Hosted by Rene Redzepi and co-curated by Brazilian chef Alex Atala of D.O.M., this year’s MAD themed “What is Cooking?” focused on the fundamental aspects of cooking, as well as a back-to-basics reevaluation of what it means to cook for a profession.
Tatsuru Rai, owner and chef of Sobatei Rakuichi, and his wife Midori kicked off the 2-day event with a 15-minute ‘live’ demonstration of the delicate craft in the making of soba – a performance that was described by online food blog ‘EATER’ as a “mesmerizing demo” of Tatsuru-san’s soba making process.
From the EATER blog post:
Soba noodle master Tatsuru Rai — owner and chef of Japan’s Sobatei Rakuichi — led off the conference with a wordless and mesmerizing demo of his noodle-making process. The audience watched in silence as the chef very precisely and quickly transformed the ingredients of the dough into cooked soba noodles, which was handed out to a few audience members in the front row. Overheard in the audience after the presentation: Austin chef Paul Qui noting that the entire process took only about 14 to 15 minutes altogether.
We often enjoy eating at Rakuichi and it’s one of the must-see cultural / food stops in the Niseko area. From all of us at 360niseko we would like to extend our congratulations to Tatsuru and Midori.