Fall (specifically October and November) is prime soba season! This is when “new” soba — fresh soba noodles made from ground buckwheat grain that’s just been harvested — arrives. Given my never-dying fervor for soba and uni, the uni ikura soba combination is a match made in heaven for me! While I still think that Sobakoh’s buckwheat noodles are a bit too soft, this cold soba dish is an elegant composition of ingredients that are both executed and presented with grace. With shreds of shiso and seaweed, plus fresh ground wasabi, the strong and distinctive flavors are perfectly balanced and never overpowering. If you don’t see this on the menu, ask for it!