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.
Jun 20, 2002
My friends and I decided to try Mifune during a visit to Japantown. After being ignored by the same waiter three times, another came and took our order. My shrimp tempura arrived soon after, however it was mostly breading and there was hardly any shrimp. The atmosphere was very nice, but the service was slow and the food was not of very good value, as most of my shrimp tempura was breading. However, they did have very nice tea. If you are in the area,
I would suggest going right next door to try Kushitsuru. My experience there was much more pleasant.