Chef-owner Horii Yoshinori of the famed Sarashina Horii soba shop, established in 1789 has opened a New York outpost.

The original soba Sarashina Horii shop opened its doors in 1798 in Tokyo, and now the eight generation of the Horii family carries on the tradition of making hand-cut noodles, including at their first international outpost. Favoured by the ruling Shoguns and by the Imperial household, and famous for their eponymous Sarashina soba - thin white soba noddles made with buckwheat flour and usually served sitting in a light bonito-based broth. 

Different sized bowls of soba are available with a list of toppings that includes kakiage shrimp tempura and duck with leek, and can be ordered hot in a broth or chilled on their own with a dipping sauce served on the side. There's also a selection of hot and cold dishes from the restaurant’s locations in Tokyo, including soft-shell crab tempura, slices of grilled duck, tamagoyaki, and sushi rolls stuffed with chilled soba noodles.

The indoor dining room features a canopy of custom light fixtures and a wall whose base opens into a rock garden. There’s another eight seats at the bar and 20 within an outdoor seating area. 

Ideal For

Soba aficionados