Do I need to book in advance?

Walk-ins are welcome, but we recommend booking in advance especially for groups of 4 or more, or during peak seasons such as Golden Week, summer holidays, and autumn foliage season. Reserve via our contact page or LINE.

Can I choose between hot and cold soba?

Yes. After your noodles are cooked, you can enjoy them as hot soba in broth or as cold soba (zaru soba) served chilled on a bamboo tray with a dipping sauce. Our staff will guide you on the best way to enjoy each style.

Can families with children participate?

Yes. Soba-making is suitable for all ages. Children particularly enjoy the rolling and cutting stages. Our staff will assist younger participants. Please note that soba contains wheat and gluten — let us know of any allergies when booking.

Our soba contains approximately 50% buckwheat flour combined with wheat flour and other binders. It is not gluten-free. If you have a wheat allergy or gluten intolerance, please inform us when booking and we will discuss options with you.

Pure Water • Handmade Soba • Japanese Tradition

Make Soba
from Scratch.

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.

Make & Eat

¥3,500

/ person · ~90 min

Combo Plans

from ¥4,980

/ person · add wine beef, spice & more

Book This Experience View All Plans

Pure Water • Handmade Soba • Japanese Tradition

What Is Oshino Hakkai Soba?

Oshino Hakkai Soba is a traditional soba noodle culture nurtured by the pure spring water of Mt. Fuji. The Oshino Hakkai area, famous for its crystal-clear ponds fed by volcanic snowmelt, has long been perfect for growing high-quality buckwheat.

Made from buckwheat flour combined with carefully selected binders, soba from this region is known for its delicate taste, refined colour, and clean finish — a direct reflection of the exceptional water flowing beneath Mt. Fuji's volcanic rock for over 80 years before reaching the surface.

Oshino Hakkai (忍野八海) is a group of eight spring-fed ponds in Oshino village, Yamanashi — a UNESCO World Heritage Site component and Natural Monument of Japan. Snowmelt from Mt. Fuji filters underground through volcanic rock for over 80 years before emerging as crystal-clear spring water. Making soba with this water is a taste of Japan's most celebrated natural heritage.

Why Water Is Everything in Soba

The Secret Is in the Spring Water.

Water makes up about half the weight of soba dough. Its mineral content, softness, and temperature directly affect the texture, aroma, and flavour of the noodles.

Mt. Fuji spring water is naturally soft, mineral-rich, and exceptionally clear. It helps buckwheat proteins bond smoothly, producing noodles with a silky texture, clean earthy aroma, and a subtle sweetness that is impossible to replicate with tap water.

When you taste soba made here, you are tasting the volcanic landscape of Mt. Fuji — 80 years of filtration in every bite.

80+

Years of underground
filtration

Crystal-clear ponds
at Oshino Hakkai

~50%

Buckwheat content
in our soba

UNESCO

World Heritage
component site

Crystal-clear spring water at the foot of Mt. Fuji

The Characteristics of Oshino Hakkai Soba

4 Things That Make This Soba Special

Pure Mt. Fuji Spring Water

Sourced from the underground springs of Mt. Fuji — water that is exceptionally clear, soft, and rich in minerals. This water enhances the aroma and flavour of soba in a way that cannot be replicated anywhere else.

Handmade Buckwheat Noodles

Our soba contains about 50% buckwheat flour. Wheat flour, egg powder, and tapioca flour are added as binders to give the noodles their characteristic texture and prevent breaking during cooking.

Simple Japanese Toppings

Soba is served with simple toppings — green onions, wasabi, shredded nori seaweed, and tempura flakes — that enhance rather than overpower the clean, earthy buckwheat flavour.

Soba & Japanese Culture

Soba has been loved in Japan since the Edo period. Traditionally eaten on New Year's Eve for longevity, and always slurped — the slurping sound shows appreciation and brings out the aroma.

Choose Your Soba Experience

Plans & Pricing

From the pure soba-making experience to a full Yamanashi tasting course — choose the plan that fits your day.

Standard

Oshino Hakkai Soba-Making

Soba noodle-making from scratch with Mt. Fuji spring water
Eaten on-site — hot broth or cold zaru style
Suridane seasoning available to add

¥3,500 /person

Spice Lovers

Super Spicy Local Cuisine

Noodle-making (choice of Hōtō / Udon / Soba)
Spicy chili kneaded directly into the dough — you control the heat
Original spicy seasoning blending (take-home)

¥4,980 /person

Premium

Noodle + Koshu Wine Beef & Taiyaki

Noodle-making (choice of Hōtō / Udon / Soba)
Koshu Wine Beef — local wagyu raised on wine grapes for 40 years
Taiyaki-making — fish-shaped sweet pastry

¥5,100 /person

Best of Yamanashi

Yamanashi Tasting Course

Noodle-making (choice of Hōtō / Udon / Soba)
Suridane local chili spice blending (take-home)
Koshu Wine Beef — heritage wagyu
Kuromitsu kinako mochi-making + Yamanashi wine or grape juice

¥6,500 /person

Book This Experience

Walk-ins welcome · Groups up to 80 people · English support available

6 Steps to Your Own Bowl of Soba

The Experience Flow

From mixing buckwheat flour to your first slurp — every step is hands-on, guided in English, and deeply connected to the natural beauty of Mt. Fuji.

