"My favorite soba noodle place is Sobakoh and I have to have Inaka Soba (made with whole wheat buckwheat)."
FED Pro > Chef Chikara Sono of Kyo Ya

In a window on East 5th Street, Hiromitsu Takahashi masterfully rolls and cuts fresh-made dough all day for his restaurant Sobakoh. He never uses a machine, only a traditional soba kiri cleaver (“soba kiri” translates to “buckwheat noodle slice”). Takahashi studied the craft in Japan, after working in many New York restaurants.

SOBAKOH - 309 East 5th Street, New York, NY 10003 | T: 212-254-2244 | www.sobakoh-nyc.com

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