11 Sublime Soba and Udon Noodles in NYC | Eater NY
"This Japanese import has a few outposts scattered throughout NYC, serving up a massive array of a la carte or side-addled sets of homey favorites like grilled fish, yakitori assortments, and tonkatsu. The ultra-traditional soba selection includes lacquered trays heaped with cold noodles, or a warm version in bowls filled with a light broth. The noodles are made daily using buckwheat flour from Hokkaido, alongside classic dipping sauce and pleasantly slick grated yam. Another highlight is housemade tofu, whipped up on-premises every day and making a number of menu cameos, including in salad form or simply adorned with bonito that’s aged over six months. Udon makes an appearance as a $7 side portion." - Alexandra Ilyashov
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