Intense Ramen Making from Scratch in 15 Days

Learn from the best at TRA. Our instructors are real owners of some of the top ramen restaurants in Japan. They will teach your all you need to know to become a ramen restaurant chef and owner. You are expected to master from the basics to advanced ramen skills thoroughly from our instructors. You will also have a chance to sell your own ramen you developed to actual customers at our in-house restaurant. We assure you that the feedbacks and reviews from your customers will be an asset you will cherish.

Our principal, Mr. Ishigami, The King of Ramen himself will hand the completion certificate to those who completed this 15 Day Intensive Master Course on the last day of the course. This completion certificate will certainly be your powerful ally and your source of confidence when you begin your career as a restaurant owner.

Overview

Day 1: Welcoming Ceremony/Lecture: Financing
A tax accountant talks about financing, public/private loans and lease which you may need when starting your own restaurant, including how to prepare a business plan. Lecture also covers how you can calculate your expenses such as food cost.
Day 2: Lecture: Basic Ramen Studies
Understand the trends of the ramen industry in general by learning its history all the way to the latest popular ramen dishes. Before you begin your practical training of making the base sauce, seasoning oil, seasoned boiled eggs and other toppings, you will sit in a lecture which covers basic knowledge of these ramen’s essential ingredients including noodle and soup.
Day 3: Basic Ramen Making – Chintan Soup
Learn how to make a simple basic clear soup ramen called “Chintan” in two flavors (soy sauce/salt). Your instructor will demonstrate how to make the soup during the session in detail, including preparation of chicken and pork, and temperature control of the soup in detail.
Day 4: Basic Ramen Making – Paitan Soup
Learn how to make a simple basic white cloudy soup ramen called “Paitan” in two flavors (soy sauce/salt). You will learn about the characteristics of chicken and pork (tonkotsu), and the lesson also covers the entire process of ramen making from mise en place and preparation all the way to the last step of soup making. Recommended combination of the type of base sauce, seasoning oil, and the white soup will be shared with you as well. You will also learn about tsukemen, using the soup made during this lesson.
Day 5: Advanced Ramen Making – Chintan Soup
Learn how to create a wide variety of soup flavors using the basic Chintan soup you learned on Day 3.
Day 6: Advanced Ramen Making – Paitan Soup
Learn how to create a wide variety of flavors using the basic Paitan soup you learned on Day 4: miso ramen, Jiro-style ramen, tsukemen, vegetarian ramen, vegetable potage ramen and more. Lesson includes popular recipes of pork toppings for ramen: simmered pork, hung-grilled pork, slowly roasted pork in low temperature and more.
Day 7: Review
Review past practical lessons in a sit-in lecture style to ensure your understanding. With your acquired knowledge, you will make your own base sauce, soup and seasoning oil with some help from your instructor.
Day 8: Fresh Seafood Soup
Learn how to combine various fresh seafood with Chintan soup and White soup. Seafood based seasoning oil and base sauce, seafood toppings, cold fresh seafood ramen, mazesoba and tsukemen with seafood will also be introduced.
Day 9: Thick Tonkotsu & Seafood Soup
Learn how to make various flavors of ramen soup using the thick tonkotsu & seafood soup as a base. Tsukemen, spicy ramen, mazesoba are some of the variations covered in the lesson.
Day 10: Lectures by Various Companies Associated with Ramen Businesses
In this lesson, you will take a field trip to our affiliated company “Chubouya” headquarters for lectures by some companies associated with ramen restaurant businesses.

【MARUSAYA】
Marusaya, the Japan’s leading dried seafood whole sale store will share the most effective way to use dried seafood as soup stock ingredients using actual food samples.

【Gas Suppliers】
Cost of gas can take up a large part of your expenses. Learn about gas unit price and a cost-effective way to use gas for your business.

Lecture will also cover topics such as bowls, dishes and other kitchen ware items you need at your restaurant

Day 11: Noodles and Recipes
Taisei Kikai Kogyo will give a lecture on noodle making. You will have an opportunity to see the process of making noodles using a machine.

Spend your afternoon creating your own recipe for your sales presentation on Day 14. You are expected to come up with a concept of your own and develop a recipe on paper using all skills and knowledge you have acquired during this course.

Any ingredients you wish to use in your recipe will be prepared by us. With our help, you will decide on the type of noodles that goes well with your original soup, and we will place a customized order for you.

Set the pricing taking food cost into consideration and name your dish as well as creating a recipe and choosing toppings. The goal is to create a recipe that qualifies as a professional dish in all aspects at a ramen restaurant.

Day 12: Make Your Own Ramen
Make your ramen following the recipe you created the day before. You are expected to begin your preparation from scratch, make adjustments as needed to create your own original ramen.
Day 13: Practicing for Sales Presentation/ Advertising
We cover the entire process for the sales presentation: Practice to speak up clearly, take orders, make ramen and serve to customers.

Hand out fliers in the neighborhood to advertise your ramen and prepare yourself for the sales experience.

Day 14: Sales Presentation to Real Customers
Invite real regular cutomers to the restaurant to serve your ramen. You are expected to manage the entire operation of taking orders, preparing your ramen and serving it to customers all by yourself. A real ramen chef experience.

Your customers will leave you a review of their experience. You should be able to see the result of your efforts instantly. You are expected to prepare ramen for 30 people and the day’s training ends when your ramen is sold out.

Day 15: Final Exam/Completion Ceremony
You will take a written test which covers topics you have learned during this course. Completion Certificate will be issued at the ceremony, and you are done!

Basic daily lesson hours: 9:00 – 17:00
Some instructors may extend their sessions until 18:00.