New York, NY 10012
Village Voice's Description
Behold the beautiful textures of the Japanese kitchen at this Nolita noodle den, where the complex, chewy buckwheat shines, and so does the salted tuna liver. Husband and wife team Yoshihito Kida and Mika Ohie spent years cooking in Japan before opening a tiny soba shop on Delancey Street. This second location offers hot, cold, and dip-style sobas in a mellow atmosphere, perfumed with buckwheat steam and buzzing with quiet conversation. The hot soba in a pork and kimchi broth stands out, as does the more classic, cold Zaru. Yes, you’ll have room for dessert after a light dinner—we suggest the fresh tofu or sublime green-tea affogato.
Tips from foursquare
Vegetarian soups conjure up bad memories of watery blandness, but NOT the Broth with Buckwheat Noodles. Depth comes from seaweed and dried mushrooms
Pork curry soba with a poached egg and tempura flakes
Pork kimchee soba is ridiculously good. Get it. If you opt for dessert, steer clear of the green tea affogato. Misleadingly labeled as more than half the dessert was cornflakes..
Excellent buckwheat noodles, delicate and nuanced broths, and fresh custard-like tofu. Vegetarian and meaty broths are on hand; both are excellent.
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