Ramen restaurant 101: settings, operation, implements
High popularity of Japanese cuisine worldwide is a well known fact easily corroborated by the number of Japanese-themed food service businesses in a given location.
These food businesses more often than not serve sushi and other authentically Japanese or Japanese-styled offerings, among which ramen is becoming more and more popular to the extent where some may think of opening their own ramen specialty shops, of which so many examples exist in Japan itself.
Such popularity of ramen cuisine can be attributed to ramen’s extreme versatility, inclusivity, openness to innovation and creativity: whether you are a meat eater or a vegetarian, whether you are a unfettered omnivore or may have specific requirements or restrictions based on your religion or medical conditions — you will feel yourself welcome in the world of ramen cuisine — a cuisine that can be adapted and adjusted to accommodate most preferences or limitations.
In search of inspiration and knowledge such aspiring ramen business owners come to Japan for ramen-shop tours or scour Internet for any information that may help them form a clear picture, and guide them on their journeys to build and run their own ramen establishments.
There are, however, limits on what can be achieved by those methods: aside from experiencing the process from a customer’s viewpoint, although eating out at ramen shops may offer certain clues as to how they operate and produce their offerings, but there is only so much information that can be gleaned this way, and what can be found on the Internet is at times fragmentary, inconsistent or does not offer a holistic picture.
There are ramen schools, like the >one< offered by Yamato, but taking their courses usually requires not an insignificant amount of time, and a certain amount of investment – and whether they are justifiable may not be obvious for those who are still at the drawing board of their ramen ventures.
With this in mind, as part of the series of our free online classes dedicated to noodles, noodle production, noodle cuisine and noodle food business, Yamato thought to offer a comprehensive orientation on and an extensive introduction of what makes a standard dine-in ramen restaurant, and what does it take to open and run it.
On April 22, 2021, join Yamato for a free online class to learn all fundamentals of how to organize and run a dine-in ramen restaurant.
The content largely echoes with the curriculum of Yamato Ramen School, but even without delving into specific details of ramen cooking, certain basic things regarding what is a ramen restaurant and how it operates may not necessarily be obvious for people eager to have a clear understanding of the subject – either for general education or as a starting point in their journeys for success in ramen business.
So what questions you may have about how to create and run your successful ramen shop? Could they be similar to those listed below?
– How much space do you need for a certain number of table / counter seats in a ramen restaurant?
– What is the most efficient layout for a standard dine-in ramen shop (kitchen / dining hall)?
– How many staff do you need to operate a ramen restaurant with a certain number of seats?
– What are must have utensils and implements in a ramen shop kitchen?
– How to prepare ingredients for ramen soups?
– How and in what sequence arrange ramen soups?
– How long does it take to boil different types of ramen noodles?
– What is the best method and equipment to boil ramen noodles?
– How to prepare noodles for fried wok / yakisoba?
– Should you make ramen noodles yourself?
– What are the ingredients of ramen noodles?
– What kind of flour is used to make ramen noodles?
– How to store ramen noodles if you make them at your shop?
– What is the average time span to recoup your investment on a ramen machine?
– What are the types of ramen noodles – and who decides what is ramen?
– Is kansui dangerous for your health?
– Do ramen noodles / ramen soup always contain MSG?
– Is it possible to have gluten free ramen noodles?
– Is it absolutely necessary to serve ramen noodles in / with soup?
– Is ramen soup making difficult to learn?
– Can you sell ramen for takeaways and delivery?
– “Tonkotsu”, “Paitan”, “Mazemen”, “Char siu”, “Ajitama”- what do all these terms mean, and are they mutually exclusive?
For those ‘in the know’ all these things may appear to be a common sense stuff hardly deserving spending much time on explaining. However, it is obvious that especially outside Japan, even professional chefs and food business owners may lack a clear picture, which the class on April 22, 2021 is meant to provide.
The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
IMPORTANT: emails with the broadcast link are sent to the applicants’ email addresses 30 minutes before the start of the class.
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
Time schedule
| Time (Japanese time) | Contents |
| 4:00~4:05 (P.M.) | Introduction |
| 4:05 ~ 4:50 | A lecture on how to organize and run a ramen restaurant |
| 4:50 ~ 5:15 | Practical demo session: making fresh craft ramen noodles |
| 5:15 ~ 5:20 | Q&A session |
*April 22, 4:00 P.M. Japanese time will be:
April 22, 00:00 A.M. in Los Angeles;
April 8, 2:00 A.M. in Dallas;
April 8, 3:00 A.M. in New York;
April 8, 10:00 A.M. in Helsinki;
9:00 A.M. in Berlin;
8:00 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
—Start your Noodle business journey with this free online noodle class brought to you by the most experienced and qualified noodle professionals from Japan.
—Get a free chance to explore and experience the world of professional noodle making, including commercial noodle making equipment and professional culinary noodle schools
—The class will feature the best commercial noodle making equipment for restaurants, restaurant chains, mini factories, and other types of small/medium scale noodle businesses:
tested by time, endorsed by professionals
Learn about Yamato Noodle School!
How to register for the class
You will receive an email with instructions for how to log in to the Class livestream.
NOTE:
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the Class.