Rakuichi
Soba / Udon / Noodle
Soba master Tatsuru Rai welcomes customers for a 2-hour kaiseki course meal at the intimate Rakuichi, Niseko’s hottest dining destination.
Restaurant Details
Tatsuru Rai, son of a diplomat with samurai and artist ancestors, grew up in Tokyo but fell in love with summers in Niseko when he traveled as a child. He quit university two months after settling in the snowy region and cut his teeth on soba making. Rakuichi, situated at the base of Annupuri ski resort, is managed by Rai, his wife Midori and their daughter. What began as a bold risk has turned into a sought-after destination, with visitors eagerly vying for reservations.
Welcoming 12 diners at a time in a 2-hour kaiseki course, Tatsuru prepares his soba from dough to cutting. While many ease the process by mixing the preparation with another flour, Tatsuru only relies on whole buckwheat. Once the dough is kneaded, he uses a wooden dowel to thin the ply; with each pass of the dowel, he pats the dough with his right hand. The noodles are presented in a simple bamboo steamer.
Beyond soba, the kaiseki menu, hand-written by Midori, varies according to the season but always highlights Hokkaido’s finest seafood such as sea urchins and seasonal vegetables. His traditional Japanese meal assorts several small simmered and grilled dishes that balance texture, colors and taste.
The family team is always elegantly cloaked in kimono and yukata. Another constant? A smile on their face and a warm, close-knit service.
Reservations a few months ahead are recommended.
Rakuichi Access Info
Rakuichi is an 8-minute drive from Niseko Station.
Rakuichi Phone Number
Rakuichi Business Days
Rakuichi Address
431 Niseko, Abuta-gun, Hokkaido 048-1511
Rakuichi Cancellation Policy
Cancel your reservation at least 2 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
The northern island prefecture of Hokkaido offers a beautiful natural landscape whose diverse environment produces high-quality local meat, vegetables, and seasonal seafood to create regional cuisine and famous dairy products.
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