Head to Sobar in Culver City on days when the thermostat has decimated your willpower. This sleek soba shop specializes in juwari soba served cold, with various dipping sauces like traditional tsuyu, tomato chile, and spicy sesame. The noodles themselves are thick and chewy—juwari soba is made with 100% buckwheat, as opposed to the typical mix of buckwheat and flour—and all the sauces have that kind of muted saltiness that requires no water chugging whatsoever. Start with the Kyoto-style dashimaki tamago, a soft, slightly sweet egg omelet that’s the closest we’ve come to finding a cloud on a plate. 

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