I’m currently running a ramen business, and would want to develop some original and creative recipes but am unable to do it due various constraints related to issues of time / location / budget / personnel. Will I be able to achieve my professional goals at your school?
The ratio of ramen business newcomers and established ramen professionals in Yamato Ramen School is about 50/50. Moreover, some of our students choose to enroll in our ramen course multiple times to perfect their skills, and use it as a venue for development of new menus and creation of new recipes.
Below are the most prominent characteristics of our Ramen cooking school:
- Students can study at any of the three school branches:
- Our Headquarters in Kagawa prefecture (Japan)
- Yamato MFG Tokyo office (Japan)
- Office in Singapore
The ramen schools in Japan are mainly taught in Japanese (English interpreting is available upon a special request), and classes at the ramen school in Singapore are conducted mainly in English and Chinese.
- Working with a great variety of ingredients:
- A wide choice of soup stock types to learn and practice on:
- Thick (saturated) animal-base soup stock:
- Hakata tonkotsu
- Thick stock from pork thigh bones
- Thick stock from pork back bones
- Toripaitan (either from chicken carcasses or whole chickens)
- Beef paitan (upon a special request)
- Light (clear) animal-base soup stock:
- Light stock from pork thigh bones
- Light stock from pork back bones
- Light stock from whole chickens
- Light stock from chicken carcasses
- Beef chintan (upon a special request)
- Variety of fish- and other sea food-base soup stocks:
- Dried sardines
- Round herring
- Sea bream, Oysters other types of clams (upon a special request)
- Vegetable-base soup stock:
- Fruit-base soup stock:
- Coconut milk, etc.
Yamato Ramen School also always tries to accommodate special requests from its students regarding the ingredients they want to use.
Also available are ‘clear-rich’ types of chintan stock characterized by translucency on the one hand and saturated texture on the other (achieved by a method of “two-step boiling”), as well as very light (clear) types of soup stock.
- Thick (saturated) animal-base soup stock:
- A wide choice of Motodare base sauces prepared on salt, soy sauce and miso base (more than 50 different types)
- A wide choice of flavored oils – both animal and vegetable (more than 20 different types)
- A wide choice of soup stock types to learn and practice on:
- Using only natural ingredients (no artificial additives / chemical taste enhancers)
Additionally available are vegan and halal options.
- Digital cooking approach
Preparation of even the most difficult to cook soup types is taught using a digital cooking method, so understanding and learning it is easy wherever in the world a student had come from or wherever they plan to use their knowledge and skills. We also use data-oriented approach when offering free consultations to our graduates.
- Highly experienced teaching staff will help you to achieve the desired quality of soup.
Yamato Ramen School instructors make sure our students are able to fully develop the recipes they wanted to create.
- Ability to come for an observation tour before enrollment
If you do not feel confident to apply at the moment, you can always come for a study tour, and decide after.
- Stellar track record
A great number of famous ramen chefs have graduated from Yamato Ramen School throughout its history, and restaurants run by our former students constantly earn highest ratings both in Japan and abroad.
- After-graduation support
Yamato Ramen School strives to provide its students with continuous help even after their graduation (special alumni groups and free consultation help-desks are available)
- Kitchen settings thoroughly equipped with cutting-edge cooking appliances
Yamato Ramen School uses only induction heating devices (which emit no heat by themselves) making it easier to stay in kitchen during culinary practice. So, the cooking approaches students learn are optimized for current labor-market circumstances when people are becoming more reluctant to work in the food industry.
- Business counselling sessions to ensure long-term commercial success
On a business lecture part of the course, students are taught management concepts and approaches to help them build successful businesses, emphasizing long-term oriented strategies instead of short-term profit seeking.
No artificial taste enhancers are used throughout Yamato Ramen School curriculum.
All cooking methods are based on using only natural ingredients.
Recently, taking photos of food, and posting them on social media (like Instagram) has become popular on the Internet, but I do not feel confident about my plating techniques to be able to adapt to such a trend. Will I be able to learn Instagram-friendly food presentation techniques?
We always pay big attention to photogenic aspects of our plating styles. Besides, students have a free access to a vast database of plating patterns from the past.
My ramen restaurant has very low ratings on restaurant review sites. Will you help me to boost my restaurant’s popularity?
Ratings on review sites are very important. To a very large degree they are affected by product quality and a level of service available in a particular restaurant – students are able to comprehensively study the significance of those issues throughout all curriculum of Yamato Ramen School.
