There are countless Japanese restaurants that line this stretch of the East Village, but how many of them have been open since 1996? Dedicated patrons drop in regularly for the signature buckwheat soba, prepared in ways that meet the challenges of the season. Those who need to warm up can opt for the hot broth preparation. Those looking to chill down and refresh can swing for the cold preparation. Rice bowls filled with vegetable or shrimp tempura are also worth an order. The room itself is traditional in design with plenty of tables, booths and counter space. This is also one of the few restaurants in the city where walk-ins could snag a table even during peak dinner service.