Yoshida Udon Cooking Class Yamanashi Traditional Dish.

Free booking, free cancelation.   Don't lose your place.

Fujiyoshida City, at Mount Fuji's base, spans elevations of 650m to 850m, with an average temperature of 11°C. The land, affected by volcanic soil, was unsuitable for rice but ideal for barley, wheat, and corn, leading to the udon culture. During the Edo period, Fuji pilgrims frequented the area, prompting the sale of udon in homes for visitors.

Many udon shops today still resemble residential houses, with subtle signage.

The weaving industry thrived here from the late Edo to Showa periods, with women primarily engaged in weaving while men took up cooking and udon-making roles. This division of labor, designed to protect women's hands, led to the creation of Yoshida Udon, characterized by its chewiness and thickness, due to men's vigorous kneading.

We provide aprons and vinyl gloves free of charge.
We offer free parking.

Service animals allowed
Not recommended for travelers with spinal injuries