Shibuya: Ramen Dojo Tokyo | Make All 3 (Tonkotsu/Shoyu/Miso)

A Closer Look at the Ramen Dojo Tokyo Experience

If you’ve ever wondered what it takes to make ramen from scratch, this highly-rated class in Shibuya offers a chance to learn directly from experts in a friendly, small-group setting. From kneading dough to perfecting flavorful broths, it’s a practical way to deepen your appreciation for Japan’s beloved comfort food.

What makes this tour stand out? First, the opportunity to prepare three different ramen styles—tonkotsu, shoyu, and miso—within 90 minutes. Second, the personal guidance from knowledgeable instructors that keeps the experience approachable for beginners. Lastly, the delicious tasting of mini bowls, which lets you compare each style side by side and see the diversity in ramen flavors.

A slight consideration is that this class isn’t focused on making full-sized bowls, but rather mini versions suited for tasting and learning. It’s also important to note that those with severe wheat, egg, or soy allergies might want to consider other options, as these ingredients are involved.

This experience appeals most to food lovers, ramen enthusiasts, or travelers keen on hands-on cultural activities. It’s perfect if you’re looking for an authentic, interactive way to explore Japanese cuisine beyond just eating out.

Good To Know

• Hands-on cooking: Make noodles from scratch using a professional noodle machine.
• Variety of styles: Learn to prepare three distinct ramen broths—tonkotsu, shoyu, and miso.
• Expert guidance: Small groups ensure personalized instruction and plenty of practical help.
• Tasting experience: Enjoy three mini bowls, each representing a different style, at the end of the class.
• All inclusive: Ingredients, tools, apron, and a digital recipe are provided.
• Accessible for beginners: No prior cooking experience needed, making it a great intro to Japanese cuisine.

What to Expect During the Class

The class begins at a convenient location near Shibuya Station, about a 10-minute walk from the train hub. From the start, it feels more like a fun culinary workshop than a formal lesson, with a relaxed atmosphere and friendly guidance. The instructor, who speaks English fluently, patiently walks you through each step, making sure everyone gets involved.

First, you’ll prep chicken chashu—an essential topping—by marinating and finishing it later in the session. This gives you a sense of how Japanese chefs balance flavors. Next, the focus shifts to making noodles from scratch. Using a professional noodle machine, you’ll knead and push dough through the cutter, which is surprisingly satisfying and a highlight for many. As one reviewer noted, “I learned to make the noodles but not the broth, which I was most interested in,” indicating that the class emphasizes noodle craftsmanship.

Once the noodles are ready, you’ll boil them alongside preparing the broth for each style. The instructor guides you through flavor adjustments, ensuring you can tailor the taste to your preference. The three mini bowls are assembled with toppings like green onions, eggs, and bamboo shoots, and are then ready for tasting.

Throughout, the instructor offers helpful tips on how to recreate these ramen styles at home, which is a big plus for those wanting to extend their culinary skills beyond the class. The tasting session is a relaxed photo opportunity, and many guests comment on how Instagram-worthy their ramen looks.

Finally, you’ll sit down to enjoy the ramen you made, which gives you a genuine sense of accomplishment. One reviewer shared, “The finished ramen was delicious, and I’d love to keep using this recipe,” reflecting the lasting value of the experience.

In-Depth Look at the Itinerary

The 90-minute schedule is thoughtfully designed to balance cooking, learning, and enjoying. It begins with a brief check-in and briefing, setting expectations and introducing the ingredients. During the 5-minute chicken chashu prep, you get an initial taste of Japanese flavor profiles. The 20-minute noodle-making segment is hands-on, with each guest kneading dough and operating the machine—an engaging step, especially for those new to cooking.

The next phases involve finishing the chashu, boiling noodles, and preparing the broths for each style, all guided step-by-step. The 5-minute plating gives you time to carefully assemble the mini bowls, adding toppings just like in a professional kitchen. The final 30-minute tasting and photo session are both fun and educational, giving you the chance to evaluate the different flavors and textures.

