Overhead view of three steaming bowls of udon and soba arranged asymmetrically on a worn wooden communal table, chopsticks at rest, a hand reaching for shichimi togarashi, condensation on a glass of cold mugicha

MadeDailySince 2019

Udon · Soba · Downtown Noodle Counter

Handmade.
Every Morning.
Every Bowl.

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Stone-ground buckwheat·Pulled by hand, 6am daily·Dashi simmered 8 hours·No shortcuts. Ever.·Workshops every weekend·Private noodle nights·Stone-ground buckwheat·Pulled by hand, 6am daily·Dashi simmered 8 hours·No shortcuts. Ever.·Workshops every weekend·Private noodle nights·

The Gallery

Craft to Community.
Frame by frame.

Close-up of flour-dusted hands kneading udon dough on a hinoki wooden board, thick dough folds visible

The DoughCraft

47Workshops this year

Every Saturday and Sunday morning, 8 guests. Hands in the flour by 10am.

A sharp knife cutting fresh soba noodles at a precise angle on a wooden board, thin ribbons of buckwheat noodle fanning out

The CutProcess

From blade to bowl in eight minutes.

Our noodles never wait. The moment they leave the knife, they meet a rolling boil. That is the only way.

Steaming bowl of udon noodles in golden dashi broth with nori, scallions, and a soft-boiled egg, photographed from above on dark wood

Kake UdonBowl

Workshop table set for eight guests with folded aprons at each seat, wooden rolling pins, small bowls of flour, and warm morning light through a paper screen

Event

A table set for eight.

Cold soba noodles arranged in a bamboo zaru basket with dipping tsuyu broth in a ceramic cup, garnished with wasabi and nori

Zaru SobaBowl

6amWhen the flour starts

Before the city wakes, the dough is already resting.

Overhead flat lay of a finished noodle workshop spread — multiple handmade bowls, chopsticks, small condiment dishes, hands visible around the table

Communal TableCommunity

Thick. Uneven. Honest.

Machine noodles are perfect. Ours are not. The irregularity is the point — it holds the broth differently every time.

Workshops & Events

Your hands.
Our flour.

Guests at a noodle-making workshop, hands covered in flour, rolling and cutting dough at a communal wooden table with morning light

Public Sessions

Weekend Noodle Workshop

Saturdays & Sundays, 10am–1pm. Groups of 2–8. You knead, cut, and eat what you make. Includes dashi broth, toppings, and mugicha.

From $85 per person

Private Events

Book a Private Noodle Night

Celebrate birthdays, mark a milestone, or give your team something they will actually talk about Monday morning. We close the counter for your group — up to 12 guests — and guide everyone through making their own bowl from scratch.

◎Up to 12 guests — full counter buyout
◎Choice of udon or soba experience
◎Custom menu and beverage pairings available
◎Weeknights and weekend evenings

Pick a date

Choose from available Saturday and Sunday morning sessions. Groups of 2–8 welcome.

Arrive empty-handed

We supply aprons, tools, flour, and dashi. Just bring curiosity and an appetite.

Leave with a full bowl

Three hours later you eat what you made. The recipe card comes home with you.

From the counter

01 / 03

Mei NakashimaFood writer · Brooklyn

Click anywhere to continue

Weekend workshops are filling up.

Next available: Saturday, March 1 · 10am

2–8 guests · From $85/person

Handmade.Every Morning.Every Bowl.

Craft to Community.Frame by frame.

Your hands.Our flour.