Sapporo in 1 Day for Couples - Full soba-making process: mixing, kneading, stretching, cutting
In Collaboration with 手打ち蕎麦 もんど. Updated on February 23, 2026.
Hands-on soba-making in a genuinely operating handmade soba restaurant in Sapporo, followed by tasting your freshly made soba with seasonal Hokkaido tempura and three carefully selected local sakes (two cold, one warmed). Small-group private format with direct instruction from the soba chefs.
This itinerary was created in collaboration with 手打ち蕎麦 もんど, inspired by the tour A pairing experience in Sapporo where you can enjoy tempura and 3 kinds of Hokkaido-only sake, along with a soba-noodle making experience!. Please check the tour information during your booking process.
Highlights
- Full soba-making process: mixing, kneading, stretching, cutting
- Taste your freshly made soba at its peak
- Seasonal Hokkaido tempura paired with 3 local sakes chosen by a sake master
- Small-group, hands-on instruction inside a working soba restaurant
Itinerary
Day 1
Afternoon private soba-making and sake-pairing experience at a local soba restaurant in Hassamu, Sapporo. Exact meeting point: the restaurant entrance.
Arrival, welcome & briefing
Meet at the restaurant entrance; host greets the group, reviews the flow, safety and hygiene rules, and introduces the soba chefs and the sake pairing plan.
Tips from local experts:
- Arrive 5 minutes before the start time to check in at the restaurant entrance and settle in.
- Bring a small camera or smartphone for photos; keep it at the side while working with dough to avoid contamination.
- If either of you has alcohol allergies or dietary restrictions, inform the host at arrival so they can adjust the tasting.
Hands-on soba making (mix → knead → stretch → cut)
Full soba-making sequence with direct instruction from working soba chefs. You will measure and mix buckwheat flour, form and knead the dough, roll/stretch it out, and cut noodles under chef supervision.
Tips from local experts:
- Wear clothes you don't mind getting a fine dusting of flour on; sleeves that can be rolled up are best.
- Tie back long hair and remove rings or accessories that might catch on the dough.
- Follow the chef's pace—move deliberately rather than quickly; the experience emphasizes technique and rhythm.
Freshly boiled soba, Hokkaido seasonal tempura & sake pairing
Taste the soba you made immediately after boiling, served with seasonal Hokkaido tempura chosen to complement soba. A sake master-selected flight (two cold, one warmed) is presented and paired with the food so you can experience temperature-driven flavor changes.
Tips from local experts:
- Taste the soba plain first to note aroma and texture, then try with warm tsuyu and tenkasu as instructed.
- When sampling sake, follow the host’s guidance on the warmed pour—sip between bites to perceive pairing differences.
- Share tasting notes with your partner—the small-group format is ideal for a quiet, intimate comparison moment.
Q&A, photos & close
Short Q&A with the chefs, time for photos and final remarks. The host confirms any dietary notes and says goodbye; guests depart from the restaurant entrance.
Tips from local experts:
- Ask the chefs any specific technique questions during Q&A; they welcome focused, small-group queries.
- If you want a photo with the chefs or your finished soba, request it during this closing time so the staff can assist.
- Gather personal items and leave slowly—the restaurant continues regular service, so be mindful of staff and other customers.
Itinerary Attributes
| Days | 1 |
| Highlights | 4 |
| Season | - |
| Month | - |
| Persona | Couples |
| Transfers | - |
| Restaurants | 1 |
| Total Activities | 4 |
| Total Places | 4 |
| Activities Types | Experience, Meal |
