Shibuya Ramen Making Class: Make Tonkotsu, Shoyu and Miso

What if you could make three kinds of ramen in one sitting? In this 90-minute workshop, you’ll knead and cut fresh noodles, prepare chicken chashu, and create three mini bowls of tonkotsu, shoyu, and miso ramen with guidance from an English-speaking instructor. Begin by making the noodles from scratch. Knead the dough, roll it, and use a professional noodle machine to cut it into fresh noodles with the right texture. Your instructor will guide you through each step and explain how the process affects the noodles you’ll eventually eat. Next, prepare chicken chashu and sear it with a blowtorch, adding a smoky aroma and lightly charred finish. You’ll then assemble your three ramen bowls, adding toppings to each one before sitting down to taste them side by side. Trying three styles in one class lets you notice how different ramen can be. Compare the rich tonkotsu, savory shoyu, and hearty miso broths and see which one suits your taste. No previous cooking experience is needed. The class is designed to be hands-on and approachable, with your instructor guiding you throughout the process. By the end, you’ll have made fresh noodles, prepared your own toppings, and enjoyed three bowls of ramen you made yourself.