Special Ramen Event in New York

Dates:
Jan. 29th - 31st 2019
Feb. 19th - 21st 2019

From attending this event,
you can expect to...

  • Try the quality of noodles freshly made in-house, and learn how to make them yourself!
  • Study and experience how a great variety of authentic ramen noodles is made from scratch
  • And, much more…!

INSTRUCTOR
MR. Shuichi Kotani
A Noodle Master and Chef
C
hef Kotani is a true noodle master who's been making soba noodles by hand for over 15 years. He also has years of experiences in making a variety of ramen noodles, udon noodles, and other types of noodles.

He has has been running World-Wide Soba Inc. in New York, which helps businesses start up ramen, soba, and other types of noodle restaurants in the United States and Europe. There's a number of successful restaurants he has helped started. 

He can share his expertise in noodle making and business operations and much more.

Japanese Ramen, Udon, & Soba Noodle Making Class

[A] TimeCONTENTS[B] Time
10:00Greeting/Orientation14:00
10:15Ramen Noodle Theory
explaining all the ingredients of ramen noodles and making processes
14:15
10:45Noodle making sessions
Making ramen noodles from scratch on a noodle machine
14:45
12:15Samplings
Taste freshly made ramen noodles with soup
16:15
12:45FAQ sessions16:45

*Please choose a time slot (A or B) to attend.
(We stop accepting applications once the vacancies runs out)
*Schedules may be subject to change
*All classes are conducted in English

Jan. 29th [Tues.] - Jan. 31st [Thr.]
Feb. 19th [Tues.] - Feb. 21st [Thr.]
Half-DAY CLASS
2 sessions on 1 day

Learn how to make a variety of great quality fresh noodles from scratch.

Get an opportunity to try the most delicious noodles you’ve ever tasted.

Create you own variety of noodles (prior notification required)

Attendance fee: USD60 / person
Number of vacancies is limited

you can experience
The most advanced & versatile ramen noodle making machine

RICHMEN One
LM10062IUS [NSF/UL/CSA certified]
An all-in-one noodle making machine capable of making 100 servings per hour (with a recommended max. daily production volume of 500 servings).  It can also produce a variety of other noodles, skins (gyoza, wanton, etc.), and other dough products you can only imagine!

Books available for purchase at this event

Management book
for noodle
restaurants
Written by
Mr. Kaoru Fujii

USD 20

Ultimate Ramen
Science based
innovative noodle Making technologies

USD 40

Nobody wants to share
Book of secrets on Ramen Soup by Yamato
Method

USD 350

How to register for the class
1. Submit your information from the form
2. Receive a registration email from Yamato MFG.
You’ll receive an email with instructions for attendance fee payment.
(credit card payment via PayPal or other option you may prefer.)
3. Make payment and get a confirmation email
After the payment has been confirmed, we will send you a confirmation email and attendance guidelines.
Then, your registration is complete!

 Sign up and secure your seat by submitting the form below

Available dates:
Jan. 29th [Tues.] - Jan. 31st [Thr.]
Feb. 19th [Tues.] - Feb. 21st [Thr.]
Session A: 10:00-13:00, Session B: 14:00-17:00
*Please choose a date and session you want to attend.
(For example, fill the box with "Jan. 29th A")

Location: 57 Warren St, New York, NY 10007, USA
at Korin Showroom in Manhattan

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