A rice bowl topped with sea urchin (uni) and salmon roe (ikura).
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A new Soba restaurant by the Hirohisa team in Soho, New York City, offering a relaxed, primarily à la carte style menu focused on house-made soba. It occupies the former space of Hirohisa.
The chef behind Soba Ulala and its predecessor, Hirohisa, known for his thoughtful approach to Japanese cuisine, including kappo, kaiseki, and house-made soba.
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