We will be meeting in my cooking studio in a residential area of Shibuya. Let’s have a tea and get to know cooking partners before we start cooking. Everyone gets aprons and I will start explaining about soup stock that I prepare before guests arrive, sorry my stock cannot be cook with in 2.5 hours class. But absolutely these cookings are done in class with hands-one: Tare, pork belly charsyu, ramen noodle, and gyoza holding (skins are think and soft store bought type). The goal for this class is to grasp that ramen is consisted three important ingredients: flavorful stock, Tare, and fat. I’ll share my recipe, but after taking this class, I hope guests are able to make their own style of ramen, like each ramen shop has their own creative flavors. And, I will share few essential tricks to make amazing gyoza that you will love. Flavorful and fun texture w/ lotus roots filling we use, and how to fry perfect crispy “Gyoza tart!” This is fantastic way to cook with your friends and family in your kitchen! Welcome you all to to my kitchen!
I was born in Japan and have lived across different cities in the States. About 15 years ago, my passion for cooking led me to enroll in a culinary school in San Francisco, where my cooking journey began. Today, I own and run Tokyo Cooking Studio in my home in Shibuya, where I share my passion for cooking and Japanese culture every day. Come join me for ramen or on one of my other 2 other experiences: Market to Meal and Vegetarian Ramen Class. We’ll have a great time!
Chicken, Shiso, salt ramen, pork, shrimp gyoza, and black sesame ice cream with mochi balls, azuki beans, and brown sugar…
Apron, cooking tools
First, guests will enjoy walking a residential quiet Shibuya area. Walking from Komabatodaimae station through Tokyo University Campus, which is the closest station from my cooking studio. Guests also can walk from Shibuya station about 20 minutes. If you'd like to know more about the location, please search Tokyo Cooking Studio in Shibuya.
最多8人參加，年齡須滿8歲。家長可攜帶2歲以下兒童參加。 每位參加者必須自行了解使用的食材，並與體驗達人溝通相關飲食限制或過敏情形。 生食或食用半熟的肉類、家禽、海鮮、貝類或雞蛋，可能會提高感染食源性疾病的可能性，參加者也應當將此風險納入考量。
Vegetarian option is available in this class. Class size is maximum 8, cannot increase due to limited space and equipments.
Fresh ramen noodle making with a chef