Ramen Class, Tonkotsu Shoyu Miso

Learn tonkotsu, shoyu and miso ramen in a Shibuya cooking class. 1 hour 30 minutes, from $113.36 per person.

Overview

This 1.5 hours cooking class takes place at Ramen Dojo Tokyo Japan in Meguro City, in the Ohashi area, near public transportation. You make noodles by hand and work through the components of three ramen styles: tonkotsu, shoyu and miso. The class finishes with a tasting of three mini bowls, one for each broth you studied.

Everything you need is provided. Ingredients, kitchen equipment and an apron are included, an English-speaking instructor leads the session, and a digital recipe arrives after the class so you can attempt the bowls again at home. The class ends back at the same meeting point, which keeps the logistics simple if you have plans elsewhere in Shibuya or Meguro afterwards.

The format suits travellers who want a short, structured activity rather than a half-day commitment. With a cap of 20 travellers per session, it is a group class rather than an intimate one, and the tasting portions are mini bowls rather than full meals. One reviewer said their children could easily follow the English instruction and join in the cooking.

What's Included

Itinerary

1. Arrive at Ramen DojoMeet at Ramen Dojo Tokyo Japan, 1F, Ohashi 2-chome, Meguro City. Entry is permitted from 10 minutes before the meeting time through the main entrance.
2. Hands-on noodle makingUnder the instructor's guidance you make your own noodles, the core hands-on element of the session.
3. Broth and toppingsThe class covers the three broth styles, tonkotsu, shoyu and miso. One reviewer noted that some elements, such as the broth and chicken, were prepared for the group, while participants caramelised the chicken themselves with a torch.
4. Tasting of three mini bowlsSit down to taste a mini bowl of each ramen style you covered. The meal is included in the price.
5. Receive digital recipeThe activity ends back at the meeting point. A digital recipe is sent after the class.

What To Expect From The Tour

A few practical points will help you decide whether this class fits your plans and your appetite.

• Getting there. The venue sits near public transportation in Meguro City. Arrive through the main entrance no more than 10 minutes before your meeting time, since earlier entry is not permitted.
• Class length. The session runs 1.5 hours and ends where it started.
• Portion size. The tasting consists of three mini bowls rather than full ramen servings. Plan a later meal if you arrive hungry.
• Bring the family. One reviewer reported that their children could follow the English instruction easily and took part in the cooking. The instructor's clear English came in for specific praise.
• Accessibility. The listing states the experience is wheelchair accessible, including transportation to it and the surfaces involved. Confirm any specific needs on the booking page before reserving.
• After the class. A digital recipe is provided after the session. Ask during the class if the broth recipe matters to you, since one reviewer said broth recipes were not handed out on the day.

Common issues. The group can reach 20 travellers, so do not expect one-to-one instruction. One reviewer said the broth and chicken were cooked by staff rather than by participants, and that no broth recipe was provided despite expecting one; the same reviewer found the background music inappropriate and felt pushed to leave a review in exchange for a small gift. The tasting is mini bowls only, so it is not a full meal.

Questions Diners Ask First