Sato Yoske Head Shop

Little knownBarely documented in English. This is the kind of place the site exists for.

Recherche et rédaction Hinato

Inaniwa udonSato Yoskesince 1860Yuzawahand-twisted

Préfecture d'Akita · Yuzawa

39.0969°N, 140.5958°E

Inaniwa udon is flat, thin, translucent and unusually smooth, and it is made by hand in a process that takes four days: the dough is rested, hand-twisted between rods, stretched, pressed flat and air-dried. It was a domain product of the Satake lords and for two centuries the method was held by a single family.

The factory beside it can be toured, and the more interesting option is the hands-on course, where you do the tenai — the hand-twisting stage that produces the noodle's characteristic springiness — and then, on the longer version, cook and plate the result. The restaurant serves it cold with two dipping sauces, soy and sesame, which is the standard way here. Tours and courses need booking.

Informations essentielles

Horaires d'ouverture

Factory viewing 9:00 AM – 4:00 PM | Shop 9:00 AM – 5:00 PM | Restaurant 11:00 AM – 5:00 PM

Fermé: Confirm before travelling

Tarif d'entrée

Restaurant and shop priced individually | Making and cooking courses charged separately, by booking

Meilleure saison

Year-round

Durée de visite

60–90 minutes | 2–3 hours with a hands-on course

Comment s'y rendre

Informations d'accès

Inaniwa-machi, Yuzawa. By car from Yuzawa IC on the Yuzawa-Yokote Road, or by bus from JR Yuzawa Station on the Yuzawa-Oyasu line to the Inaniwa Nakamachi stop then a short walk. Factory viewing 9:00 AM – 4:00 PM, shop 9:00 AM – 5:00 PM, restaurant 11:00 AM – 5:00 PM. Making and cooking courses are charged separately and must be booked by the previous day, with bookings taken 11:00 AM – 1:00 PM. Phone.

Guide d'initié

**Book the hands-on course by the day before.** Reservations are taken between 11:00 AM and 1:00 PM only, for the following day at the latest. The factory tour is easier to arrange than the making course. **Do the tenai.** The hand-twisting stage is what gives the noodle its texture and it is the part of the process you actually perform. Everything else you watch. **Eat it cold with both sauces.** Soy and sesame on the same tray is the standard here, and the sesame is the version most visitors are not expecting. **Four days from dough to noodle.** Knowing the timescale before the tour changes what the drying racks mean. **It is a long way south.** Inaniwa is in the far south of Akita near the Yamagata border. Combine with Yuzawa's Ogachi post town or Oyasu gorge.

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