Sobaya is an East Village restaurant where you can enjoy fresh-made soba (buckwheat) noodles. The nihachi soba (literally two-to-eight noodles—i.e., eight parts buckwheat to two parts wheat flour) made with sarashina (white buckwheat) flour from Azumino in Nagano Prefecture are aromatic and go down smoothly. But we must not forget the many small plates made with fresh seasonal ingredients. Choose one of each from the small bowls, sashimi, broiled dishes, warm dishes and fried foods on the menu to give yourself the experience of a multiple-course dinner.
This highly nutritious dish makes the most of the flavor and aroma of soy milk. $8.50. From the center back of the photo clockwise: burikama-yaki (smoked and broiled yellowtail cheek, $8.50), kabura-mushi (steamed turnips, $8.50) and renkon manju (fried lotus root bun, $7.50).
The most popular dish among Japanese customers BEST 3!
(1)Sobaya Box Lunch ($15)
(2)Ten Zaru Soba ($15.50)
(3)Kamo Nanban Soba ($15)