Vegetarian Kitchen: Ramen & Gyoza Cooking Class in Tokyo

Turns out, you really CAN make friends with salad! Well, vegetables, to be more precise. Flex your vegetarian cooking muscles with this intensive ramen cooking class in Meguro! You’ll learn how to make ramen and gyoza in a contemporary restaurant in Meguro, where you’ll get the full chef experience. Discover the history of ramen, handmake the noodles, craft the perfect veg-forward broth, then move on to the gyoza. Andrew ‘Baba Ramen’ Rowe is a seasoned ramen chef passionate about sharing his noodle-forward skills through his intensive cooking classes in Tokyo. He moved from England to Japan with ramen-led aspirations and channeled them into his ramen-making brand and series of cooking classes, which you’ll experience firsthand today! Your culinary masterclass occurs at Richill, a modern restaurant in Tokyo’s cool Meguro ward. Your faithful host–Andrew–and his seasoned assistant will greet and seat you before briefing you on the history of ramen, gyoza, and Japanese cooking. Noodle full of knowledge, it’s time to put your newfound skills into practice! You'll craft the perfect bowl of vegetarian ramen using various aromatic vegetables, miso or soy-based broths, and toppings like tofu, seaweed, and mushrooms. Once your bowls are filled to the brim, it’s gyoza time! Create perfect, pillowy gyoza by rolling the wrapper dough, preparing the veg fillings, then tossing into a pan to fry. What’s next? The feast, naturally. Class flow: Meet at Richill Restaurant in Meguro Class introduction and ramen info session Vegetarian ramen: Handmake ramen noodles, broth, toppings, then assemble Vegetarian gyoza: Handmake gyoza wrappers, fillings, then fry Sit back, relax, and enjoy your hard-earned meal If you’re hankering for Japanese soul food with a plant-forward twist, this class is for you. No store-bought noodles, pre-packaged toppings, or ready-made broth in sight. We’re doing it from scratch like the Japanese culinary gods (and Andrew ‘Baba Ramen’ Rowe) intended it.