Mimi Myeonga is a local favorite, sought after by lovers of buckwheat noodles. Made in-house with an unconventional ratio of only three parts buckwheat, Chef Jang Seung-woo’s noodles have an undeniably chewy texture, while still maintaining the subtle nutty fragrance of buckwheat. There is something for everyone on the menu; in addition to the basic zaru soba, customers can choose from a list of soba dishes that are served hot or cold, featuring different broths and toppings that always hit the spot.