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Restaurant Review

Sobaya

Soba / Japanese
229 E. 9th St., (bet. 2nd & 3rd Aves.), New York, NY 10003
TEL: 212-533-6966 / www.sobaya-nyc.com
Lunch: Mon-Fri 12-3:30 pm; Sat & Sun 12 pm-3:50 pm  Dinner: Sun-Thu 5:30 pm-10:30 pm, Fri-Sat 5:30 pm-11:00 pm

Sobaya is one of the East Village’s most venerable institutions, providing heavenly handmade soba (buckwheat) noodles to customers from near and far for over 10 years. Their soba noodles are composed of 80% buckwheat flour and 20% wheat flour and are of the “sarashina” type, meaning that they use only the finest part of the soba grains, which gives refined flavor and subtle aroma. They also make their own “kaeshi” (dipping sauce) that boasts round flavor obtained from three-day maturation. Sobaya lives up to its name with over 12 kinds each of hot and cold homemade soba, in addition to seasonal offerings that vary daily. This fall brings with it the advent of Matsutake Soba (hot soup noodle with matsutake mushrooms), which will keep you warm as the temperature drops. Sobaya has a wide selection of not only soba, but drinks as well. You can start your meal with an appetizer like Tatsuta-Age (fried chicken) or Buta Kakuni (braised pork belly), accompanied by Sobaya’s very own buckwheat ale. Also, to complete your meal, don’t forget to try their delectable, homemade desserts, such as Soba Manju (steamed soba cake filled with red bean paste).

Matsutake Soba


Matsutake Soba is a popular seasonal dish that appears on Sobaya’s menu only during this time of the year. It highlights the features of matsutake mushrooms, whose appetizing aroma and umami blend well with hot noodle soups and enhance the earthy flavor of the soba.

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