Kyoto: Ramen & Gyoza Cooking Class in Local Home Kitchen

Summary

Hands-on ramen broth and gyoza making in a Kyoto home kitchen

You’ll roll up your sleeves making ramen broth (not noodles) and folding homemade gyoza skins in a Kyoto home kitchen. Expect hands-on tips from your host, laughter over floury fingers, and a lunch you cooked yourself. You might walk away thinking about that warm broth long after you leave.

What’s the experience like?

I’ll be honest — I thought I knew what ramen tasted like before this class in Kyoto. But standing in that little sunlit kitchen, the smell of dried fish simmering for the soup hit me first. Our host (she asked us to call her Yuki) had this gentle way of showing us how to slice ginger just so, and she laughed when I tried to say “gyoza” properly — apparently my accent made it sound like “cow.” The gyoza dough felt stickier than I expected; flour everywhere, but nobody cared. We weren’t rushing.

Yuki used her mother’s ramen soup recipe — she said it’s not the kind you get in restaurants, more like what you’d eat at home after school. We didn’t make the noodles (she explained why — something about time and texture), but honestly, folding those dumplings from scratch was enough of a challenge for me. There was this moment when we all paused because the pickled cucumber smelled so fresh and sharp against the warm broth. It’s funny how food can do that.

The class is small (just four of us plus Yuki), which made it feel less like a lesson and more like hanging out in someone’s home. She kept checking if we were okay using knives — apparently you have to be over ten years old to join, which makes sense after handling those wrappers. Lunch was just our own creations at her table, nothing fancy, but I still think about that first bite of gyoza dipped in sauce. I left with flour on my shirt and a note on my phone for “dried fish stock,” though I’m not sure where I’ll find it back home.

Step-by-step itinerary

Day 1 — Make and taste ramen and gyoza

• Prepare ramen soup from mother's recipe
• Make gyoza skins from scratch
• Make gyoza dumplings
• Make cucumber pickles
• Taste your homemade dishes

Top questions

Do you make ramen noodles in this Kyoto cooking class?

No, ramen noodles are not made during the class; only the soup is prepared from scratch using a family recipe.

Is this ramen & gyoza class vegetarian or vegan friendly?

No, unfortunately vegetarian or vegan options are not available as dried fish is used for the ramen soup base.

What age do participants need to be?

Participants must be at least 10 years old due to knife use required during the class.

Can someone watch without participating?

No, only those taking part in the cooking may attend due to limited space; spectators aren’t allowed.

Where does the cooking class take place?

The class is held in a local home kitchen in Kyoto for an authentic experience.

Is lunch included in this Kyoto cooking experience?

Yes, lunch is included—you’ll eat what you cook during the class.

Are dietary restrictions accommodated?

You should inform the host before booking; some restrictions may not be possible due to ingredients used.

How many people are usually in each class?

The group size is small—typically up to four participants per session.

What’s included

Your day includes all ingredients for making ramen soup (with dried fish stock), homemade gyoza with hand-rolled wrappers, pickled cucumber sides, hands-on instruction from your local host Yuki, and lunch featuring everything you’ve cooked together right at her table before heading out again into Kyoto’s streets.