"Slurping soba while wearing a white shirt is a dangerous game to play. But somehow, I emerged from Sora Soba Dining, a new San Francisco Japantown restaurant from the team behind Hinodeya Ramen Bar, with my clothing unstained. "You can feel the texture," Sasala Dining (the Japanese restaurant group behind Hinodeya) CEO and founder Masao Kuribara told me."
""It's totally different from other noodles. And you feel the aroma, the nature and the wild. It brings you to another world. I love that taste." On Monday, Sora Soba Dining is celebrating its grand opening at 1731 Buchanan St. The minimalist, modern space with a slatted wood ceiling and paper lantern-inspired pendant lights is right next door to the Japantown location of Hinodeya but specializes in soba rather than ramen."
Sora Soba Dining opens in San Francisco's Japantown at 1731 Buchanan St, specializing in soba rather than ramen. The space features a minimalist design with a slatted wood ceiling and paper lantern-inspired pendant lights. The restaurant serves thin, brownish gray noodles made from 100% buckwheat flour sourced from Hokkaido and Nagano, yielding gluten-free soba. The dough is machine-made and the recipe was adjusted to accommodate San Francisco's low-moisture climate. Using 100% buckwheat produces delicate noodles that require slower eating and careful handling. Most soba restaurants mix buckwheat with wheat flour, but Sora Soba's exclusive buckwheat approach makes the dough more delicate and difficult to handle.
Read at SFGATE
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