100 Types of Sake All-You-Can-Drink Tasting at a Local Bar in Ikebukuro

100 different sakes

Reviewed by: NLB

All the sakes were so much better than the ones you get in Europe! The bar owners were really sweet and excited for us to visit, and gave us lots of recommendations all night long. They helped us figure out if we liked dry or sweet sake, and had us try their personal favorites. We each had at least 8~9 kinds, as well as yummy fruity liqueurs.

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Soba Noodle Making Lesson with Professional Instructor at Yushima

Super delicious experience!

Reviewed by: Jasmine

I experienced making soba for the first time in my life. I have made udon before, but have not made soba.
Since I had a chance in Tokyo, I participated in it. As soon as I arrived at the soba shop, I wore the happi coat and felt as if I were a master of making soba. I was surprised that the instructor this time was not a trainee teacher but an fully certified professional. I learned about the types of soba, conditions to make it, and methods of production for the food I normally eat without thinking. I learned how to mixing the flour, roll the dough, and cut it, each step taught in depth by the instructor. Eating my own soba right next to Yushima Tenjin made it taste so good. I got a recipe from there which doesn't seem too difficult to make, so I will try it at home. As they even showed me how to eat properly, I can no longer eat them in a usual messy way! My mom was there, too, and she and I were very happy that we got plenty to take home.

<Translated by Veltra.com>

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そば打ち体験 プロである准教授の指導で本格的なそば打ちにチャレンジ！＜湯島＞by 日本そば打ち名人会

An amazing experience! おいしすぎる体験！

Reviewed by: Jasmine

I had the experience of making soba for the first time in my life! I had previously made udon, but since I had the opportunity to be in Tokyo, I decided to participate. As soon as I arrived, I borrowed a soba-making jacket from the shop and felt like a soba master. To my surprise, the instructor was not just a teacher but the actual master himself! I learned about the types of buckwheat flour, its condition, and production, gaining insight into the depth of soba. I was taught each step carefully, from mixing the flour to rolling and cutting. The taste of my freshly made soba (laughs) right next to Yushima Tenjin was exceptional. I also learned cooking methods that I think I can try at home. I was taught delicious ways to enjoy soba, and I don't think I can eat it the usual careless way anymore! We were able to take plenty home, and both my mother and I were very satisfied with the experience!

人生初めてのそば打ちを体験をすることができました！以前にうどんは作ったことがあったのですが、そばはなかったのでせっかく東京に機会があったので参加してみました。ついてすぐにお店のそば打ち法被をお借りして気分はそば打ち名人。今回の先生は準教師さんではなく、鑑定士さんご本人でびっくり！いつもはさりげなく食べてるそばもそば粉の種類、状態、生産のことなどを学べて、そばの奥深さを知りました。粉から混ぜて、伸して、切る段階を一つずつ丁寧に教えてもらいました。湯島天神のすぐそばで新鮮な打ち立てのマイそば（笑）の味は格別です。その場で調理法も教えてもらったので家で私でもできそうなのでやってみます。お蕎麦のおいしい食べ方も伝授してもらい、これからはいつもの雑な食べ方では食べられないと思います！たっぷりお持ち帰りもできて一緒に参加した母も私も大満足でした♪

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Fun Weekday Wagashi Japanese Sweets Cooking Class in Tokyo

Great experience with wonderful staff

Reviewed by: Alan

The instructor and staff were excellent and you get to try to make a few different wagashi sweets yourself. This is a very worthwhile experience because many local Japanese people themselves rarely get a chance to make wagashi. The actual building is a little tricky to find but I was able to ask for directions when I was near the area.

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