A pairing experience in Sapporo where you can enjoy tempura and 3 kinds of Hokkaido-only sake, along with a soba-noodle making experience!
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.
In Collaboration with 手打ち蕎麦 もんど. Updated on February 23, 2026.
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
Explore all itineraries in Sapporo.
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 |
