• Matsugaya Center Building - This workshop introduces a completely new concept.
  The shop welcomes both international visitors and Japanese customers, allowing participants to enjoy the workshop alongside locals.

Using premium buckwheat flour from Nagano and refreshing Tokyo tap water, participants will learn a patented technique to craft aromatic soba noodles entirely by hand, without any electricity, in just 30 minutes.

Each participant is provided with a table to make their own portion of noodles. A maximum of six people can join each session.

There is one instructor. As many Japanese guests attend, the instruction is primarily in Japanese, but translation speakers (English, French, German, Korean, etc.) are available to assist, ensuring easy comprehension.

The art of cutting soba noodles is a traditional skill dating back to the Edo period. This genuine, heartfelt experience is particularly popular among young Japanese people, and the workshop is often filled with local participants on weekends.

When visiting Japan, this is an experience not to be missed. Why not make a reservation? Satisfaction is guaranteed!

• All Fees and Taxes
• Snacks
• Aprons and gloves available in various sizes

• Meals

• Wagyu Sukiyaki-soba - Rich bonito & soy broth with 100% Japanese Black Beef fat. The Wagyu sweetness will make you drink every last drop.
• 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.”
• 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.
• 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!
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

At “SOBAGIRI-RAKUJYO” in Kappabashi, guests can enjoy the art of fine buckwheat noodle cutting, a tradition in Japan since the Edo period, in just 30 minutes.

Among Japanese cuisine, soba is not as prominent as sushi. This makes it a cherished experience for enthusiasts. The level of satisfaction is unique as it is a genuine cooking class where water is mixed with flour, kneaded, stretched, and cut with a knife!

Soba flour is crafted from the finest buckwheat flour in Japan, sourced from Shinshu, renowned for its buckwheat cultivation.

While other restaurants take 90 minutes to prepare soba, the innovative smart technology here allows it to be made in 30 minutes, making it accessible for both adults and families.

A variety of flavors are offered so that people from different countries and generations can savor the delightful taste. (Vegan-friendly)

Engage in activities using kitchen knives in Kappabashi, the town known for its kitchen knives. Give it a try!

• Those with buckwheat allergies are not permitted to enter the restaurant.

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