July 4th • Shoyu Ramen, Shio Ramen & Tan Tan Men

July 4th • Shoyu Ramen, Shio Ramen & Tan Tan Men


In this class, renowned Chef Hirotake will teach you how to prepare and cook not only one, but three different kinds of noodle dishes. Shoyu Ramen, a noodle dish with a classic soy-based broth and Shio Ramen which has a clear salty broth. You’ll also learn how to make Tan Tan Men, a spicy noodle dish with Chinese origins. 

Price : ¥10,000 per person
Duration : 2 hours
Capacity* : 20 persons (if you are a group of 11+, please contact us)
Morning class : 10:00AM – 12:00PM
Afternoon class : 12:30PM – 2:30PM & 3:00PM – 5:00PM

Ramen is a hugely popular Japanese noodle dish with Chinese origins. Ramen originated in China and made its way over to Japan in 1859 where it gained popularity quickly. During the early Showa period ramen became a popular choice when eating out. After World War II when flour could be imported cheaply from the US, ramen caught on as a staple dish and soldiers brought back ramen from China and setting up Chinese style noodle shops.

In the 1980’s ramen had become a Japanese cultural icon and its popularity has only risen over time.There are literally hundreds upon hundreds different kinds of ramen dishes. So it’s no surprise to see that each region in Japan has its own version of this beloved dish. But Shoyu Ramen and Shio Ramen are without doubt two of the most popular ones. Shoyu Ramen with its soy sauce based broth is savory and tangy with toppings such as menma (bamboo shoots) and Japanese chashu meat. Shio Ramen has a clear salty broth, hence its name Shio – meaning ‘salt’, and is made out of a chicken or a pork base. Shio Ramen is recommended for anyone wanting to try a ramen dish with a light broth. Toppings such as finely chopped scallions and kamaboko (Japanese fishcake) are often added to this version.

To complete this trio of famous noodles dishes, we have added Tan Tan Men – a Japanese spin on a fiery Sichuan classic. Sweet and spicy in flavor topped with ground pork and its signature use of Sichuan peppers make this noodle dish have you craving for more.

Class time

10:00 AM – 12:00 PM (2 hours), 12:30 PM – 2:30 PM (2 hours), 3:00 PM – 5:00 PM (2 hours)


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