Handmade Udon class near Tokyo Skytree!
$73.59 per guest
$73.59 per guest
1 to 6 people
tobu hikifune station
Make udon (うどん) with me in a traditional Japanese home in Mukojima, near Asakusa. Udon is a type of thick wheat flour noodle that has been a part of Japanese cuisine since 1241! We want to share our special recipes with you that have been inherited and served in our family. These are very simple and easy to make. It takes from 20 to 40 minutes. We especially put importance on the fact that you could make them when you go back to your country.
After we cook delicious dishes, we hold a food tasting. At that time, we are looking forward to exchanging sorties about traditional cuisine, as well as about you and your country.
Located on the opposite bank of the Sumida-gawa from Asakusa, Mukojima has more chaya (tea houses where geisha work) than any other place in Tokyo! It was a very famous geisha district, we hope you enjoy walking around our neighborhood, and it is very easy to get to the famous Tokyo Skytree after your class!
We would like to open our classes because we want you to see the atmospheric streets of Mukojima
I had an extremely wonderful cooking lesson with Masako. Making udon from scratch and learning the Japanese culture while indulging in the delicious food made was absolutely amazing. I was lucky enough to have a private lesson. I would definitely recommend this, especially if you want to learn how to make hand made udon!
Wonderful experience. Masako was very warm and welcoming. Our teenage boys had a great time
I had a wonderful time! Such lovely people. The udon, tamago yaki and tempura were delicious. Explanation was given with enthusiasm and patience. I would definitely return for other classes.
Great class! A must do while in japan!!
This welcoming evening of cooking with Ｍａｓａｋｏ was one of my top Tokyo experiences. She met me and two -very nice- others at the train station, walked us through a warren of streets to a snug kitchen/dining table plus noodle-stomping space, then jumped right into the hands-on cooking demonstration. We made Tomago, Tempura and - of course- Udon and then we happily devoured (most) of what we made. Ｍａｓａｋｏ was a perfect host: she made us feel welcome and integrated our varying levels of cooking proficiency easily. I highly recommend the experience!
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