Ramen Class with Tonkotsu, Shoyu & Miso Bowls in Shibuya Tokyo

A ramen studio one stop from Shibuya

The studio is on the ground floor at 2-16-29 Ohashi in Meguro ward, a 3 to 5-minute walk from Ikejiri-Ohashi Station on the Den-en-toshi line, just one stop from Shibuya. It is easy to combine with a day in Shibuya: take a morning class at 11:00 and spend the afternoon at Shibuya Crossing, or join the 18:30 class for dinner after sightseeing.

The kitchen is set up for groups of up to 20, with stations where everyone works hands-on. Doors open 15 minutes before class, so plan to arrive 10 to 15 minutes early; guests arriving five or more minutes late may have to join the class in progress. If you are looking for a ramen making class in Shibuya that covers more than one style, this one is built around comparing three.

Tonkotsu, shoyu and miso: three classic styles

Ramen arrived in Japan from China in the late 19th and early 20th centuries and grew into dozens of regional styles. Tonkotsu, from Fukuoka on the island of Kyushu, uses a broth of pork bones simmered for hours until it turns creamy and white. Shoyu, the classic Tokyo style, is based on a clear broth seasoned with soy sauce. Miso ramen, made famous in Sapporo on Hokkaido, uses fermented soybean paste for a rich, warming flavour.

Instead of choosing one, you build all three as mini bowls and decide which you prefer. The instructor explains how the tare (seasoning base), broth, noodles and toppings work together, and why each region developed its own style. Guests who do not eat pork should choose the vegan and halal-friendly option, which uses plant-based broths and toppings instead of the pork-bone tonkotsu base.

Fresh noodles and blowtorched chashu

The heart of the class is making noodles from scratch. You knead the dough, roll it and feed it through a professional noodle machine that cuts it into springy strands, learning why texture matters so much in a good bowl of ramen. It is the part most guests enjoy most, and it makes great photos and videos.

You also prepare chicken chashu, the sliced meat topping that crowns a bowl of ramen, and sear it with a kitchen blowtorch until the edges caramelise. Then you assemble your tonkotsu, shoyu and miso bowls and customise them from a wide selection of standard toppings, which are included at no extra charge. The timing is clear: welcome and introduction, chashu preparation, noodle making, searing, assembling, and the last 30 minutes for tasting.

Tasting, comparing and taking the recipe with you

The final half hour is for tasting your three bowls side by side, comparing broths and noodles and taking photos with your creations. Because the bowls are mini-sized, you can enjoy all three without feeling overfull, and many guests are surprised by how different the three styles taste.

After the class you receive a digital recipe so you can recreate your favourite in your own kitchen. Premium extras, such as wagyu toppings, drinks and souvenirs like chopsticks and aprons, can be bought on site if you wish but are not part of the class. All ingredients for the class, the equipment and an apron to use during the session are included.

The vegan and halal-friendly option

For guests who do not eat pork or meat, the vegan and halal-friendly option follows the same hands-on format with plant-based broths and vegan toppings, so you still make fresh noodles and build your own bowls. It runs at the same times as the standard class: 11:00, 13:30, 16:00 and 18:30.

Please note that the studio is a shared kitchen that also works with pork, chicken, wheat, egg and soy, and is not a certified halal or strictly vegan kitchen. The class is not suitable for guests with severe wheat (gluten), egg or soy allergies, celiac disease or airborne flour sensitivity, or for anyone who requires strict religious dietary compliance. If you have questions, message us before booking and we will check the details.