Make 3 Mini Bowls of Ramen w/ Chef Yoshi Shishido (Tokyo)
Make a delectable trio of mini bowls of ramen (shoyu, chicken tonkotsu and miso) with Chef Yoshi Shishido, a former ramen restaurant owner, in a professional cooking studio in Tokyo.
Highlights
Learn the ramen-making secrets of a pro chef and ramen restaurant owner in this fun class in a professional kitchen studio in Tokyo
Guided by Chef Shishido, make three mini bowls of ramen: shoyu, miso and chicken tonkotsu
Drain noodles previously made by the chef using specialized equipment and learn how to correctly drain them to achieve the perfect consistency (yugiri)
Learn pro techniques and adorn a bowl of ramen with delicious toppings
Guests who would prefer a more extensive, in-depth class with detailed recipes may enjoy the Ramen-Making Masterclass from the same host!
10 meals
Experience Details
Why settle for only one bowl of ramen when you can have three? Become acquainted with the world of ramen by making three different kinds: shoyu (soy sauce-based), chicken tonkotsu and miso, following the original recipes of a ramen chef.
Serving over a hundred bowls of ramen a day at his ramen restaurant in Sydney, this noodle dish became second nature to Chef Shishido. After returning to his home country, he further trained at Yakiago Shio Ramen Takahashi and Hayashida restaurants. On a mission to share his knowledge, techniques and the signature style he developed after years of honing the craft, he now teaches aspiring ramen-makers of all levels of skill at a professional cooking studio in Tokyo.
In this laidback, fun class, Chef Shishido teaches the fundamentals of ramen-making in a relaxed environment. You’ll start with an introduction to the history of ramen and a basic overview of the experience, then move to cooking under the guidance of the chef. You’ll boil and drain noodles hand-made by the chef (a process known as “yugiri”), and prepare the broth for each of your three mini bowls and finish by customizing them with toppings.
Your ramen assortment will include umami-packed miso, creamy chicken tonkotsu and classic shoyu ramen topped with vegetables. With the rich aroma of broth still lingering in the air, taste your noodle creations and discover your new favorite!
Class flow:
Learn the history of ramen from your instructor, Yoshi Shishido
Boil and drain noodles previously made by the chef in a pot for professional use (yugiri)
Prepare the ingredients and assemble your three mini bowls of ramen: miso, shoyu and chicken tonkotsu
Inclusions
All ingredients and utensils to make ramen
Ramen-making lesson taught by a professional chef
Exclusions
Transportation to and from the venue
Recipes
Meeting Point and Meeting Time
Please go directly to the venue, 8 minutes walk from Ekoda Station. A Google Maps link will be provided after booking.
Remarks
In this class, you can enjoy yugiri (draining the noodles) and preparing the toppings. Please note that noodle-making is not included. The noodles will be previously prepared by the chef.
Some dietary restrictions cannot be fully accommodated. For vegetarian options or soup ingredient change requests, please refer to the other lesson from this same host.
Guests who would prefer a more extensive, in-depth class with detailed recipes may enjoy the Ramen-Making Masterclass from the same host.
Cancellation Policy
Cancel your booking at least 48 hours before the experience start time to receive a full refund minus a 3.2% transaction fee.
Experience Location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
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10 meals
Become a ramen-making expert at this masterclass in Tokyo! Learn the history of ramen, how to make tonkotsu ramen, toppings, & gyoza from Yoshi Shishido–a seasoned ramen chef. This class takes place at a professional cooking studio.
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