Tokyo Ramen Cooking Class: Make 3 Styles Near Shibuya

Three ramen bowls, one class—instead of watching, you knead, sear and taste.

This 90-minute ramen cooking class at Ramen Dojo Tokyo, located just one stop from Shibuya, teaches you to make three iconic Japanese ramen styles from scratch: tonkotsu, shoyu, and miso. You'll knead fresh noodles using professional machinery, sear chashu chicken with a blowtorch, and assemble three mini-bowls to compare flavors. The class is beginner-friendly, taught in English, and limited to eight guests. A vegan and halal-friendly option is available at checkout.

The Experience

Most ramen classes teach one flavor. Here you make three, and the difference is in what you do with your hands. At Ramen Dojo Tokyo, just three minutes from Shibuya station, you'll start with flour and water, knead the dough into sheets, and feed it through professional Japanese noodle machinery to pull springy, fresh strands. Then comes the part that sticks with you: using a blowtorch to sear your chicken chashu until it's caramelized and smoky. By the time you've finished the third style, you've moved through the whole craft instead of watching someone else do it.

The tasting is built into the class. You assemble three mini-bowls—one tonkotsu (creamy pork bone broth), one shoyu (savory soy-based), one miso (rich and deep)—so you can taste the difference between them side by side and photograph each one before you eat. The instructor speaks English and keeps the pace beginner-friendly; the group stays under eight people, so there's room to ask questions and move around the kitchen without crowding. You'll wear an apron, use all the equipment, and leave with a digital recipe so you can try it again at home.

The class runs 90 minutes total. Children are welcome from age six. If you keep a vegan or halal diet, you can choose that option at checkout and the instructor will adjust the broths and toppings to match. Wheelchair access is available throughout the space and the station is nearby with accessible transport options.

What’s included

• All ingredients and use of kitchen equipment.
• English-speaking instructor.
• apron loan.
• tasting of three mini-bowls (tonkotsu, shoyu, miso).
• digital recipe provided after the class.

Good to know

Wheelchair accessibleAccessible transportPublic transport nearby

Operated by Viyago

Is this one for you?You'll knead noodles, sear chashu, and assemble three bowls from scratch—leaving with hands-on skills and a full stomach, not just a tasting overview.

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Top questions

What's the difference between the three ramen styles I'll make?

Tonkotsu is made with a creamy pork bone broth simmered for hours, giving it a rich, milky color and deep flavor. Shoyu ramen uses a soy-based broth that's savory and lighter. Miso ramen is built on a miso-forward broth that's earthy and complex. Making all three in one class lets you taste how the broth changes the whole bowl.

Do I need cooking experience to take this class?

No. The class is beginner-friendly and the instructor teaches every step in English. You'll learn to knead noodles and use the machinery from scratch, and the group stays small (max eight people) so there's time to ask questions and get hands-on help.

Will I actually use a blowtorch?

Yes. You'll use a blowtorch to sear your chashu chicken, which gives it a caramelized, smoky crust. It's one of the most memorable parts of the class and the instructor guides you through it safely.

How close is Ramen Dojo Tokyo to Shibuya?

The kitchen is one stop (about 3 minutes by train) from Shibuya station, so it's easy to reach before or after exploring the neighborhood. Public transportation options are accessible nearby.

Can I choose a vegan or halal version of the class?

Yes. At checkout, you can select the vegan and halal-friendly ramen option, and the instructor will adjust the broths and toppings accordingly. You'll still make three styles and learn the same techniques.

What do I take home from the class?

You'll receive a digital recipe after the class so you can recreate the ramen at home. You also leave with the skills to knead noodles and sear chashu, and the memory of tasting three styles you made yourself.