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$150 per guest
ClassBento money-back guarantee
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.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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ClassBento money-back guarantee
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.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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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, and what's the price?
A: 2.5 hours, $150 per guest
Culinary Studio Dekura usually responds
within a few minutes
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Ramen Noodle and Tonkotsu Soup Cooking Class Experience Sydney
Learn how to cook the popular ramen noodle soup from scratch
ClassBento donates
with every booking to
2.5 hours
1 to 6 guests
$150
(Afterpay available)
What you'll do
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!
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Knowledge required
Perfect for beginners.
What you'll get
All ingredients and delicious homemade ramen for lunch.
What to bring
Please wear closed-in shoes and comfortables clothes.
Your teacher
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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