Before leaving Niseko, there was one place I wanted to try out and eventually write about. And yeah, this place was a No Reservations kind of place. That didn’t matter though, I’ve read so much about the place that it warranted a visit. And as fate would have it, it was up the street, right next to Karabina, the place we went to the other night.
Rakuichi sat in the back of a set of three cabins. Not that they were actually cabin cabins. They were all restaurants. Who knew one of these restaurants housed such traditional excellence in creating soba. Yeah, buckwheat noodles. That very stuff that’s abundant in Japanese restaurants. However, you haven’t had soba the way it’s done here. It’s not the fact that the chef meticulously rolls out, cuts, and cooks each batch for you at the time of the order. No, he found a perfect mix. So perfect that he doesn’t mind showing you how it’s prepared, because I believe, the secret was in, you guessed it, the ingredients itself. Once cooked, it’s thin, yet somehow firm. It’s not the staple soba you may have had. No, this was what you didn’t know you were missing out on. Oh chef Tsutsuru Rai, you have officially ruined soba for me back in the states.
431 Niseko Nisekotyo
Niseko-cho, Abuta-gun Hokkaido 048-1511, Japan
Verdict: Yes, if you love soba. Get yourself here.
Oh and we went for an early lunch around 11am and they luckily had two seats available. Seems everyone else had the same idea of going early. They don’t take lunch reservations, but the menu was limited to soba and tempura.