The star of the show at Minami is Japanese-style soba noodles. Trained at the prestigious Tsuji Culinary Institute in Osaka, Japan, Chef Nam Chang-soo is no stranger to the world of Japanese cuisine, but he professes that soba is his one true love. While respecting the time-honored traditions of Japanese-style buckwheat noodles, Nam adds his own spin to the soba dishes he serves. Customer favorites include soba noodle soup topped with soy sauce-braised and grilled conger eel as well as another variety with soy sauce-braised herring imported from Kyoto.