Date: 20 February
Audience: Professionals only (chefs, restaurant owners, food operators)
Access: Invitation / Registration
Location: Yamato Europe (Amsterdam)
Over the years, they have combined their complementary expertise — Mike’s deep focus on extraction, clarity and ramen philosophy, and Ayup’s technical knowledge of noodle production and infrastructure.
Following up on earlier meetings and introductions, Yamato Europe and Mastering Ramen host an invitation-only B2B tasting and supply session for ramen professionals.
This session is designed for an exclusive group of chefs, restaurant owners and food operators exploring authentic, inclusive and scalable ramen concepts — with a focus on clarity, consistency and modern dietary requirements such as halal and plant-based applications.
This is not a public workshop
This is not a consumer event
It is a professional tasting & product validation session, created to:
- Follow up on previous conversations
- Present concrete B2B ramen solutions
- Demonstrate production-ready concepts
- Explore collaboration opportunities
MIKE BOOn
As a shortcoming of finding authentic ramen in the Netherlands around 15 years ago but also because there weren’t much vegan and halal options Mike put himself to the task of becoming a student of the making of ramen himself. After ten years of studying, writing a ramen book, selling ramen on festivals, running a Ramen web shop and offering training/consultancy on ramen Mike is now delighted to offer the workshop from his recipe of his book Mastering Ramen: unveiling its secrecies and establishing a ground breaking, comprehensive framework for home schooled ramen fanatics at Yamato to fellow ramen heads and alike!
MASTERING RAMEN & YAMATO
Special Workshop with Mike Boon
We are excited to announce that our guest chef will be Mr. Mike Boon, the owner of Mastering Ramen. He will focus on the preparation of vegan shoyu soup, a flavorful broth that utilizes vegan shoyu (soy sauce) as a key seasoning ingredient. This soup draws inspiration from traditional Japanese customized (vegan) shoyu and ramen but is tailored to fit a vegan diet.
During the session we introduce our B2B Ramen Supply & Collaboration Model, including:
- Chintan-based ramen stocks (bulk)
- Professional tare & aroma oils
- Yamato Nishin Seifun noodles
- Ready-to-scale ramen kits for restaurants
- Production workflows using Yamato noodle machines
- Additional collaboration formats and supply opportunities
This allows partners to evaluate taste, consistency and scalability in one setting.
Craft Meets Infrastructure
Mastering Ramen operates at the intersection of ramen craft and production infrastructure.
Through Yamato’s noodle machines and Mastering Ramen’s recipe, workflow and menu development, this session demonstrates how authentic ramen can be executed consistently and professionally at scale — without compromising clarity or identity.
We do not sell machines or products in isolation.
We help restaurants build real ramen operations — from bowl to infrastructure.
We will also be showcasing our noodle machines, demonstrating how Ramen, Udon, and gyoza skins are made using our equipment. Additionally, we will provide detailed information about the ingredients required to produce high-quality noodles, including sources for these ingredients available in Europe.
KNOW MORE ABOUT OUR MACHINES
Check out our machines and if you have any questions, contact us and we will be happy to help you!
RAMEN NOODLE MACHINES
RAMEN NOODLE MACHINES
UDON NOODLE MACHINES
