3.5 hour private experience
Location: Katsushika Ward, Tokyo
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
The third-generation owner, Hiroyuki, originally trained in the art of soba for five years at a renowned soba restaurant in Tokyo’s Asakusa before returning home to honor his late grandfather’s wish that he inherit the family tofu business. Through perseverance and years of experimentation, he ultimately developed his signature richly flavored tofu, embodying the spirit of determination that defines his work today.
What you’ll do
Join a 3rd-generation tofu maker in the tofu studio founded by his grandfather. Starting from soy beans, learn how to make your own tofu products, blending, stirring, and straining. After waiting for the tofu to set, enjoy tasting the tofu products made, including firm tofu, yuba, and soy milk.
Availability
Thursdays and Saturdays
Session 1 (09:00 - 12:30)
Who can attend
Children must be 6+
What to wear
Clothing that you don’t mind getting dirty.
Please remove rings, watches, and other jewelry if possible.
Access
20 minutes by car from Tokyo Station
From Bean to Block
While tofu is now ubiquitous in Japanese cuisine — whether gracefully floating in miso soup in elegant kaiseki dining or served fried and drizzled with savory dashi at lively izakaya counters — its origins were far more humble. Once considered a temple food, tofu was favored by Buddhist monks as a nourishing, protein-rich substitute for meat, perfectly aligned with vegetarian practice. Its delicate flavors gradually spread to aristocrats and samurai before eventually becoming a beloved staple enjoyed by people across every level of society. Made from pressed, cooked soybeans combined with nigari, a traditional Japanese coagulant, tofu transforms simple ingredients into an astonishing range of forms: silken and firm tofu, yuba tofu skin, soy milk, and even refined desserts. At a third-generation tofu shop in Tokyo's suburban outskirts, discover the remarkable subtlety and luxurious texture of freshly crafted tofu alongside a master artisan. Carrying forward his family’s legacy, he continues to refine each batch of tofu through both precision and an uncompromising dedication to quality. With him, learn how to make tofu as it was meant to be experienced: warm, freshly made, and simply extraordinary.
Cancellation Policy
Please make your booking at least 3 days in advance. See cancellation policy here.
A detailed itinerary will be emailed to you once your booking has been confirmed.
