Ramen from Scratch

Ramen is not fast food in disguise. In Japan's best kitchens, a single bowl represents twelve or more hours of preparation: bones roasted, fat skimmed, noodles calibrated to the millimetre. This hands-on session — taught in a working Kyoto ramen restaurant before service begins — takes you through the three elements that make a bowl: the tare seasoning base, the broth, and the noodle itself.

Under the guidance of a head ramen chef with over fifteen years of experience, you will stretch and cut fresh noodles to the correct thickness, adjust the tare to taste, and assemble a bowl using house-made chashu pork and seasonal toppings. The session ends where it should: at the counter, eating what you made.

Highlights

• —Hands-on noodle stretching and cutting with the head chef
• —Tare seasoning calibration and broth tasting from the house recipe
• —Bowl assembly using house-made chashu, tare, and seasonal toppings
• —Sit-down meal at the restaurant counter eating the bowl you assembled