Soba Making Class with a Master from a 137-Year-Old Soba House in Ginza

Step into a small workshop in Ginza and discover the craft behind one of Japan’s most familiar noodles. Your host, Takatsu, trained directly under the fourth-generation master of Meijitei, a soba house founded in 1889. In a group of no more than six guests, he shares techniques shaped by more than a century of soba-making tradition. The session begins with a demonstration in which Takatsu shows you how to mix the buckwheat flour with water, then knead, roll, fold, and cut the dough. It may look simple, but each step takes a careful touch. You will learn how the dough feels in your hands and how the amount of water can change depending on the dough, season, and humidity. Then it is your turn. You will measure the ingredients, knead the dough by hand, and use a traditional wooden rolling pin to roll it into a thin, even sheet. Takatsu moves between guests, offering tips and adjusting your technique to help you shape the dough without tearing or losing its form. Once the sheet is folded, you will use a large soba knife to cut it into noodles. The steady rhythm of the knife and the sight of your neatly cut strands make the process especially satisfying. The staff will boil and rinse the noodles while you watch, then serve your freshly made soba with Meijitei’s house-made dashi dipping broth. Made with hand-shaved bonito flakes and soy sauce, the broth lets you appreciate the noodles from a different perspective. You will also learn traditional soba etiquette, including how to enjoy the dipping broth and soba-yu. Beyond the noodles, Takatsu brings a wider perspective on Japanese craftsmanship. Raised around traditional arts and craftsmanship, he also has experience with sake brewing, giving the conversation room to explore the food and culture surrounding Japanese dining. Before you leave, take photos with the master and receive a commemorative certificate. You will leave having made, learned about, and enjoyed soba by hand.