Tei/An

Master chef Teiichi Sakurai spent time in Tokyo honing the art of the buckwheat noodle for his soba restaurant. Tei-An’s mirrored glass façade in the One Arts Plaza gives no indication of its Zen-like interior, which is filled with Japanese shoji-screened, sliding glass doors and a rock sculpture with trickling water. Diners can enjoy the more traditional zaru (cold) soba or warm, brothy versions like the duck soba or curry soba. The white seaweed salad is a favorite starter, while the soba ice cream with black honey is a popular dessert.