Ramen
Ramen is a noodle soup dish and perhaps one of the most popular Japanese dishes. There are many flavours of ramen, such as Shoyu (soy sauce) ramen, Miso ramen, Tonkotsu (pork bone) ramen and so on. Common toppings are Chashu (braised pork), Negi (green onion) and Nori (dried seaweed).
This class is not a casual experience, but a serious ramen course designed for those who truly want to master the art of ramen making. It’s perfect for individuals such as:
■ Those who aspire to open their own ramen shop in their home country.
■ Those who are serious about learning the authentic way to make ramen.
■ Those who don’t have the time or budget to attend a ramen school in Japan, which often costs a substantial amount.
■ Those who don’t want to risk choosing the wrong class.
■ Those who want to learn real local ramen, not the fake tourist-oriented versions.
Participants will gain comprehensive knowledge and hands-on experience in making delicious, authentic ramen from scratch. You’ll have the opportunity to ask the instructor any questions you have during the class.
The instructor is a chef from a ramen restaurant known for serving Japan’s most beautiful and delicious ramen.
For those coming from overseas to learn authentic ramen, attending a ramen school in Japan typically costs between 500,000 and 1,500,000 yen (4,000 to 10,000 USD), and requires about a week of training. In such schools, you will also study topics beyond ramen, such as service and business operations.
In our class, we focus solely on ramen techniques and deliver them in just one day, perfect for those with limited time in Japan.
What You Will Learn in the Ramen Class:
◆ You will learn how to make two types of ramen*:
• How to make the tare (seasoning base)
• How to prepare the dashi (broth)
• How to make the flavored oil
• How to prepare toppings (e.g., chashu pork)
*The standard ramen types we offer are seafood and chicken ramen, but we are happy to accommodate requests when possible.
■Instructor Introduction■
Saburo Ishigooka
Saburo opened the first Shibasaki-tei in 2011. His ramen is often referred to as the most beautiful and delicious ramen in Japan. His ramen has been selected as one of Japan's Top 100 Ramen and has been awarded Michelin Bib Gourmand for three consecutive years.
Saburo insists on using only additive-free ingredients and is well-loved by the local community for his ramen. It’s so popular that customers often wait about an hour to be served.
Hazuki
Now head chef of Setagaya restaurant Shibasaki Tei, received a Michelin Bib Gourmand award for his “chuka soba” ramen as a head chef of Setagaya Chukasoba Soshigaya Nanachome Shokudo restaurant, establishing his reputation as one of Japan's contemporary ramen masters. But what goes into an award-winning ramen — and could any of us try to make it ourselves?
Thankfully, Chef doesn't keep secrets. A friendly, welcoming host, he shares his love for the craft and his best ramen-making techniques in this comprehensive class at his restaurant, Shibasaki Tei, where he will teach you how to make authentic ramen from scratch, from creating a rich broth to kneading and cutting perfect noodles with locally sourced ingredients and innovative methods, helping you achieve the balance of flavors.
The closest station
Umegaoka Station
How to get to the station?
From Shibuya Station: 15mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Duration of this cooking class is 6.5 hours.
Please go to Umegaoka Station which takes 15 mins from Shibuya Station. Then Hazuki (host) will pick you up there!
Up to 4 people can join Hazuki's cooking class.
It costs 110000 per person.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
