乌冬面 烹饪课程(4)

Taking a traditional udon and tempura making class in a 90-year-old Japanese house was an unforgettable experience. The atmosphere was steeped in history, with the wooden beams and tatami mats providing a cozy, authentic backdrop. Ayumi, a warm and knowledgeable instructor, guided me through each step of preparing fresh udon noodles from scratch and frying delicate tempura. The hands-on experience allowed me to appreciate the art of these classic dishes, while the instructor’s insights into Japanese cooking traditions deepened my understanding. The class was intimate, with plenty of opportunities to ask questions, and the final meal was both satisfying and delicious. It was a wonderful way to connect with Japanese culture in such a unique setting.

The entire team at Udon House made our family trip into the world of Udon an absolute delight! The experience was informative and engaging and our visit to other Udon restaurants was great. Our stay at Udon House capsule dormitory accommodations completed our experience!

Thoroughly enjoyed spending a day and a half at the Udon Masterclass. We were a small group of 4 students and learned hands on all there is to know about making the perfect Udon dish. The accommodation was comfortable. I would have given 5 stars, but I feel that the experience should have included some sort of printed notes and recipes of the dishes we made. Otherwise a wonderful experience. Keep up the good work!

This was absolutely the highlight of our trip! Everyone was so friendly and the food was delicious. It was great having a guide that was bilingual as she helped translate for us, letting us talk to so many people that we otherwise wouldn’t have been able to. We fully intend on coming back to Udon House the next time we come to Japan!

The hosts were extremely friendly, informative, and very patient with teaching us how to make udon. The location was comfortable and quiet for the overnight stay and really close to the train station. The whole family had a memorable experience and we learned many new things about udon, its ingredients, and many other foods, as well.