Hori NYC: A Soba Lover’s Hidden Gem in the Heart of the City

In a city where culinary trends rise and fall as quickly as subway trains rumble through its underground arteries, only a few restaurants carve a space where tradition, craft, and emotion blend seamlessly. Hori, a quiet and intimate eight-seat izakaya nestled discreetly in New York City, is exactly that kind of place.

Helmed by the revered Chef Tsuyoshi Hori, this dining experience is more than just a meal—it’s a deeply personal homage to the time-honored art of soba noodle making and the soulful spirit of Japanese izakaya culture.

The Legacy of Chef Tsuyoshi Hori

For those who fondly remember Sarashina Horii, the celebrated Japanese soba restaurant that closed its NYC outpost not too long ago, Chef Tsuyoshi Hori’s return is an emotional one. As a master soba craftsman with roots in Tokyo’s famed culinary institutions, Hori has devoted his life to perfecting the delicate, hand-cut buckwheat noodle. Each strand carries decades of history and a level of commitment that borders on spiritual.

Hori NYC is his first solo venture since Sarashina Horii’s closure, and it delivers a more intimate, focused experience—just eight seats, a warm wooden counter, and the master himself guiding every aspect of the meal. For the diner, it’s like stepping into a private performance where each dish is a scene and each bite tells a story.

An Izakaya with Purpose and Precision

At first glance, Hori may appear deceptively simple. The space is minimalistic: muted lighting, natural wood tones, and a clear focus on the chef’s workspace. But therein lies the power. With only eight seats available per evening, the experience is intentionally crafted to be personal, interactive, and deeply respectful of the culinary tradition it celebrates.

Unlike many larger establishments, Hori is not about volume or variety—it’s about precision. Each dish is prepared with unmatched attention to detail. Diners can watch Chef Hori at work: the methodical stretching of soba dough, the rhythmic slicing of noodles, the careful selection of dashi broth ingredients. Every move is a reflection of years of discipline.

A Tasting Journey, Not Just Dinner

The menu at Hori follows a traditional kaiseki-style progression, though interpreted through the lens of a modern soba master. Depending on the season, diners can expect dishes such as:

• Chilled soba with uni and grated daikon

• Soba in hot dashi with duck breast and yuzu zest

• Tempura made from seasonal vegetables sourced from upstate farms

• Soba miso and wasabi leaves for a pungent umami kick

• Japanese pickles and house-made soy-based dipping sauces

But the star, of course, is the soba. Freshly made daily and served at its peak, each bowl reflects Hori’s decades of training. Whether served hot or cold, the noodles are springy yet delicate, with an earthy aroma and slightly nutty flavor that only comes from high-grade Japanese buckwheat flour milled in-house.

What Makes Hori Special

Several things make Hori NYC stand out among the city’s crowded culinary scene:

1. Limited Seating for a Focused Experience

With only eight seats, this is not a place you stumble into—it’s one you seek out. That exclusivity ensures each guest receives focused attention from Chef Hori himself. It's personal, like being invited into someone’s home.

2. True Artistry in Soba

While many restaurants serve soba as a side or an afterthought, Hori places it at the center. The texture, temperature, and even the serving vessels are meticulously chosen. Each element complements the noodle and enhances its flavor profile.

3. Deep Cultural Immersion

From the etiquette of the counter-style seating to the traditional Japanese ceramics used for plating, Hori offers a cultural immersion that’s rare in today’s fast-paced dining world. You’re not just eating Japanese food—you’re experiencing Japan.

4. Chef-Guest Interaction

One of the most memorable aspects of dining at Hori is the opportunity to interact directly with the chef. Chef Hori speaks softly but passionately about his food, his journey, and the meaning behind each dish. It’s part dinner, part masterclass.

The Intimacy of Slow Dining

In a world where people rush through meals between meetings and social engagements, Hori invites you to slow down. This is not a place for multitasking or background music. Here, time pauses. You sip on house-brewed barley tea, watch steam curl from a bowl of soba, and listen as Chef Hori describes the farm where your mushrooms were harvested. It’s a restorative experience.

Sake, Tea & Pairings

While Hori does not feature an extensive sake menu, what’s available is curated with care. Expect seasonal junmai and daiginjo sakes imported directly from Japan, paired perfectly with the subtleties of the food. Non-alcoholic pairings are also available, including green tea blends and fermented rice drinks that complement the soba courses beautifully.

Reservations & Insider Tips

Due to its limited capacity, Hori books up weeks in advance. Reservations are essential, and walk-ins are not accepted. The experience lasts approximately 90 minutes and is best enjoyed solo or with one guest. It’s ideal for intimate celebrations, contemplative evenings, or when you simply want to appreciate craft and cuisine at their finest.

Tips:

• Arrive on time, as each course is prepared in sync for all guests.

• Dress respectfully (smart casual or better).

• Let the chef know if you have dietary restrictions in advance—they’re happy to adjust thoughtfully.

Final Thoughts: Why You Should Visit Hori

New York City is home to thousands of restaurants, but only a few like Hori offer a deeply meaningful, personal connection to the food and the person who creates it. Chef Tsuyoshi Hori isn’t just serving noodles—he’s serving memories, tradition, and craftsmanship honed over a lifetime.

Whether you’re a lover of Japanese cuisine, an admirer of culinary artistry, or someone in search of a quiet, transformative dining experience, Hori is a must-visit. It’s a rare gem where you don’t just eat—you engage, reflect, and remember.