Ramen may be familiar, but making it from scratch alongside a chef with years of experience in ramen shops offers a different perspective.

At this home in Toyonaka, Chef Katsuji shares techniques developed from owning and operating five ramen restaurants, giving you a closer look at the preparation behind a bowl of ramen.

The experience begins with a warm greeting before you settle into a beautiful Japanese room with tatami flooring for a hands-on matcha-making experience. You will learn how to prepare the tea, then make and drink your own matcha, before moving on to the ramen session.

At the kitchen counter, the chef guides you through the practical techniques used to prepare ramen, including working with specialized tools and properly draining the noodles. You will also learn how to grill and slice chashu pork, with the chef explaining the details behind each step in his careful, gentle teaching style.

You can choose one of four ramen styles: shoyu with soy sauce, tonkotsu with pork bone broth, miso with corn, or curry. The curry has been supervised by the chef. It is also commercially available, adding another personal connection to his years spent working with ramen.

The house itself combines modern elements with traditional Japanese touches, creating a relaxed setting for learning and sharing food.

Katsuji, the chef, and his wife are experienced Japanese cooking instructors, and an English-speaking assistant is available to help guests throughout the experience.