Fresh Handmade Soba

Is there any place that serves fresh in house made soba noodles in Chicago?

Not sure if Sunshine Cafe makes their own. Does anyone know?

Zoba Noodle Bar makes its own noodles in house, and offers a Yaki soba dish. Not sure it uses actual house-made soba noodles, though.

Zoba Noodle Bar
1565 Sherman Ave
Evanston, IL 60201
(between Grove St & Orrington Ave)
Phone: (847) 328-9622

Sunshine does not make its own soba -- really both frustrating and surprising that you cannot get proper zaru soba in Chicago, including soba-yu. It's one of my very favorite Japanese dishes. Found chef Nicole Pederson (Evanston) was making her own soba (featured at Green City Market BBQ last year), but I don't see any soba on the current menu. Her soba was very impressive -- she was making it from buckwheat flour sourced from Anson Mills if I recall correctly.

BR wrote:Sunshine does not make its own soba -- really both frustrating and surprising that you cannot get proper zaru soba in Chicago, including soba-yu. It's one of my very favorite Japanese dishes. Found chef Nicole Pederson (Evanston) was making her own soba (featured at Green City Market BBQ last year), but I don't see any soba on the current menu. Her soba was very impressive -- she was making it from buckwheat flour sourced from Anson Mills if I recall correctly.

It really sucks that we can't get proper Soba in Chicago. Everyone is obsessed with Ramen, but for me, on a dessert island, I'd take the much more austere (but versatile!) Soba. In New York, places like Soba-Ya in the East Village make the noodles by hand and offer dozens of dry and soupy variations (hot and cold). In fact, Soba-Ya might be my favorite NY restaurant pound for pound. Let's hope somebody in Chicago wises up to the pleasures of this traditional Japanese staple and opens up a place.

I also would love for there to be a proper soba place here in Chicago.

Tangentially related, but the duck fat yakisoba at Union Sushi & BBQ in River North is one of my favorite noodle dishes. Of course, they use egg noodles for the dish instead of buckwheat.