There’s something refreshing…
… about a restaurant that’s quietly reinventing itself. Chef Hirohisa Hayashi has transformed his namesake omakase counter into Soba Ulala, an intimate noodle house where handmade soba anchors a menu that feels both understated and deeply considered.
Take the small plates. The buckwheat scallop is a fitting introduction to the kitchen’s precision, while the maguro zuke lets pristine fish and a restrained marinade do all the talking. The ebi touji-age and agedashi tofu are pure comfort without sacrificing finesse, delivering a crisp bite that gives way to silky, delicate interiors.
The soba, though, is the reason to come. The tori-kinoko layers earthy mushrooms with a deeply savory broth that never overwhelms the noodles themselves. If you’re after something a little richer, the kamo nanban pairs duck with a beautifully balanced broth that makes every bite feel intentional. The noodles have the kind of texture that’s hard to stop thinking about: springy, fragrant, and unmistakably fresh.
Ultimately, Soba Ulala doesn’t chase trends or spectacle. Instead, it offers something increasingly rare in downtown Manhattan: a meal built on patience, precision, and quiet confidence.
— Max Berney, Director of User Experience Research
Dining and Cooking