Making ramen from scratch

ラーメンを一から作るらーめんをいちからつくる

Craft · Food · With children

Noodles kneaded, rolled and cut by hand, a broth explained, the toppings assembled, and a bowl eaten at the end that you made every part of. Three hours in a studio kitchen; a few ramen shops in the west of the city run the class in their own kitchens on closed days.

How to arrange it: Book two weeks ahead; groups of four to eight; vegetarian broth on request.
Price band: ¥¥
Allow: 180 min
Where: Shibuya, Shinjuku

Where to book it

Asakusa

Chagohan Tokyo Asakusa Classic Ramen & Gyoza Class

チャゴハン東京浅草クラシックラーメン&餃子クラス

¥¥¥ · 150 min · English: yes

The same Kappabashi kitchen-house school known for fluent English instruction also teaches a classic Tokyo-style ramen and gyoza menu, making broth and noodles from base ingredients rather than assembling a kit. It suits visitors who want ramen taught properly, with time to eat the results at the table.

Shibuya

Ramen Dojo Tokyo (Viyago)

ラーメン道場東京（Viyago）

¥¥¥ · 150 min · English: yes

Run by Tokyo-based operator Viyago in a dedicated ramen studio near Shibuya, this class has participants make noodles and chashu from scratch and build all three major broth styles (tonkotsu, shoyu, miso) rather than just assembling a pre-made bowl. The class is hosted fully in English for small groups.

Asakusa

Sobagiri Rakujyo Ramen Noodle-Making Experience

蕎麦切り楽笑らーめん手打ち体験

¥¥ · 30 min · English: partial

A noodle-making studio on Kappabashi's kitchenware street run by a working soba workshop that added a from-scratch ramen course, so the hosts actually work with dough and knives daily rather than following a tourist script. The whole noodle is hand-cut from flour in a compact 30-minute format suited to a quick, hands-on stop.

Named operators, each verified against its official site. We list the booking route and whether English is spoken; hours and prices live on the official site. All operators