Thin brown soba and thick white udon are the stars at this long-popular North American outpost of an Osaka-based noodle empire. A line regularly snakes out the door, but the house-made noodles, served both hot and cold and with a score of toppings, are worth the wait (and the line moves quickly). Seating is at wooden tables, where diners of every age can be heard slurping down big bowls of such traditional Japanese combinations as nabeyaki udon, wheat noodles topped with tempura, chicken, and fish cake; and tenzaru, cold noodles and hot tempura with gingery dipping sauce served on lacquered trays. The noodle-phobic can choose from a few rice dishes and sushi.
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