静岡 体験教室

This experience takes place in the original restaurant from Edo times that is 15 generations old! You become a part of history and here, they treat you like family! The owner, who was also our host, greeted us and explained to us the history behind the restaurant and his family. We were his first foreign guests and he admitted he was excited and a little bit nervous. It was comforting to know we weren't alone in feeling that way which immediately put our nerves at ease. We were then introduced to our instructor, Meguka (I could be wrong about the spelling). She spoke a little english and taught the class primarily in english. She was patient, kind and attentive. The dishes that were served during the experience were generous. Everything was sourced locally and each dish was made from some form of the yam (tororo) which was what the experience was centered around. Everything was delicious and nothing like we've ever eaten before. We were served hot, green tea with our meal and at the end, they served ice cream that is handmade in the restaurant. I chose the miso flavor and it was exquisite! You will not leave this experience hungry. We left with our bellies and hearts full! We loved it and will definitely be booking more experiences like this next time we go back to Japan.

If I could give this experience 20 stars, I would! Fukaya San was incredibly kind and thorough, and even printed out his presentation in English before I got there so he could explain the process to me in my language. We were able to view the facilities, help with labeling, and make our own soy sauce and Shoyu Koji. The knowledge was fascinating, the structure (both old and new!) were beautiful, the staff was welcoming and the soy sauce is the best! I cannot express how meaningful this experience was for me, and I encourage everyone to book this experience!! Thank you Sakae Shoyu Brewery!

A calm, hands-on experience that connects food with regional history. Learning about tororo-jiru while making it ourselves felt meaningful and authentic. A short visual intro about its history would enhance the experience.

A rare behind-the-scenes look at traditional soy sauce production. Walking through the brewery and sampling different soy sauces was very memorable. The host was friendly and knowledgeable, clearly proud of the family history. Including a small food pairing (like tofu or vegetables) would enhance the tasting experience. Still, a great experience for food lovers and fermentation fans.

Making tororo-jiru by hand at this historic post town was an unforgettable experience. Grating yam using traditional tools gave me a real appreciation for how much care goes into this simple-looking dish. The guide was warm, open, and spoke excellent English, making the history and process easy to understand. Knowing this dish has been served here for centuries added depth to the meal. This is a rare opportunity to experience a beloved local food that many foreigners—and even Japanese—don’t know well.

Stepping inside an 8th-generation soy sauce brewery was truly fascinating. Seeing the wooden barrels and learning about traditional fermentation methods made the process come alive. Tasting several varieties of soy sauce helped me understand how aging and technique affect flavor. The experience felt educational without being overwhelming. A wonderful tour for anyone curious about the craftsmanship behind Japanese cuisine.