Uzuki

The story

Uzuki | Handcrafted Soba Noodles in Greenpoint, Brooklyn, NYC

About Uzuki

At Uzuki in Greenpoint, Brooklyn, the focus is singular and profound: the art of the soba noodle. This is a restaurant built on the craft of making 100% buckwheat noodles from scratch, an endeavor that owner and chef Shuichi Kotani approaches with the discipline of a master. Before opening Uzuki, Kotani honed his skills at Edo Soba Hosokawa in Tokyo, a Michelin-starred soba-ya, and has been recognized as a Goodwill Ambassador by Japan’s Ministry of Agriculture, Forestry and Fisheries. His work has even extended to Harvard University, where he has shared research on the nutritional benefits of soba.

The philosophy at Uzuki is that soba should nourish both the body and the soul. The menu is built around this idea, offering a range of preparations that let the buckwheat shine. Diners can choose from cold towari soba—a style where the noodles are served with a premium dashi broth for dipping—or hot soba in rich, complex broths. Standout cold options include the Salmon Ikura Soba, which pairs matcha-infused noodles with salmon and ikura, and the luxurious Deluxe Sashimi Soba, a platter of tuna, salmon, scallops, and botan sweet shrimp. For a warming bowl, the Duck Shio Soba features Japanese roast duck and duck confit, while the Black Truffle Yakuzan Curry Soba is a bold, aromatic creation made with 15 different spices.

The space reflects the food’s precision and warmth. With counter dining, outdoor seating, and the capacity for private parties, Uzuki adapts to different occasions while keeping the focus on the plate. It is a place where the deep, earthy flavor of buckwheat is the star, and where the Japanese soba tradition is treated with the respect it deserves. This dedication has earned Uzuki a place in the Michelin guide for New York City, a fitting recognition for a restaurant that elevates a humble noodle into an art form.