Chef Osamu Tagata of Teuchi Soba Tagata in Shizuoka demonstrates how to make traditional Japanese soba from scratch. He uses oonozairai, a native Japanese species of buckwheat to make his soba flour, which is stone-ground. In fact, everything is done by hand, from the kneading of the soba dough, to cutting the noodles with a special cleaver. Chef Tagata was in town on April 25 and 26, 2017 to make soba at Hashida Sushi as part of a chef collaboration for the sushi restaurant's fourth anniversary.