New September 12, 2026
MAKE YOURSELF A RAME PRO IN 4.5 DAYS
YAMATO UDON SCHOOL
trusted by the pros, mastered by you
your key to success in UDON business
Start Your Own Successful Udon Restaurant
professional intensive practical course in Japan from the best professionals in the field
Beginning in September 2025, the Yamato Ramen School will shift from a 5-day course to a 4.5-day course.
Having conducted intensive courses for over 15 years with more than 1,000 graduates, many of whom started and run popular Udon shops in Japan and abroad, Yamato Udon School originated from the birthplace of the most famous variety of Udon: Sanuki Udon.
Our Udon noodle course is an intensive training program held in person at one of our locations in Japan across five days to help you build a thriving Udon restaurant anywhere. We cover all of the food aspects of the business, including: Udon noodles, dashi, tempura, side dishes and plating techniques.
A flexible and comprehensive approach adopted at Yamato Udon School makes our course equally suitable both for novices and experienced professionals. In order for each student to learn, absorb, and retain as much as they can from the course, we limit the maximum number of students to eight per each Udon class. Each student is given the full attention of the School staff, and can also interact with other participants to enrich their learning experience and further expand their culinary horizons.
Yamato School Is Great for Someone Who Wants To…
Yamato Udon School is located in Kagawa Prefecture, Japan, which is also known as “Udon Prefecture.” This is the most famous Udon-producing area in Japan. Despite its small size, there are more than 700 Udon restaurants in Kagawa prefecture, and visiting local Udon restaurants is one of the biggest tourist attractions.
Udon cuisine has already achieved much popularity around the world with many famous Udon restaurants in different countries. The knowledge, skills, expertise, and experience one can gain from our Udon class at Yamato Noodle School would allow them to fully capitalize on the great business potential of Udon cuisine anywhere in the world.
Step-by-Step: What You’ll Learn Each Day
Each day of the course is designed to teach you something new — and essential — for the next step. From mastering the basics to creating your own signature ramen, every lesson connects to the bigger picture.
Classes run full day, typically from 9:00AM to 6:00PM, and are conducted in Japanese. For international participants, professional interpretation in English, Chinese and Spanish is available as an optional add-on ton your tuition.
1st day: noodles
2nd day: DASHI
3rd day: TEMPURA & TOPPINGS
1
BUSINESS SEMINAR & NOODLE MAKING
Studying everything about Udon noodles: ingredients (water, flour, etc.), Udon making equipment, Udon making methods. Practical Udon noodle making from ingredients.
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.
2
SOUP MAKING
Learning how to boil and prepare Udon noodles depending on the plating style.
Learning how to prepare various types of “Dashi” (Udon broth), “Kaeshi,” their combinations, and regional varieties.
3
TEMPURA & TOPPINGS
Side dishes are great revenue sources for Udon restaurants – learning how to make them is given great emphasis in the Yamato Udon school curriculum. Students are provided with examples of standard udon dishes, as well as demonstrated how to cook and plate them.
Tempura is the most commonly used Udon side dish: On Day 3 of udon class, learn how to make batter, select, prepare, and cook ingredients in different styles. Learn what Kakiage is, and how to prepare it.
Preparing a range of classic ramen toppings, completing the foundation for an authentic ramen bowl.
4th day: mock restaurant
5th day: Plating & Creation
4
MOCK RESTAURANT
On the fifth day, students will put their skills to the test by running a mock ramen restaurant. This is a full simulation of real restaurant operations—preparing all components, managing timing, plating, and serving ramen as they would in a real setting.
The value of a dish is determined not only how it tastes but how it looks as well – learn Udon plating techniques from the best professionals. On the final day, our school turns into an Udon restaurant where students learn operation procedures, dish composition, cooking, and plating techniques.
5
PLATING, CREATION & GRADUATION
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.
Students are provided with examples of standard udon dishes, as well as demonstrated how to cook and plate them.
The course concludes with a graduation ceremony.
OUR GRADUATED STUDENTS SAY MORE THAN WE EVER COULD!
SCHEDULE & LOCATIONS
KAGAWA, JAPAN
JPY 223,300
August 31 – September 4, 2026 (AVAILABLE 1 SPOT)
September 28 – October 2, 2026 (AVAILABLE 7 SPOTS)
October 26 – 30, 2026 (AVAILABLE 7 SPOTS)
November 16 – 20, 2026 (AVAILABLE 7 SPOTS)
December 14 – 18, 2026 (AVAILABLE 7 SPOTS)
Yamato MFG HQ
37-4 Hamasanbanchō, Utazu-chō, Ayauta-gun, Kagawa-ken
TOKYO, JAPAN
JPY 270,000
TO BE ANNOUNCED, 2026
Yamato MFG Tokyo Office
1-8-11 Kitashinagawa, Daiwa Shinagawa North Bldg. 1F, Shinagawa, Tokyo, 140-0001
WANT MORE INFORMATION? CONTACT US!
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