Uzuki

I love buckwheat soba, and I wanted to try Uzuki ever since I heard about their fresh 100% buckwheat noodles. Buckwheat gets so brittle, it's very hard to find any places in Asia that used 100% buckwheat to make their noodles. The shop is beautiful, with coat rack in the back (thoughtful) and little display of pottery. There was a cellist at the front of the restaurant halfway through our meal. The waitstaff checked on us every other minute. It had all the qualities of an elevated dining experience. We had some veggies in sesame sauce as appetizer. It was good, but personally I would have preferred less sauce especially since the okra made the whole thing feel sticky and heavy. I had the cold soba with uni and ikura. The noodles were so elastic, which I was shocked by. They didn't impart a lot of buckwheat flavor, but it was a nice texture against the sweet and salty cold broth. The uni tasted creamy. I have had fresher, but I understand they are harder to come by in New York. In any case, it was a generous amount of uni and ikura. Personally, I needed the wasabi but not the grated yam. I forgot the name of the sake we got, but we got it cold and it was like a lovely refreshing white wine, very fruity and floral. Overall, the restaurant was very aesthetic and carefully crafted, though I wish the buckwheat flavor shined more through the meal.

I have been wanting to visit Uzuki for a while. Place is very nice. You will first encounter some jazz at the front space. If you want, you can just order wines and drinks cuz their live shows are amazing. But I am hungry that day, drinks are not gonna be enough. So soba next. We didn't make reservation so we ended up sitting in the counter. Menu is short but soba will be the main theme. I have order salmon ikura and my friend ordered duck shiso. Both are great. It is some of the best duck I haven't eat for a while. Ice cream is amazing too. If you like unique flavor, try their shoved ice. Oh, there is also a ceramic place in the back where they homemade their places and bows. It is so artistic that I wanted to buy one. Overall, place is amazing. Great vibe for a Friday night.

Food 10/10Came across this space on a Saturday evening in Greenpoint and was absolutely blown away by almost every single bite. Albeit a bit pricey, this cute spot served some killer tofu, soba, and kakigori. The tofu was slightly sweet and had some beans mixed in, came in a slightly sweet sauce, and the texture was just out of this world. Creamy and soft, rich and delicate at the same time. The warm sobas I think could be skipped, but that's because I love the chew when it's cold soba way more. The duck soba was good, had great flavor and duck, but I just didn't like the noodles as much. The uni soba, on the other hand, was an absolute bowl of perfection. Very generous Atmosphere 10/10Very zen interior, we snagged a "bar" seating, so it was pretty cool to see the different dishes getting assembled in front of us. The bowls are all incredibly beautifully irregular and one of a kind, and it turns out there's a pottery studio in the back where an artist creates them. I wanted one but then found out each bowl was like $600 so that did not happen. Service 10/10Great service, everything came out pretty quickly, and just a good experience overall.

Beautiful soba restaurant featuring some of the most unique, handmade bowls I've ever seen! Definitely a pricier spot - but worth a visit. Came here with a friend and ordered the salmon ikura and duck shio soba. They're known for their duck soba but I opted for the salmon since I don't usually like duck...but I actually ended up trying the broth and liking it so much that I took some broth from my friend's and mixed my noodles in them!The staff is also incredibly accommodating and attentive. Would recommend this place if you're in the area and looking for fresh soba noodles!

Admittedly my standards are high for soba. The best bowl I ever had was served with ice cubes on a horrifically hot summer day in Kyoto near the famous Philosopher's Path walking trail. It was unbelievably refreshing, especially with the texture of some minced daikon.I have hoped to recreate some semblance of that experience at soba shops in the US but so far to no avail. I at first was optimistic here at Uzuki - the homemade tofu and grilled soba miso hit on flavor notes I didn't know existed. But the cold soba itself didn't do much for me either in terms of the noodles or the broth.It is a beautiful space and the ceramic dishes are incredible, but I remain on the search for that ephemeral zaru soba!

Found out they open for lunch now and I'm so excited to come try it. Duck soba is so delicious pairing with the soba cha. The bowl they are using for soba and all pottery they are using is a piece of art. It's so beautiful! Soba Galette is very interesting to try too. Love the Japanese design with modern touch. The service is great too! Can't wait to go back and try more.

Chef Shuichi Kotani was a joy to speak with, his passion for his craft speaks through his food and restaurant. An inspiring meal that warmed both the spirit and heart. Chef crafts each bowl by hand, such an intimate and special experience!

Uzuki is a super unique Japanese restaurant that focuses on delivering the best soba possible in handmade ceramic ware. The restaurant is intriguing and a bit whimsical, as it half feels like a traditional Japanese restaurant but the setting is a ceramic warehouse. Decorations are almost "steam-punk" in style.Service at Uzuki was great! Overall, the servers were incredibly attentive and helpful in explaining the menu. Speaking of the menu, it contains a lot of, guess what, soba. We shared the Duck soba and salmon ikura. Overall, both were great but I thought the salmon ikura was especially memorable. The cold dashi mixed with the raw salmon was incredibly refreshing on a hot summer day. While Uzuki is certainly expensive, I think it's worth a stop, at least for the novelty of the concept.

Ate here 4 times at this point and every time they consistently wow us. The owner has always been present when we're there and he makes an effort to go to each table and talk to his patrons, explaining why he chose to center his whole menu on soba. Turns out, he makes the bowls you eat out of! I normally am not a fan of soba but this restaurant is the best soba I've ever had and will continue to eat at. The service is great and attentive. And above all, the decor is perfect. The interior design is unique, minimalistic and somehow, with the tall ceilings, sound doesnt travel so even if it's packed, you can still hear the person sitting across from you. Our favorite soba is the duck soba and the uni soba. I wanted to gatekeep this place but given it's literally located on a residential street, I would like to tell more people about how great this restaurant is! Their desserts are also phenomenal: shiso sorbet and the matcha ice cream (but not quite ;) give it a try)

Uzuki is a luxurious take on soba which honestly should have been kept simple. I ordered the hot Duck Shio Soba but there was a mix of too much flavors and ingredients which were slightly unnecessary. The ingredients themselves were fine but when put together it tasted odd - spicy, sour, salty. The duck was good but so expensive ($42) for only 6 pieces of meat. My friend ordered the cold salmon ikura and she liked how fresh the salmon were but also wished it was simpler. We did love the cocktails which barely had any alcohol taste and not bitter at all.