Oodles of noodles! While East Williamsburg has a new ramen refuge, the East Village just scored a new soba spot. Chef David Bouhadana just opened his second restaurant in the neighborhood — not bad for a 28-year-old who grew up in Florida.
His first, Sushi Dojo on First Avenue, celebrated its first anniversary last July. This one, under different management, and is going with the “izakaya” concept of a tavern TKTK.
The tiny restaurant, with only about five tables, doesn’t serve sushi. Instead, it focuses on the thin Japanese noodles made from buckwheat flour, made from scratch as they would be in Japan.
Despite its diminutive dining room, Dojo Izakaya has a pretty sizable menu. Warm homemade tofu, croquettes filled with sea urchin cream, cherrywood-smoked organic chicken, soba risotto, soba with shrimp tempura, and soba tea creme brûlée are a few items you’ll find on the menu, below.
Dojo Izakaya, 38 Avenue B, nr. E. 3rd St.; open Mon.-Thu. from 6-10pm and Fri. and Sat. from 6-11pm.