Soba Ulala opened in late March in the space of the closed Soho restaurant. The menu centers on soba made with a blend of wheat flours from upstate New York and Japan. Lunchtime includes donburi and soba sets, while dinner focuses on a la carte sobas served hot and cold. A cold soba with uni and ikura arrives heavily topped with seafood, with a cold broth that helps keep noodles somewhat al dente. Hot soba features roasted duck breast with scallions, where noodles soften as they cook and pair with meaty broth and thin duck slices. Other highlights include tuna maki with spicy wasabi and house-made agedashi tofu with mushroom and pepper. Drinks include an amazake mocktail made with strawberries, optionally boozed with sake.
"Soba Ulala focuses on soba created with a blend of wheat flours from upstate New York and Japan. While the lunchtime hours include donburi and soba sets, dinner is all about a la carte sobas, hot and cold. The cold soba with uni and ikura ($65) is absolutely laden with rich seafood. I loved how the cold broth helped the noodles maintain a somewhat al dente texture and the contrast it created with the hot soba."
"For hot soba, we got the roasted duck breast with scallions ($35). The noodles, which turned softer as they continued to cook, paired well with the meaty broth and thin slices of duck. The tuna maki ($14) was impeccable, especially with the particularly spicy wasabi. The softness of the house-made agedashi tofu ($14) was a nice texture in between bites of the mushroom and pepper."
"The amazake mocktail was made with strawberries, and I turned it boozy with sake for a fruity, sweet, slightly herby flavor ($26). The counter works best for solo diners; opt for the tables for groups of two or more if you can. If you miss Hayashi's original Hirohisa restaurant, don't worry; the chef is working on reopening it elsewhere in New York."
Read at Eater NY
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