Learning the ropes in making buckwheat soba: a well-received Japanese noodle dish worldwide

Traditional Japanese cuisine has been listed as one of the many Intangible Cultural Heritages of Japan since 2013. When speaking of Japanese food, sushi, tempura, and kaiseki come to one's mind. Of the important traditional Japanese cuisines, only soba receives the prefix "Nihon" (Japan) and thus can be referred to as "Nihon soba."

To celebrate the arrival of a new year, the Japanese eat "toshikoshi (moving on to the next year) soba" on New Years Eve. Through tradition, soba has become a lucky charm during important events and festivals.

While buckwheat is grown in many countries, the history of soba in Japan began roughly 9000 years before present. Since the 16th century, soba has taken the noodle form that people are accustomed to seeing today. The way soba is processed and seasoned are all uniquely Japanese.

It should be mentioned that soba is also a very healthy, and unlike ramen and udon, which are comprised mainly of wheat flour, soba is made from buckwheat. Buckwheat belongs to the same food group as quinoa, and is known to be high in antioxidants and minerals.

about the experience

We invite you to experience soba-making under the tutelage of a professional soba-chef, an individual who has undergone an apprenticeship at one of the most respected soba establishments in the world of soba-making. While soba is often considered to be a form of Japanese "fast food," the handmade teuchi soba you will experience is nothing short of a culinary masterpiece. Refreshing, easy to eat, and above all else delicious, you'll be amazed at what can be made from a mixture of soba flour and water.

From kneading the dough to actually cutting the noodles, the chef will guide you through the various steps to making your own noodles. During this time you will have the opportunity to interact directly with the chef and learn about soba making from his perspective, discovering what teuchi soba means to him, the culture of soba-mae and the significance of making soba directly in front of the guest.

The master chef is the owner of his own soba restaurant in Tokyo, and in keeping the tradition of teuchi soba alive, he strives to provide a place where people can still gather today and experience traditional Japanese soba culture at its finest. 

Experience includes:Soba noodle making and eating
Duration:2-2.5 hours (can be adjusted upon request)
Location:Minato (inquire for further details)
Price:Please contact us to inquire about pricing
Max # of people:Please inquire for further details

recommended for people who...

want to be immersed in a noodle-making tradition with thousands of years of history
wish to learn directly from a professional soba chef, making soba in an intimate and engaging private session


We can provide TRANSPORTATION, PROFESSIONAL PHOTOGRAPHY, and KIMONO for your experience.

Please inquire.