楽一

RAKUICHI
 

HANDMADE & LOCAL

"He starts with 100 percent local buckwheat- a grain stubborn enough that most soba masters cut their dough with wheat flour to make it easier to work with.  Once the water is added and the dough shaped into a smooth, seamless ball, he works it with a wooden dowel, using his forearms and his palms to make the mass thinner and thinner.  With each pass of the dowel, he pats the dough with his right hand, a quick, seamless motion that acts a metronome for the elaborate rolling process.  The thud of the dowel, the slap of the hand, the rustle of the buckwheat against the board: it starts soft, grows louder and faster, the the building of a great jazz performance."

Matt Goulding 

Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

KAISEKI

DINNER

Small, unique dishes balance taste, texture, appearance, and color.

Local and fresh ingredients are used and prepared to best showcase their flavor.  

Rakuichi`s Kaiseki course is an expression of time, place and nature.

RESERVATIONS

Reservations for lunch (12:00) and dinner (19:00) are required and can be made within 90 days of your booking date

We provide Soba Kaiseki course menu only (no a la carte) and the menu is the same for both lunch and dinner.

To secure reservations we require you to book online with your credit card details. Bookings open exactly at 12:00 and 19:00 90 days prior.


Total amount of set meal will be held on your credit card upon booking, and will be subject to Rakuichi`s cancellation policy. 

Cancellation Policy

100% within 14 days of the reservation date. 

This applies when reducing the number of the party, the cancellation fee will be charged at the restaurant on the booking day.

If you have any food allergies and/or dietary requirements,

please do not hesitate to notify us at the time of booking. 

We can prepare gluten-free/vegetarian/pescatarian/vegan meals upon request.

Kindly note soba allergy cannot be accommodated.

Soba (buckwheat) is a naturally gluten-free food.

 

Children are accepted but seats must be booked.

We do not offer children's menu.

 

Please note Rakuichi`s holidays:

December to March: Wednesdays & Thursdays

2023: We are closed on Sun Jan 1st but will open on Wed Jan 4th & Thu Feb 23.

April to November: Tuesdays, Wednesdays & Thursdays 

 

All prices include 10% service charge and 10% consumption tax. 

 

Corkage fee for wine or sake is JPY6,050 (incl. service charge & tax). 

 
 

CONTACT


 HOURS
Lunch 12:00pm-2:30pm
Dinner 7:00pm - 10:30pm
(Reservations Essential)

 E-MAIL 
reservations@rakuichisoba.com​

ADDRESS 
431 Niseko, Niseko-cho, Abuta-gun,
Hokkaido, JAPAN
 048-1511