Mix the Ingredients

Measure 150g of buckwheat flour and add pure Mt. Fuji spring water gradually. Spread your fingers wide and mix quickly by hand, gathering the flour from the sides of the bowl until it begins to form small clumps and is fully combined. Move on to kneading when ready.

Knead the Dough

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. Be careful with water quantity — too much makes the dough sticky, too little makes it crack. Our staff will assist.

Roll the Dough

Dust the board lightly and flatten the dough gently with your palm. Use a rolling pin to stretch it into a very thin, even sheet — about 2.3 mm thick. A square shape helps keep noodle lengths consistent. Our staff will demonstrate the proper technique and check your progress.

Cut the Noodles

Fold the dough gently in half or thirds, then cut into thin even strips using a knife with a chopstick as your width guide. Keep folds light — strong creases can cause noodles to tear during boiling. Soba noodles should be thin, delicate, and uniform in width.

Cook the Noodles

Our staff boils your soba noodles — they cook quickly, in about 3 minutes. Noodles are cooked in individual batches and never mixed with those of other guests. After cooking, you may choose hot soba in broth or cold zaru soba on a bamboo tray with dipping sauce.

Enjoy Your Soba

Itadakimasu! Slurp your soba — it enhances the aroma and shows appreciation. The flavour can change with water temperature and flour ratio, so if you try again in the future, experiment to find your perfect blend. Don't forget to try Suridane spicy seasoning on the side — it pairs beautifully.

How to Enjoy Soba

Soba Etiquette & Tips

Slurping Is Encouraged

In Japan, slurping soba is completely normal — it helps you inhale the aroma while eating, which is considered part of the flavour experience. Slurp confidently and enjoy.

Dip, Don't Drown

For cold zaru soba, dip only the lower half of the noodles in the tsuyu dipping sauce — not the whole bundle. This preserves the clean buckwheat flavour in every bite.

Try Suridane on the Side

Suridane — Fujiyoshida's signature spicy chili seasoning — pairs surprisingly well with soba. Add a small amount to your broth or dipping sauce for a warm, umami-rich kick.

This Experience Is Perfect For...

Who Should Join This Experience?

Nature lovers and hikers who want to taste Mt. Fuji's spring water in edible form

Japanese food enthusiasts who want to understand the craft behind soba-making

Families with children — rolling and cutting soba is tactile and fun for all ages

Those interested in UNESCO World Heritage natural sites and their connection to local food culture

Travellers looking for a calm, refined experience to balance the energy of sightseeing

Solo travellers, couples, and small groups wanting an intimate cultural food experience

Anyone who wants to experience the difference that pure water makes to the taste of food

Corporate groups and team outings — we accommodate up to 80 people at once

Visitors to the Mt. Fuji region who want a deeper connection to the landscape they are exploring

Frequently Asked Questions

Your Questions, Answered

Oshino Hakkai Soba is a traditional buckwheat soba made with pure spring water from Oshino Hakkai — eight crystal-clear ponds at the foot of Mt. Fuji. The exceptional softness and mineral richness of this spring water produces soba with a clean, delicate flavour and smooth texture that reflects the natural heritage of the Mt. Fuji region.

The full experience — mixing, kneading, rolling, cutting, cooking, and eating — takes approximately 90 minutes. Soba noodles cook quickly (about 3 minutes), so the majority of your time is spent enjoying the craft of making them.

Yes. Full English support is available at FUJIYA. Our staff guide you through every step in English and provide printed instructions. No Japanese knowledge is needed.

Walk-ins are welcome, but we recommend booking in advance especially for groups of 4 or more, or during peak seasons. Reserve via our contact page or LINE.

Oshino Hakkai (忍野八海) is a group of eight spring-fed ponds in Oshino village, Yamanashi Prefecture. Listed as a UNESCO World Heritage Site component and a Natural Monument of Japan, the springs are fed by snowmelt from Mt. Fuji filtered underground through volcanic rock for over 80 years. The water is crystal-clear, soft, and mineral-rich — ideal for making soba.

Water makes up about half the weight of soba dough, so its mineral content, softness, and temperature directly affect the texture, aroma, and flavour of the noodles. Mt. Fuji spring water is naturally soft and mineral-rich, helping buckwheat proteins bond well and producing noodles with a smooth texture and clean earthy aroma difficult to replicate with tap water.

Yes. After your noodles are cooked, you can enjoy them as hot soba in broth or as cold zaru soba served chilled on a bamboo tray with dipping sauce. Our staff will guide you on the best way to enjoy each style.

Yes. Soba-making is suitable for all ages. Children particularly enjoy the rolling and cutting stages. Please note that our soba contains wheat flour — inform us of any allergies when booking.

Yes! Suridane — the local spicy chili seasoning of Fujiyoshida — pairs surprisingly well with soba. A small amount adds rich umami and a warming heat that complements the clean, earthy buckwheat flavour. Suridane is also available to purchase as a souvenir.

FUJIYA is located in Kawaguchiko (Lake Kawaguchi), Yamanashi Prefecture, approximately 90 minutes from Shinjuku by bus. We are a 15-minute walk from Kawaguchiko Station. On-site parking is available.

Make Soba
from Scratch.

What Is Oshino Hakkai Soba?

The Secret Is in the Spring Water.