For Authentic Japanese Soba That Will Rock Your World, Head To Sobaya In New York

In the world of Japanese noodles, there may be more restaurants dedicated to the art of udon and ramen. But for those who appreciate soba, the thin hand-pulled noodles made from buckwheat flour, this uniquely Japanese art has made its way over to NYC. At Sobaya, the skilled chefs serve this deliciously nutty noodle in both hot and cold preparations - along with a whole menu of Japanese specialties you won't find at your corner sushi takeout.

A humble storefront on 9th Avenue, Sobaya is a gateway to a temple of Japanese cuisine less well-known than the common staples.

The small, well-lit dining room is perfect for both solo diners or a romantic night out.

Start your meal with an order of the restaurant's signature shrimp dumplings, light and fluffy.

If you want a more unique appetizer, go with the Dobin Mushi - an intensely flavorful mushroom soup steamed in a teapot.

But the star attraction here is the soba - thin and hand-crafted noodles made from buckwheat flour.

The skilled soba crafters at Sobaya make the noodles on-site in small batches - so you can be assured that the soba you're slurping is at peak freshness.

The most popular way to eat soba is the same as udon - in a hot soup made with a flavorful dashi broth.

But if you want a more traditional preparation, you can order it cold with dipping broth - perfect to savor the flavor of the fresh noodles.

Don't forget to end your meal with one of Sobaya's signature desserts - like their matcha brulee.

If you don't have time for a full meal, Sobaya offers a selection of bento boxes to go - the perfect way to sample their meal before a full feast.

Have you tried soba before? Let us know in the comments section if you've been to Sobaya or another soba temple in NYC - what's your favorite way to eat it? If you're interested in taking a seat at Sobaya's small dining room, make sure to visit their website and Facebook page to learn all about their specialties.