Chef Shuichi Kotani brings his passion for buckwheat to this industrial corner of Greenpoint. Born in the Hyōgo Prefecture, he works in a sprawling warehouse fit with factory windows and skylights. In addition to leading classes for making soba and pottery, the restaurant offers a gluten-free menu flush with noodles and vegetables. Start with the red tosaka salad with cucumber, tomatoes, and daikon radish tossed in a yuzu dressing. Cold and hot soba preparations feature plucky, hand-cut noodles with dashi, and each dish arrives in a ceramic bowl that the chef has made himself. Be advised that pricing is steep.