Knead buckwheat dough with pure spring water from Oshino Hakkai — one of Japan's most celebrated natural springs at the foot of Mt. Fuji. Roll, cut, and savour the clean, delicate flavour of soba the way it was meant to taste.
Oshino Hakkai Soba is a traditional soba culture nurtured by the purest water in Japan. One bowl, and you'll taste why this spring water — filtered through volcanic rock for over 80 years — transforms simple buckwheat into something extraordinary.
Sourced from Oshino Hakkai — water that is exceptionally clear, soft, and mineral-rich after 80+ years of underground filtration. This water enhances the aroma and flavour in a way nothing else can replicate.
About 50% buckwheat flour, combined with wheat and binders for the right texture. Hand-rolled to about 2.3mm thick — thin, delicate, and slightly translucent when held to the light.
Green onion, wasabi, shredded nori (dried seaweed), and tempura flakes — toppings chosen to enhance rather than overpower the clean, earthy buckwheat flavour. The simplicity is the point.
Loved in Japan since the Edo period (1600s–1800s). Traditionally eaten on New Year's Eve for longevity. Always slurped — the sound shows appreciation and draws out the aroma. A living cultural ritual in every bowl.
All plans include hands-on soba-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 soba-making guidance in English and cooking materials. Noodle choice (Hōtō / Udon / Soba) available on combo plans.
Measure 150g of buckwheat flour and add pure Mt. Fuji spring water gradually. Mix quickly by hand until the flour forms small clumps and is fully combined.
Press firmly with the palm of your hand — use your body weight if comfortable. Knead until all dry spots disappear and the surface becomes smooth and consistent.
Dust the board lightly and stretch the dough into a very thin, even sheet — about 2.3mm thick. A square shape helps keep noodle lengths consistent.
Fold gently and cut into thin, even strips using a knife with a chopstick as your width guide. Soba noodles should be thin, delicate, and uniform.
Staff boil your soba in about 3 minutes. Choose hot soba in broth or cold zaru soba on a bamboo tray with dipping sauce.
Itadakimasu — the Japanese way of saying "let's eat"! Slurp your soba — it enhances the aroma. Taste the difference that 80+ years of volcanic filtration makes in every bite.
Suridane is Fujiyoshida's legendary chili paste — red pepper, sesame, and sansho (Japanese mountain pepper) fused in oil. A small spoonful pairs beautifully with soba's clean buckwheat flavour, adding warmth and umami that transforms the bowl. You can make 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
