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Soba School

Sonoko Sakai brought together two of her passions – heritage grains and the art of soba – when she visited and helped us create our own versions of the Nihachi-style noodles. Having made the dough, sliced it, cooked it and eventually tasted it, we can attest that teacher is right up there alongside Sonoko’s enviable skills as a food writer and author.

Photography by Mike Pham

by The LINE Hotel February 17, 2017
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