In 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).

We 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.

This soy sauce is special blend for soba, called Soba-zen, the best brand brewed by Higeta, three times more expensive than regular soy sauce. (Soba-ya is the only restaurant in the U.S. using this brand.) The receipt is a secret, but the smooth, ripen flavor depends on weather conditions, and we stored them for 4 to 6 days in a cool, dark room. Depending on soba dishes, mainly hot or cold the chef blends certain ratio of Dashi and Kaeshi. We are spending time and money to Dashi, Kaeshi and sobako, Soba dishes are based on those three fundamentals and should be well balanced. If one of them is insufficient, it fails.

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.

The 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.

Please do not take a time for noodle dishes, never mind of slurp, otherwise cannot eat quick. Sobaﾕs flavour is faint, please catch it fast, you will be Soba gourmet. At dinner, we serve several dishes with good sake, enjoy Chefﾕs seasoning special, now you take time, we donﾕt rush you. Soba is a kind of fast food, we have a counter seat, just stop by and order it. We try to serve you friendly at home.

Our casual dining always welcomes you; if you feel at home at Soba-ya, it will be our great pleasure.