Honmura An
our comments
Removed from the bustle of the street, on the second story of a SoHo building, at Honmura An connoisseurs of traditional Japanese noodles enjoy outstanding soba; in fact, just as in Japan, the chefs train for years to learn to prepare them correctly. The crowd includes chairmen of top Japanese corporations and trendy young Japanese expatriates blissfully slurping (it’s de rigueur) their noodles. This may be the only place in New York where the soba (buckwheat) and udon (white wheat) noodles are made daily. Try them cold at the beginning of the meal or, as an entrée, hot in a bowl of rich benito-based broth topped with tiny mushrooms or a plethora of other toppings. We also enjoy the tori dango (chicken meatballs), the beef tataki (Japanese carpaccio) and the giant prawn tempura.- April 2005
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