Rakuichi Soba in Niseko is a dining destination that is not to be missed. From the moment you arrive, you can sense the dedication and passion that goes into each and every dish. The restaurant’s reputation for serving the finest soba noodles in Hokkaido has earned it a cult following, and there is usually a line by the time they open.

The soba noodles at Rakuichi Soba are made from scratch each day by Chef Tatsuru Rai, who is dedicated to perfecting his craft. He uses only the finest buckwheat flour and pure water from the nearby mountains, and his attention to detail is evident in every bite. The noodles are firm and chewy, with a delicate nutty flavor that is the hallmark of great soba.

As we settled into our seats at the cozy wooden counter, we were greeted by the aroma of freshly cooked noodles and the sight of Chef Rai at work. He moved with a fluid grace, his hands deftly kneading and cutting the dough into perfect strands. Watching him work was a true delight, and we felt privileged to witness the artistry and precision that goes into soba making. The flavors and textures of soba was exquisite. The cold soba had a refreshing lightness that was perfect for even snowy cold winter day.