To make sauce, combine all the sauce ingredients in a saucepan, bring to boil. Pour liquid through a strainer to remove ginger and allow to cool in the refrigerator.
Meanwhile, boil the soba noodles according to the directions provided on the package. Drain and rinse with cold water. Add sesame oil and sesame seeds to noodles, mix in well, cover and chill in refrigerator.
Heat a frying pan and add the vegetable oil. Wipe excess oil from pan with paper towel if needed. Lower heat. Pour in egg batter and tilt the pan so the liquid is evenly distributed. Pop any air bubbles with a fork. Cook low for about 40 sections until the edges are dry and egg crepe pulls from pan. Flip over with a spatula and cook for a few more seconds until done. Set aside and allow to cool to room temperature.
Julienne sive the Japanese cucumber, lobster meat, egg crepe, and bell peppers. Put on a plate, cover with plastic wrap, and refrigerate.
When its time to serve, remove the chilled plates, noodles, and toppings from refrigerator. Place a serving of noodles on each dish. Arrange the even section of lobster, yellow pepper, cucumber, egg, and red pepper around the center of the noodles. Place a mound equivalent to one teaspoon of picked ginger in the center of the noodle dish.
Drizzle about 1/4 cup of sauce over the noodles. Sprinkle equivalent to one tablespoon of shredded nori over entire dish and serve.
For those who prefer a tangy flavor, sake can be added to taste.