Soba-Ya

Soba-Ya is a haven on 9th Street. There is something very comforting about house-made soba noodles in a bowl of steaming hot sweet/sour/savory broth. (I discovered on their website that the broth is generally made from soy sauce, mirin, specially selected seaweed, dried fish flakes and sugar.) And the place itself is just lovely from the dining room to the waitstaff to the plates and bowls. When we walked in, soba noodles were being rolled and cut in the front of the restaurant. It was a subdued spectacle and I was entranced by the graceful movement of the dough across the counter top and the extra long rolling pin gliding across the dough. With a final flourish, skilled hands maneuvered an incredibly large knife, pressing and cutting perfect noodles with machine-like precision. Then we ate...


Hijiki salad


Tuesday's special: Chirashi fried bean curd & fish cake, tiny shrimp tempura, egg omelet, shiitake (hot)


Cold soba with hot duck dipping sauce

I found this really nice step-by-step soba noodle making illustration. Check it out!