What’s New

I’ve been told that local soba (buckwheat noodles) and rice are the most delicious during fall in Nagano, just after harvest. Also after a year of touting soba as my favorite noodle, due to its delicious taste and buckwheat health benefits, I figured it was time to learn. So I grabbed a friend and headed to Hotaka’s soba house, KoneKone.
Restaurants and shops throughout Nagano often have viewing areas or offer soba making opportunities, but KoneKone is the only soba house I have found designed to be half restaurant and half instructional school open to the public.
During my Sunday morning visit, I was delighted to find families, couples, and children learning as well. Reservations are recommended, but it seemed as though many Japanese families put their name in as they came and were accommodated as instructors and/or tables opened up.
Though there was a wonderful local family feeling, each class is individual and you or your group receives private instruction. It is nice to speak some Japanese, but I found you don’t really need it. All of the instructors are extremely warm and will show you how to do every step as you go.
The best part…eating your soba after! Kone Kone will cook your soba for you and serve it with their dipping sauce, local pickles, and tea. You can of course order their delicious tempura or oyaki from their restaurant menu as well. Or if you are in a time crunch or can’t eat all of your soba, they will pack your noodles with ice for you to take home and stay fresh.