About
Andrew Baba
Following almost a year of learning ramen, he began working at 2 ramen restaurants in Japan to further understand other ramen chef’s perspectives on their own types of ramen. Andrew still chases his perception of what he feels is a bowl he is proud of.
He still states after 3 years of learning ramen; he is still trying to create that bowl of ramen that he is proud to serve as a symbol of his individualism as a ramen chef and something his Jeechan would be proud of!
Baba Ramen was created with this in mind. When Andrew thinks of ramen, it’s not just all the elements of the bowl of ramen - he thinks about the atmosphere of what a ramen restaurant is like.
An inviting atmosphere where you can come experience a chef’s hard work in a short space of time, hearing the buzz of the customers and hissing boiling broths, clanging of pots etc.
Walking into a restaurant and hearing the nostalgic ‘Irasshaimase’ - a common Japanese greeting used by staff in shops to greet customers.
That's why we created these cooking classes with the goal of helping people across the world learn how to make ramen like a professional ramen chef.
We believe that the key to making delicious ramen is in the techniques and skills, and we're committed to sharing those secrets with you in a fun, engaging and accessible way.
We hope you join us on a culinary journey and start discovering the art of crafting theperfect bowl of ramen!
About Andrew Baba
Andrew Baba is what Japanese call a ‘Hafu’ in Japan, someone that is half Japanese, and being British born, he would travel to Japan every year for the summer holidays before moving to Japan 4 years ago.
The very first thing he would do when visiting Japan, to see the Japanese side of his family would be getting ramen, with his Jeechan - Japanese word for grandfather!
It was a habitual thing for them to catch up over a good bowl of ramen, with his Jeechan always stating that he slurps like a Japanese person of which gave a sentimental value to having a bowl of ramen.
Originally, Andrew began to make ramen as he wanted to make ramen in memory of his grandfather. Having always enjoyed the kind of cooking that takes time (roast dinner being another favourite), he immediately started enjoying learning about the vast world of ramen.
Following a few months of making ramen at home, with each new ramen broth he was learning, taking at least 2 days, he decided to attend a professional ramen school where chefs / aspiring ramen restaurant owners learned all the secrets of ramen.
Richill Retaurant（リッチル) - 101 3 Chome-7-32 Shimomeguro, Meguro City, Tokyo 153-0064
info@babaramen.com / Tel. 090-4763-4015
