2 hour private experience
Location: Setouchi City, Okayama Prefecture
Offered in Japanese, with a friendly Deeper Japan guide interpreting in your language
A minimum of 2 guests is required to book. Solo participants are welcome but will be charged the 2-person rate
Meet the Master
After returning from Tokyo to take over the udon restaurant from his parents, Hidechiyo carried forward their warm hospitality and unwavering commitment to quality, then pushed it further. Using homegrown wheat, hand-raised livestock, and specialty mills calibrated to exacting specifications, he serves each bowl of udon to meet his uncompromising standards—and serves each with a welcoming smile.
What you’ll do
Join a 2nd-generation udon chef in his acclaimed Okayama udon shop. Learn how to make udon, including the techniques used at the restaurant to achieve their signature flavor. Select your array of fresh toppings, including tempura, pick your dashi broth, and enjoy eating the udon you created. After, stroll to the stone mill operated by the udon shop, which creates the base of their iconic flavor.
Availability
Everyday except for Wednesdays
Session 1 (09:00 - 11:00)
Session 2 (13:00 - 15:00)
Who can attend
Children must be 3+ years old.
What to wear
Clothing that you can move around in freely.
What else you should know
Please inform us about any dietary requirements, including allergies, at checkout (vegetarian and vegan requests can be accommodated; gluten-free noodles are not available).
Access
40min by car from Okayama Station.
Local Taste, Unforgettable Flavor
Lush rural scenery, the babbling flow of nearby water, and traditional Japanese houses charting centuries of history frame this local udon shop, now in its third generation. While rice may be billed as the staple of Japanese cuisine, udon is by no means a newcomer—the earliest Japanese records date this noodle all the way back to the 700s. Refined to artful simplicity, udon relies on a precise balance of flour and salt to form its dough, and can be enjoyed in broth alone, or heaped with flavorful toppings, like ginger, green onion, or tempura, for extra flavor. At this Okayama icon, rather than relying on imported wheat, they remain so committed to quality that they grow their own variety right in the neighboring fields, milling it in-house using specialized machines calibrated to preserve up to twice the nutritional value of standard milling methods. A culinary cornerstone of the local community, learn how to make udon directly from the 2nd-generation chef himself, and witness for yourself the passion he brings to every bowl.
Cancellation Policy
Please make your booking at least 7 days in advance. See cancellation policy here.
A detailed itinerary will be emailed to you once your booking has been confirmed.
