At a real Sapporo soba shop, chef Taku guides you through mixing, kneading, stretching, and cutting buckwheat noodles. The private, hands-on session suits beginners and children, and ends with eating the soba you made.
At Mondo, Taku guides you through mixing buckwheat flour, stretching dough, and cutting soba by hand. Then eat your noodles with artisan-made tempura, two sauces, and soba-yu. The private English-language session suits families and small groups.
At a small Sapporo soba shop, Taku and Mai guide you through kneading, rolling, cutting, and eating fresh noodles, followed by Yezo deer shabu-shabu. The one-hour class suits first-timers and includes a traditional Japanese meal.
At Teuchi-Soba Mondo in Sapporo, a Japanese and English-speaking instructor guides you through mixing, rolling, cutting, and eating handmade soba. The private 75-minute class uses Hokkaido buckwheat and includes soba-yu, a traditional post-meal drink.
At a real Sapporo soba restaurant, you’ll make noodles from Hokkaido buckwheat flour and water with guidance from experienced artisans, possibly including Taku. Learn to mix, knead, stretch, cut, eat, and finish with sobayu.
At a working soba restaurant in Sapporo, a buckwheat artisan guides you through mixing, kneading, stretching, cutting, and boiling noodles. Then enjoy your fresh soba with seasonal Hokkaido tempura and three local sakes, two chilled and one warm.
At Handmade Soba Mondo in Sapporo, Taku Sensee guides you through mixing buckwheat, rolling dough, cutting noodles, and eating them fresh with tempura. The private class runs 90 minutes and welcomes English and Japanese speakers.
At 和do Studio Sapporo, Erika guides you through mixing, kneading, rolling, cutting, topping, and eating ramen made from scratch. This private 90-minute class includes your meal, aprons, and paper hats, with miso broth as a recommended choice.
At Mondo near Miyanosawa Station, you make, roll, cut, and eat your own Hokkaido soba. Chef Taku and the soba team prepare tempura, while a licensed sake taster selects two Hokkaido pours.