Build Your Own Successful Ramen Restaurant Here!
Ramen Class For Startups, Businesses,
And Professionals Across The World
Having conducted intensive courses over 15 years with more than 1,000 graduates,
many of whom started and run popular ramen shops,
Yamato Ramen School will finally open its doors in Singapore for a 5-day intensive Ramen masterclass.
Schedule for 2019
>Mar. 18 - 23 (2019) Fully booked
>Apr. 22 - 27 (2019)
>May 13 - 18 (2019)
Participation Fee: SGD 5250
(travel & lodging not included)
All events take place at Yamato DreamStudio Singapore
Address: 8 Jalan Kuras, Singapore 577725
Tel: +65 6456 4322
WE WILL SEND YOU A CONFIRMATION EMAIL ONCE WE RECEIVE YOUR APPLICATION
Learn to be able to make everything from scratch.
By attending the course, you can expect to master the following:
Learn the structure of ramen soup (base broth + base sauce + flavored oil). Learn how to make the basic types of base broths (pork-based, chicken-based, vegetable-based, fish-based), base sauce, flavored oils in the Yamato methods. Finally, we teach how to blend these components to develop a complete and great ramen soups that sell.
Learn the fundamentals of noodle making by studying the ingredients, processes, and what makes good noodles good. You will learn how to make various types of authentic noodles from scratch by practical training on the most-advanced noodle machines.
Learn how typical toppings, charshiu (slices of meats – pork, chicken, etc.) eggs, etc. are made.
4. Menu Development
Ramen is not a complete product unless noodle, soup, toppings are put and matched together. Also, presentation is critical in enhancing the image of ramen dishes, making customers willing to pay more. As the last class of practical training, we teach menu development to complete your original dishes and recipes.
Analyzing what makes successful restaurant successful, the secret formula for strong noodle restaurant that succeeds through time is revealed. You will have insights into how to build a restaurant concept, financing, human resources, and other issues that noodle restaurants managers must know and consider before starting their businesses will be addressed here.
The Curriculum is designed to help even those with no experience, to start a restaurant of their own and design the menu for it. Each class is divided into 2 sections: Theory/Lecture and practical training/workshops.
Day 1 – Noodle Making
Learning the fundamental knowledge of ingredients (flour, water, kansui, salt, egg, and others), how to make a recipes, basic types of noodles, and noodle making processes provides students with the foundation to work on his or her own noodles in practical training using noodle making machines. Various types of fresh noodles are made by students and put together with soups to make complete ramen dishes.
Day 2 – Preparation of base sauce, flavored oil and toppings
Students learn many kinds of base sauces, which determine the taste of the soup (soy
sauce, salt, miso, etc.) and flavored oils, which shape the flavor of soup and make it more
complex than the raw materials. Students learn how the basic types of toppings are made.
Day 3 – Preparation for base broths
Learn how to make great base broths from scratch. Students work on preparing several
types of base broths (chicken-, pork, vegetable-, fish-based). With Yamato methods of fail-free
broth preparation should make you an expert in broth making. Different types of base
broths are cooked separately in different stockpots for students to blend them later.
Day 4 – Management Lecture & blending of ramen soups
Imparting Mr. Kaoru Fujii’s philosophy of Ramen, Udon Restaurant Management is part of the training you will receive over the 5 days of training from our experienced instructors. Be equipped with the following:-
a) Developing a concept for your ramen, udon restaurant.
b) Financial projections and analysis
c) Kitchen design and workflow
d) Manpower and scheduling
Also, we start teaching blending of soups by combining different types of ramen broths, tare, and oils that have been prepared in the previous days.
Day 5 – Plating techniques and final presentation
Because each student is encouraged to develop his or her dish(es) / recipe(s), on the last
day of practical training, each student creates his or her original dish(es) by assembling everything to
make a bowl of Ramen and presenting it in a beautiful way.
Day 6 – In-shop operation
This is an optional curriculum that's offered on demand for an additional fee. Students can learn how to serve bowls of ramen noodles in an actual in-shop setting. By assembling and serving dishes for a few hours and experiencing the flow of operation, students can have a sense of how to operate a ramen shop with efficiency.
Learn from World-Class
Instructors & Ramen Masters
Having taught over 1,000 students and made many succeed in running their
restaurants, our instructors are ready to help you learn and build successful
ramen restaurant / business.
With over 40 years having worked with restaurant owners, chefs, and those with no experiences and run his businesses for the same period, he has gained his expertise in management, operation, and culinary skills in his way. He shares Yamato methods / ways of how to build and develop successful restaurants. He’s one of the most prominent masters of this field in the world.
Graduated from Yamato Noodle School more than 10 years ago, Chef Jason started his ramen restaurant and has been kept abreast in the latest techniques and know-how in the ramen kitchen. He has provided consulting services to numerous ramen and udon restaurants in many parts of the world and developed great knowledge and experiences in noodle making, soup preparation, menu development and restaurant operations. He will shares his expertise, based on actual experiences and learning in the course.
Yamato Dream Studio
8 Jalan Kuras, Singapore 577725
TEL: +65 6456 4322