Corcoron

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61 Delancey St. New York, NY 10002

212-925-5220

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Critics'
Pick
Best Use of Yuba
Award Winner 2011

Cuisine(s): Japanese, Noodle Shop

Hours: Tuesday-Saturday, 12pm-3pm 7 6pm-11pm Sunday, 12pm-3pm & 6pm-9:30pm Closed Monday

Price: $
Payment Types: cash

Features: Takeout, Wheelchair Accessible

Serving: Dinner, Lunch
Alcohol: None

Reservations: Not Accepted

Parking: No Parking

Description

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.

2011 | Best Use of Yuba

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 »
2011 | Best Japanese

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 »

This Week's Specials: Soba, Hot Dogs, and James Beard

By Clarissa Wei | Fri, May 11, 2012

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 »
The Best Soba in NYC

By Robert Sietsema | Thu, May 10, 2012

Canadian organic buckwheat soba, from SobaKoh There's no doubt the Age of Ramen is upon us. You can get ramen noodles on nearly any block in some neighborhoods, including at least a dozen places in ... More »
Cocoron--On the LES in Noodle York City

By Lauren Shockey | Wed, March 09, 2011

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 y... More »

Main Menu

Appetizers

$3.00

Edamame

$5.00

Home Made Silky Tofu

$4.00

Pork & Okara Croquette

$5.00

Tacowasabi
soft back wheat cake

$5.00

Daikon Mochi

$5.00

Sliced Japanese Sticky Yam

Salads

$5.00
Sm $3.50

Daikon Salad

$5.00
Sm $3.50

Kyona Salad

$6.50
Sm $5.00

Potato Salad

Kobachi

$3.00

Hijiki

$3.00

Spinach Ohitashi

$3.00

Kimchee

$3.00

Miso Coleslaw

$3.00

kimpira

Cold

$9.50
L $10.50

Cold Natto Soba

$9.50
L $10.50

Cold Tororo Wakame Soba

$9.00
L $10.00

Cold Sesame Soba

$8.50
L $9.50

Cold Oroshi Soba

$7.80
L $8.80

Cold Zaru Soba

$11.00
L $13.00

Cold Kimchee Soba

Warm

$13.50
L $14.50

Warm Japanese Curry Soba
pork or chicken

$8.00
L $9.00

Warm Kake Soba

$9.00
L $10.00

Warm Oroshi Soba

$9.50
L $10.50

Warm Tororo Wakame Soba

$10.00
L $11.00

Warm Stamina Soba

$13.50
L $14.50

Warm Yuba Soba

Vegetable -warm Vege

$8.00
L $9.00

Vege Keke Soba

$9.00
L $10.00

Vege Oroshi Soba

$9.50
L $10.50

Vege Tororo Wakame Soba

$13.50
L $14.50

Vege Yuba Soba

Desserts

$4.00

Annin Tofu

$5.50

Mochi Ice Cream

Looking for another city?

Corcoron

61 Delancey St. New York, NY 10002

212-925-5220

Description

2011 | Best Use of Yuba

2011 | Best Japanese

By Clarissa Wei | Fri, May 11, 2012

By Robert Sietsema | Thu, May 10, 2012

By Lauren Shockey | Wed, March 09, 2011