Buckwheat Soba noodle
Asakusa, where our classroom is located, is crowded with famous Soba restaurants in Tokyo. Make thin noodle unique to Japanese buckwheat soba noodle with Soba chef using traditional hand made technique.
・Make a dough by handmade technique
・Properly stretch the buckwheat dough using wooden rolling pin.
・Cut stretched soba dough using Soba knife.
・Enjoy Soba noodle with dipping sauce and garnishes.
＊Shop master will boil up Soba noodle and finish assembling. You can watch this process.
Please let us know about your dietary restrictions in the comments section while booking. If you have buckwheat allergy, you can not do the class.
In the Edo period in Tokyo, the foundations of Japanese cuisine were laid, but as food culture developed in the latter half of the century, not only was it important to be able to eat a full meal, but of course the level of sophistication was also important. Sushi, tempura, soba noodles, and unagi (eel) became popular in Edo and underwent a transformation.
In this cooking class, we will focus on handmade Soba noodle, you can learn how to make buckwheat soba noodle by traditional way using wooden rolling pin & Soba knife. Of course, you can eat the soba after making it.
Whether you want to enjoy the experience with your colleagues or friends, or want to learn in private, you can enjoy making Ni-Hachi soba (“Ni”means 20% wheat flour and “Hachi” means 80% buckwheat flour) which was so popular among Tokyo citizens. We will use high-quality, domestically produced stone-ground buckwheat flour, which is so rare variety.
The shop master, MASA is trained by elite Sarashina Soba chef, very well trained. Also has been given the goodwill of a prestigious soba school.
<< SCHDULE FOR THE CLASS >>
・Morning class from 11:00 a.m. to 1:30 p.m.
・Afternoon class from 4:00 p.m. to 6:30 p.m.
＊Please note that class durations are an estimate, and may differ slightly.
-Fully experience Japanese food culture with your five senses-
Located in the Kappabashi neighborhood of the historic Asakusa neighborhood of Tokyo, Chagohan Tokyo is the best place for food lovers who want to learn to make authentic and soulful WASHOKU, connoisseurs seeking to explore the variety and nuances offered by SAKE and tea enthusiasts eager to experience the depth of MATCHA.
Accommodating up to thirty people at a time, our space incorporates both modern and traditional design elements to create a relaxing environment.
We aim to provide a serene ambience with indirect lighting and antique furnishings that will make you feel right at home.
Japanese philosophy embraces the concept of ichigo-ichie: that each and every encounter is serendipitous, and should be cherished as it will never occur again.
We warmly invite you to drop by for a unique, immersive, and unforgettable experience at Chagohan Tokyo.
Masa & Junko
☆Awarded Certificate of Excellence 2018 & 2019 by tripadvisor®
☆Formally nominated as one of 88 Things TO DO in TOKYO by TimeOut Tokyo + Les Clefs D'or Japan
☆Certified shop for Visa Offers + Perks from 2017
The closest station
How to get to the station?
From Asakusa Station: 5mins
Exact location provided after booking.
Up to 6 people can join Chagohan Tokyo's cooking class.
Yes, Buckwheat Soba noodle making class with Soba chef using traditional handmade technique ! has a vegetarian option.
Duration of this cooking class is 2.5 hours.
It costs 13200 per person.
Yes, Buckwheat Soba noodle making class with Soba chef using traditional handmade technique ! has a vegan option.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.