Sydney

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Food and Drink

•

Cooking

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Japanese Cooking

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Japanese Culture

Ramen Noodle and Chicken Stock Class

Learn how to make ramen noodle soup and a delicious chicken stock

Culinary Studio Dekura

4.9 (248)

2 hours

5 to 10

$110 (or 4 payments of $27.50 via- Afterpay)

Sydney

•

Food and Drink

•

Cooking

•

Japanese Cooking

•

Japanese Culture

What you'll do

In this hands-on Japanese cooking class, you will expand your knowledge of ramen and learn how to make the best ramen chicken broth.

All ingredients are provided and this class is perfect for beginners. Under the guidance of your teacher, you will prepare and make chicken-based soup or vegetarian soup.

Learn all the secrets for the perfect ramen stock to continue preparing it at home, and enjoy your delicious creations with like-minded people in a friendly setting!

Knowledge required

Perfect for beginners!

What you'll get

All ingredients and delicious ramen.

What to bring

Please wear closed toe shoes and tie your hair if it long.

Suitable for

This class is great for a team building activity, birthday, hens party or bucks party.

Culinary Studio Dekura is fully vaccinated against COVID-19, and adheres to COVID-19 government guidelines.

Location

369 Penshurst St, Chatswood NSW

Your teacher

Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.9 (248)

Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodô (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and Hôchô Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei.

After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California.

In 1972 Hideo visited Australia for the first time and settled in Sydney in 1974. He set up Japanese Functions of Sydney, the first Japanese catering company in Sydney, which was highly successful. He has lectured in several places and has now opened Culinary Studio Dekura in Chatswood.

Hideo is a master of Shijoshin-ryu in Sydney. Furthermore he is a member of Food Professional Australia, (formally Food Media Australia), Japan Master Chef Association, and a lecturer at the Sydney Sea Food School.

He is the author of several Japanese cooking books and cooking videos.

In 2007 and 2015 Hideo was presented with an award from the Japanese Government to those who have made significant contributions to the promotion of Japanese food and cooking.

In 2016 He was appointed as Goodwill Ambassador for Japanese Cuisine.

Verified reviews

We only show reviews from customers who have paid for and attended this class

Ann Fong • Apr 2021

Class was fun, authentic and hands-on. I really enjoyed making the noodles from scratch and all the fresh ingredients provided for the ramen. Delicious!

Dorothy Bennett • Mar 2021

3 ClassBento workshops attended • 3 reviews

great class. loved the teacher - very knowledgeableand easy to follow. easy recipes. fun class and very tasty outcomes!

Nitesh Asrani • Jan 2021

The teacher was very helpful and showed us the authentic way of making ramen.
Provided detailed instructions on how to make noodles from scratch.

Nitesh Asrani • Jan 2021

The teacher was very helpful and showed us the authentic way of making ramen.
Provided detailed instructions on how to make noodles from scratch.

Srishti Sethi • Jan 2021

Dekura was warm and welcoming. We started with making noodles in the kitchen and he guided us really well throughout the process. It was quite fun to cook in the kitchen. The ingredients were fresh and well prepared. He gave really good explanation for the chicken broth had pre-prepared. The ramen was one of the best I have had and the whole experience was super memorable. Highly recommend this class and the ramen!

Cooking workshop review by Srishti Sethi

Jinky Paz • Nov 2020

Our teacher was friendly, we enjoyed the lesson.
The ramen was delicious and we were equipped with enough knowledge to replicate it at home.
Thank you

See 7 more reviews

Agnes C • Nov 2020

We really enjoyed the class - from making the ramen to eating the freshly made ramen! The teacher was great. Highly recommend this class!

Azhani Amiruddin • Aug 2020

4 ClassBento workshops attended • 4 reviews

My partner and I had a wonderful night - Dekura-san was so warm and welcoming and had such an interesting background. He also made sure to be very COVID-19 safe during this time but manage to have a balance to be hands on to teach us how to cook ramen. We ended up making so much ramen that we have two Tupperwares of noodles to freeze to enjoy for the next fortnight. Could not stress how much to recommend this night - both my partner and I could not stop talking about it with our friends and colleagues the next day!

Ramen Noodle and Chicken Stock Class review by Azhani Amiruddin

Tracy Kwang • Feb 2020

Our sensei (teacher) was well prepared laying out all the ingredients, experienced and made the class easy to follow by explaining each step clearly! We ate the ramen afterwards for lunch together and very experienced a Japanese culture. I highly recommend this class!

Sinead Morgan • Feb 2020

Thank you for a very relaxed and informative class! We made our own ramen noodles from scratch and every step of the process was demonstrated including the stock making and the flavour combinations created by the toppings. We then enjoyed our own delicious bowl of ramen. The teacher was extremely knowledgeable and included snippets of information about ramen making in different regions of Japan.

Jamie-Lee Burns • Jan 2020

Really enjoyed our class, and the ramen turned out great! Can't wait to have a go making this at home.

Trissa Lopez • Dec 2019

2 ClassBento workshops attended

Overall a great experience. I was expecting a lot given Hideo San is a professional chef and teacher but the class even expected my high expectations. He was very knowledgeable and so walked away knowing I can definitely make ramen at home now. Lots of tips and techniques you learn in person. Also, we got to enjoy the food at the end of the class and it was the best ramen I’ve ever had!