Ramen Course

Course Details

Overview

In our ramen course, you will learn to prepare an exclusive, original ramen developed specifically for our program. This comprehensive course covers not only the fundamentals but also advanced ramen techniques to help you attain culinary excellence. Additionally, you will have the chance to explore essential side dishes commonly enjoyed at ramen restaurants. What's more, upon successfully completing the ramen course, our school will provide support for you to establish your own business. This venture will feature a unique ramen style known as 'aburasoba,' and we will assist you in sourcing the necessary ingredients through a contract with our school-affiliated restaurant.

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Kenichi Irokawa

Kenichi Irokawa is a highly accomplished ramen chef renowned for his establishment of a popular ramen restaurant in Tokyo, Kouraku.

With over a decade of apprenticeship in ramen kitchens, Chef Irokawa brings more than 11 years of experience since the start of his own ramen restaurant.

His repertoire spans from traditional to avant- garde ramen creations, showcasing his deep understanding of contemporary tastes.

Chef Irokawa's culinary journey is enriched by his diverse interests in cooking, music, traveling, and personal development, all of which contribute to refining his culinary sensibility.

He continuously explores ingredients such as umami, spices from around the world, and various citrus fruits to craft dishes that excite all the senses.

In addition to his expertise in ramen, Chef Irokawa has also delved into mastering gyoza, a popular side dish at ramen restaurants.

Chef Irokawa's influence is extensive, inspiring numerous other chefs to embark on their own ventures.

Course Curriculum

Orientation
Preparation of soup (Tonkotsu or pork bone soup)
Kaeshi or sauce to be mixed with ramen soup
Preparation of chashu (Japanese braised pork)
Preparation of toppings
Making ramen with the soup you have prepared
Side dish 1
Tsukemen or noodles served with a separate soup to dip them in
Side dish 2
Noodle making

Curriculum Part 1

Orientation

Explanation about the restaurant, kitchen equipment, and overall plan of the course.

Professional appearance and grooming. (How to wear a washoku chef uniform stylishly)

Orientation

Curriculum Part 2

Preparation of soup (Tonkotsu or pork bone soup)

Cleaning pork bones, use of vegetables to remove odors, and cutting gingers and onions → Boiling the pork bones and vegetables.

Preparation of soup (Tonkotsu or pork bone soup)

Curriculum Part 3

Kaeshi or sauce to be mixed with ramen soup

Two types of kaeshi: soy sauce flavored and salt flavored.

Kaeshi or sauce to be mixed with ramen soup

Curriculum Part 4

Preparation of chashu (Japanese braised pork)

Pork belly, pork shoulder, and so on.

Preparation of chashu (Japanese braised pork)

Curriculum Part 5

Preparation of toppings

Eggs (soft-boiled egg served in a broth and seasoned boiled egg), green onions, and so on.

Preparation of toppings

Curriculum Part 6

Making ramen with the soup you have prepared

Curriculum Part 7

Side dish 1

Gyoza (Chinese-style dumpling stuffed with ground pork and vegetables and fried):

Cutting cabbage, Chinese chives, ginger, garlic, and so on to prepare filling.

Stuffing a gyoza skin with the filling → Pan-frying gyoza → Tasting

Side dish 1

Curriculum Part 8

Tsukemen or noodles served with a separate soup to dip them in

Curriculum Part 9

Side dish 2

You will learn how to make fried rice and several other popular rice bowl dishes served at Japanese ramen restaurants.

Side dish 2

Curriculum Part 10

Noodle making

You will engage in hands-on noodle making using a large-scale noodle machine actually used in restaurants.

Noodle making with an affordable, small-scale noodle machine.

Additionally, you will learn about flour blending and water content ratios.

Noodle making

Prices & Schedule

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Course Name	Duration	Availability	Period	Enrollment Fee	Tuition Fee	Total Amount
Ramen	1 week	Closed Closed Open Open Open Open Open	February 17 – 21 March 10 – 14 May 26 – 30 June 30 – July 4 July 28 – August 1 October 20 – 24 November 17 – 21	$500	$2,400	$2,900

*Schedule is subject to change without notice.

*The Fees mentioned above (enrollment fee and tuition fee) may be subject to change without any prior notice.

*The Fees listed above are for group lessons. Private lessons incur an additional 30% charge on the regular tuition fees.

*Applications will be closed upon reaching the designated number of applicants.

*The Fees listed above cover the following items: Tuition fee, venue usage fee, costs for water, heating, and lighting, expenses for ingredients, lending of a chef uniform, a cap, and cooking knives, teaching materials, interpreter services, and a certificate of completion.

*The Fees listed above do not cover the following items: Round-trip flight tickets between the applicant's home country and Japan, lodging charges, transportation expenses between the lodging facility and the lesson venue, and other personal expenses.

Discounts for Enrolling in Multiple Courses

If you enroll in multiple courses, the total enrollment fee for all the courses combined will be reduced by half.(※Excluding Summer and Spring Courses)

Discounts for Group Enrollments

If you apply for the same culinary course together with your friends, colleagues, or family, you will receive a group discount based on the number of participants attending:

2 participants (including yourself): 10% discount on the tuition fee.

3 participants (including yourself): 20% discount on the tuition fee.

4 participants (including yourself): 30% discount on the tuition fee.

* Please note that this discount applies only if you take the same culinary course together with your friends, colleagues, or family.

Cancellation and Refund Policy

If students wish to cancel their booked course after completing the full payment of the Fees, the cancellation and refund policy is as follows. Tuition refunds will be subject to a cancellation fee in accordance with the cancellation policy. Please note that the enrollment fee is non-refundable:

▪ Cancellation 60 or more days before the start of the booked course: No cancellation charge (full refund of the tuition fee).

▪ Cancellation 50 to 59 days before the start of the booked course: Cancellation charge: 30% of the tuition fee.

▪ Cancellation 40 to 49 days before the start of the booked course: Cancellation charge: 40% of the tuition fee.

▪ Cancellation 30 to 39 days before the start of the booked course: Cancellation charge: 50% of the tuition fee.

▪ Cancellation 20 to 29 days before the start of the booked course: Cancellation charge: 60% of the tuition fee.

▪ Cancellation 10 to 19 days before the start of the booked course: Cancellation charge: 70% of the tuition fee.

▪ Cancellation within 9 days or less before the start of the booked course: Cancellation charge: 100% of the tuition fee.

Note that if the School needs to cancel a lesson for its own reason, students will receive a refund of the tuition fee on a per diem (daily) basis for the missed lesson.

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Ramen Course

Overview

Instructors

Meet Kenichi Irokawa

Course Curriculum

Orientation

Preparation of soup (Tonkotsu or pork bone soup)

Kaeshi or sauce to be mixed with ramen soup

Preparation of chashu (Japanese braised pork)

Preparation of toppings

Making ramen with the soup you have prepared

Side dish 1

Tsukemen or noodles served with a separate soup to dip them in

Side dish 2

Noodle making

Overview

Course Curriculum

Orientation

Preparation of soup (Tonkotsu or pork bone soup)

Kaeshi or sauce to be mixed with ramen soup

Preparation of chashu (Japanese braised pork)

Preparation of toppings

Making ramen with the soup you have prepared

Side dish 1

Tsukemen or noodles served with a separate soup to dip them in

Side dish 2

Noodle making

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