NYCReview
photo credit: Jesse Hsu
Cocoron
Included In
Ramen is a little bit like Beyoncé.
When you mention ramen, people tend to freak out. Ramen makes people feel alive! Ramen gives people purpose. And rightfully so. Ramen, like Beyoncé, is great. But it can also be a lot. Ramen hotspots are like Beyoncé concerts: a challenge to get into.
So think of soba as the Solange of the Japanese noodle world. Soba doesn’t incite quite the mania that ramen does, but the noodles are also excellent. And just like soba itself feels a little more indie, Cocoron is—in our (very correct) opinion—one of the most underrated restaurants in New York City.
When it comes to soba, Cocoron is our number one spot. The place is bright and lively, and the menu is covered in manga characters extolling the health benefits of buckwheat. The food also rules. We’re particular fans of the “dipping” soba, where you get a plate of lukewarm soba and a little hotpot of soup/sauce to dip the noodles in. When you’ve finished your noodles but have some hotpot liquids left over, a waiter will bring out some of the enriched hot water that the soba was originally cooked in, and you get to dump that in the dipping sauce to make a soup. The process is called “soba yu,” and it’s like multiple meals in one. It’s interactive, and delicious.
For traditionalists, there’s also cold soba served with various mix-ins and a selection of noodle soups. And while soba may be the main attraction, the tofu appetizer and some of the desserts are destination-worthy as well. As Solange would say, “Some things never seem to f*cking work.” Cocoron pretty much always works though.