{"id":364048,"date":"2026-10-04T07:46:38","date_gmt":"2026-10-04T07:46:38","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/364048\/"},"modified":"2026-10-04T07:46:38","modified_gmt":"2026-10-04T07:46:38","slug":"the-new-york-restaurants-were-loving-right-now-resy-4","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/364048\/","title":{"rendered":"The New York Restaurants We\u2019re Loving Right Now \u2014 Resy"},"content":{"rendered":"<p>There\u2019s something refreshing\u2026<\/p>\n<p>\u2026 about a restaurant that\u2019s quietly reinventing itself. Chef Hirohisa Hayashi has transformed his namesake omakase counter into <a href=\"#tt4\" tooltip=\"\" class=\"-ff:1 -fw:7\">Soba Ulala<\/a>, an intimate noodle house where handmade soba anchors a menu that feels both understated and deeply considered.<\/p>\n<p>Take the small plates. The buckwheat scallop is a fitting introduction to the kitchen\u2019s precision, while the maguro zuke lets pristine fish and a restrained marinade do all the talking. The ebi touji-age and agedashi tofu are pure comfort without sacrificing finesse, delivering a crisp bite that gives way to silky, delicate interiors.<\/p>\n<p>The soba, though, is the reason to come. The tori-kinoko layers earthy mushrooms with a deeply savory broth that never overwhelms the noodles themselves. If you\u2019re after something a little richer, the kamo nanban pairs duck with a beautifully balanced broth that makes every bite feel intentional. The noodles have the kind of texture that\u2019s hard to stop thinking about: springy, fragrant, and unmistakably fresh.<\/p>\n<p>Ultimately, Soba Ulala doesn\u2019t chase trends or spectacle. Instead, it offers something increasingly rare in downtown Manhattan: a meal built on patience, precision, and quiet confidence.<\/p>\n<p style=\"text-align: right;\">\u2014 Max Berney, Director of User Experience Research<\/p>\n<p>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"There\u2019s something refreshing\u2026 \u2026 about a restaurant that\u2019s quietly reinventing itself. Chef Hirohisa Hayashi has transformed his namesake&hellip;\n","protected":false},"author":2,"featured_media":364049,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[9,56,63,65,64],"class_list":["post-364048","post","type-post","status-publish","format-standard","has-post-thumbnail","category-new-york-city","tag-new-york","tag-ny","tag-nyc","tag-nyc-headlines","tag-nyc-news"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/364048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/comments?post=364048"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/posts\/364048\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media\/364049"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/media?parent=364048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/categories?post=364048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ny\/wp-json\/wp\/v2\/tags?post=364048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}