[Opening on April 4th in Gakugei-daigaku] Japan's Best Soba as Confectionery. 'SOBOKU NI,' an Additive-Free Confectionery Store Using 100% Fukui Heirloom Buckwheat Flour, Opens in Tokyo for the First Time

LOOSEY Inc., a confectionery manufacturing and sales company (Headquarters: Sabae City, Fukui Prefecture), will open "SOBOKU NI," a confectionery store using 100% Fukui heirloom buckwheat flour, on Saturday, April 4, 2026, in a location just a 2-minute walk from Tokyu Toyoko Line's "Gakugei-daigaku" Station.

Fukui Prefecture is the only region in Japan that has continuously preserved heirloom buckwheat varieties across the entire prefecture. For the first time in Tokyo, we will offer "truly additive-free" confectionery that maximizes the power of this rare ingredient, unlike anything seen before.

Three Commitments that 【SOBOKU NI】 Upholds

1. Commitment to 100% Fukui Heirloom Buckwheat Flour, a Treasure of Fukui

 We use only rare "heirloom" unhulled buckwheat, carefully preserved in Fukui Prefecture. The flour, meticulously ground with a low-speed stone mill, boasts an overwhelming aroma and robust umami. To deliver the full potential of this ingredient, we are committed to making gluten-free confectionery without using any wheat flour.

2. Preserving the Purity of Ingredients. Unique Manufacturing Method Without Relying on Leavening Agents 

To bring out the delicate yet rich flavor of "Fukui heirloom buckwheat," we do not use any leavening agents such as baking powder. Pursuing the purity of ingredients, we create a blissful "fluffy and moist" texture solely with the power of fresh buckwheat flour, free-range organic eggs, and the skill of our artisans. By eliminating unnecessary elements through a subtractive manufacturing method, the original aroma of buckwheat stands out vividly.

3. Obsession with In-House Production, Tracing Back to the Source of Ingredients 

Our belief that "the term 'additive-free' should not be taken lightly" extends beyond ingredient selection. To eliminate concerns about "ingredient quality" that cannot be resolved with commercially available secondary ingredients, we produce everything from condensed milk and cheese to butter ourselves, using fresh raw cream and milk. We take responsibility for the source of each ingredient with our own hands. Creating deliciousness solely with the inherent power of each ingredient is SOBOKU NI's sincere approach to confectionery making.

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■ 100% Use of "Miraculous Fukui Heirloom Varieties" Preserved for 100 Years, Rejecting Breed Improvement

The Luxury of Turning "Japan's Best Soba" into Confectionery

Fukui Prefecture is a unique region in Japan that has continuously preserved "heirloom varieties" (indigenous species cultivated in the region for a long time) of buckwheat across the entire prefecture. It boasts an overwhelming aroma and robust flavor that sets it apart from efficiency-driven improved varieties. Its taste has been recognized as Japan's best soba, having been awarded first place for four consecutive years in the "Delicious Soba Producing Area Grand Prize" by the Japan Soba Preservation Association, which certifies soba producing areas with the best taste. Our store uses 100% of this rare unhulled buckwheat, meticulously ground with a low-speed stone mill. We have expressed the ultimate in "soba confectionery" by not using any wheat flour as a binder.

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■ "True Additive-Free" That Overturns Concepts / The Choice to "Make It Ourselves If We Can't Rely on Commercial Products"

Our commitment to additive-free is uncompromising.

We use no food additives, and of course, no baking powder to make our sweets rise.

Furthermore, we even make our own condensed milk, cheese, and butter from fresh cream and milk. 

We thoroughly eliminate additives contained in commercially available secondary ingredients and carefully select only ingredients from trusted producers, such as free-range organic eggs and beet molasses sugar. We prioritize "transparency" even if it means sacrificing efficiency, driven by a pure desire to create products that can be safely passed down through generations.

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■ Product Lineup (Partial)

1.  Buckwheat Chiffon Cake (10 types) Each 500 yen 

   Our signature product, whose moist texture will make you exclaim, "Is this really 100% buckwheat flour?" Buckwheat flour, lacking gluten, tends to be dry, making it extremely difficult to bake moist. After over 500 trials, we achieved an astonishing balance of "moisture retention" and "fluffiness" using only fresh buckwheat flour and free-range organic eggs. With each bite, the rich aroma of Fukui heirloom buckwheat gently spreads.

2. 【Tokyo Store Exclusive】Buckwheat French Cruller (3 types) Each 600 yen 

   A unique manufacturing method that bakes slowly in the oven instead of deep-frying. After the "crispy" texture of homemade chocolate kneaded with Tartary buckwheat, the umami of buckwheat flour "juicily" overflows from within, creating a new sensation of donut.

3. Buckwheat Lemon Cake 750 yen 

   Inspired by authentic British Victoria cake, we bake the top and bottom layers separately to express "outer crispiness" and "dense inner texture." The nutty richness unique to fresh buckwheat flour resonates with the refreshing acidity of lemon icing. The icing also uses homemade powdered sugar from beet molasses sugar. This is a highly perfected masterpiece that highlights the contours of the ingredients without using refined sugar (white sugar).

4. Buckwheat German Cake 750 yen
   The traditional taste loved in Okinawa for over 60 years has been perfected with buckwheat flour. On a "buckwheat cocoa chiffon" base, a "crunchy homemade chocolate cream" mixed with fragrant walnuts is layered on the bottom, and a "shredded homemade condensed milk" milky cream mixed with coconut is layered on top. This is an overwhelmingly satisfying dish where rich yet clean sweetness rushes in as a trinity.

5. Raw Gateau Chocolat (4 types) Each 650 yen 

   A simple yet powerful dish that eliminates all unnecessary elements, vividly depicting the contours of the ingredients. Its greatest features are its "rich umami" and "ultimate smoothness" that melts delicately at body temperature.

6. Buckwheat Basque Cheesecake 750 yen
   A dish that symbolizes SOBOKU NI's philosophy of "making cheese from scratch ourselves." To faithfully pursue the authentic taste, we asked a Spanish friend to supervise it. To eliminate additives in commercial cheese and the heaviness after eating, we make our own cheese from fresh raw cream and combine it with the main ingredient, buckwheat flour. First, enjoy the smooth and creamy texture, and then, at your preferred timing, combine it with the separately provided "buckwheat cookies" to add a pleasant crunch, allowing you to enjoy two delicious experiences in one dish.

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■ Meaning Behind "SOBOKU NI"

"Grandma and Me (SOBOKU NI)," a Memory Taste Connecting Generations

The store name "SOBOKU NI" combines "Sobo" (grandmother) and "Boku" (me/grandchild) to express our desire to create sweets that can be enjoyed across generations. We deliver luxurious sweets made from simple ingredients.

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■ Store Overview

Store Name: SOBOKU NI (Sobokuni)
Opening Date: Saturday, April 4, 2026
Location: Lien Gakugei-daigaku 1F, 2-20-14 Takaban, Meguro-ku, Tokyo
Access: 2 minutes' walk from Tokyu Toyoko Line "Gakugei-daigaku" Station
Business Hours: 10:00 AM - 6:00 PM
Closed: Tuesdays and Wednesdays

URL：https://sobokuni.com/