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NYC's 21 Most Exciting Fall Openings - New York - The Infatuation
"Shuichi Kotani knows soba. Founder of Towari, the educator and consultant has been making the noodles for over 25 years—and now he has his own restaurant. At Uzuki in Greenpoint, the focus is on buckwheat. You can, of course, get your buckwheat in soba form, topped with sashimi or several varieties of duck, but there are also small plates, desserts, and drinks featuring the headlining ingredient. Everything is gluten free, and there will eventually be a tasting menu at the chef's counter." - bryan kim, neha talreja, willa moore
