Awaan

A soba restaurant in a quiet traditional house in Tokushima, where locally grown buckwheat is milled in small batches and shaped into noodles with a nutty, earthy flavor. The cold zaru soba arrives on a bamboo mat with dipping sauce, the warm kake soba in a clean, delicate dashi broth. Seasonal tempura and small vegetable dishes round out the meal without competing with the noodles. The owner's commitment to local ingredients turns what could be a simple lunch into a considered craft food experience, all at prices that feel very reasonable.