A Different Kind of Soba at Sarashina Horii | The New Yorker
"Sarashina Horii, which opened in the Flatiron district in July, is an outpost of a restaurant in Japan that has been serving soba since 1789. The ultra-clean-tasting sarashina noodles have a smooth texture that, on one night, almost disappeared when they seemed to be cooked a tad too far; on another, they had just the right amount of bite, providing a fine accompaniment to the soy-laced house broth or the mild cold dipping sauce, livened up with rich additions—tender duck breast, meaty mushrooms, lightly battered lobster tempura, glazed grilled eel." - Shauna Lyon
newyorker.com
