Reserve Now! Toshikoshi Soba

What's Toshikoshi Soba?

Since the age of samurai in Japan, soba’s long noodle strands that represent longevity have been slurped on New Year’s Eve to make a wish for a long and prosperous life. We are now taking reservations for our annual “Toshikoshi Soba Package” for 12/31/2018 pick up. (EARLY RESERVATION STRONGLY RECOMMENDED since it’s limited to 100 packages)

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Toshikoshi Soba 2018

Bring Sobaya flavors to your home

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SIGNATURE HOMEMADE FRESH SOBA NOODLE SET      $25+tax
・Signature Handmade Fresh Soba for two
・Sobaya Homemade Premium Soba Sauce (6.8oz/200ml)
・Condiments (scallions & wasabi)

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NEW! SOBAYA PREMIUM DRIED SOBA NOODLE SET       $24+tax
・2 packs of Dried Soba Noodle *two servings per pack (8.8oz)
・Sobaya Homemade Premium Soba Sauce (6.8oz/200ml)

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EARLY BIRD SPECIAL

The first 60 people to reserve will receive a FREE "Funaguchi Kikusui Ichiban Shibori" (200ml) No.1 Nama sake in Japan.
(one per customer, 21+ only)

  • Sobaya Premium Dried Soba Noodle Set (no box).........$20.00

  • Dried Soba Noodle (8.8oz).....................................................$5.00

  • Sobaya Premium Soba Sauce (6.8oz/200ml)....................$10.00

    TOPPINGS
    One order serves one person. Only available for reserved orders. Tax not included.

  • Shrimp & Vegetable Mini Kakiage Tempura (2pcs).........$6.50

  • Tempura Flakes.........................................................................$2.00

  • Nameko Mushroom.................................................................$4.00

  • Kizami Nori (thinly sliced dried seaweed)..........................$2.50

  • Grated Tororo...........................................................................$6.00

  • Grated Radish...........................................................................$3.00

RESERVATION PERIOD: 12/1–12/30/2018
PICK-UP: 12/31/2018, 12:00pm–7:00pm
tel:212-533-6966
info@sobaya-nyc.com

Celebrating Sobaya's 20th Anniversary!

2017 marks our 20th anniversary! Thank you for all of your years of support, hungry stomachs, and full hearts. Cheers to many more years of slurping soba together. Here are some of our favorite memories from the night:

Adopting the traditional Japanese approach in launching Sobaya's 20th Anniversary, Ms. Tomoko Yagi, Mr. Shuji Yagi, Ms. Megumi Matsumoto, and Ms. Sakura Yagi takes the honor of breaking open the sake barrel with wooden mallets. 

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Once the barrel is broken, sake is shared and enjoyed by all.

Once the barrel is broken, sake is shared and enjoyed by all.

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Outside, our receptionist greeted guests on this nice beautiful day. Staff wore Happi, a Japanese festival jacket to welcome our guests.

To resemble the festival style, we set up Mask -Omen- & Yo-yo store at the entrance.

 

We provided a variety of delicious finger foods to be enjoyed with or without sake.
(From top left to bottom right:) Inari Sushi, Citrus Shishito Peppers, Dashimaki Tamago, Sobaya's Original Ceviche, Tatsuta-Age, and Sobaya Manju. In addition, we served Milk Pudding and Duck.

 
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Mastering the art of soba-making from a Japanese Chef, Mr. Victor Sandoval demonstrates how traditional soba noodles are handmade from wheat and buckwheat flour. First, it is kneaded into a flat-bottomed peak. It is then rolled out into a thin sheet, folded and cut into long, thin strands. Not only is it delicious, but also very healthy.
 - Learn more about how we make our own soba noodles here -

 
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Business partners, families and friends joined in the traditional Japanese summer festival to share the celebration of Sobaya's 20th year.