The Japanese specialize in raising the ordinary to art, whether in making tea, writing characters or… making soba. Soba making is a very personal art, with infinite variables. The making of this humble noodle hides many precise steps to follow, in order to achieve the perfect square soba of the soba master. Making soba by hand could be described as a dance, with an intimate relationship between the maker, the ingredients and the tools.
So why not trying your hands at it?
Your hosts, Syv Bruzeau and Chef Takahiro Maki will demonstrate the art of making these Japanese buckwheat noodles in your accommodation Born and raised in Sapporo Hokkaido, Chef Maki San is the dedicated owner and soba master of Ichimura Handmade Soba Restaurant in Hirafu. With over 20 years experience in Japanese cuisine, including 10 years in soba making, Maki San will bring his expertise and passion to your dining. Syv Bruzeau, who has trained under him, will share her love affair with soba.
The soba making equipment will be brought to your accommodation, together with the soba dough, whose soba flour has been freshly ground on the morning of your catering in a stone mill. We will do a brief soba making demonstration in which the guests may also try making it themselves.
To be followed by traditional “Kamo Nabe”, a hot pot of duck meat from Takikawa, in-house meatballs, winter vegetables and freshly made soba noodles with dashi broth full of umami. Dessert and tea will be served at the end.
Soba Making and Hokkaido Duck Nabe Dinner 12,500 JPY pp
Kids Menu available (10yrs and under) 3,500 JPY pp
Kindly let us know if you are allergic to buckwheat. Udon noodles can be arranged for those with a buckwheat allergy.
Minimum order starts at 6 adults (or equivalent amount.) Booking requires 3 days in advance.
10% service charge and 8% tax will be added to the bill.
For our cancellation policy, please see terms and conditions. Due to weather conditions and the market situation, ingredients may change.
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