Kyoto: Ramen Cooking Class & Noodle Making at Ramen Factory

Summary

Make your own ramen from scratch in Kyoto’s lively kitchen

You’ll roll up your sleeves in Kyoto’s Ramen Factory to knead dough, cut noodles, blend your own soup base, and roast chicken or tofu—all with friendly local help nearby. Taste your creation for lunch right there in a lively kitchen setting. It’s hands-on fun that leaves you full—and maybe a little proud of your bowl.

What’s the experience like?

The first thing I noticed was the flour dust floating in the air—kind of like sunlight catching snow. We’d barely sat down at our table in the Ramen Factory when a staff member handed us aprons and a guidebook, all smiles and gentle encouragement. I could hear someone laughing in the next room (maybe they spilled something?) and outside, the hum of Kyoto traffic drifted through an open window. Our instructor, Yuki, showed us how to knead the dough for noodles—my hands got sticky fast, and she just grinned and said “more muscle!” My arms still remember it.

There’s something oddly calming about rolling out fresh ramen noodles. The dough felt cool and smooth under my palms, but it took me a few tries to get it thin enough. Yuki didn’t seem bothered by my lopsided strips—she even helped me with the cutter, showing how to keep them even (I failed anyway). The whole place smelled like toasted flour mixed with chicken roasting somewhere behind us. They offered tofu for vegetarians too—I saw another guest happily poking at their bowl later on.

Mixing the soup was its own adventure. There were so many broths lined up—shoyu, miso, spicy ones I couldn’t pronounce. I tried blending two together (probably not what a chef would do), but it tasted pretty good to me. When we finally put everything together—the noodles into steaming broth, slices of chicken or tofu on top—it looked almost too good to eat. Almost. Lunch was loud with chatter; people comparing bowls and taking photos (yeah, I took way too many). I still think about that first slurp—hot, salty-sweet, kind of perfect after all that work.

Step-by-step itinerary

Day 1 — Hands-on ramen cooking class

• Knead the flour for noodles
• Roll out the dough
• Cut the dough into noodles
• Boil the noodles
• Drain the noodles
• Tie and season chicken meat
• Cook and slice the chicken
• Choose and blend soup broths
• Add sauces to soup
• Combine noodles with soup
• Add toppings to finish ramen

Top questions

Is this ramen cooking class in Kyoto suitable for vegetarians?

Yes, vegetarian and vegan options are available if requested in advance.

How long does the ramen class at Ramen Factory last?

The experience typically takes around 2 hours including lunch.

Do I need any cooking experience for this ramen class?

No prior experience is needed—guides and instructions are provided at each table.

Is halal chicken available during the ramen making class?

Yes, halal chicken is available upon request; no pork or alcohol is used.

Are children allowed at the Ramen Factory Kyoto class?

Yes, infants and small children can participate; specialized seats are available.

What’s included

Your day includes all ingredients for making ramen from scratch—including noodle dough, soup bases, toppings like chicken or tofu—with guidance from local instructors throughout the process. Lunch is included so you can enjoy your handmade ramen right away before heading out into Kyoto again.