Japan, the name of a noodle restaurant generally takes over the same name
where the owner was working until he becomes independent, like Sarashina,
Yabu, etc, so the customer can recognize what type of Soba is served.
Soba-ya is an original restaurant in New York and we are seeking our own
style of Soba based on Japanese traditional recipes, and so we named our
restaurant simply Soba-ya (ya means restaurant).
only use natural materials, no artificial additives. We import sobako,
buckwheat flour from Azumano, Nagano which is best known for sobako in
Japan and also, buying first grade sobako milled by Kurashina Mill. Our
expert chef is mixing sobako (80%) and wheat flour (20%)with small amounts
of water, then thinly expands using noodle stick and cut by soba knife.
Every process is made by hand and so much power is required with skillful
experience. Soba soup is made from Dashi and Kaeshi, dashi is the most
important factor of Japanese cuisine and good dashi is the key for all
dishes. We are spending much of hi-quality bonito and kelp, putting them
into boiling water (charcoal filter) which makes good broth. Kaeshi is
ripened soy sauce mixed with Mirin (sweetened sake) and sugar.
Soba is one of the Japanese traditional foods in Japan. It became popular in the Edo period, the 18th century and since then, it has been passed on as of almost same style. The entrance is a typical style of soba restaurants in Japan; Noren (small curtain), Kanban (logo sign) and the interior using lot of wood, and shoji screen, we offer Soba dishes surrounding same as in Japan.
best served soba requires 3 elements: Hikitate (fresh flour), Uchitate
(fresh noodle) Yudetate (quick serve). The timing is the most important
factor, we will serve customers the best soba as quick as possible.
casual dining always welcomes you; if you feel at home at Soba-ya, it
will be our great pleasure.