Clean the chantrelles and chop into bite size pieces. Mix together the rice vinegar, rice wine, soy sauce, brown sugar, ginger and garlic. Sauté the chantrelles for about 5 minutes, until their liquid has mostly reduced, then add the rice wine mixture. Sauté until the mixture has been absorbed, remove from heat and set aside to cool. Boil the soba noodles very briefly (about 2 minutes) in salted water until barely cooked, then pour out into a strainer, and run under cold water. Place the noodles in a mixing bowl, and toss together with the sesame oil. Separate the noodles onto the serving plates, and divide the chantrelles onto each pile of noodles. Crush or chop the almonds into small bits, and sprinkle with the sesame seeds over the top. Finally sprinkle a pinch of shredded dried seaweed over each dish just before serving. (The seaweed will get soggy if it sits too long.) Serves four.