Japanese Food
Japanese FoodUzuki
Greenpoint
Soba master Shuichi Kotani hand-cuts buckwheat noodles daily in a warehouse studio where he also throws the ceramic bowls they're served in. The result is part dinner, part gallery visit: serene, precise, and deeply personal.
Handmade soba noodles
Chef-crafted ceramics
Warehouse dining space
Japanese microneighborhood
Tips
🍜"narrow focus on soba... feels earned" (The New Yorker)
🎨"understated luxury" (The New Yorker)
🦆try the duck shio soba with yuzu
Uzuki
GreenpointOpen
Japanese FoodJapanese FoodSoba master Shuichi Kotani hand-cuts buckwheat noodles daily in a warehouse studio where he also throws the ceramic bowls they're served in. The result is part dinner, part gallery visit: serene, precise, and deeply personal.
Handmade soba noodles
Chef-crafted ceramics
Warehouse dining space
Japanese microneighborhood
Tips
🍜"narrow focus on soba... feels earned" (The New Yorker)
🎨"understated luxury" (The New Yorker)
🦆try the duck shio soba with yuzu