Tokyo Ramen Making Class With a Michelin Chef

Tokyo has no shortage of delicious noodle options, so receiving an award for the quality of your ramen in this city is a truly extraordinary feat endowed to only a few select chefs. A tasty bowl of noodles won't quite cut it — the dish has to go above and beyond expectations, possibly redefining the craft. Saburo Ishigooka, now head chef of Setagaya restaurant Shibasaki Tei, received a Michelin Bib Gourmand award for his “chuka soba” ramen as a head chef of Setagaya Chukasoba Soshigaya Nanachome Shokudo restaurant, establishing his reputation as one of Japan's contemporary ramen masters. But what goes into an award-winning ramen — and could any of us try to make it ourselves? Thankfully, Chef Ishigooka doesn't keep secrets. A friendly, welcoming host, he shares his love for the craft and his best ramen-making techniques in this comprehensive class at his restaurant, Shibasaki Tei, where he will teach you how to make authentic ramen from scratch, from creating a rich broth to kneading and cutting perfect noodles with locally sourced ingredients and innovative methods, helping you achieve the balance of flavors that make ramen a worldwide favorite. After cooking, you enjoy your delicious noodle creations with the chef. Class Flow: -Arrive at the restaurant and meet the chef -Learn how to make the broth and the noodles from scratch (first step) - Group break - Finish making the ramen noodles (second step) - The broth is ready! Assemble your ramen dish, add some finishing touches and taste your delicious bowl of ramen Step into the shoes of a ramen chef in Tokyo and gain insight into Japan's food culture guided by one of its key players in this unique ramen-making class with an award-winning chef at a real ramen restaurant.