Ramen Noodle Making & Chicken Stock



2 hours Class size 1 to 6 (public classes), 5 to 10

label $110 (or 4 payments of $28 Afterpay)


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.



Aside from this class, this teacher also has the following coming up:



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 a great indoor activity idea for individuals and couples as well as for a birthday, hens party, team building activity, corporate event, bucks party or Christmas party.

This would also be a unique gift for her, gift for mum or anniversary gift.

Location

369 Penshurst St, Chatswood NSW

Your teacher
Culinary Studio Dekura
Culinary Studio Dekura

Classes with the Goodwill Ambassador for Japanese Cuisine

4.9 (139)

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.


health_and_safety
Culinary Studio Dekura is COVID-19 aware This means that this teacher won't run this class if they've had flu symptoms in the last 14 days, and will adhere to relevant government restrictions (e.g. maximum number of guests).
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


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

Cooking workshop review by Jinky Paz Sydney

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 Making & Chicken Stock 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!

Ramen Noodle Making & Chicken Stock review by Trissa Lopez
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