Arashiyama’s Best Vegan Ramen & Gyoza Class

A good bowl of ramen depends on its broth, and this class puts that challenge at the center. In Arashiyama, you’ll learn to make two plant-based broths with kombu, shiitake mushrooms, and Kyoto vegetables, then prepare gyoza from scratch. The aim is food with the depth and savor of a meat-based soup, not a pale substitute.

I like two things in particular: you make two different broths, so the class explores more than one way to build flavor, and you cook and eat the meal together, rather than watching a demonstration and leaving hungry. The recipes give you something useful to take home, too.

One consideration: a dog lives at the hosts’ home, so this class is not recommended if you have animal allergies. It is also worth sharing any food allergies in advance, and asking about the available gluten-free options when you book.

The essentials at a glance

• Two plant-based ramen broths: Kombu, shiitake, and local Kyoto vegetables provide the base.
• Gyoza made from scratch: You’ll prepare crispy dumplings as part of the meal.
• A private, two-hour class: Only your group takes part, with an English-speaking instructor.
• Lunch or dinner is included: Cook, sit down, and eat what you make.
• Recipes go home with you: Aprons and towels are provided, and water and tea are available.
• Plan for the home setting: The hosts have a dog, and food allergies should be shared ahead of time.

Start near Arashiyama Station

The class begins at Arashiyama Station in Kyoto’s Nishikyo Ward and ends back at the same meeting point. That gives you a clear start and finish, though the information provided does not specify a separate walking route or sightseeing stop. Plan on the cooking itself being the main event.

The location makes it easy to pair the class with time in Arashiyama, but leave enough breathing room in your schedule to arrive on time and enjoy the meal. The experience lasts about two hours. It is private, so you’ll be cooking with your own group rather than joining a larger class.

The class is run by Kyoto Green Cuisine. Satoru and Akiko are associated with the provider, and the instruction is in English. That can make a practical difference in a cooking lesson: you can ask about ingredients and cooking methods as you go, instead of trying to follow a recipe without context.

Build flavor with two plant-based broths

The main lesson is how to make satisfying ramen without meat or fish. The hosts use kombu, shiitake, and fresh Kyoto vegetables to create a plant-based broth they describe as full-bodied and deeply savory. The class is also stated to be 100% dashi-free, an important detail for anyone avoiding dashi as well as meat and fish.

You’ll make two types of broth, though the exact recipes and how they differ are not specified. That still gives the session a useful focus: rather than simply assembling a bowl, you learn to work with the broth as the foundation of the dish. For a home cook, that is the part most likely to change how you think about plant-based ramen.

The goal is to approach the richness associated with tonkotsu, a pork-bone broth, using plant ingredients instead. That is an ambitious target, and the class is clearly designed for meat-eaters as well as vegans and vegetarians. You do not need to follow a plant-based diet to find the lesson worthwhile. If you enjoy Japanese food and want to understand how savory flavor is built, the subject should appeal.

I would not book expecting a lecture on every regional ramen style or a long tour of local food culture. The stated focus is hands-on: make two broths, prepare gyoza, and eat. That narrower scope is a strength if you want practical cooking time, but less so if you are looking for a broad culinary history lesson.

Make gyoza, then sit down to eat

The second part of the meal is crispy gyoza made from scratch. The class description does not detail each step or specify the filling, so it is best not to assume exactly which ingredients you’ll handle. What is clear is that the dumplings are part of the cooking session, not a side dish arriving from a restaurant kitchen.

Cooking both ramen and gyoza gives the class a satisfying shape: you work on a main dish and a companion dish, then eat the results. It is a good fit if you like learning by doing and want more than a single recipe to take home. The two-hour length is also manageable within a day in Kyoto, while still leaving time to cook and share a meal.

Lunch and dinner reservations include the meal you prepare. Water and tea are freely available, and bottled water is listed as included. Alcoholic drinks and soda are not included, so do not count on drinks beyond the stated options as part of the price.

A home-kitchen class, not a restaurant meal

This is a private activity, and the instruction is described as friendly, clear, and well organized. One account of the class describes being welcomed into a clean home and having space to ask questions. That personal setting may suit you if you prefer an informal lesson to a busy, larger cooking school.

A home environment has practical trade-offs. The provider notes that a dog lives there, and advises against booking if you have an animal allergy. If you have a food allergy, contact the hosts before the class rather than waiting until you arrive. Gluten-free options are available, but the precise alternatives are not detailed, so ask what can be accommodated for your needs.

Aprons and towels are provided, which means you do not need to bring cooking gear. The recipes are included, too. Together, those details make this more useful than a meal alone: you can refer back to the methods at home, even if you need to adapt ingredients to what is available where you live.

Is $65.15 a fair price?

At $65.15 per person, the value depends on what you want from your time in Kyoto. You are paying for a private, English-language, two-hour cooking session, instruction, ingredients for two ramen broths and gyoza, and the meal you cook. You also receive recipes, and the class includes aprons, towels, water, and tea.

That is more than the cost of simply ordering ramen, but it buys a skill-based activity and a personal setting. If you are keen to learn how a plant-based broth can develop depth, the price is easier to justify. If you mainly want a quick, inexpensive lunch, a restaurant will be a simpler choice.

The class is booked, on average, 11 days in advance. Availability is not guaranteed until confirmed, and confirmation is sent within 48 hours of booking, subject to availability. If you have a fixed date in mind, it makes sense to plan ahead rather than leave it to the last minute.

Free cancellation is available up to 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours before the experience are not accepted for a refund or change. Cut-off times follow local time in Kyoto.

Who will get the most from this class?

I’d recommend this for plant-based eaters who want a ramen recipe with real savor, and for curious omnivores who enjoy learning how familiar dishes can be made without meat or fish. The class is also a good choice for people who value conversation and instruction over a large-group demonstration.

It may be especially useful if you cook at home and want to leave with techniques you can repeat. The recipes are part of the experience, and the emphasis on broth gives you a clear lesson to focus on. You’ll get more out of the class if you are comfortable asking questions and taking part in the preparation.

Think twice if animal allergies are a concern, since there is a dog at the hosts’ home. And if you need strict gluten-free or other allergy accommodations, check the details with the provider before booking. The class offers gluten-free options, but does not specify exactly what they are.

Should you book it?

Book this if you want a hands-on Kyoto food experience built around two plant-based broths, homemade gyoza, and a meal with your own group. The private format, English instruction, and recipes make it more personal and practical than a quick tasting.

Skip it if you are mainly after a sightseeing tour, a restaurant meal, or a class that avoids contact with dogs. For everyone else, it is a focused way to spend two hours learning how to make plant-based ramen that aims to satisfy beyond the vegan table.

FAQ

How long is the class?

The experience lasts approximately two hours.

Where does the class begin and end?

It begins at Arashiyama Station in Kyoto and ends back at the meeting point.

What will I make?

You’ll make two types of plant-based ramen broth and crispy gyoza from scratch.

Is the class suitable for vegans and vegetarians?

Yes. The food is described as 100% plant-based and dashi-free, and the class is intended for vegans, vegetarians, and omnivores.

Is a meal included?

Yes. For lunch or dinner reservations, you cook and eat the meal as part of the class.

Is instruction available in English?

Yes. An English-speaking instructor leads the class.

Are gluten-free options available?

Yes, gluten-free options are available. The specific options are not listed, so contact the provider with your requirements.

Are there any allergy considerations?

A dog lives at the hosts’ home, so the class is not recommended for people with animal allergies. You should tell the provider about food allergies in advance.

What is the cancellation policy?

You can cancel at least 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours before the start time are not accepted.