Chilled Soba with Yellowtail, Toro, and Uni

A new fish market has popped up in Allston. And no, not the hip sushi restaurant called Fish Market, but an actual legit Japanese fish market. Let me tell you, this place was everything I had dreamed it could be and more! I feel like I have been looking for this place for years, and now here it is in my own back yard. You will probably see me at the intersection of Cambridge St. and Soldiers Field Rd. holding up a sign next time you drive by. "Spent all my money on raw fish, please give me spare change." This is not because the fish is expensive, in fact it is very reasonable considering the extreme freshness. This is just because last time I went I ended up buying pretty much one of everything since it all looked soo good! This is what I made after my first trip to Sakanaya.

In Japan, it is said that it takes 3 years to learn how to make soba. This was my third try, and the first time that it was passable as soba noodles. They were pretty good, but I have a lot of learning to do!

I think one thing I did different this time that I think helped was I mixed it all very thoroughly while it was very wet, and added more flour to it slowly until it seemed like a good texture.  I think I read that somewhere...

I also went thinner than in the past.  They came out pretty tasty! But still far from perfect.

A quick sauce to toss the noodles in.

More "noodles" made with mango and cucumber.

Ohhhh man. the fish. Did I mention this stuff was crazy fresh?  I think so right?

Crazy fresh. I kept just eating this as I was cutting it.

The star of the show, sea urchin roe, also known as "uni".

Another ingredient that I couldn't stop eating. I love how it just sort of melts in your mouth.


If anyone needs me, I'll be at Sakanaya.

Oh, PS, have a good 4th of July weekend people!

If you have the itch to begin the 3 year quest of learning to make soba, get ready to do some research, otherwise feel free to buy some.

Chilled Soba with Yellowtail, Toro, and Uni

  • See Note


  1. Shread some cuke and mango into noodle shaped strips. I used a julienne peeler to achieve the result in the pics above. Chop jalapeno. Mix some mayo, sriracha, sesame oil, grated garlic, grated ginger, and soy sauce. Cook the noodles, rinse them in cold water, mix with the mayo/sriracha mix and add in the mango and cuke. Mix and refrigerate until chilled. Top with raw yellowtail, toro, and uni. Indulge yourself with over the top raw fish amazingness.
  2. *NOTE - this post is from a long time ago when I didn't always specify exact recipes and more often would just post guides on how to make a similar dish. Thank you for reading and good luck if you attempt to make it! Feel free to reach out to me on social media or via email and I will try to respond with help!