I got influenced by Chef’s video: https://www.youtube.com/watch%3Fv%3DYbIaYqiGU8o&ved=2ahUKEwirw-L40c2KAxX_g4kEHX0CNIUQtwJ6BAgtEAE&usg=AOvVaw3OIWhuJG2FE5aEdC_hLYCE
Soba made in-house. Chef makes the ceramics too! Lots of overlap in skills involved.
I got the classic towari soba. Very maximalist with the toppings. Delicious though! Really liked the matcha soba noodles though. They somehow end up just a tad more tender, they’re a little skinnier
The space is gorgeous though - refreshing to eat noodles in nyc and not be crammed in like sardines. I was with my family (who I forced to watch the video) and chef was nice enough to take a picture with us.
The soba’s very maximalist. I’d like to think I can taste the difference with the homemade buckwheat, but it’s also so uniform and precise. We kind of liked the matcha soba a little better (it’s a little thinner, comes off as a little more tender). I got the basic soba, which was good, but unfortunately came in a just-normal bowl …
Chef’s pottery (featured in the video!)
This is my dream tbh. Little pottery break to gear up for the work grind.
Bonus round: making my own dashi blend at Okume dashi. It’s $$ but cheaper than a flight to Japan. Worth it to try out maitake in the blend, etc; adding the scallops is a quick shortcut to upping the flavor. They’re nice enough to let me choose what ingredients I want and they figure out the proportions to make it actually work. Skill!
