Sarashina Horii

"An offshoot of one of Tokyo’s oldest soba shops, operated by Create Restaurants. Opened in Flatiron about two years ago and will close at the end of June due to economic challenges and reliance on overseas business executives." - Luke Fortney

"Sarashina Horii offers several hot and cold variations of soba from Japan’s soba master Yoshinori Horii. The mori soba — part wheat flour, part buckwheat — ordered with tempura veggies ($16 to $20), is highly recommended. The namesake buckwheat noodles are a must-try." - Eater Staff

"Now that Sarashina Horii has joined NYC’s Japanese noodle scene, this city has become even more of a national soba destination. This high-end soba restaurant is a Tokyo transplant, and was even featured on Anthony Boudain’s No Reservations. The handmade noodles here are served either chilled or in a hot noodle soup, and you should order both. The cold “mori” soba made with a mix of buckwheat and wheat flour has a smooth, chewy texture and lightly salted dipping sauce. But the massive bowl of hot sarashina soba in bonito broth topped with several thick pieces of roasted duck is a must-order. Every single noodle in this dish is exactly the same size and cooked to the perfect degree of firmness, while each slice of tender duck is just crispy and salty enough to let the soba shine. If you need to impress someone over dinner, Sarashina Horii will get the job done." - Nikko Duren

"Soba With Duck & Leek The hot soba with sliced duck at Sarashina Horii is our definition of a noodle soup masterpiece. Our favorite dish at this high-end soba restaurant, the soba comes in a massive bowl of bonito broth filled with handmade noodles that are firm on the outside and tender on the inside. Each noodle is cut to the exact same size, which allows for a harmonious blend of carbs and broth in every bite—but the thick pieces of roasted duck floating on top are what take this noodle soup from perfectly good to undeniably great." - Hannah Albertine, Nikko Duren, Carlo Mantuano

"Sarashina Horii, which opened in the Flatiron district in July, is an outpost of a restaurant in Japan that has been serving soba since 1789. The ultra-clean-tasting sarashina noodles have a smooth texture that, on one night, almost disappeared when they seemed to be cooked a tad too far; on another, they had just the right amount of bite, providing a fine accompaniment to the soy-laced house broth or the mild cold dipping sauce, livened up with rich additions—tender duck breast, meaty mushrooms, lightly battered lobster tempura, glazed grilled eel." - Shauna Lyon