It's More Than Just Making Ramen.

Become a Ramen Chef in Kyoto for 60 Minutes.

At MOON and BACK, you'll do more than simply cook ramen—you'll discover the rich history and culture behind one of Japan's most iconic dishes while learning authentic techniques from professional ramen chefs.
Experience the art of finishing a rich chicken paitan broth, handcraft your own gyoza, cook ramen noodles, and master the iconic Japanese noodle-draining technique used by professional chefs.
Finally, enjoy the delicious ramen and handmade gyoza you created yourself while experiencing the unique food culture of Kyoto.
Whether you're a beginner, a family, or simply a food lover, everyone is welcome to join this unforgettable culinary experience.

ラーメンを作るだけではない。

京都でラーメン職人になる60分。

MOON and BACKでは、日本のラーメン文化や歴史を学びながら、プロの技術を実際に体験できます。
鶏白湯スープの仕上げ、餃子作り、麺茹で、そしてラーメン職人の象徴ともいえる「湯切り」。
最後は、自分で完成させた一杯のラーメンと手作り餃子を味わい、京都ならではの食文化を体験してください。
初心者の方からご家族まで、どなたでも安心してご参加いただけます。

Invest in an Unforgettable Experience

¥9,800 per person / kids ¥4800

More than a meal. A true Japanese ramen experience.

Chef Tatsuya

Founder & Executive Chef, MOON and BACK

With over 23 years of culinary experience, Chef Tatsuya began his career in Japan before expanding his expertise overseas.
He spent seven years working as a chef in Sydney, Australia, where he eventually became the Head Chef of a Japanese restaurant located in front of the iconic Sydney Opera House, serving guests from around the world while refining his skills in Japanese cuisine and international hospitality.
He later moved to South Korea, where he was involved in restaurant development, menu creation, and restaurant consulting, helping launch and produce Japanese dining concepts for the local market.
Throughout his international career, Chef Tatsuya noticed that many families and friends were unable to enjoy meals together because of dietary restrictions, allergies, or religious requirements. This inspired him to create a restaurant where everyone can share the same table, regardless of what they can or cannot eat.
This vision became the foundation of MOON and BACK and its philosophy:
"Food for Everyone – No One Left Behind."
Today, MOON and BACK welcomes guests from more than 100 countries, offering authentic Japanese ramen alongside carefully crafted vegan, gluten-free, vegetarian, and halal-friendly options without compromising on quality or flavor.
In this experience, Chef Tatsuya shares more than just recipes.
You'll discover the history and culture of Japanese ramen, learn the role of broth, kaeshi (seasoning sauce), and aromatic oil, experience the techniques used by professional ramen chefs, and master one of the most iconic skills in ramen making—the art of noodle draining.
Join Chef Tatsuya for an unforgettable culinary experience and discover the passion, craftsmanship, and culture behind one of Japan's most beloved dishes, right here in Kyoto.

料理人として23年以上の経験を持つChef Tatsuyaは、日本で料理人としての基礎を学び、その後オーストラリア・シドニーへ渡りました。
シドニーでは7年間にわたり日本食レストランでシェフとして経験を積み、世界的なランドマークであるシドニー・オペラハウス前に位置する日本食レストランの総料理長（Head Chef）を務め、多国籍なゲストへ日本料理を提供してきました。
さらに韓国では、新規レストランの立ち上げやメニュー開発、店舗プロデュースにも携わり、日本料理を海外へ広める活動を行いました。
これまで世界中のお客様へ料理を提供してきた経験から、「食事制限があることで、同じテーブルを囲めない」という現実を数多く目にしてきました。
その経験をきっかけに、"Food for Everyone – No One Left Behind."（すべての人が同じ食卓を囲める世界へ）という理念を掲げ、MOON and BACKを創業しました。
現在は、和牛ラーメンだけでなく、ヴィーガン、グルテンフリー、ベジタリアン、ハラルフレンドリーなど、多様な食文化やライフスタイルに対応したラーメンを提供し、世界100か国以上から訪れるお客様を迎えています。
このラーメン体験では、単にラーメンを作るだけではありません。
日本各地のラーメン文化や歴史、スープ・カエシ・香味油の考え方、そしてプロのラーメン職人が実際に行う「湯切り」など、本物の技術を分かりやすく学ぶことができます。
Chef Tatsuyaが23年以上かけて培ってきた知識と経験を通して、日本のラーメン文化の奥深さを、ぜひ京都で体験してください。

EXPERIENCE FLOW

体験の流れ

1. Learn About Japanese Ramen Culture

ラーメン文化を学ぶ

日本のラーメンの歴史や地域ごとの違い、
スープ・カエシ・香味油の役割について学びます。

Learn about the history of Japanese ramen, regional styles, and the secrets behind soup, kaeshi (seasoning sauce), and aromatic oil.

