Nakabuan is part shop, part workshop, and part simple eating stop for Shodoshima's hand-stretched somen noodles. It is a good reminder that the island's food culture is not only olives and soy sauce.
The appeal is modest but specific: watch or read about the noodle-making process, then eat somen close to where it is made. That is exactly the kind of small local stop Shodoshima rewards.