Even beginners and children can enjoy it with careful guidance from soba makers!
The soba I made myself has an exceptional taste!

Bungotakada soba, which boasts the highest production volume in western Japan. Deliciousness that sticks to the “three sides” of freshly ground, freshly ground, and freshly boiled.

Soba is actively cultivated in Bungotakada, and its characteristic is that you can enjoy fresh soba twice a year in spring and fall.

The ban on spring soba will be lifted from late June, and autumn soba will be lifted from late October, respectively.

Spring soba, in particular, boasts one of the largest acreage in western Japan, and the production volume is the highest in Japan.



At the “Bungo Takada Soba Dojo,” which opened in 2013, soba making craftsmen will carefully guide even first-time users and children, so you can enjoy and feel free to experience making soba noodles.

Freshly made soba can be sampled on the spot. Please enjoy freshly made and freshly boiled soba.

The Bungo Takada Soba Dojo is located very close to Showa town, so you can enjoy it along with sightseeing in Showa town.

※You can take home the portion you didn't sample. Please prepare take-out containers, wraps, insulated bags, and ice packs.

What do I need to bring?
An apron, a scarf (something to cover the head), a towel, and a container and wrap to take home the soba noodles
※Aprons can be rented