Feb/25th/2013 Consulting 6B 42rd Park ave NY

Feb/25th/2013 Consulting TREEHAUS 51st 3ave NY

May/31/2013 Japanese Culinary Art Conpetition in USA

Feb/20th/2013 Food Consulting of the Debevoise & Climpton LLP

Feb/14th/2013 All Japan Food Association

Inaugral Ceremony of Board Menber of Director

Feb/8th/2013 Ernst & Young Private Making Soba Class

Jan/19th/2013 James Beard Foundation at Lincoln Center

Demostration Making Noodle

Jan/29th/2013 Making Soba Private Live at Soho House in New York

Dec/05/2012 Making Soba with Iron chef Morimoto Event at Tribecca in New York 

OCT/4/2012  Soba Demonstration with Gohan Society in Blooklyn Brewrey

AKI MATSURI 2012

Jan/2013  Africa Senegal Big collaboration Soba and Fonio Event

July/21/2012 Dassara Restaurant in Brooklyn Open

Consult of the Dassara Noodles.

May/6/2012 Lucky Rice Event in New York

Soba and Sushi Event

Apr/26/2012  Food and Wine Festival in Colombia Bogota

Soba Kaiseki Event

Apr/15/2012 California University of Pennsylvania

Soba noodle making lesson

Feb/9/2012  JIN RAMEN OPEN in New York

Consulting

JAN/7/2012  Takashi yagihashi in CHICAGO 

Consulting

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

2011       Soba class /Soba totto  

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)

Jly/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

demonstrates the art of Kyoto-style soba uchi, the hand-crafting of soba noodles. Sake sommelier Chizuko Niikawa helps you wash it all down with sips from Nanbu Bijin – a century old sake brewery located in Iwate-ken’s “Nanbu no kuni.”  You will be able to sample three types of this light and delicate brew: Dai Ginjo, Tokubetsu Junmai, and All Koji.

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:

• Basic Soba

  * Ni-hachi- Soba (20%Wheat Flour 80%Buckwheat Flour)

• Variant Soba

  * 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)

• Teuchi Udon or Hand-kneaded Udon Noodle