SobaKoh Restaurant
6 expert reviews
“At Soba Koh, chef-owner Hiromitsu Takahashi makes soba noodles fresh daily from organic buckwheat. They are served hot, in a rich broth, or cold, either with a dipping sauce or in fusiony creations.”
– Time Out
Zagat
4.2
""Refined", "artisanal soba", as well as "interesting specials" and "small dishes", keep business brisk at this "refined" East Village noodle shop run by a "friendly" crew."
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Michelin Guide
0 Stars
"Dive into your bowlful of uni ikura soba-chilled buckwheat noodles heaped with creamy sea urchin and plump salmon roe."
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Gayot
13.0
"The East Village's first soba stand."
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New York Magazine
"Handmade, organic, and protein-rich, the tastefully spare restaurant’s buckwheat noodles come hot, in a not-too-salty, soy-sweet broth with a hint of vinegar, or cold, with steaming-hot crisp tempura."
New York Times
"Though the restaurant doesn’t go out of its way to trumpet the seasonality of its menu, the dishes change regularly and usually are in step with what is in season."
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