In this udon-making class at a Michelin Bib Gourmand restaurant in Osaka, you’ll learn how to make this popular dish the traditional way, you’ll use both your hands and feet to make the noodles, a fun experience for children and adults alike.

Your udon-making journey will begin by mixing and forming the dough before setting it on the ground to knead by foot. The dough is carefully wrapped in plastic beforehand, providing a clean and hygienic surface to step and knead.

This unorthodox method creates a unique texture that delicately toes the line between firmness and softness, making it delightfully smooth.

When you’ve finished kneading, it’ll be time to roll the dough before cutting it into long noodles. You’ll be guided every step of the way by the shop’s English-speaking staff, providing a comfortable environment to ask questions and learn about the history and culture of udon.

After cutting your noodles, the restaurant’s chefs will prepare your udon. You can opt for either hot kake udon (a simple, clear broth dish topped with chopped green onion) or cold bukkake udon (chilled noodles with a sweet soy sauce base.)

To make a truly decadent bowl, book the option package below to add thinly sliced wagyu and shrimp tempura as toppings.

With your bowl complete, sit down and savor the rich flavors of your hand (and foot) made noodles, expertly prepared by the chefs of a Michelin Bib Gourmand restaurant. You’ll also receive udon noodle and dashi recipe souvenirs to recreate this special experience at home.