Udon is one of Japan’s everyday comfort foods, known for its thick, satisfying noodles served hot or cold with simple sauces. In this hands-on class, guests learn to make vegan and gluten-free udon noodles from scratch, guided by Chef Chiaki, who is passionate about creating Japanese dishes that cater to a wide range of dietary needs. While the ingredients differ from traditional wheat noodles, the flavor and texture remain deeply satisfying.

The experience begins near Nippori Station, where you meet Chef Chiaki and walk together to her kitchen. After a short introduction and overview of the recipe, you start preparing the udon dough. Making noodles from scratch may sound challenging, but the process is enjoyable and straightforward. With clear and patient guidance, Chef Chiaki makes the class welcoming for both beginners and experienced cooks.

Chef Chiaki trained at Osaka’s Tsuji Culinary Institute and later worked as a cooking instructor in Canada and China. These experiences shaped her approach to food, blending traditional Japanese cuisine with an understanding of diverse cultures and dietary needs. Today, she runs an organic products store and restaurant, focusing on seasonal dishes that are organic, plant-based, and allergy-conscious.

Once the noodles are complete, Chef Chiaki demonstrates how to prepare seasonal vegetable tempura. The crisp textures and light flavors pair naturally with the freshly made udon. Guests then sit down together to enjoy the meal with fresh Japanese tea, taking time to relax and share the experience.

Before the class ends, you’ll receive a recipe booklet so you can recreate the udon and tempura at home. This thoughtful, hands-on session offers a clear and approachable way to experience Japanese home cooking while learning techniques you can use long after your trip.