Ramen Cooking Class in Tokyo Review: Vegan-Friendly & Fun

You know, there’s just something about ramen in Tokyo that sort of stays with you. We’ve all been there, I think, slurping a bowl of noodles in some tiny spot and thinking, “I honestly wish I could make this at home.” Most of the time, that’s just a fleeting thought, really. But for our 2025 trip, we wanted to make it happen, like for real. So, we looked into a few options and this ‘Ramen Cooking Class in Tokyo with Pro Ramen Chef’ popped up, and the fact that it was vegan-possible was, to be honest, a huge selling point for our group. It’s almost a given that you expect these things to be tourist traps, in a way, but we decided to give it a go anyway. This is, you know, our story of what went down, and if it’s actually something you should put on your own list of things to do in Japan.

First Impressions and a Warm Welcome

Finding the place was, frankly, a lot easier than we thought it would be. Tokyo’s streets can sometimes feel like you need a map and a prayer, yet this was pretty straightforward with the instructions we got. The moment you walk in, the whole feeling is, you know, really inviting and not at all intimidating. It wasn’t a super polished, a bit sterile professional kitchen, but more like stepping into a really well-equipped home kitchen, which, obviously, was a relief. The air was already starting to smell pretty good, with some background scents of soy and dashi floating around, just a little. Our instructor, a chef who has spent years perfecting his ramen craft, greeted us with a massive smile, so we instantly felt at ease. At the end of the day, it’s the people that make an experience, right? He basically just explained that the goal for the day was to have fun and learn the spirit of ramen, not just a recipe.

Getting Our Hands Dirty: Noodles, Broth, and All That Good Stuff

Okay, so this was the main event, pretty much. First, we got started on the noodles, which is way more of a workout than I ever imagined. The chef showed us how to mix the flour and the kansui—that’s the special alkaline water that gives ramen noodles their springy texture, apparently. We had to knead the dough with our feet, which was sealed in a bag, of course. That got a lot of laughs, and it was sort of a surprisingly effective way to get the right consistency. Next up was the broth, which in some respects, is the soul of the ramen. This is where things got really interesting. The kitchen was just filled with these amazing smells as pots of chicken and pork for the traditional broth, and a whole different set of pots with mushrooms, kelp, and vegetables for the vegan option, were simmering away. You could really see that a lot of care went into making both broths feel like a complete thought. We didn’t just dump stuff in a pot; instead, we learned about layering flavors, which, you know, is a real art. Seriously, it’s these little details that made it feel so authentic.

A Deeper Look at the Vegan Experience

Now, as a matter of fact, I want to talk specifically about the vegan side of things, because it was extremely well done. Often, “vegan-possible” can mean you just get a sad, watered-down version of the main dish. That was definitely not the case here. The chef explained that a good vegan ramen is its own thing, not just a meat-based one with things taken out. The broth was this deep, cloudy liquid that had so much flavor from shiitake mushrooms and charred onions, it was honestly amazing. Instead of chashu pork, we made these soy-marinated king oyster mushrooms that were pan-fried to give them a satisfying, sort of “meaty” texture. The attention to detail was what impressed me the most. We even made a vegan “tare,” the flavor base, from scratch. At the end of the day, the person in our group who was vegan felt just as included and excited as everyone else, which is not always a given when you’re traveling, you know?

The Moment of Truth: Tasting Our Own Ramen Creations

So after all that work—the kneading, the stirring, the slicing—we finally got to put it all together. It’s almost like being a painter, I mean, you have your canvas, which is the bowl, and you add all your colorful elements. We cooked our fresh noodles, which only took about a minute, then carefully ladled the steaming broth over them. We added our toppings: the pork or mushrooms, the perfectly soft-boiled ajitama eggs (for the non-vegans), and fresh green onions. Honestly, sitting down to eat that bowl of ramen was just an incredible feeling. The noodles had this perfect chewiness that you just don’t get from a packet. The broth, well, it was more or less the best thing I’d tasted all week. There’s a certain kind of pride that comes from eating something you made from scratch, and in Tokyo of all places. It just tastes different, in a good way. We were all pretty quiet for the first few minutes, just slurping away, which is probably the biggest compliment you can give to a bowl of ramen, right?

So, Is This Class the Right Fit for You?

To be honest, this class is probably a fantastic choice for a lot of people visiting Tokyo. If you’re a foodie, or even just kind of curious about Japanese food culture, you will likely love it. It’s really hands-on, so you’re not just watching someone else cook. Families with older kids would have a blast, I think, especially with the foot-kneading part. And of course, if you’re traveling with someone who is vegan, this is an absolute must-do; they will feel totally catered for. Who might want to skip it? Well, if you are on a super tight schedule and only have a couple of days in Tokyo, the three hours for the class might be a bit much. Also, if your budget is really, really restricted, it is a bit of an investment compared to just buying a bowl of ramen. But honestly, for the fun, the skills you learn, and the absolutely amazing meal you get at the end, we all thought it was more than worth the price. It’s more or less an experience, not just a meal.

Read our full review: [Ramen Cooking Class in Tokyo with Pro Ramen Chef Full Review and Details]
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