Handmade udon in rich dashi at a minimalist SoHo counter
Chewy handmade udon in clear dashi, with sake poured at a minimalist SoHo counter.
🍜 Slurp handmade udon in SoHo
Raku keeps things simple on MacDougal Street, where a pale wood counter and a short menu put the focus on the noodles. The udon is made by hand, thick and springy, and it arrives in a clear dashi that tastes of the sea rather than salt. One version comes in a cast-iron pot, still bubbling around mushrooms, tofu skin, and scallions. Sake rounds out the table, poured into small glasses that suit the quiet, minimalist room. Seats fill quickly at the counter, and an early midweek lunch is the calmest way in. Midweek service begins at noon, weekends open at 11:30 in the morning, and the kitchen runs until half past nine most nights. With more than 1,900 ratings behind it, this small SoHo room draws a steady line for a proper bowl.
