From Our Editors
Hailed as the city's best soba joint in 2011 by New York Magazine, Corcoron currently occupies a tiny space with just a handful of custom-made tables. It's not unusual to see patrons lined up on the sidewalk, eagerly awaiting their turn to delve into a bowl of the delicate, buckwheat noodles, served in hot soups with savory broths or cold, with various dipping sauces. The only thing harder sought than a seat is the highly praised yuba soba¬¬––made from thin ribbons of tofu skin that take so long to craft, the kitchen only produces around a dozen or so portions each day. At each meal's end, staff present diners with a small teapot filled with the vitamin-rich water the noodles were cooked in. Patrons can then pour the water into their leftover dipping sauce and drink the delicious concoction or pour it over their head to grab the room's undivided attention.