From Nara prefecture.
After graduating from university, Mr. Wada became an employee of a company in Kawane, Shizuoka prefecture to explore his interest in Japanese tea. Through this experience, he grew an appreciation and discerning eye for natural ingredients.
In 2004, at the age of 26, he gained certification as a Japanese tea sommelier, and it was at this time he also acquired a fascination with the world of soba. He soon began training at soba restaurant in Hayama and Kamakura to understand soba making, and finished his training in 2010. By 2015, he had established Nishikoori in Tokyo.
Although he employs traditional Japanese culinary methods, Mr. Wada discards long-held beliefs about soba and soba restaurants that he believes run contrary to his customers’ needs. Striving toward simplicity, he reveres a minimalistic approach, allowing the natural flavors of his ingredients to impress and delight customers.