229 East 9th Street
New York, NY 10003
(212) 533-6966
www.sobaya-nyc.com
Sobaya is one of the places that we've been going to for quite some time, but we've never gotten around to mentioning it here. Pretty much all of our out-of-town relatives love this little gem in the lower east side. This restaurant is small, simple, and yet quite transporting. The decor is very soothing, and I especially like the netsuke collection (little carved ivory and wood knicknacks) on display as soon as you walk in. If you're lucky, you can catch a glimpse of soba noodles being made in-house!
Matsutake mushrooms (red pine mushrooms improted from Japan) were a special on the night we went. These were a bit pricey but we were game to try it, so we got the cheapest matsutake on the menu.
Matsutake tempura. The mushroom had a sweet, creamy and delicate flavor to it.
I have not had this in a long time. This is chawanmushi, a light warm custard made from fish broth and egg, with a bit of veggies thrown in. It is a bit strange the first time, since we usually equate custard with something sweet and dessert-like, but it is quite good.
Of course, Sobaya specializes in soba noodles prepared different ways. Their soups are quite hearty and filling, perfect for the nippy fall weather.
Tanuki soba. This is a simple soup with soba noodles, broth, a fish cake and "fried batter flakes," or the crunchy stuff that you see on a piece of tempura. This was hearty and very filling.
DJKung got his fave, zaru soba. He was rather upset that he did not get the hot soba broth at the end of the meal, but it might be because it was almost closing time.
If you are adventurous, check out the automated toilets (I think only the women's restroom has it). It's exactly like the ones you see in the posh Tokyo department stores!!!
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