This structure means you leave with a tangible skill (making noodles), a digital recipe, and a deeper understanding of the complexity behind ramen’s flavors. The class is conducted in small groups (up to 8 travelers), which enhances interaction and personalized support.

The Flavors: Three Styles, Three Experiences

Tonkotsu, the rich pork broth, is often considered the most indulgent. Many guests find its creamy texture and bold flavor appealing. Reviewers mention that they appreciated tasting all three styles side by side, which highlights the differences—miso being savory and slightly sweet, shoyu offering a soy-based tang, and tonkotsu providing that hearty, umami punch.

One guest described the experience as “really cool,” especially for first-timers, emphasizing how approachable and fun the class was. Others noted the patience of the guides, making even beginners feel comfortable. The detailed attention to each step—kneading, slicing, flavoring—builds confidence, and the small-group setting means ample opportunity for questions.

Importantly, the class also includes all ingredients and equipment, so there are no hidden costs. The apron loan and digital recipe further add to the value, making it easy to replicate the dishes later at home.

Practical Details and Logistics

The tour costs around $86.22 per person, which is reasonable considering the hands-on nature, expert instruction, and food included. Making three mini bowls of ramen, plus having access to professional tools, offers excellent value, especially for travelers interested in culinary experiences rather than just eating.

The activity lasts about 90 minutes, making it a manageable addition to a busy day exploring Tokyo. The meeting point at Umekita Building is near public transportation, simplifying logistics. Since the class ends back at the starting point, you can seamlessly continue your exploration of Shibuya or nearby neighborhoods.

For those concerned about dietary restrictions, the class isn’t suited for severe gluten, egg, or soy allergies, as these ingredients are integral to the recipes. The experience is also unsuitable for guests with airborne flour sensitivities or those unable to climb stairs.

Final Thoughts: Who Will Love This?

This ramen-making class is a fantastic choice for foodies, amateur cooks, and curious travelers eager to learn about Japanese cuisine firsthand. It’s especially ideal for those who enjoy interactive experiences rather than passive tasting. The opportunity to create and taste three distinct ramen styles adds a fun, educational twist that makes this more than just a cooking class.

If you’re looking for a memorable cultural activity that combines hands-on learning, delicious results, and a glimpse into Tokyo’s beloved culinary scene, this tour delivers. The small group size and knowledgeable guides ensure you’re well-supported throughout, making it suitable for complete beginners and experienced cooks alike.

While it may not satisfy those seeking a full three-course meal or a comprehensive ramen masterclass, it’s perfect for anyone wanting a playful, authentic, and practical introduction to ramen’s magic. Plus, you’ll leave with a recipe and skills you can use again — a true souvenir from your Tokyo trip.

Frequently Asked Questions

Is this class suitable for beginners?
Yes, the class is designed to accommodate beginners, with clear guidance and hands-on support from the instructor. No prior cooking experience is necessary.

How many people are in each group?
The class is limited to a maximum of 8 travelers, ensuring personalized attention and a relaxed atmosphere.

Are all ingredients provided?
Yes, all ingredients, kitchen tools, and aprons are included in the price. You’ll also receive a digital recipe after the class.

Can I recreate the ramen recipes at home?
Absolutely. The instructor provides a digital recipe, and the experience is geared toward helping you replicate the styles later at home.

What if I have dietary restrictions?
The class isn’t suitable for severe wheat, gluten, egg, or soy allergies, or those with airborne flour sensitivities. It’s best suited for guests without these restrictions.

Does the class include enough food?
While the class features three mini bowls of ramen, these are designed more for tasting and learning rather than full meals. It’s perfect for sampling and educational purposes.

Where does the class take place?
The activity starts and ends at the Umekita Building near Shibuya Station, a convenient central location close to public transportation.

This ramen class offers a practical, engaging, and tasty way to deepen your understanding of Japanese cuisine. Whether you’re a foodie eager to learn new skills or simply want a fun activity during your Tokyo stay, it’s a memorable experience that combines education, flavor, and cultural insight.