#soba

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fromEater NY
2 days ago

The New Japanese Restaurant That Points to the Future of NYC Kaiseki

Executive chef Manabu Asanuma makes his own using buckwheat flour shipped over from his family's farm out in the Yamagata prefecture (where he grew up), known as the mogami wase variety. He builds his ni-hachi soba for the restaurant using 80 percent of that mogami wase buckwheat variety and 20 percent regular wheat, and some husks. The mixture results in hand-cut (intentionally) somewhat toothy and slightly uneven noodles, accompanied by a bowl of rich duck broth.
Food & drink
NYC food
fromEater NY
3 months ago

A Spin-Off of the 200-Year-Old Soba Shop From Tokyo Is Opening in New York

Hori, a new izakaya by chef Tsuyoshi Hori, will open in Midtown, focusing on high-quality soba noodles.
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