It is always busy at lunchtime, but I find a stool at one of its U-shaped communal counters and place an order for a hot, ...

Shigeoka and his family carry on the tradition of making saimin fresh daily, starting as early as 4:15 a.m. and mixing ...

Friends and longtime customers lined up through the door at times for their chance to say “thanks” and “goodbye,” and to have their last orders of the famous Suda chow fun, saimin noodles ...