New York’s prized noodle joints have taught us to be picky about what we slurp, and one more has arrived to do the same. 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 like soba “risotto” with crab, shiitake and ginkgo nuts. But it’s not all soba here: You’ll also find steamed-egg custard with sea urchin and shiso-marinated grilled quail. The stark, bright dining room is open only for dinner, but you can watch the noodle-making process between noon and 3pm every day but Monday.
309 E 5th St
|Cross street:||between First and Second Aves|
|Opening hours:||Tue–Fri 5:30–10:45pm; Sat, Sun noon–3pm, 5–10:45pm|
|Transport:||Subway: F to Lower East Side–Second Ave|
|Price:||Average main course: $14. MC, V|