Sakagura

We are reminded of places in Tokyo by this subterranean restaurant, located in the basement of an office building. Not just the decor and service are truly Japanese, but the food preparation is as well. You won't find many places that make their own soba in New York, and you certainly won't find ones that make both their own soba AND have a pastry chef! Lunches are mostly box affairs, and the selection is terrific. Service is attentive, polite and helpful. Desserts are quite interesting, with both à la carte and tasting menus, and don't miss Sakagura's beloved green tea truffles.