Kyoya

This popular restaurant serves Fukui's specialty, grated buckwheat noodles. In particular, the "Anago Ten Morisoba" is made with natural conger eel, which has a reputation for being delicious, flaky, and odorless. The thick, crispy tempura is also highly recommended. The "Shibori," a slightly spicy dipping sauce made of squeezed daikon radish juice and soy sauce, is also addictive. The firm, chewy soba goes well with the dipping sauce.