Soba Noodle-Making with Tempura & Sake in Hokkaido

Hokkaido is known as the breadbasket of Japan and for good reason. Japan’s northernmost prefecture is one of the country’s leading producers of a variety of agricultural products, from rice and wheat to a vast array of dairy items. The prefecture also leads in buckwheat supply, making up about 40% of Japan's total. Buckwheat is a key ingredient for soba, a kind of noodles that are widely popular across the country. In this private soba-making experience at an actual restaurant in Sapporo, you'll use Hokkaido buckwheat to make a delicious bowl of soba paired with a plate of tempura and two types of Hokkaido sake.

You'll first learn about the process from a local craftsman. Then, it'll be time to dive in and try it yourself! You'll start by forming the soba as you knead the dough. Then, roll the dough out and cut the noodles. With guidance from a local expert, you can make a delicious bowl of soba, no matter your skill level.

When you're finished cooking, experience the Japanese custom of “sobamae”, with a history dating back to the Edo Period. Meaning “before soba”, it describes the practice of drinking sake before eating soba. Sit down to enjoy two types of special Hokkaido sake before diving into your bowl of handmade soba. You'll also receive a plate of tempura prepared by the restaurant’s chefs, the perfect pairing for both your soba and sake.