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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
Q: What's the cancellation policy?
A: No cancellations, but free to reschedule up until 7 days before the class
Q: How long does the class run for, what's the price?
A: 2 hours, $120 per person
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Learn how to prepare the popular ramen noodle soup in a fun and hands-on class. Our experienced chef will guide you step by step so you can prepare your own ramen in the simplest way at home.
Everything is provided in this class, which is perfect for beginners. You will learn how to prepare とんこつTonkotsu (pork broth), how to make handmade ramen noodles from flour, how to cook them to perfection, and how to serve up your ramen with delicious toppings.
You will be able to customise your ramen with the toppings of your choice and then enjoy your own ramen noodle soup in the company of your new friends!
See available dates or Gift
See booking optionsCulinary Studio Dekura is fully vaccinated against COVID-19, and adheres to COVID-19 government guidelines.
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.
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Gifting optionsWe only show reviews from customers who have paid for and attended this class
Ruihua Liang • May 2022
Aiprille Torres • May 2022
Amanda Cush • Apr 2022
5 ClassBento workshops attended • 4 reviews
Liz Dickson • Apr 2022
Joseph Domingo • Mar 2022
Tracey Zhang • Mar 2022
Renzo Huruiti • Mar 2022
Connie Ou • Mar 2022
Cindy Tran • Mar 2022
Miguel Gonzalez • Mar 2022
Andrea Tamasi • Feb 2022
Tracey Sell • Feb 2022
4 ClassBento workshops attended • 3 reviews
Shayan Shahnia • Jan 2022
Harry Bunten • Jan 2022
Lori Bridge • Jan 2022
Rachel Hu • Dec 2021
Sumeeth Prabhakar • Dec 2021
Josephine Wu • Dec 2021
Stefan Pieper • Nov 2021
James O'Rourke • Nov 2021
Fay Bushell • Oct 2021
Anne-Maree Wells • Oct 2021
Jenny Lu • Jun 2021
Emma Pitfield • Jun 2021
4 ClassBento workshops attended • 4 reviews
Cheri Watts • May 2021
Jacques Vries • May 2021
Sebastian Williams • May 2021
7 ClassBento workshops attended • 4 reviews
Haley Jane • May 2021
April Showers • Apr 2021
Stanley Widdison • Apr 2021
Tayler Hoskins • Apr 2021
2 ClassBento workshops attended
Scarlet Lennon • Apr 2021
Joanne Chan • Apr 2021
Aubrey Leow • Apr 2021
Monica Das • Mar 2021
Noah Vice • Mar 2021
Helen Xu • Feb 2021
Dimitri Prodromou • Feb 2021
Nicole Gallagher • Feb 2021
Michelle Ball • Feb 2021
Geordie Guy • Feb 2021
Anne Forbes • Feb 2021
Laura Scapellato • Jan 2021
Cindy Duong • Jan 2021
Jung Lin • Jan 2021
Maugan Rimmer • Dec 2020
Rosemary Leamon • Dec 2020
5 ClassBento workshops attended
Marie Sanayeh • Dec 2020
Mary Ng • Dec 2020
Oren • Dec 2020
Portia Georgouras • Dec 2020
Marina Blythe • Nov 2020
Alvina Tanudjaja • Oct 2020
David Taylor • Sep 2020
2 ClassBento workshops attended
Katherine Noel • Sep 2020
Alice Zheng • Sep 2020
3 ClassBento workshops attended
Lorenza • Sep 2020
Giorgia Girolamo • Sep 2020
Andrea Madelina • Sep 2020
2 ClassBento workshops attended
Rowan Macdonald • Aug 2020
Rebecca Beaton • Jul 2020
4 ClassBento workshops attended • 3 reviews
Sue Champion • Jul 2020
Michiko Friesenegger • Jul 2020
3 ClassBento workshops attended • 4 reviews
Saisha Nariani • Jul 2020
2 ClassBento workshops attended
Thomas • Jul 2020
3 ClassBento workshops attended • 4 reviews
Jie Cong • Jun 2020
2 ClassBento workshops attended • 2 reviews
Sabrina Parr • May 2020
2 ClassBento workshops attended • 2 reviews
Vedro Citra • Mar 2020
Chantal Madi • Mar 2020
Brett Fisher • Mar 2020
Marian Afinidad • Mar 2020
Sonia Cuan • Mar 2020
Joan Ting • Mar 2020
Jenny Ahern • Feb 2020
Raymond Tan • Feb 2020
Barinya Seresirikachorn • Feb 2020
2 ClassBento workshops attended • 2 reviews
Ray Ho • Dec 2019
Jovi Santos • Dec 2019
Jessica Ryan • Dec 2019
$120 per guest
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Japanese Street Food Cooking Class
date_range Runs regularly
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label $145
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date_range 25 Sep, 20 Nov
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label $145 - $169
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