Established in December of 2007, Soba Totto belongs to a group of Japanese restaurants in Midtown Manhattan. Our soba master Kotani Shuichi born in Himeji- Hyogo prefecture- Japan went to Tokyo and there learnt the techniques of soba making. After 10 years of experience in restaurants and also catering, he came to NYC especially to bring to Soba Totto the technique and flavor of the traditional Japanese soba. Young, full of energy and creativity, Kotani Shuichi mixes meticulously the buckwheat flower not only traditionally but he also adds a variety of ingredients, bringing the best balance and new flavors to our customers. The “tsuyu” broth is specially prepared. Start with the water used and a secret only the master knows, enhancing the umami of soba. Our appetizer Chef Tanikoshi Katsuya born in Hokkaido- Japan traveled to Kyoto city to pursuit his passion in culinary. He worked there for 15 years before coming to NYC. Now here Tanikoshi Katsuya adds elegance, simplicity and art to Soba Totto’s team with his Kyoto style cuisine knowledge.