Soba Cutting in the Edo Period
A casual experience of the technique
Food entertainment at SOBAGIRI RAKUJYO in Kappabashi is a Soba Cutting experience!
Sobagiri is a technique that has been practiced since the Edo period and can be completed in just 30 minutes.
The original smart hand technique is used, so your fingers and clothes don’t get dirty, and it’s a new sensation to stop by a little while shopping!
Please experience “SOBAGIRI,” where you can experience the fun and the “slice” as the main part of the experience!
SOBA COOKING SPACE in Kappabashi
SOBAGIRI RAKUJYO Shop is located on Kappabashi Dogu-gai Street, a street specializing in cooking utensils.
If you are in the Asakusa area for sightseeing, please stop by. You can experience it without a reservation.
RAKUJYO's original system
Ramen making: from 6,000 yen
(price varies by day/site)
1.You can experience making soba for about 30 minutes
You will be challenged with a new method of RAKUJYO’s original method, which does not touch the powder at all by hand.
Using RAKUJYO’s own tools, the dough is kneaded and formed into rectangles.
RAKUJYO’s unique new method and a carefully selected rolling pin make it a perfect 1.5mm.
Cutting with 1.5mm by using RAKUJYO’s carefully selected tools and special buckwheat knives.
2.Soba will be boiled and served by our staff.
3.You can choose from the following buckwheat flavors.
SOBA Flavor
This is Rakujyo’s original and advanced system that allows you to make your own noodles and dine on them with the flavor of your choice.
Please choose to your heart’s content.
Wagyu Sukiyaki
It is made with bonito stock and dark soy sauce, with mirin, a secret ingredient, and the high-quality fat of domestic beef, giving it an exquisite sweetness. Foreigners will definitely drink it down to the last drop. It is made with 100% domestic black beef.
Chicken Soy Sauce Yonaki
The juices from domestic brand chicken are used as an accent, and the dish is finished with a sweet, THE Tokyo flavor using bonito stock and dark soy sauce. It is topped with a seasoned egg, which is rare for soba, and has a somewhat ramen-like feel, and we have named it Yonaki Soba.
Tonkotsu
Not too hot, not cold, just gently warm with a creamy, comforting sweetness that’s easy on tired stomachs. A perfect blend of mushroom broth and pork bone, lightened with soy milk, creating a smooth and creamy broth that pairs beautifully with soba noodles.
Shrimp Broth Salt Soba
A light and refreshing salt-based broth packed with rich shrimp flavor — a perfect choice for shrimp lovers. Topped with a large boiled shrimp, this dish is accented with the aroma of Japanese citrus, adding a delightful touch of fragrance to the experience.
Rich Pork Kakuni Soba
A rich and deeply satisfying broth with a hint of sweetness, topped with tender braised Japanese brand pork. The flavor comes from a well-balanced blend of pork, bonito, and chicken broth, creating a deep and savory harmony.
▼for VEGAN▼
The vegan soup requires extra preparation, as it uses tamari soy sauce (which contains no wheat) and a plant-based broth. An additional fee of 500 yen per bowl applies.
Wakame Soy Sauce
The main flavor is the aroma of the seashore. The plant-based broth leaves nothing to be desired. The addition of wakame seaweed broth brings out the richness of the tamari soy sauce, making this a vegan soba dish.
Soy Milk Soup Curry
We developed this from scratch because we didn’t want our customers to eat vegan food with a bland taste. We use vegetable stock and finish it off with curry powder. It is then frozen for a long time and rounded to give it a mellow taste.
Walnut Sauce
A specialty from Chichibu, made with walnut juice. Rich in the high-quality plant-based fats unique to walnuts, it is blended with tamari soy sauce from a traditional miso brewery, lightly balanced with a hint of acidity to create an exquisite sweet sauce.
Zaru-Edo style
A sweet dipping sauce popular among Tokyo locals, carefully balanced with mirin, brown sugar, and dark soy sauce for a rich, mellow flavor.
Enhanced with a robust and flavorful Soda-bushi (dried fish) broth for a satisfying depth.
Zaru-Kyoto style
If you want to fully enjoy the flavor of 100% buckwheat soba, this is highly recommended.
A refined broth combining Hokkaido kelp and premium bonito, paired with light soy sauce, creates an exceptionally clear and delicate soup.
【Please note】If there are more than three people, we ask that you limit the number of flavors to two. We would appreciate it if you could cooperate with us as it is necessary for us to serve the food quickly with a minimum staff.
【Please note】On weekends and holidays, especially during lunch hours, we ask that you leave the table after about 30 minutes to allow time for the next customer to enjoy his/her meal.
【Please note】Our experience involves the use of knives.
For safety reasons, if a participant ignores the instructor’s guidance and continues to act on their own, they will be asked to leave immediately.
In such cases, no refund will be given.
We require all participants to respect and follow Japanese manners and etiquette at all times.
SOBA Slashing Experience FAQ
- Can I experience this with my child?
Of course. We view this as a food education program where you can learn the hard work of making things and the steps of food preparation by experiencing it with your children. We believe that it is important for children to simply enjoy the experience.
- How many people can experience the program at the same time?
This plan is called the Private Plan, and up to 6 people can apply for this plan at the same time. For more than 6 people, the price will be 7,000 yen per person for the Team Building Plan.
- Can I do ramen and my friend do soba?
The process seems similar, but is quite different due to the characteristics of wheat and buckwheat flours. We do not offer a mixed experience because each requires time to explain the process, which is time consuming and interminable.
- Do you also make soup?
No, we believe that soup making is not something that people teach you. It is a place where you work hard in solitude. The broth is taken from a variety of ingredients for several days in advance, so it cannot be mastered in a one-hour experience.
- Is soba made of wheat flour?
No. Japanese soba is made from buckwheat flour.
Some soba restaurants use wheat flour in their products, but the buckwheat flour used in our soba experience is 100% buckwheat flour.
- Will a school-like certificate be issued?
Our store is a hands-on store and should be considered a fun activity to experience. We hope to inspire you to want to learn in earnest. We do issue cards for more casual workshops.
ACCESS Map
Address
〒111-0036 1F Matsugaya Center Building, 3-1-12 Matsugaya, Taito-ku, Tokyo
Open Hours
Open only during hours when reservations are made.
