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Ramen Dojo Tokyo: hands-on ramen cooking workshop in Shibuya. Make ramen from scratch—noodles, chicken chashu—and complete all three styles: tonkotsu, shoyu, miso. Beginner-friendly, English-guided.

Highlights

• Make three ramen styles—tonkotsu, shoyu, miso—at Ramen Dojo Tokyo in Shibuya.
• Use a professional noodle machine to knead, roll, and cut fresh noodles.
• Cook chicken chashu and adjust the soup base to your preferred strength.
• English-guided, beginner-friendly, small-group, hands-on workshop.
• Capture photo-worthy moments and enjoy a beginner-friendly experience.

Description

Experience Japanese culture through ramen—the nation’s beloved soul food. In this hands-on workshop at our studio near Shibuya Station, you’ll make noodles from scratch, prepare chicken chashu, and adjust the soup to your preferred taste. The highlight is tasting three styles—tonkotsu, shoyu, and miso—side by side in one session. After arriving at the studio (about a 10-minute walk from the station), you’ll knead the dough, cut noodles with a professional cutter, and prep the chicken chashu. Then you’ll assemble three mini bowls, fine-tune the flavors, add toppings, and complete an Instagram-worthy ramen trio. Finally, sit down and enjoy the ramen you made. Beginners welcome. The class is conducted in English with attentive support for small groups. The activity starts and ends at the same location, so you can continue exploring Shibuya right after class. ◼︎Schedule (90 minutes) 1. Check-in & briefing: 10 min 2. Chicken chashu prep: 5 min 3. Noodle making: 20 min 4. Chicken chashu finishing: 10 min 5. Boiling noodles / soup preparation: 10 min 6. Plating: 5 min 7. Tasting / photo time: 30 min Total: 90 minutes Arrival Policy Doors open 10 minutes before the start time. Please do not arrive earlier than 10 minutes (no waiting area / no early entry). Arrivals 5+ minutes late may need to join in progress or may be refused (no refund in some cases) for safety and class flow. ◼︎Important Information • Language: English • Group size: Max 8 guests • Ingredients / allergens used: Wheat (gluten), egg, soy, chicken, pork. We cannot guarantee complete prevention of cross-contamination. • Dietary requests: Partial accommodation may be possible for no chicken/pork, vegetarian, and vegan (advance inquiry required). • Children: Recommended for ages 6+ • What to wear: Aprons provided (you may get flour on your clothes during noodle making; thank you for your understanding) • Hygiene & safety: Please follow staff instructions at all times. • Accessibility: Stairs only • Photography: Welcome. We’d appreciate posts with #RamenDojoTokyo. • Start & end: Conducted and dismissed at the same studio.

Includes

English-speaking instructor All ingredients and use of kitchen equipment Tasting of three mini bowls (tonkotsu, shoyu, miso) Apron loan Digital recipe (provided after the class)

Important Information

• Not Suitable For: Severe wheat (gluten), egg, or soy allergies, or celiac disease; severe airborne flour sensitivity; guests unable to use stairs; guests requiring strict dietary compliance (e.g., fully strict vegan/religious diets). Studio: 2F, Umekita Building, 7-11 Maruyama-cho, Shibuya-ku, Tokyo 150-0044 (about a 10-minute walk from Shibuya Station). Check-in: Please arrive 5–10 minutes before the start; do not arrive earlier than 10 minutes (no waiting area/early entry). Emergency Contact (Class Days): Instagram @ramendojo_japan | Email ota@viyago.jp . If you are running late, please contact us before the start time.

Easy cancellation

Cancel up to 24 hours in advance for a full refund