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Take part in a private Tokyo cooking class, and hear the tips and secrets of Japanese cuisine from one of Tsukjii Soba Academy’s master chefs. With your private group, you’ll watch a soba-making demonstration, and then follow it up by creating the buckwheat noodle dish yourself. Mix and knead the dough, cook it in a steaming broth, and then the best bit: enjoy your creation for lunch.


  • 4-hour private soba cooking class in Tokyo
  • Watch a cooking demonstration from a Tsukiji Soba Academy master chef
  • Learn to make soba noodles and broth
  • Enjoy tasting your creation, served the traditional way
  • Receive undivided attention from your expert instructor

What You Can Expect

Soba Cooking Class with Tsukiji Soba Academy Chef

Soba Cooking Class with Tsukiji Soba Academy Chef

Soba, usually made from buckwheat flour, refers to any thin noodle – as opposed to thick wheat noodles, known as udon. Shin-soba, which is made with newly harvested buckwheat, tastes sweeter and is more flavorful than regular soba. Eating soba noodles harkens back to the Tokugawa era, when every neighborhood of Edo (Tokyo) had one or two soba establishments. Served either chilled with a dipping sauce or in hot broth as a noodle soup, soba is still quite popular at fast food venues and expensive specialty restaurants throughout Japan.

Make your way to Tokyo's Tsukiji district, site of the famous Tsukiji Fish Market, to begin your class. When you arrive at the school for your private class, meet your cooking instructor – either Akila Inouye, founder and master chef of the academy, or one of the academy’s graduates.

After a demonstration and soba-noodle tasting with the ‘sobatician,’ learn to prepare the soba by mixing and flattening the dough, made from buckwheat flour. You’ll cut the dough into 1.6-millimeter strips, considered the most important part of the process. These soba noodles will be cooked according to mazumizu, meaning ‘water first’ in Japanese, a practice that ensures each ingredient is cooked in its broth the optimal way to achieve the best textures and flavors.

At the end of your class, slurp up your bowl of noodles tachigui-style (literally translated as ‘stand and eat’) along with authentic dipping sauce – the best way to consume Japanese soba! Delight in the flavorful, seasonal ingredients as you enjoy your creation.

Customer Reviews

Teresa W

4 star rating: Recommended December 2013

The address on the voucher was completely wrong and after one hour and many phone calls from a kind Japanese man he gave us the right direction. So at least get the address right for future reference. The actual course was great, but not a fan of your service.

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