The newest name to come up in the “best soba in town” conversation is SobaKoh, whose organic buckwheat noodles have gradually won a chowhound following since its arrival last spring. Stroll by during the day and you can watch the noodles rolled and cut by hand through a street-side window at this serene East Village shop. They come out flavorful, nutty-tasting, and uncommonly delicate–wonderful hot, cold, or in other guises, like fried or in salads. “It deserves more business than it’s getting,” suggests Simon, who ranks its cold soba equal to or better than nearby Sobaya’s, and just a step below that at the much pricier Honmura An.
Daily specials are numerous and excellent. Recent choices include airy soft shell crab tempura, refreshing daikon salad with ginger and yuzu, and special soba offerings with eel-hijiki tofu cake or salmon roe and grated daikon. Hounds also appreciate SobaKoh’s artful presentation, caring service, and open, calming space. “This place is an oasis of calm in the East Village frenzy,” writes rose.
In Midtown, Soba Nippon comes recommended for first-rate authentic handmade soba. kvn also swears by its soba salad (with shredded chicken, beef, or tofu), not cheap, but immensely rewarding.
Sobaya [East Village]
229 E. 9th St., between 2nd and 3rd Aves., Manhattan