Yes — your instructor guides the whole session in English, from mixing the dough to cutting the noodles.
We’re a small, family-run udon studio and not fluent English speakers, so the English is simple and practical. But every step is shown right in front of you, so you can follow along easily even when the words don’t quite land.
You may be joined by Japanese-speaking guests in the same session.
The class itself takes about 90 minutes. If you also eat your udon here, allow about another 30 minutes.
At the latest, please plan to finish and leave by around 12:00 for the 10:00 session, 16:00 for the 14:00 session, or 19:00 for the 17:00 session.
No — at least one adult guardian (18 or older) must take part with the children.
The class uses a large knife, and an adult needs to relay the instructor’s guidance to the children.
For a 2-team setup the group splits in two, so two or more adults are required.
The class is genuinely enjoyable for adults too. In fact, some steps are hard for children on their own — even with the strength, they may not know how to move their hands, or may forget the instructor’s advice partway through.
Unlike a job-experience theme park, our class is something for everyone in your group to enjoy together.
No particular dress code, but flour and dusting starch will get on your clothes, so please wear something you don’t mind getting a little dusty.
You’ll also remove your shoes at the entrance and change into slippers.
The class is a group activity. For each team you book, we provide one bowl, one rolling pin and one knife, and everyone takes turns.
With four people, you can each take a turn at every step.
If siblings are likely to compete over turns, consider the 2-team setup: you split across two facing tables, each with its own bowl, rolling pin and knife (two or more adults required).
It really varies, and there’s a wide range. Even very young children enjoy touching and playing with the flour — being fun at any age is part of what makes family udon-making special.
The guide below is based on our experience with Japanese children and won’t apply to everyone. From around age 6 in particular, what a child can manage depends on their build and strength rather than age, so please treat the ages as a loose guide:
Many of our guests come as families with children, but the class isn’t only aimed at kids.
Adults enjoy it fully too — the 4-serving plan in particular is not something an adult can breeze through.
Udon-making experiences vary a lot from place to place. Two things set ours apart:
At venues where large numbers take part at once, the dough is often machine-kneaded and provided ready, starting from the foot-stomping step — and often you make a separate ball of dough to take home and finish cooking yourself.
Nothing in particular.
These three are handy but none is required:
Taking your finished udon home is standard, but you can also boil and eat it here — that’s the eat-here option.
We provide tableware, condiments and cooking gear, and you boil and eat it yourself. (Our staff don’t cook for you, but of course we advise on how to boil it and check doneness.)
You can also eat part of it here and take the rest home. The fee is 700 JPY per person, charged by the number of place settings prepared, not by how much you actually eat.
By default you take your freshly made udon home raw and cook it yourself.
Cooking udon needs a large pot with plenty of vigorously boiling water — use much more water than you’d expect, so the noodles don’t stick together.
If cooking at home isn’t practical (for example, while travelling), choose the eat-here option (extra fee): we provide tableware, condiments and cooking gear so you can boil and eat right here, with tips from your instructor.
Note: raw noodles and dipping sauce need refrigeration (about 1 week). An ice pack + cooler bag set is available (400 JPY).
The dough is made from wheat flour and salt only.
If you choose the eat-here option, the dipping sauce contains soy sauce (wheat, soy), mirin (alcohol), irico / dried anchovy (fish) and kombu (kelp); the condiments are spring onion and ginger.
Please check the full Ingredients & allergens section on the class page before booking. We can’t change the recipe or offer individual accommodations.
Please note: the venue handles wheat flour and flour is in the air, so the class is not suitable for anyone with a severe wheat allergy — we cannot make it safe.