2. Make Authentic Chicken Paitan Soup

鶏白湯スープ作り

プロが実際に使用する鶏白湯スープを使い、
カエシと香味油を合わせて一杯のスープを完成させます。

Prepare authentic chicken paitan ramen by combining rich broth, kaeshi, and aromatic oil just like a professional ramen chef.

3. Make Handmade Gyoza

餃子作り（6個）

餃子の包み方を学び、
自分だけの手作り餃子を6個作ります。

Learn how to fold traditional Japanese gyoza and make six handmade dumplings from scratch.

4. Boil Noodles, Master Noodle Draining & Assemble

麺茹で・湯切り・盛り付け

ラーメン職人の象徴ともいえる「湯切り」を体験し、
麺を美しく盛り付けて一杯を完成させます。

Experience professional noodle boiling and the iconic Japanese noodle-draining technique before assembling your perfect bowl of ramen.

5. Enjoy Your Creation

実食

自分で作ったラーメンと餃子を味わい、
日本ならではのラーメン文化を体験してください。

Enjoy the ramen and handmade gyoza you created yourself and experience authentic Japanese ramen culture.

Learn About Japanese Ramen

日本のラーメン文化を学ぶ

Why is Kyoto Famous for Chicken Paitan Ramen?

なぜ京都では鶏白湯ラーメンが有名なの？

What is Kaeshi?

カエシとは？

Ramen is one of Japan's most beloved dishes, but behind every bowl lies centuries of culinary culture, craftsmanship, and regional traditions. During this experience, you'll discover not only how to make ramen, but also why it has become one of Japan's greatest food cultures.

Kyoto is best known around the world for traditional Japanese cuisine, but it has also developed a unique ramen culture.

Unlike Hakata, which is famous for pork bone broth, Kyoto has long been influenced by traditional Japanese cooking that emphasizes delicate flavors and high-quality ingredients. The city is also home to many historic soy sauce producers and a strong poultry culture.

As a result, rich yet elegant Chicken Paitan (creamy chicken broth) became one of Kyoto's signature ramen styles.

Chicken paitan is created by slowly simmering chicken bones for many hours until collagen, fat, and natural umami blend into a smooth, creamy soup. It offers a rich flavor while remaining lighter than traditional pork bone ramen.

Today, Kyoto is recognized as one of Japan's leading destinations for chicken-based ramen.

One of the biggest secrets behind Japanese ramen is Kaeshi.

Kaeshi is the concentrated seasoning base that gives ramen its character. It is typically made from soy sauce, salt, miso, mirin, sake, kombu, dried seafood, and other ingredients, depending on the recipe.

Many people believe ramen is simply "broth," but professional ramen chefs know that broth alone has very little seasoning.

The Kaeshi determines:

Saltiness
Sweetness
Umami
Aroma
Overall balance

Every ramen shop has its own secret Kaeshi recipe, making it one of the most important elements in creating a unique bowl of ramen.

Why Separate Soup and Kaeshi?

なぜスープとカエシを分けるの？

Why is Aromatic Oil Important?

なぜ香味油を入れるの？

Why Do Ramen Chefs Drain Noodles?

なぜラーメン職人は湯切りをするの？

This is one of the defining characteristics of Japanese ramen.

Instead of seasoning the entire pot of broth, ramen chefs keep the broth and Kaeshi separate until the very last moment.

This allows the same broth to be transformed into different styles of ramen simply by changing the Kaeshi.

For example, one chicken broth can become:

Shoyu Ramen
Shio Ramen
Miso Ramen

This system provides incredible flexibility while ensuring every bowl is seasoned perfectly just before serving.

The final ingredient added before serving is aromatic oil.

Aromatic oil carries fragrance and creates the first impression when the bowl is placed in front of you.

Whether it is chicken oil, garlic oil, scallion oil, or truffle oil, this finishing touch dramatically changes the aroma and overall experience.

Professional ramen is always built from three essential elements:

Broth
Kaeshi
Aromatic Oil

Noodle draining is one of the most iconic skills of a ramen chef.

After boiling, noodles retain hot water on their surface.

If this water enters the bowl, it dilutes the carefully balanced broth and changes the flavor.

Professional chefs use a special draining technique to remove excess water in just a few seconds while maintaining the perfect noodle texture.

During this experience, you'll practice the same technique used in ramen shops across Japan.

