Noodle Consult and Factory in New York 1999
worldwide-soba
soba totto
211 E 43rd st
New York 10017
ph: 212-557-8200
fax: 212-557-8201
alt: 917-443-2222
world_wi
Feb/9/2012 JIN RAMEN OPEN in New York
JAN/7/2012 Noodle consultant of Takashi yagihashi in CHICAGO
Dec/20/2011 Broderville TV Soba class
with Top chef Lee anne wong
Nov/29/2011 Bravo TV Soba class with Top chef Gail simmons
Nov/10/2011 Brooklyn Brewery with Gohan Society
Sushi & Soba Entertainment event
Oct/11/2011 Joel robuchon and Steven Johnson
KIBO Restaurant OPEN in New York
Flesh Soba and Ramen consulting
How to make soba noodles classroom
place: SOBA TOTTO (Japanese Restaurant)
211E 43rd St (Bet 2nd & 3rd Ave) New York NY10017
schedule : every sunday ①( 9:00am-11:30am)
②(12:00pm-2:30pm)
reservation : world_wide_soba_ny43@yahoo.co.jp
Feb/08/2011 IICHIKO sake and SOBA/Soba totto
SOBA TOTTO & IICHIKO PRESENT
Feb/03/2011 DASSAI sake and SOBA/Soba Totto

Jan/2011 Soba Cooking Class / Soba Totto
How to make soba noodles classroom
DEC/20/2010 The Japanese Culinary Center NY
Soba is available in many places including grocery stores. However, what you will see during this class is something completely different. It is a soba in a different class altogether. You will see the true authentic art of Soba making from start to finish, by Master Soba Chef Shuichi Kotani of SOBA TOTTO. He will show us the entire process of kneading, rolling, folding, cutting, lining up, and also cooking Kamo-Seiro (Duck meat and scallion dipping sauce).

Nov/04-06/2010 The World of Flavor International Conference and Festival
From November 4–6, 2010, the CIA will stage Japan: Flavors of Culture—Sushi and Soba to Kaiseki, a Global Celebration of Tradition, Art & Exchange. This spectacular, multi-dimensional event will bring together a conference faculty of more than 50 top chefs from Japan as well as leading Japanese chefs and culinary authorities from the United States. The prestigious guest conference faculty will lead seminars, conduct tastings and demonstrations, collaborate on special meals, and participate in the colorful World Marketplace held in Greystone's historic 15,000 square-foot Barrel Room.
August/23-29/2010 Hakkaisan Restaurant week
Hakkaisan Tokubetsu Junmai by Glass $9.00/ carafe $27/ bottle $50
We will be giving complimentary appetizer. 1 for glass, 2 for carafe and obanzai set for bottle.
The obanzai set is: Kamo no confi (duck confit), yaki uni (grilled sea urchin) and ikura tofu (cold tofu w salmon roe on top)
J ly/08/ 2010 French Culinary Institute/ International Culinary Center
Demonstration and hands on training in the art of making these hand-kneaded buckwheat noodles.
June/16/2010 Sushi Sake Blast /Tenjune
Sushi & Soba Entertainment event
June/15/2010 Japanese Night Out: Soba Totto and Nanbu Bijin
2009 Gohan society/Astor Center
The Art of Soba
In this Master Class, master soba maker Shuichi Kotani will begin with a brief lecture on the history, nutrition and health benefits of traditional Japanese Soba, followed by a demonstration and hands on training in the art of making these hand-kneaded buckwheat noodles.
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Tasting to Follow:
* Ni-hachi- Soba (20%Wheat Flour 80%Buckwheat Flour)
* Ouka Soba (Cherry Blossom Soba)
* Shiso-giri Soba (Shiso leaf Soba)
* Kuro & Shiro Goma Soba (Black & White Sesame, 2 layered soba)
* Red Wine giri Soba (Red Wine Soba)
soba totto
211 E 43rd st
New York 10017
ph: 212-557-8200
fax: 212-557-8201
alt: 917-443-2222
world_wi