Our Story
About Sobaya NYC
Since 1996, Sobaya has been a quiet cornerstone of Japanese culinary tradition in the East Village, dedicated to the art of handmade noodles.
From a Humble Beginning
In 1996, long before "artisanal" became a buzzword, Sobaya opened its doors with a singular, heartfelt mission: to bring the authentic, comforting taste of homemade soba and udon to New York City. The East Village, with its eclectic energy and appreciation for genuine craft, felt like the perfect home. We started small, with a focus on doing one thing exceptionally well. Our founder believed that the soul of Japanese cuisine lies in its simplicity and the quality of its ingredients.
From day one, our noodles have been made fresh in-house, a practice we proudly continue today. This dedication to craft is the thread that connects us to our past and guides our future. It's a labor of love, a daily ritual that ensures every bowl we serve is a true representation of the flavors we grew up with and cherish.
Our Philosophy & Our Chef
At Sobaya, our philosophy is rooted in the Japanese principle of "shokunin" – the artisan's spirit. It's a deep-seated desire to master a craft, to perfect it through repetition, and to pour one's soul into the work. For us, that craft is noodles. We believe in the power of fresh, simple ingredients: high-quality buckwheat flour, pure water, and nothing else.
Our head chef, a veteran of Japanese culinary arts, embodies this spirit. With decades of experience, his hands move with an innate understanding of the dough. He guides our team, not just in technique, but in the philosophy of respect for the ingredients and the guest. "Each bowl of soba tells a story," he often says. "It's the story of the farmer who grew the buckwheat, the artisan who milled the flour, and the chef who prepared the noodles. Our job is to tell that story honestly and beautifully."
What Makes Sobaya Unique?
Handmade Soba Every Day
Our signature soba noodles are stone-ground from premium buckwheat, ensuring freshness, texture, and rich nutty flavour in every bite.
Premium Ingredients
We source buckwheat from Hokkaido, soy sauce and mirin from Japan, and seasonal specialities flown in weekly to guarantee authentic taste.
A True East Village Gem
The intimate, wood-accented space of Sobaya East Village blends tradition with modern NYC charm, making it perfect for a quick lunch, dinner, or special celebration.
Our Core Values
Simplicity
We believe true elegance lies in simplicity. We focus on pure flavors and uncluttered presentation to let the quality of our ingredients shine.
Authenticity
We honor traditional techniques passed down through generations to create an experience that is genuinely Japanese, right here in New York.
Craftsmanship
Every member of our team is an artisan dedicated to their craft, from the chef making noodles to the server presenting your meal with care.
Excellence
Our Michelin Bib Gourmand award isn't an end goal; it's a reflection of our daily commitment to providing an exceptional dining experience.