Shibuya Ramen Making Class: Master 3 Styles in 90 Minutes

Roll, torch and taste three ramen styles you made yourself

You'll make three ramen styles from scratch (tonkotsu, shoyu, and miso) using professional noodle machines and a blowtorch to sear your own chashu. The ninety-minute class includes all ingredients, an English-speaking guide, and a tasting of your three mini bowls. Groups stay small, under eight people, and the location is three minutes from Shibuya station by train.

Step-by-step itinerary

Ramen Making Workshop in Shibuya

• Welcome and learn ramen history
• Prepare toppings and make noodles
• Torch-sear chicken chashu
• Assemble three ramen bowls
• Taste, compare, and take photos

The experience

The dough doesn't feel like you'd expect. It's stiff at first, almost resistant, and then your hands warm it and suddenly it's alive: stretching, giving, ready to become noodles. That's the moment most people say they didn't think they'd actually do this, and then they're already halfway through. Ramen Dojo Tokyo sits just one stop from Shibuya station, a small workshop where groups stay under eight people, and the first ten minutes are spent learning why ramen matters in Japan before you touch anything. Your guide walks through the history in English, then hands you an apron and the real work starts.

The noodle-making takes about twenty-five minutes, and it's not complicated but it is precise. You're using professional machinery (the kind that looks intimidating until your guide shows you it's just a press and a crank) to transform flour into sheets, then strands. The texture changes as you work it, and there's a rhythm to it that feels almost meditative until someone's dough tears and suddenly everyone's laughing and helping them fix it. After that comes the chashu, the pork belly topping, and this is where the blowtorch comes out. The sound is loud, the smoke is real, and the smell of caramelizing meat fills the room. You're holding the torch yourself, watching the surface char and blister, and it's hard not to feel like you're actually cooking something.

The assembly happens in the last thirty minutes. You make three mini bowls (tonkotsu with its creamy pork broth, shoyu with the salty-savory depth, miso with its earthier warmth), and you taste each one side by side. This is the part where you realize why people spend years perfecting ramen. The differences are subtle but they're real, and you made all three. The tasting stretches into photos, into comparing notes with the other people in the class, into the kind of small pride that comes from finishing something with your hands. You leave with a digital recipe, the skills to attempt this at home, and the honest knowledge that the professionals make it look easier than it is.

What’s included

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

Options for this experience

2 options

Three kinds of ramenGuide in English or Japanese · 11:00, 13:30, 16:00 and 18:30Three kinds of ramen: Tonkotsu, Soy Sauce, and Miso are on the menu. This plan lets you taste three of Japan's most popular varieties.

Ramen suitable for vegans and Halal dietsGuide in English or Japanese · 11:00, 13:30, 16:00 and 18:30Ramen suitable for vegans and Halal diets: This plan is suitable for Halal and vegan guests. Please be aware that with this option, only one type of ramen will be served.

You'll see the exact price of each option when you check availability.See dates and prices

Information

Lasts 1h 30m, runs every day, 4 start times, from JP¥ 20,000 per person, with a live guide in English and Japanese, in groups of up to 14 and with free cancellation up to 24 h before.

Days and timesEvery dayDepartures at 11:00, 13:30, 16:00 and 18:30Another time? ›

GroupUp to 141 private ›

Live guideEnglish and Japanese

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Book up to2h before

AgesAdult (12 and older) · Child (6 to 11 years) · Under 6: can't be booked

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.

Prices and times updated 2 days ago

Good to know

Infant seats availablePublic transport nearby

Operated by Viyago Japan

Is this one for you?Right for anyone wanting to learn a real skill in Tokyo without needing prior cooking knowledge. The ninety minutes are paced to teach you three styles and let you taste the differences, which is what makes the time feel full rather than rushed.

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Top questions

What languages is the tour guided in?

Live guide in English and Japanese.

Can children come?

Yes. Ticket types: Child (6 to 11 years). Children under 6 can't be included in the booking.

How long is the ramen making class?

Ninety minutes total, from welcome and history through tasting and photos.

Do I need cooking experience?

No. The class is beginner-friendly and the guide walks you through each step.

How many ramen styles do I make?

Three: tonkotsu, shoyu, and miso. You make mini bowls of each to taste and compare.

What's included in the class?

All ingredients, kitchen equipment, apron, English-speaking instructor, and tasting of your three bowls. You also get a digital recipe after the class.

How many people are in the class?

Maximum eight people per group.

Where is Ramen Dojo Tokyo located?

In Shibuya, one stop (three minutes by train) from Shibuya station.

Are there dietary restrictions I should know about?

The class is not suitable for severe wheat, egg, or soy allergies; celiac disease; or severe airborne flour sensitivity. Strict vegan or religious dietary compliance cannot be accommodated.

Do I need to bring anything?

No. An apron is provided, and all ingredients and equipment are included.

Can I take photos?

Yes. There's time built into the class for photos of your finished bowls.

Is public transportation nearby?

Yes. The location is easily accessible by public transport near Shibuya station.