Ramen may be taking New York by storm, but two Soba noodle places are serving up their own specialties. Zagat editor Maureen Giannone filed the following report for NY1.
414 E. 9th Street
New York, NY 10009
Head east to find Cagen, a Soba gem in the East Village from Chef Toshio Tomita.
Serving his creative take on highly esteemed Japanese food, the Soba here is something you'll have to reserve as it's handmade to order for its tasting menu clientele.
"I recommend starting left to right because this side is only plain and also the middle one I put in a little Japanese citrus skin. And the last one Japanese seven spices," says Tomita.
What many may not know is that soba has nutritious value and is served both hot and cold. And here they have a wonderful assortment of dishes served either way.
428 Greenwich Street
New York, NY 10013
Daruma-ya in TriBeCa is headed up by Soba Master Shuichi Kotani who's treating New Yorkers to his expertly made buckwheat noodle combinations.
"He makes them all by hand. He uses a special type of buckwheat that comes from Japan and mixed with a little bit of water. And literally he takes so much time to roll them by hand and cut them by hand and that's what you're really tasting is the quality of the craftsmanship of the noodles," says Manager Malik Muhammad.
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