SOBA Workshop

Sonoko Sakai, a food writer and cook will hold her popular SOBA workshop again! In this class, you will get to knead the dough, and slurp the delicious creations with cold and hot sauces. You will also learn the basics of how to prepare the dipping sauce from scratch.

Here are some photos from a class that all of us at tortoise staff enjoyed so much!


Sunday, October 30th :10am – 1pm (3 hours) @ Tortoise Studio (back of TGS) / FULL!

$95/person, 8 people maximum per class.

**please contact Sumi for reservation :
Enter “Soba Workshop” on Subject of your email, and indicate any allergies you may have regarding food.

Registration Policy :
A minimum of 6 students is required for a class to be held. If a class is cancelled, you will receive a full refund.

All classes begin promptly. Try to get to the class, 10 minutes in advance.

Menus are subject to change.

Cancellations must be made 7 days before a class. Fees are refunded upon receiving written notice by e-mail only. Fees are non-refundable after that point.

All participants are required to read and sign the Waiver and Release Form before the start of a class.

Sonoko Sakai’s biography:
Sonoko Sakai is a Japanese writer and cook, who calls two places home: Santa Monica, Calif., and Tokyo, Japan. Sonoko was born in New York but raised in many places — Kamakura, Tokyo, San Francisco, Mexico City and Los Angeles. As a freelance writer,  Sonoko writes about food and culture, and pens memoirs of her multicultural upbringing and travels. She is passionate about artisanal soba and is a certified soba maker.  Sonoko has offered cooking workshops and soba pop up events out of her home in Santa Monica, USC, Japanese American National Museum, Breadbar, and Lark restaurant in Seattle.  Sonoko learned how to cook from two wonderful home cooks: her Japanese grandmother and her mother.  Sonoko’s cookbook, The Poetical Pursuit of Food, Japanese Recipes for American Cooks (1986 Potter) is about the season-to-season days spent in her grandmother’s kitchen in Kamakura.  Sonoko is a contributor to the Los Angeles Times Food Section and Zester Daily.  Visit Sonoko’s blog: