Went yesterday to Ichiriki for super fresh, amazing soba.
I still prefer his 100% canadian breed, but Ted is now experimenting with a 50/50 blend with japanese. when asked which he prefers, he described "its like coffee" and preference depends on mood and sometimes blends are preferred.
He recently went back to Hokkido to aquire japanese buckwheat seeds. He then transported them to his grower in Northern Manitoba to have sown this past summer. It wasnt an ideal growing season so he only planted half the seeds. so, for now, the japanese buckwheat is for limited use.
Its a shame that his passion and skill is not appreciated in this city. he makes top notch soba, competitive with only the best in japan, but was serving to a nearly empty restaurant last night.
please keep soba alive in toronto! we have lost many great restos over time and i would hate to lose this!
check him out here: http://bit.ly/uPzwGW
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