“the duck is a bit rawish, so it's not for everyone. The salmon soba was much better in my opinion.”
H3
6.3/10Japanese
AI-generated summary
Go for the . The chef makes it by hand from 100% buckwheat, no wheat flour, and serves it in ceramics he makes in the back. The cold version with uni or salmon ikura is the usual order. It's a trek to Greenpoint, and some people find it overpriced and too plain tasting.
“the duck is a bit rawish, so it's not for everyone. The salmon soba was much better in my opinion.”
H3
“LOVED the food.”
H3
“Uzuki— Everything here was good, but it just didn’t feel worth it to me.”
H2
“uzuki (soba)”
H2
“uzuki — soba, chef makes all the ceramics in house at a studio in the back”
H2
“I'd like to recommend Uzuki in Greenpoint for their cold soba noodles topped with tons of uni!”
H2
“Uzuki has a great cold soba with salmon ikura.”
H2
“Uzuki in Brooklyn has a “Honkuzu Soba Neri Tofu” appetizer made with kuzu and sesame that is good.”
H2
“Honestly I preferred the food at Dashi Okume more than Uzuki, but Uzuki has fantastic decor and service.”
H2
“uzuki...been there multiple times would go back in a heartbeat... excellent soba all around.”
H2
“Not the biggest fan of Uzuki. I do like the restaurant vibes but their 100% buckwheat is…too healthy tasting for me lol”
H2
“Duck Shio Soba @ Uzuki”
H2