Fried Oysters with Buckwheat and Caviar

I’m a big soba fan. Earlier, I used the Japanese buckwheat noodles as a jumping-off point for a salad. Here, they provide the base for another appetizer. I had a particular soba experience in mind: a dish I enjoyed in Japan, where the garnishes are often incorporated into the noodles before they’re served. In this memorable instance, the soba was combined with unctuous, velvety uni (sea urchin) and pleasantly slimy and somewhat sticky yamaim