The soba-uchi dojo is provided with 36 bowls to knead the dough and 10 stoves to boil the noodles, which means they can cater to large groups. They also have stools small children can step on to reach the table. The flour used in the experience is a mix of 80% buckwheat and 20% wheat, easier to work with than 100% buckwheat. The soba flour is millstone-grinded and only uses buckwheat grown in Nagano prefecture. Teachers are very attentive, and, with their help, you are sure to make delicious soba on your first try. After the tasting, you can take the leftover soba home as a souvenir.
※ For groups of 4 people ~, it is possible to reserve a separate session at the day and time of your choice.