HISTORY
Sarashina Horii was established in 1789, the same year that George Washington was inaugurated as the first President of the United States. Word spread about our high-quality noodles and soon they gained favor with the Japanese Imperial household and Shoguns. Today, we have three restaurants in Tokyo and the company is overseen by a ninth-generation member of the Horii family.
Our soba making tradition stretches back over 230 years to a small shop in Tokyo. From there, nine generations have been the stewards of our culinary heritage and unique white soba. Our New York restaurant is the first location outside Japan and we invite you to experience true Japanese soba craftsmanship.
THE NOODLES
Our soba noodles are made from buckwheat, but only from the innermost part of each grain. This, together with our own unique process, produces noodles that are pure white in color, with a delicate aroma and a texture that is smooth as silk. They are also high in protein and lower in gluten than other noodles.
We offer two types of soba, our signature white buckwheat Sarashina soba and “mori” soba, a mix of 80% buckwheat and 20% wheat flour, both styles available hot or cold. Enjoy our soba with dipping sauce and topped with meat or traditional style with tempura. While soba is our specialty, our extensive menu includes modern Japanese and season dishes, as well as tempura, seafood and entrees.