Tokyo Meguro: Ramen & Gyoza Cooking Class in Working Restaurant

Summary

Make ramen from scratch in Tokyo’s Meguro with real chefs

You’ll get your hands messy making ramen noodles from scratch in a working Tokyo restaurant alongside a pro chef. Taste your own miso tonkotsu or shio ramen with handmade gyoza for lunch, enjoy a drink, and take home an exclusive recipe e-book. It’s not just a cooking class — it feels like joining the crew for a day.

What’s the experience like?

I never thought I’d be sweating over a giant pot of broth by 10am, but there I was in Meguro, Tokyo — apron on, sleeves rolled up, and already splashed with something savory. The kitchen had that warm, almost sweet smell you only get from simmering bones and miso. Our chef (he introduced himself as Kenji) grinned when he saw my wide-eyed look at the noodle machine. “Don’t worry,” he said, “everyone messes up the first batch.” He wasn’t wrong — my first noodles looked like shoelaces, but honestly, nobody cared. We all laughed about it while flour dusted everything.

The best part wasn’t just making ramen from scratch — though kneading dough with strangers is weirdly bonding — it was feeling like we were part of the real kitchen rhythm. There were locals grabbing quick lunches out front, and every so often someone would shout something in Japanese that made Kenji laugh. He showed us how to fold gyoza properly (“like a little purse!”), and I swear mine looked more like deflated balloons than dumplings. Still tasty though. The miso tonkotsu broth took hours but somehow went fast; there’s something hypnotic about stirring a pot with everyone peering in, waiting for that deep umami smell.

By the time we sat down to eat our own bowls — actual restaurant-grade ramen we’d made ourselves — I felt oddly proud (and pretty hungry). The gyoza were crispy on one side, chewy on the other. Someone asked for vegetarian options and they just nodded like it was no big deal; apparently they can handle gluten free or pork free too if you ask ahead. Afterward, Kenji handed us this thick e-book full of recipes and tips — I still flip through it sometimes back home when I miss that steamy kitchen light and the sound of chopsticks clinking against ceramic bowls.

Step-by-step itinerary

Day 1 — Professional ramen cooking experience

• Arrive at working restaurant in Meguro
• Learn broth making and bone breaking
• Craft noodles from scratch
• Work on the ramen line
• Make Shio and Miso Tonkotsu ramen
• Receive exclusive 50-page ramen e-book

Top questions

How long does the ramen & gyoza class last?

The experience lasts about 4 hours from start to finish.

Is this class suitable for vegetarians or people with allergies?

Yes, vegetarian, vegan, gluten-free, and pork-free options are available if requested in advance.

Where is the ramen cooking class held?

It takes place in Meguro, Tokyo—just two stops from Shibuya on the Yamanote Line.

Do I get to eat what I make during the class?

Yes, you’ll have your own bowl of ramen and handmade gyoza for lunch after cooking.

Are drinks included during the experience?

You get one complimentary drink—alcoholic or non-alcoholic—with your meal.

Will there be photos taken during the class?

The team takes several photos throughout so you can keep them as memories afterward.

Is pickup included for this tour?

No hotel pickup is included; you need to arrive at the restaurant yourself using public transportation.

Do I need any cooking experience to join?

No experience is needed—chefs guide you through every step even if you’re a total beginner.

What’s included

Your day includes hands-on use of professional kitchen equipment in a working restaurant setting with bilingual chefs guiding every step; all ingredients for making ramen and gyoza from scratch; complimentary drink; plenty of photos taken by staff; lunch featuring your own bowl of ramen plus handmade gyoza; and an exclusive 50-page ramen recipe e-book to take home afterward.