Different Types of Japanese Ramen

日本にはどんなラーメンがあるの？

Different Types of Ramen Noodles

麺にもさまざまな種類があります

The History of Ramen

ラーメンの歴史

Japan has thousands of ramen shops, and every region has developed its own unique style.

Shoyu Ramen（醤油）

A clear soy sauce-based soup with a balanced and refreshing flavor.

Shio Ramen（塩）

The oldest style of ramen, featuring a delicate, clean taste.

Miso Ramen（味噌）

Originating in Hokkaido, this hearty ramen is perfect for cold winters.

Tonkotsu Ramen（豚骨）

Developed in Hakata, Kyushu, this rich, creamy pork bone broth is paired with thin noodles.

Chicken Paitan（鶏白湯）

Kyoto's famous creamy chicken broth, rich in flavor yet refined and elegant.

Vegan Ramen（ヴィーガン）

Made entirely from vegetables, kombu, mushrooms, and other plant-based ingredients while delivering deep umami.

Ramen noodles are carefully selected to match each soup.

Thin Straight Noodles

Often used for Tonkotsu ramen because they cook quickly and absorb broth efficiently.

Thick Wavy Noodles

Perfect for miso ramen because they hold thick soup well.

Medium Noodles

A balanced choice for chicken paitan and soy sauce ramen.

The relationship between soup and noodles is just as important as the ingredients themselves.

Although inspired by Chinese wheat noodles, ramen evolved into a uniquely Japanese dish.

After World War II, ramen spread rapidly throughout Japan as an affordable and comforting meal.

Over the decades, regional styles emerged, each reflecting local ingredients, climate, and culinary traditions.

Today, Japan is home to more than 20,000 ramen shops, and ramen has become one of the country's most iconic foods, loved by people around the world.

Why Do Japanese Chefs Respect Ramen?

なぜ日本の料理人はラーメンを尊敬するの？

To many people, ramen looks simple—a bowl of noodles in soup.

In reality, creating exceptional ramen requires years of dedication.

Every bowl is the result of countless decisions:

Selecting ingredients
Simmering broth for hours
Creating a unique Kaeshi
Preparing aromatic oils
Choosing the right noodles
Cooking them to the perfect texture
Draining them with precision
Serving the bowl within seconds

Japanese chefs believe that every detail matters.

That is why ramen is not just fast food in Japan—it is a craft, an art, and a reflection of the chef's passion and dedication.

Frequently Asked Questions

1. Do I need cooking experience?

料理経験は必要ですか？

No. This experience is designed for everyone, from complete beginners to food enthusiasts. Our English-speaking staff will guide you through every step.

いいえ。料理経験は必要ありません。
初心者の方から料理好きの方まで、どなたでもお楽しみいただけます。
英語対応スタッフが一つひとつ丁寧にサポートいたしますので、安心してご参加ください。

2. How long does the experience last?

所要時間はどれくらいですか？

The experience lasts approximately 60 minutes.

体験時間は約60分です。

ラーメン文化の説明から、スープ作り、餃子作り、麺茹で、湯切り、実食までお楽しみいただけます。

3. What time does the experience start?

開始時間は何時ですか？

We offer three sessions daily:

9:00 AM – 10:00 AM
10:00 AM – 11:00 AM
11:00 AM – 12:00 PM

Please select your preferred time when making your reservation. Advance booking is recommended, as availability is limited.

体験は毎日、以下の3つの時間帯で開催しています。

9:00～10:00
10:00～11:00
11:00～12:00

ご予約時にご希望の時間をお選びください。
各回定員制のため、事前予約をおすすめしております。

4. Where does the experience take place?

開催場所はどこですか？

The experience takes place at Nishiki Market Alley by MOON and BACK, located in the heart of Kyoto, just a short walk from Nishiki Market.

体験は京都・錦市場近くの Nishiki Market Alley by MOON and BACK で開催しています。

京都の中心部にあり、錦市場から徒歩すぐのため、観光の合間にも気軽にご参加いただけます

5. What is included in the experience?

料金には何が含まれていますか？

The experience includes:

One Bowl of Authentic Chicken Paitan Ramen
Six Handmade Gyoza
Unlimited Soft Drinks
One Bottle of Mineral Water
Apron Rental
Certificate of Completion

料金には以下が含まれています。

鶏白湯ラーメン 1杯
手作り餃子 6個
ソフトドリンク飲み放題
ミネラルウォーター 1本
エプロン貸し出し
修了証（Certificate）

6. Can children participate?

子どもも参加できますか？

Yes! Families are welcome.

Children aged 12 and under can join the experience for ¥4800 when accompanied by a participating adult.

