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.

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Our signature Sarashina soba noodles are made from Japanese buckwheat, but only from the innermost part of each seed, similar to how sake is made from the core of rice grains. This produces noodles that are pure white in color, with a delicate aroma, texture that is smooth as silk, and has a more refined flavor. We also offer Mori soba, which is made from the whole buckwheat grain and has a more robust flavor and darker color.  Soba noodles are high in protein and lower in gluten than other noodles, however they are not gluten free.

Both Sarashina and Mori soba noodles are available hot or cold. Enjoy our soba with dipping sauce or topped with meat or traditional style with tempura. While soba is our specialty, our extensive menu includes modern Japanese and seasonal dishes, as well as tempura, seafood and entrees.


Tsuyoshi Hori

Head Chef

Chef Tsuyoshi Hori grew up in a soba family. Needless to say his playground growing up was in the kitchen and dining room of his family restaurant.

At a young age he decided to embark on a journey to hone his skill in the art of soba making. He has trained at the same restaurant as 9th generation owner Yoshinori Horii at one of the most renowned Soba restaurant in Japan Sarashina No Sato

He is currently our Head Chef at Sarashina Horii in New York



Kosei Shido

Kitchen Manager


Chef Kosei Shido first entered the food industry at a young age in 2011 while running his family food truck.

After he closed his food truck he decided to pursue his passion in the culinary word. He has worked at European, French and American restaurants such as The Mark, Doma Na Rohu and Glasserie. 

He then transitioned into Japanese cuisine wanting to pursue knowledge related to his background. Since then he has worked at Futago as a Kitchen Manager. He has an extensive knowledge of beef and wagyu and is currently training under Chef Hori.