Dining: Miyabi 45th
By Allison Austin Scheff June 20, 2013
This article originally appeared in the July 2013 issue of Seattle magazine.
Japanese-born Mutsuko Soma attended the Art Institute of Seattles culinary program before returning to Japan to learn the art of making soba. Somas soba is the star at the quite civilized Miyabi 45th, where diners can choose from a handful of variations on broth and ingredientsmushrooms, oysters, roast duckand then choose to dip the cold homemade buckwheat noodles or have them hot in soup. Both versions are delicious, but to savor the earthy flavor and somewhat firm bite of the noodles, opt to dip. The duck and leek version (kamo seiro, $17) is especially good, though the pleasures of the buta nanban (noodles in hot broth with pork belly and a soft-centered egg, $17) are equally seductive.
Dinner MondaySaturday. 2208 N 45th St., Seattle; 206.632.4545; miyabi45th.com.