Choose your dough
Each dough has its own character — aroma, color, and that all-important chew (koshi). Taka explains how flour, water and kansui change the noodle, then helps you pick the dough that matches the bowl you dream of.
Our Story
Three generations of noodles. One family table.
Tucked into a quiet neighborhood of Yokohama stands a small noodle factory our grandfather built. For three generations it has supplied fresh ramen noodles to local ramen shops — the kind of place travelers never see, where flour, water and decades of craft become the soul of a bowl of ramen.
Today my brother Taka runs the factory, carrying on the techniques our grandfather and father refined over a lifetime. When you visit, he opens the doors of a real working workshop — not a showroom — and puts the tools of his trade in your hands.
I'm Akiko. I spent years teaching Japanese in Australia, the United States and China, and what I loved most was watching strangers become friends over food. So we created this experience: first you make noodles with Taka at the factory, then we walk to my home for a home-cooked ramen dinner — sometimes joined by my husband, my daughter and my son. And if you love dogs, our two toy poodles, Teddy and Milky, will be delighted to say hello during your visit.
— Akiko & Taka
