Experience Big soba knife Soba Making Class in Tokyo Kappabashi

4.9
(77 reviews)
Tokyo, Japan

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50 minutes (approximately)

At “SOBAGIRI-RAKUJYO” in Kappabashi, visitors can experience fine buckwheat noodle cutting, which has been practiced in Japan since the Edo period, in just 30 minutes.

Among Japanese foods, soba is not as major as sushi.
This is the reason why it is a favorite experience for connoisseurs.
The satisfaction level is different as it is an authentic cooking activity class where water is added to the flour, kneaded and stretched, and a knife is used!

Soba flour is made from the most delicious buckwheat flour in Japan, produced in Shinshu, where buckwheat is grown.

While it takes 90 minutes to make soba at other restaurants, the newly developed smart technology allows soba to be made in 30 minutes, allowing adults and families alike to participate with ease.

A variety of flavors are available so that each country and each generation can enjoy the delicious taste. (Vegan compatible)

Activities using kitchen knives in Kappabashi, the town of kitchen knives.
Please try it!

Example Menu

Main

Wagyu Sukiyaki-soba

Rich bonito & soy broth with 100% Japanese Black Beef fat. The Wagyu sweetness will make you drink every last drop.

Main

Chicken Soy Sauce Yonaki-soba

Tokyo-style bonito & soy broth accented with premium chicken. Topped with a seasoned egg, this ramen-style soba is our unique "Yonaki Soba."

Main

Tonkotsu-soba

Comforting, creamy sweetness that’s easy on tired stomachs. A smooth mushroom and pork broth lightened with soy milk—the perfect pair for soba.

Main

Shrimp Broth Salt Soba

Refreshing salt broth packed with rich shrimp flavor. Topped with a large shrimp and fragrant Japanese citrus—a must for shrimp lovers!

Main

Rich Pork Kakuni Soba

Rich, sweet broth with tender braised pork. A deep, savory harmony of pork, bonito, and chicken—satisfying down to the last bite.

Main

Wakame Soy Sauce-vegansoba（Extra person: +¥500）

Ocean aroma in a rich plant-based broth. Wakame seaweed enhances the deep tamari soy sauce. A perfect, satisfying vegan soba dish.

Main

Soy Milk Soup Curry-vegansoba（Extra person: +¥500）

Rich, flavorful vegan broth—never bland. Made with vegetable stock and curry, then aged frozen for a mellow, well-rounded taste.

Main

Walnut Sauce-vigansoba（Extra person: +¥500）

Chichibu specialty: Rich walnut oil blended with traditional tamari soy sauce. A sweet, exquisite vegan sauce with a hint of acidity.

Main

Zaru-Edo style-soba

A sweet Tokyo local favorite. Balanced with brown sugar and mirin, enhanced by robust Soda-bushi (dried fish) broth for deep flavor.

Main

Zaru-Kyoto style-soba

Perfect for 100% buckwheat soba. A clear, refined broth of Hokkaido kelp and premium bonito with light soy sauce for a delicate taste.

What's Included

All Fees and Taxes
Taste the soba you cut yourself!
Aprons and gloves available in various sizes
An additional fee of 500 yen will be charged if you choose a vegan or no-pork flavor option.

Meeting and pickup

Meeting point
SOBAGIRI 楽常＝Soba Ramen Studio＝

It is diagonally across from a food sample specialty store with a large beetle objet d'art on Kappabashi Kitchenware Street.

End point
This activity ends back at the meeting point.

What to expect

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!

Additional info

  • Wheelchair accessible
  • Infants and small children can ride in a pram or stroller
  • Service animals allowed
  • Public transportation options are available nearby
  • Specialized infant seats are available
  • All areas and surfaces are wheelchair accessible
Supplied by Sobagiri Rakujyo
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Tags

Cooking Classes
Likely to Sell Out
Small Group
Food & Drink
Excellent Quality
Low Supplier Cancellation Rate
Low Last Minute Supplier Cancellation Rate
New Product

Cancellation Policy

For a full refund, cancel at least 24 hours before the scheduled departure time.

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Rating

4.9 Based on 77 77 reviews
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