<aside> š The Ramen Insider activities are the ramen-themed tours & activities developed by a ramen-savvy cookery expert, a relative of a Michelin-starred ramen restaurant owner and a ramen geek.
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We offer a ramen-making and tasting experience at Gokan, a renowned Shio (salt base soup) ramen restaurant that has been listed in the Michelin Guide within a year of opening. Last-minute line-skipping reservation allocations and seat reservations are also available.
Learn how to make ramen directly from Mr Okuji, the master of Gokan.
Guests are given advice on how to arrange the noodles neatly and the order of the toppings so that they can be served beautifully, while looking at photos of the toppings actually being done.
The preparation of the noodles at Gokan, as at many of the best restaurants, starts with boiling noodles custom-ordered from a noodle mill to suit the soup at Gokan. As the texture of noodles for ramen varies greatly depending on the water content and the ratio of strong flour and Alkaline powder, each restaurant has a completely different recipe.
Video reference from our Instagram
| Activity Name | Summary | Activity Code | Time | Note |
|---|---|---|---|---|
| Ramen Making & Tasting Class at Gokan | Ramen Lecture + Ramen Making + Ramen Tasting | RMG | 2 hours | 2 hours during 11 am - 5 pm. 1530-1700 spot is usually available until very last minutes |
| Last minute reservation of seat after business hours | Last minute seat booking at Ramen Gokan + Ramen price | GLM | 1 hour | Either from 3 pm or 3:30 pm |
| Seat reservation ahead of official lottery on tablecheck | Seat booking at Ramen Gokan | GRS | 30 min | Meals are paid for directly by the customer on site |
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Holiday: Monday and Tuesday
Notes: We at this class experience the last part of ramen preparation such as noodle boiling, soup & sauce mixing, Wonton boiling and topping in a bowl. Actual noodle making from flour and soup making from soup stocks are NOT covered.
Allergy: Pork, Gluten, Clams, Soy are used (but not limited), and cannot be altered.
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The founding chef of a ramen restaurant that has been listed in the Michelin Guide in its first year of operation will offer a ramen-making and tasting class in a good setup in Ginza.
We explain what makes ramen different and how good ramen is made, not just made and eaten.
Noodle-making is one of the key elements of ramen production.
Noodle-making is one of the key elements of ramen production.
In the topping process, which is no less important than the unique soup combining dashi and kaeshi, noodle making, etc., the recent trend of beautifully arranged toppings will be pointed out.
Ramen, which started as street food, has now developed to the point where even Michelin-starred restaurants can be found. Learn the secrets to making good ramen from the owners of Michelin-listed ramen restaurants.
Video reference from our Instagram
| Activity Name | Summary | Activity Code | Time | Note |
|---|---|---|---|---|
| Ramen Making Class with a Michelin chef | Ramen Lecture + Ramen Making + Ramen Tasting | RMM | 2 - 3 hours | Allergies, Religious food regulations and preferences can be accommodated. The venue is in Ginza |
In this class with a cookery teacher, you can experience making ramen noodles and soup from scratch. Various allergies and dietary restrictions can be accommodated.
Dian is a Hiroshima-born cookery expert who has been involved with ramen since early childhood.
There are currently more than 200 varieties of ramen throughout Japan. Toppings are one element of creating different types of ramen.
Ramen noodles are made from a mixture of strong and light flour and an alkaline powder called ākansuiā, which is unique in the world, and which gives the noodles their unique firm texture.