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What this diminutive new soba restaurant lacks in size, it makes up for in flavor. The menu is divided into cold and hot soba and lists the health benefits of each dish (as in "For that groggy hangover, freshen up with the natto soba"). Among the hot choices, try the stamina soba, showered with minced scallions and thinly sliced pork in a lightly smoky broth, and for the cold, the oroshi soba. The broths are all rich and comforting--apropos since "cocoron" means heartwarming in Japanese.
The workers here are rude for apparently no good reason and made me feel uncomfortable like I did something wrong. The food tasted good while I was there, but made me feel sick and gave me diarrhea afterwords, so I question the quality of the ingredients used/ preparation methods. It may try to look like an authentic Japanese place but the workers are not actually Japanese, I know because I speak the language. I would stay away from this place if you are looking for a truly authentic experience. I don't usually like to write reviews but this place left a sour taste in my mouth. Still sick while writing this.
What we've been up to at Fork in the Road this week: Robert Sietsema gives us the verdict on the best soba in NYC. He talks up Lower East Side Corcoron and throws in a mention for the East Village-b... More »
Watch out, ramen—your days of soupy supremacy in this city are numbered. Cocoron, an excellent new restaurant whose name means "heartwarming" in Japanese, is poised to change the city's noodlescape, bringing soba into the culinary limelight. See... More »
The yuba soba at the 14-seat Lower East Side newcomer Cocoron promises to be "a hit with ladies everywhere," and this hearty dish certainly wooed me. Yuba, or tofu skin, is made by skimming off the film that rises in a vat of curdling soy milk. Here the delicate pale yellow sheets accompany a small mound of cold soba noodles, while a thick, savory broth warms over a tabletop flame. Plop a piece of the snappy yuba into the broth along with some noodles and a spring of watercress, swirl the... More »
We've yet to eat something that's less than wonderful at this 14-seat Lower East Side newcomer named Cocoron. Highlights, however, include the silky zaru tofu, the cool and crunchy daikon salad, the smoky, pork-laden stamina soba, and the yuba dip soba, which, as its name suggests, requires you to dunk cold, springy noodles into a bath of hot broth, and then gobble them up with strips of tender tofu skin. Buckwheat 4-ever. 61 Delancey Street, 212-925-5220, cocoron-soba.com More »
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