March 22 & 23, 2025
Kunihiro Takahashi is known by soba lovers throughout Japan as the "god of soba making". He and his team of former apprentices, known as the “Okina Daruma” school, will offer the legendary hand-prepared noodles at Hotel New Otani Tokyo in this special two-day event.
Savor the delicate taste, aroma, and texture of these most sought-after soba noodles matched by none.
March 22 & 23, 2025
Starting times: 11:00am, 11:30am, 12:00 noon, 12:30pm, 1:00pm, 1:30pm, 2:00pm, 5:00pm, 5:30pm, 6:00pm & 6:30pm
Garden Court Banquet Room
Soba Course
¥13,000 (New Otani Club members ¥12,000)
Reservations for New Otani Club members
Reservations for non-members
Appetizer
Namban-zuke (Japanese Escabeche) of Spanish Mackerel
Rapeseed Greens Seasoned with Mustard
Squid and Plaintain Lily Shoots Dressed with Sakura-scented Tofu
Wild Vegetable Tempura & Deep-fried Octopus
Sashimi
Seared Deep-sea-farmed Seabream with Yuzu Dressing
Grilled Dish
Snow Crab and Scallop Gratin with Shimeji Mushrooms, Spinach, and Laver
Simmered Dish
Simmered Herring and Dried Daikon Radish with Starchy Soba Sauce
Soba
Chilled Soba Noodles with Dipping Sauce (two helpings)
Dessert
Special Dessert by Executive Chef Shinsuke Nakajima
Takahashi stepped into the world of soba making in 1972 when he joined the school established by the famed Yasuo Katakura. He started working at one of the restaurants run by the Katakura family the next year, while also serving as assistant instructor at his master’s school.
He opened his first establishment Okina in Tokyo in 1975, which became so popular that Takahashi came to be known as the leader in the field of soba making. Since then, he has relocated several times in pursuit of an environment better suited for his work, and eventually shifted his focus to teaching his skills to the next generation.
He now travels around the country to offer his exceptional noodles at various events, accompanied by his former apprentices who each run their own restaurants.
Over his half-century-long career, Kuknihiro Takahashi has refined the art of soba-making in every way, including the blend of several buckwheat cultivars, the choice of spring water the noodles are boiled in, and the formula of the dipping sauce, to produce the best possible results. Discover the exquisite flavor, aroma, and texture, that are complemented by supreme quality wasabi and grated daikon radish.
Experience the paring of delicate soba noodles with the rich umami flavors of one of the finest sake "Kakurei", which is produced at a 300-year-old brewery in the snowy lands of Niigata.
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