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good, clean soba


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good, clean soba

Sue C | | May 9, 1999 09:43 PM

When I lived in Los Angeles, my favorite soba noodles
were served at a place called Mishima, on the west side
at Barrington and Olympic. I "discovered" this place in
the late 80s after Jonathan Gold reviewed it in his
column, then published in the L.A. Times. The soba (or
udon, if you preferred) were always done to perfection,
with just a little "tooth," and served in the lightest
broth, tasting of bonito and soy sauce without any msg.
My favorite topping was fried tofu, and even this
wasn't greasy. On a hot day, the cold soba with
dipping sauce was the thing. It was cheap--something
like $6--and the service was fast. Here in New York I
can find nothing but salty, greasy ramen topped with
canned corn (Sapporo!), or udon/soba served as an
afterthought in sushi joints. Do any of you New Yorkers
know where I can get good, clean soba?