Mix the kansui dough. Roll it thin. Feed it through the noodle machine. Drop your noodles into rich pork bone broth — and eat what you made, right at the foot of Mt. Fuji.
Loved worldwide, obsessed over in Japan. Every bowl of ramen starts with a decision — the dough, the broth, the toppings. Here, you make those decisions yourself, from the very beginning.
Kansui — alkaline mineral water — is the secret ingredient that makes ramen noodles different from any other noodle in the world. You measure and mix it yourself, right from the start.
After rolling the dough thin, you feed it through the real noodle-cutting machine — the same type used by professional ramen shops. Thin, straight noodles emerge in seconds. This is one of the highlights of the experience.
Tonkotsu (豚骨) means "pork bone." The broth is made by simmering pork bones for hours until it turns milky white and intensely rich. Your noodles go straight into this deep, creamy, savoury bowl.
Complete your bowl with Suridane — Fujiyoshida's legendary chili-sesame paste made with red pepper, sesame, and sansho (Japanese mountain pepper). One spoonful transforms the broth entirely.
All plans include hands-on noodle-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 noodle-making guidance in English and cooking materials. Kae-dama (extra noodle refill) is available on request for most plans.
Measure flour, kansui (alkaline water), and salt — then mix by hand until the dough just holds together.
Press and fold firmly — kansui makes the dough stiffer than regular flour dough. Knead until smooth and elastic.
Roll from the centre outward to a thin, even sheet — ready for the machine.
Pass the dough through the real noodle-cutting machine. Thin, straight noodles emerge in seconds.
Your hand-made ramen noodles — springy, thin, and alive with that kansui bite.
Drop into boiling water for 60–90 seconds. Thin ramen noodles cook fast — timing is everything.
Ladle rich tonkotsu broth over your noodles, pile on the toppings, and eat. Slurping is encouraged.
Suridane is Fujiyoshida's legendary chili paste — red pepper, sesame, and sansho (Japanese mountain pepper) fused in oil. One small spoonful completely transforms the tonkotsu broth. You can make your own in our spice-making experience 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
