Tomohiko Kuchiiwa

Chef at Kuchiiwa Soba (Toyama, Japan)

Tomohiko Kuchiiwa trained in Japan in the art of making soba noodles, specialising in their artisanal production.

After completing his apprenticeship, he returned to his hometown, opening Teuchi Soba Kuchiiwa in 2009. There, he began developing his intimate and minimalist style, which is based on precise technique and sensitivity to ingredients.

In 2017, he relocated the restaurant to the Tomari station area and rebranded it as Shukyoraku Kuchiiwa, showcasing the harmony between soba and local sake. His approach has become a benchmark for artisanal Japanese cuisine, combining tradition, creativity, and a deep respect for every ingredient in his dishes.

Since 2022, Kuchiiwa has been based in Higashi-Iwase, Toyama City. Here, he offers tasting menus in a small, eight-seater restaurant where diners can watch buckwheat being ground and transformed into soba before their eyes. Convinced that 'soba is agriculture', he grows his own buckwheat and selects seasonal ingredients and local sake, offering a serene, meticulous dining experience that is deeply connected to Japanese identity.