Four female friends from work enjoyed a soba noodle making experience and lunch.

On Monday, October 13, 2025, four close female friends enjoyed a soba noodle making experience and lunch.
The event started at 10:30, and some of them arrived before 10:00, full of enthusiasm.
This time, they chose Course C – Plus – a soba noodle making experience and meal (about six dishes) & soba to eat on the spot.
Some participants were “slow and steady,” while others were “impatient,” but they progressed in order, from watering, stretching, and cutting, depending on their personalities.
Everyone finished cutting the soba in a lively atmosphere, laughing and saying things like, “I’d love to make soba at home this year’s end,” and “Ms. So-and-so is so good!”
Now, it’s time for dinner. This time, we served locally grown seasonal vegetables, tempura, and fruit, based on a dashi broth carefully extracted from bonito flakes, mackerel flakes, bonito flakes, and kelp.
(Salad, sticky vegetable salad, sashimi, seasonal vegetable stew, four tempura dishes, soba noodles made by the chef and our own, seasonal fruit, and coffee)
They chatted about their company and their families, enjoying the meal in a friendly atmosphere and commenting things like, “The dressing is delicious,” and “The homemade broth is delicious.”
At the end, they savored the soba noodles they made, commenting, “Handmade soba is delicious,” and “I wonder why they’re so different even though I made them the same way,” and they also enjoyed our soba, commenting, “The soba sauce clung to the noodles and they were just the right thickness.”
Thank you very much. We look forward to seeing you again.
Please come again next time and experience making larger soba noodles.