My ramen restaurant’s sales are not growing. Will your ramen course help me learn how to increase them?
Many factors come into play when you try to increase your sales figures like quality of food and level of client service, restaurant’s appeal to customers, etc., among which the easiest one to quickly improve on is the quality of food. Many restaurants are oblivious to really important issues, or may even be doing quite the opposite of what they should. Our Ramen School program is focused on teaching students the business strategies and practical skills that will be useful for them to maintain high standards of product quality in their restaurants.
I have started my ramen business long time ago, and have been using methods I learned from by first teacher throughout my whole career, but by now those methods have become outdated. Will I be able to learn the most contemporary ramen making techniques at your ramen culinary school?
Ramen cuisine is constantly evolving at a rapid pace, so past knowledge may not only turn rather useless, but even become detrimental as it would be out of touch with customers’ tastes. At Yamato Ramen School students are able to familiarize themselves with the latest ramen industry trends, the most up-to-date know-hows and modern ramen making techniques – which are quickly incorporated into our curriculum, and adjusted according to particular students’ needs.
I have been running a ramen shop for a long time, and my ramen business has been more or less successful, but I had never actually properly studied ramen cuisine, so I would like to learn the ropes of ramen cooking from a clean slate. Can your ramen school accommodate my needs?
For self-studied but successful people acquiring strong theoretical and practical basis even further raises their competence – so, learning ramen from highly trained and established ramen instructors at Yamato Ramen School allows experienced students to become even more flexible in application of their ramen making skills, and enables them to develop new menus.
I was thinking that starting a ramen business was easy, and opened my own shop mostly by guess-work as it seemed right to me, but been struggling with getting it on the success track as things haven’t been working out well with it. If my shop does not succeed soon, it may ruin my plans for the future. Will you able to help me with advice on how I can achieve success with my restaurant?
We have seen many such sad examples of people who took ramen lightly, and thought that they could easily build profitable ramen businesses – more often than not that is not the case. A ramen, udon or soba restaurant may seem like something you can start with very relatively little investment, and many people opportunistically think they can just open it, and begin making money right away. Many people with such backgrounds have participated in our Ramen School, and to our credit we were able to help many of them.
We strongly advise you to join our ramen course until it is too late.
I have previously studied in a different ramen school, but they were not explaining the reasons why you should cook ramen soup exactly the way they were teaching, so I am still struggling with getting the quality of my soups to a satisfactory level. Can you teach me not only hows but also whys of ramen soup making?
We do actually have many students who have previously attended other schools. What distinguishes Yamato Ramen School is that our curriculum emphasizes providing clear explanation of all the fundamentals of ramen cuisine (the whys), does not use any artificial ingredients and taste enhancers, as well as does not rely purely on intuition but uses digital cooking approach allowing for numerical representation of recipes so any person no matter where in the world they came from is able to learn and replicate them.
There is a certain taste of soup that I would like to create, but I can’t. Will you teach me how to develop specific taste patterns?
Alongside with standard ramen soup varieties (tonkotsu ramen, shio ramen, miso ramen, shoyu ramen, etc.) at Yamato Ramen School students can learn any type of ramen soup they are interested in. Recent examples of ramen soups our school helped to develop included soups made from white asparagus, red paprika, apples, avocados, bananas, as well as vegan types of ramen soup, or those made from such ingredients as fresh sea bream, mackerel, clams, etc. All soups are made only from natural ingredients.
I use the same recipes to make my soups but their quality differs from day to day. Does your School course touch on these topics?
There are many possible reasons behind quality inconsistency of ramen soup from batch to batch (including but not limited to neglecting to control cooking conditions and flavor extraction rate). All aspects of soup making, including important points on maintaining quality, are thoroughly covered in Yamato Ramen School curriculum.
My ramen restaurant employees are not growing professionally. Will you teach me how raise their level?
Several possible explanations could be given for staff’s lack of professional growth including insufficient training or failing to hire industrious people in the first place. Students of Yamato Ramen School have a valuable opportunity to learn about personnel-related factors of ramen business on a management part of the course.
I want to self-produce noodles for my restaurant but can’t afford enough personnel to handle the task. Is there any way to get around this problem?
Absolutely. Yamato Ramen School offers its students efficient working solutions for in-house production of noodles based on thorough calculation of required investment and estimated profits where expenses on personnel are fully taken into account. Such emphasis on business-oriented approach is one of the features that distinguish Yamato Ramen School making it a perfect starting point for aspiring ramen entrepreneurs and established noodle business owners alike.