This is a workshop based on a completely new concept.
Our shop is not exclusively for foreigners; it is also popular with Japanese customers, so you may often experience the workshop together with local participants.
Using the highest-quality buckwheat flour from Nagano and delicious Tokyo tap water, you will experience a patent-level technique to make aromatic soba noodles—completely by hand without using any electricity—in just 30 minutes.
Each person uses one table and makes one portion of noodles.
Up to six people can participate in a single session.
There is one instructor. Since many Japanese guests also participate, the lecture is basically conducted in Japanese, but translation speakers (English, French, German, Korean, etc.) are used as support, making it very easy to follow.
The technique of cutting soba noodles is a traditional skill that has continued since the Edo period.
This kind of emotional, authentic experience is especially popular with young Japanese people, and on weekends the workshop is often full of local customers.
If you come to Japan, this is something you shouldn’t miss.
So why not make a reservation?
I promise you won’t regret it!
It is diagonally across from a food sample specialty store with a large beetle objet d'art on Kappabashi Kitchenware Street.
It is diagonally across from a food sample specialty store with a large beetle objet d'art on Kappabashi Kitchenware Street.
