Homemade Sanuki-Udon Noodle Making Experience

The process is lively and interesting, and it is worth recommending to anyone traveling to Takamatsu. The finished product is very delicious. After the experience, you can stop by to visit Kintohira Palace👍

This experience was fun and the teacher is very nice and helpful. My family and I had a great and happy time during the lesson ^v^

Book early for convenience and convenience. Chinese instructions are provided during production, as well as simple English assistance, so that tourists can easily understand and get a special experience.

Worse than expected! The thickness was not told when pressing the dough, resulting in the noodles being too thin and over-cooked.

Really fun class and getting the voucher ahead of time made check-in super easy! We learned to roll and cut noodles and prepared them for our lunch later, then made dough from scratch and had lots of fun singing and dancing on top of the dough to smash it into shape! The noodles we made were delicious and we learned a lot!

A very interesting udon making experience! The employees are very dedicated and carefully teach us how to make udon. You can eat it on the spot, and you can also take an extra piece of dough home to make udon (the store recommends eating it within 3 days)! Cost-effective activity😊

A very recommended activity! The instructor knows how to create an atmosphere, and making the whole udon is super fun. After making it, you can take away your own portion, and you can also have a portion of udon to eat on the spot, which is very delicious. Parking is very convenient right in front of the school.

The entire experience was really entertaining. We got to make udon from scratch and had both products to eat on site and to bring home. The conductors didn't speak much English but were really friendly and enthusiastic! 10/10

It’s fun to make homemade udon with the instructor’s instructions. Unfortunately, the noodles must be eaten within 3 days, so I couldn't eat the "homemade" udon. I ate the noodles I rolled myself on the spot, they were soft and delicious.

It was a very interesting and unique experience, but the teaching was mainly Japanese rather than English. The dough after making only had a shelf life of 3 days, so I had to return it to the school because I couldn't make it back to my country in time.