もちろんご参加いただけます。

ご家族でのご参加も大歓迎です。

12歳以下のお子様は4800円でご参加いただけます。

お子様は保護者の方と一緒にご参加ください。

7. Is this experience suitable for beginners?

初心者でも参加できますか？

Absolutely. No cooking experience is required.

もちろんです。

料理経験がなくてもスタッフが丁寧にサポートいたしますので、安心してご参加いただけます。

8. Can vegetarians or vegans join?

ベジタリアン・ヴィーガンでも参加できますか？

Yes. Vegetarian and vegan ramen options are available.

はい。

ベジタリアン・ヴィーガンのお客様向けのラーメンをご用意しております。

9. Do you offer gluten-free ramen?

グルテンフリーに対応していますか？

Yes. Gluten-free noodles are available upon request.

はい。

グルテンフリー麺をご用意しております。

ご予約時にお知らせください。

10. Can guests with allergies participate?

アレルギー対応はできますか？

Please let us know when booking. We'll do our best to accommodate your dietary requirements whenever possible.

ご予約時にアレルギーについてお知らせください。

可能な限り対応させていただきます。

11. Will the class be conducted in English?

英語で参加できますか？

Yes. Our staff provide explanations in English throughout the entire experience.

はい。

体験は英語対応スタッフがご案内いたしますので、日本語が分からない方でも安心してご参加いただけます。

12. What will I learn?

どんなことを学べますか？

You'll learn:

The history of ramen
Regional ramen styles
Chicken Paitan broth
Kaeshi
Aromatic oil
Professional noodle draining
Handmade gyoza

この体験では、

ラーメンの歴史
地域ごとのラーメン文化
鶏白湯スープ
カエシ
香味油
プロの湯切り
餃子作り

について学びながら、実際にラーメンを完成させます

13. Will I make the ramen myself?

ラーメンは自分で作りますか？

Yes.

You'll prepare authentic chicken paitan ramen by finishing the broth, combining the broth, kaeshi, and aromatic oil, boiling the noodles, mastering the professional noodle-draining technique, and assembling your own bowl of ramen.

Please note that this experience does not include noodle making.

Fresh ramen noodles require specialized equipment and are typically rested for around two days after production to develop their ideal texture and flavor. Instead of noodle making, we focus on the techniques that professional ramen chefs use every day.

One of the highlights of this experience is learning how to create a rich and flavorful chicken paitan broth—a technique that is rarely shared in other ramen experiences.

はい。

スープの仕上げ、カエシ・香味油を合わせる工程、麺茹で、そしてプロのラーメン職人が実際に行う湯切りを体験し、ご自身で一杯のラーメンを完成させていただきます。

なお、この体験には製麺体験は含まれておりません。

ラーメンの麺は非常に繊細で、製麺後に約2日間寝かせることで、小麦の風味やコシが引き出され、より美味しい麺になります。また、本格的な製麺には専用の製麺機など特殊な設備が必要となるため、限られた時間内で本格的な製麺を行うことは実用的ではありません。

その代わりに、他店ではあまり学ぶことのできない濃厚な鶏白湯スープの作り方や、プロのラーメン職人が実際に行う技術を中心に体験していただきます。

14. Can I receive a certificate?

修了証はもらえますか？

Yes. Every participant receives a Certificate of Completion after finishing the experience.

はい。

体験終了後には、参加者全員へオリジナルの修了証（Certificate of Completion）をお渡しします。

京都でラーメン職人体験をした思い出として、ぜひお持ち帰りください。

15. Why choose MOON and BACK?

なぜMOON and BACKのラーメン体験を選ぶべきですか？

Our experience is more than a cooking class.

You'll discover authentic Japanese ramen culture, learn professional techniques, and experience the craftsmanship behind one of Japan's most iconic dishes.

Unlike many other cooking classes, we focus on authentic ramen-making techniques such as chicken paitan broth, kaeshi, aromatic oil, and professional noodle draining.

Whether you're a beginner or a passionate foodie, you'll leave with unforgettable memories—and a delicious bowl of ramen you created yourself.

MOON and BACKのラーメン体験は、単なる料理教室ではありません。

日本のラーメン文化や歴史を学びながら、スープ・カエシ・香味油・湯切りなど、プロのラーメン職人が実際に行う技術を体験できます。

他店ではあまり学ぶことのできない濃厚な鶏白湯スープの作り方も体験できることが、このプログラム最大の特徴です。

初心者からラーメン好きの方まで、どなたでも楽しめる「京都でラーメン職人になる60分」をご用意しています。