The ramen course starts with a business seminar addressing various topics of business management tailored to ramen food service industry where students are acquainted with important concepts and given practical advice on how to start and run a successful ramen-centered food business. Our expertise is based on many decades of working with customers and students from many dozens of countries across the world.

Next comes a ramen noodle making class which begins with a deep dive into the fundamentals of ramen noodle ingredients – such as flour, water, kansui, salt, eggs, and more.

Students then move on to a hands-on workshop focused on noodle-making techniques, where they learn and practice how to produce a variety of fresh ramen noodles entirely from scratch.

Our curriculum covers all major types of ramen base stock, categorized by:

• Ingredients used (e.g., chicken, pork, vegetables, fish etc.)
• Density (e.g. clear “chintan” and rich creamy “paitan”)

Students explore a variety of Motodare base sauces – essential foundations that define the flavor profile of ramen soup, including Shoyu, Shio, Miso, and more. They also learn about flavor oils, which add depth and complexity to the soup’s aroma.

On the third day of the course students also prepare a range of classic ramen toppings (i.e. “char siu” meats), completing the foundation for an authentic ramen bowl.

On the fourth day students are acquainted with Soup blending techniques, and are taught how to skillfully combine different stocks and seasonings to create a balanced and flavorful ramen broth.

In addition to learning how to put up bowls of ramen soup and watching a series of ramen dish-making presentations by our instructors, students will begin preparations for their mock restaurant, putting their knowledge into a teamwork based practice by planning how to run a ramen shop – organizing everything from menu design to workflow, setting the stage for experiencing running a ramen food service establishment.

On the fifth day, students put their skills to the test by running a mock ramen restaurant and creating their own original graduation dish.

The mock restaurant is an exercise in full simulation of real ramen restaurant operations: preparing all components for the dishes on the menu, assigning roles within a group, managing and synchronizing timing of teamwork, plating, and serving ramen as they would in a real setting.

The grand finale of the course happens in the second half of the fifth day when each student prepares and presents their graduation ramen dish, applying everything they’ve learned throughout the program. Each dish is carefully evaluated by the School’s instructors, and students are provided with personalized feedback, insights, and suggestions for improvement.

The course concludes with a graduation ceremony.

Students will prepare and present their graduation ramen dish, applying everything they’ve learned throughout the program. Each dish will be carefully evaluated by our instructors, and they will provide personalized feedback, insights, and suggestions for improvement.

The course concludes with a graduation ceremony.