Question 1

Can I join if I am vegetarian, vegan, halal or gluten-free?

Accepted Answer

Only partly. The broth-and-gyoza class runs two menus: regular, and vegetarian, where tofu replaces the pork. Nothing else on the vegetarian menu changes, and the ingredient list includes chicken stock powder, oyster sauce, lard and fish powder, so strict vegetarians and vegans should think carefully. Gluten-free, halal and other special diets cannot be accommodated.

Question 2

Do I make the noodles?

Accepted Answer

Not in the broth-and-gyoza class: it teaches the broth, the gyoza and the onigiri. The ramen-factory class and the ramen, gyoza and fried-rice class both start the noodles from flour.

Question 3

How long is it and how many people are in the room?

Accepted Answer

The broth-and-gyoza class takes about an hour and a half and is capped at eight people. The ramen-factory class is also about ninety minutes, and the fried-rice class runs up to two and a half hours, shorter for small groups.

Question 4

What happens if I arrive late?

Accepted Answer

At the broth-and-gyoza kitchen the door is locked at the start time and nobody is admitted afterwards. The fried-rice class also starts on time and late arrivals cannot join, reschedule or be refunded, so aim to be there early.

Question 5

Can I bring my children?

Accepted Answer

The broth-and-gyoza class takes cooks aged twelve and over who can work without help from the staff. The fried-rice class admits guests of six and up, supervised near knives and hot steps, and nobody under five.

Question 6

Can I cancel, and do I pay now?

Accepted Answer

Free cancellation runs until 24 hours before the class, and nothing is charged when you reserve, so you can hold a seat while the rest of your Kyoto plans settle.

Question 7

Where do I go?

Accepted Answer

The broth-and-gyoza kitchen is in the basement of a building in Sakyō ward. The ramen-factory class is a five-minute walk from Demachiyanagi Station, in a basement down the stairs beside the supermarket. The fried-rice class meets at the Latitude 35 stone monument at the Shijō-Kawaramachi crossing, then walks about three minutes to the studio.

Question 8

Do I take the recipes home?

Accepted Answer

Yes. The broth-and-gyoza class gives you the ramen and gyoza recipes, the ramen-factory class includes the full recipe, and the fried-rice class sends downloadable recipes plus photos taken during the class.

Bowl	Toppings
Miso	Boiled egg, bean sprouts, green onions, sweet corn
Soy sauce	Chicken, bamboo shoots, green vegetables

Soy sauce or miso: the two broths on the counter

Two common flavours

Miso in the bowl

Soy sauce in the bowl

Why toppings stay plain

Seasoning to taste

No noodle-making here

More things to do nearby