Chef Hirohisa Hayashi closed his 13-year-old namesake Soho restaurant, but happily for his fans, he turned the space into a new casual soba spot in late March. Soba Ulala focuses on soba created with a blend of wheat flours from upstate New York and Japan. While the lunchtime hours include donburi and soba sets, dinner is all about a la carte sobas, hot and cold.
The amazake mocktail was made with strawberries, and I turned it boozy with sake for a fruity, sweet, slightly herby flavor ($26).
The counter works best for solo diners; opt for the tables for groups of two or more if you can.
Dining and Cooking