hello, folks! on this day I visited Sobaya, one of my absolute favorites when it comes to Japanese food in East Village.
Hm. To be absolutely honest with you, I visited twice. But I assure you, that just means you get to see more menu content!
Sobaya is famous for its handmade soba noodles, but I heard from a friend that their udon noodles were actually to die for. Thus, I dragged someone with me so I could taste two dishes: the tororo (grated yam) udon and the curry udon.
Here’s the tororo udon.
Thoughts: Regrettably, the tororo melted into the soup as I mixed it, and the dish as a whole lost its signature sliminess. BUT the taste was rich with dashi stock, and quite good!
On the second visit I ordered this salmon sashimi rice bowl set, which came with mushroom soup and pickles. The fish was incredibly fresh and tasty, and the shoyu (soy sauce) used was also very good. The perilla leaf was a very nice touch.
For dessert I ordered this anmitsu, a Japanese dessert made of agar, fruit, red bean, some mochi rice cakes, and green tea ice cream. Bonus points for the sugar syrup to pour on top!
Overall, Sobaya is an amazing location to eat at if you’re in East Village. It seems to get pretty crowded mid-dinner time, so I suggest going early. 10/10!
I think I need to start off by apologizing for leaving Eat Mini alone for so long. (Which, I mean, I’m only disappointing maybe… Two people? Yeah?) As you must know, I am a college student first and foremost, and it’s quite difficult to post content if I’m not eating real food in the first place. Oops.
But my complaining about my assignments is not what you’re here for, if you’re here at all. Onto the food!
I recently visited Boka, a Korean restaurant in East Village of New York City. The cleanliness rating is… a B, sadly, but that didn’t deter me from going inside. And I’m kind of glad I didn’t! Here’s the rundown:
Boka is known for its Korean fried chicken, so I made sure to order that. It comes in a spicy sauce or soy garlic (I ordered the latter).
Both the drumsticks and wings were crispy and oh-so-delicious––they even kindly provided me with a bucket to discard my bones.
Pro tip: I heard when I was very young that if you don’t eat chicken wings cleanly, they won’t go to heaven. So I always eat the skin, fat, and cartilage…anything that isn’t bone.
As a longtime fan of Korean tofu soup, I also ordered that.
Bubbling and piping hot, this is all you really need for a cold night (or even a hot night, in my opinion. Fight fire with fire).
Overall, I really enjoyed Boka and I’d definitely go there again. 9.5/10, if only for the “B” rating glaring at me from the window.
BAOHAUS is a fun little restaurant that serves up hot bao, or steamed Chinese-style bread with yummy food sandwiched in it. It’s located in New York City, and if you do a quick Google search you’ll find that it’s got a lot of what the hip kids these days call “clout.”
Here’s the scenery that awaits you when you walk inside:
It’s got a street-style vibe (and plenty of rap music blasting in the background) along with a visible kitchen where you can see them frying up some fresh chicken. YUM!
I ordered two different kids of bao-–one Birdhaus, which is a chicken bao, and one Chairman, which is a pork bao. Official menu descriptions below.
Braised all natural Berkshire pork belly served with Haus Relish, crushed peanuts, Taiwanese red sugar, and cilantro.
All natural fried chicken. Brined 24 hours, served with Haus Seasoning Salt, lemon-garlic aioli, crushed peanuts, Taiwanese red sugar, and cilantro.
AiYu Jelly Lemonade
AiYu seed jelly, hand squeezed lemons, and rock candy.” –BAOHAUS menu.
Anyway, those go for $4.55, $4.05, and $3.95, respectively, which is a bit pricey considering it takes at least 3 or 4 bao to fill you up. Eh. I also got a jelly lemonade, which is basically pieces of lemon jelly suspended in cold lemonade.
Here you’ll see my chicken bao in the front, with the pork bao hanging out sneakily in the back. Ai-Yu jelly lemonade on the side.
First impressions: you don’t really get to the sauce until the last three bites of the dang thing, which hurts my soul. The Birdhaus was surprisingly a bit sweet, which worked really well. The pork was *very* fatty, so much so that I had to lop off a good chunk of pork fat to get to the meat. But if it’s piping hot, I think eating the fatty parts would also go really well with the bao flavor.
All in all? BAOHAUS is great for a cheap midnight snack (it’s open until 3AM on weekends!) but maybe not if you’re starving for lunch.