YUJI Ramen was conceived in an effort to introduce new variations of Japanese ramen to the United States. With a background as a seafood supplier and a familiarity with the New York restaurant industry, Yuji began exploring ramen as a means of showcasing seasonal ingredients and underutilized, local seafood. His mazemen — a brothless style of ramen that excels in integrating multiple flavors and textures.
Learn to make ramen or udon noodles from scratch. Working hands on with our chef, guests will learn to make dough, and prepare noodles to eat during class, as well as to take home. *If you don't...+ More
Explore the culinary and cultural history of ramen, through a three course ramen tasting class. Learn how the addition of tare (seasoning) can drastically change the way ramen broth presents...+ More
Students will work hands on with our chefs to make temari, oshizushi and temaki sushi using seasonal ingredients and the highest quality raw fish. Students will learn not only the art and history...+ More
Come work hands on with our chefs to make Nigiri Sushi. Students will learn how to slice and treat raw fish for safe consumption at home, while also learning the fine techniques of forming Nigiri...+ More
Learn to butcher a whole, locally caught fish, hands on in our kitchen. You'll learn from our chefs the safest and best practices for breaking down a whole fish, as well as how to use every part....+ More
This class will explore several techniques used in preparing raw fish in Japanese homes. Participants will get to taste various preparations such as such as yubiki, yakishimo and kobujime.
Venture through different Japanese pickling methods, from the bright and crisp asazuke to the nutty, pungent nukazuke. We will walk through proper knife skills, type of equipment necessary, and the...+ More
The mystery of the soft-boiled egg… There are so many ways to cook eggs, as they are likely the most versatile protein. We will walk through several Japanese techniques that are very easy to apply...+ More
Increase your fish vocabulary by attending this class. We’ll be going over a variety of Japanese seasoning and curing techniques for fish that you can do at home.
Learn from our experienced chefs on the basics of creating restaurant quality ramen at home. We will walk you through creating tare (seasoning), science behind broth (umami), and choosing the best...+ More
Using only the best seasonal American, Atlantic Ocean fish and local produce our chef will create a multi-course menu to best represent how Brooklyn and Japan intersect. Price inclusive of sales...+ More