Knead high-gluten dough with pure Mt. Fuji spring water. Roll, cut, and simmer thick chewy noodles in soy-miso broth — then finish with Suridane, the fiery local chili spice of Fujiyoshida.
Yoshida Udon was born in Fujiyoshida City at the foot of Mt. Fuji — called "the hardest udon in Japan" for its dramatically thick, firm, and chewy noodles. Unlike the soft, round udon found elsewhere in Japan, Yoshida Udon has a dense, almost square cross-section and a bite that surprises every first-timer. One bowl, and you understand why locals have loved it for generations.
Yoshida Udon is famous for its dramatically firm texture — thick, twisted, nearly square in cross-section. Some first-timers ask "are these cooked?" They are. That resistance is intentional. It is unlike any other udon in Japan.
Sourced from underground springs at the base of Mt. Fuji — naturally soft, mineral-rich, and exceptionally clear. This water enhances gluten development in the dough, contributing directly to the signature chew that cannot be replicated elsewhere.
Cabbage, aburaage (fried tofu), and green onion — the classic Yoshida toppings. Simple, local, and chosen to complement the hearty soy-miso broth rather than overwhelm it. Horse meat, a traditional topping at some local restaurants, is not served at FUJIYA.
Suridane — Fujiyoshida's signature chili spice blend — is an essential part of the Yoshida Udon experience. A small spoonful transforms the broth: rich, warming, and utterly local. You can blend your own and take a bottle home.
All plans include hands-on udon-making with English guidance. Tap any plan card to see full details and book.
Prices per person. Groups of 10+ may have separate group rates — please enquire. All plans include udon-making guidance in English and cooking materials. Noodle choice (Hōtō flat noodles / Udon thick noodles / Soba buckwheat noodles) available on combo plans. Also available: Yamanashi Full Immersion Course ¥6,800 — includes noodle-making, Suridane blending, Koshu Wine Beef, Kuromitsu kinako mochi (chewy rice cake with black sugar syrup and toasted soybean powder), and Yamanashi wine.
Arrive at our venue by Lake Kawaguchi. Your instructor will greet you and show you to the cooking space. Groups of any size welcome — English support throughout.
Watch a short intro and learn what makes Yoshida Udon unique — the flour, the water, the texture. Your instructor explains every step before you begin, so you feel confident from the start.
Measure high-gluten flour, add pure Mt. Fuji spring water, and mix by hand. Then knead with your full body weight until the dough is smooth and consistently firm. This step creates the signature chew.
Roll the dough to chopstick thickness using a rolling pin, then cut into thick Yoshida-style strips — 4–6mm wide — using a chopstick as your width guide. Thick and uneven is perfectly authentic.
Staff boil your noodles for about 10 minutes. Serve in soy-miso broth with cabbage, fried tofu, and green onion. Itadakimasu — the Japanese way of saying "let's eat"! Add Suridane to taste.
Suridane is Fujiyoshida's legendary chili paste — red pepper, sesame, and sansho (Japanese mountain pepper) fused in oil. An essential part of the authentic Yoshida Udon experience. Our shop produces over 100 handmade varieties using rare peppers from around the world — including habanero and ghost pepper. Blend your own and take a bottle home.
Walk-ins welcome · English support available · Groups up to 80 people
Japanese Cooking Class FUJIYA · Kawaguchiko, Yamanashi
90 min from Shinjuku · 12 min walk from Kawaguchiko Station · Parking available
