Dining at Kajiken is all about the ritual of the perfect mix. The Mazesoba arrived as a beautiful, organized bowl of colors before I stirred the silky egg yolk into the thick, springy noodles. Each bite was a dense explosion of savory pork and fresh scallions, coated in a glossy sauce that clung perfectly to the house-made wheat. Adding a splash of vinegar and a drizzle of chili oil at the table allowed the flavors to really brighten up and cut through the richness.