It is a series of classroom and hands on style lectures taught by the experienced MENSHO team over 3 days, covering the keys to creating a successful ramen shop; all curated by the school director, the man featured across Japanese media, the CEO of MENSHO Inc., Mr. Tomoharu Shono.
You will learn about shop development and flavor crafting that makes for a successful ramen business worthy of being featured on T.V., media, and magazines. We will also discuss the development of ramen business overseas, based on our experience opening MENSHO TOKYO BKK (Bangkok) and MENSHO TOKYO SF (San Francisco) which has appeared in Michelin Guide San Francisco.
「Don’t expect to be stuck behind a desk; you will be systematically learning the know-how, management methods, and flavor creation supported by customers everywhere and cultivated from the experience of running successful ramen businesses in Japan and abroad.
> Company Overview(Japanese website)Our course is conducted with on the spot English interpretation. Time for questions is built into the course, so if there is anything you don’t understand you will have time to ask our professionals.
We supply our popular ramen shop recipes and course textbook filled with ramen making tips and techniques.
The school director Mr. Tomoharu Shono, manages MENSHO Group which created the famous ramen shop that was awarded first prize in Japan’s national ramen contest. His shop in San Francisco has appeared on the Michelin Guide and continues to be successful with lines leading out the door.
The course venue is a 3 minute walk from Gokokuji Station which is 2 stations away from Ikebukuro (5 minutes) in the heart of Tokyo.
>5 minutes from Ikebukuro Station >15 minutes from Shinjuku Station >25 minutes from Shibuya Station >25 minutes from Tokyo Station
Ramen that is popular in Japan will not necessarily automatically be popular overseas. MENSHO Group has the know-how for developing ramen business overseas with a proven track record all around the world, having opened shops in San Francisco, Bangkok, and China
Tokyo, Shinjuku-ku Ichigayatamachi 1-3 1F
Tokyo, Shinjuku-ku Shinjuku 2-17-10 1F
Tokyo, Shinjuku-ku Shinjuku 1-32-15
Tokyo, Shinjuku-ku Sumiyoshi-cho 7-10 1F
Tokyo, Bunkyo-ku Kasuga 1-15-9 1F
Tokyo, Bunkyo-ku, Otowa 1-17-16 1F
Tokyo, Suginami-ku, Asagayaminami ２-42 A-4
Tokyo, Shinjuku-ku Nishi-Shinjuku 1-1-3 7F
Shizuoka, Numazu-shi, Higashishiiji Higashihara 301-3 3F
Tokyo,Shibuya-ku, Udagawa-cho, 15-1 B1
571, Sukhumvit 31 Road | Khlong Tan Nuea, Watthana, RSU Tower, Floor G, Bangkok 10110, Thailand
672,Geary St San Francisco, CA 94102
We will learn how to choose and prepare the best ingredients for making tonkotsu soup as well as cover all of the important aspects of crafting this soup.
We break down and explain the 5 elements every ramen chef must master to make a truly great ramen; noodles, oil, tare, toppings, soup.
We have all of our students make their own ramen while imparting professional ramen chef know-how cultivated by our Japan and world famous MENSHO team.
We learn how to make the staple clear pork & chicken chintan broth. The lesson covers from choosing ingredients, preparation, to finishing touches.
Our students learn how to make a tender pork shoulder roast chashu and a low temperature cooked chicken base chashu.
We learn how to prepare one of the most essential toppings for ramen, menma(bamboo shoots).
Next we cover how to make the three sauces that form the foundation of ramen, shoyu, shio, and miso tare.
After learning the basic properties of the flour we use for ramen, we cover craftsman techniques for making our noodles.
Using the soup, noodles, oil, toppings, and tare we made on day 1 and 2, we will learn a number of ramen recipe variations.
＜Examples of Ramen Variations＞
(1) Classic Shoyu Ramen >Tontori-Chintan×High Hydrated Chijire Noodles
(2) Kyushu Ramen >Tonkotsu×Low Hydrated Thin Noodles
(3) Sapporo Miso Ramen >Tonkotsu×Tontori-Chintan×Aged Chijire Noodles
(4) Modern Shoyu Ramen >Tontori-Chintan×Seafood×Low Hydrated Hirauchi Noodles
(5) Tonkotsu Seafood Tsukemen >Tonkotsu×Seafood×Very Thick Tsukemen
Finally after completing the “Ramen Master Course” you will receive a certificate of course completion and we will have our after course party.
Amongst having a large number of his creative product ideas showcased in the media, Mr. Shono has received many awards, including 1st place in the “grand prize” category for TRY Ramen and 1st place nationally in Ramen Walker 2017’s New Shop GP, in addition to appearing as a guest chef ramen creator at Twitter HQ and serving as the Australian Lamb Ambassador. In recent years, he has been actively working on opening shops overseas (San Francisco, China, Bangkok, Brazil, etc.) with his overseas branches gaining wide popularity after opening with 3-hour lines, garnering attention from overseas media. Currently Mr. Shono has developed his business into ten brand shops within Japan and two brands abroad.
Representative of Three Well Management, Representative Director of the Japan Food Business Management Association; After working as a team leader for the food and beverage department of Funai Consulting Incorporated, listed on the first section of the Tokyo Stock Exchange, Mr. Mitsui struck out on his own in 2016. His book, “飲食店経営[人の問題]を解決する３３の法則(Dobunkan Publishing)” (Translated title: 33 Rules to Solve Your Restaurant Management Problems) was published in 2017 and became a #1 best seller in Amazon’s dining out book rankings. From local shops to large chain restaurants across Japan and abroad, Mr. Mitsui provides professional consulting covering business development, performance improvement, branch/employment management, and more.
Mr. Sunada began working for ROYAL HOLDINGS CO., LTD. In 1975 where he has served as Chief Supervisor of cooking instruction, quality control, and operation management for over 70 restaurants. Following this work, he became the headmaster at the company’s cooking academy and has worked on the frontline instructing kitchen staff and budding chefs for many years. Starting in 2018 Mr. Sunada became a partner consultant for Three Well Management and has worked providing business and menu development consulting as well as cooking instruction and more.
After graduating from Arizona University Mr. Plaut moved to Japan in 2004. As a ramen critic who conducts research and visits hundreds of ramen shops annually, he has worked as a serial columnist for Playboy Weekly’s, “Ramen American” column for over three years as well as appearing as a commentator on NHK and other commercially broadcasted programs. In 2016, as the Management Producer for MENSHO, Mr. Plaut oversaw, in person, the opening of “MENSHO TOKYO SF” in California. More recently he has been working hands-on as producer for opening the MENSHO brand at Twitter HQ as well as opening ramen businesses in Michigan and New York in the U.S.
A huge advantage to our course is the fact we offer hands on style lectures taught by the experienced MENSHO team, concentrating on the keys to flavor and shop creation; all information covered is carefully curated by the school’s head director, a ramen-creator who draws on his wealth of experience opening successful ramen shops at home and abroad garnering media attention and appearing in the Michelin Guide, Mr. Tomoharu Shono.
We schedule out each day; 1st day 10AM〜6PM, 2nd day 10AM~6PM, 3rd day 10AM~6PM （※Times may change due to progress of the course)
It will be held at MENSHO’s Gokokuji shop. It is a 2 minute walk from the Yurakucho Subway Line at Gokokuji Station.
You can pay the fee via bank deposit or in cash.
Yes you can take pictures and video. Yes you can also post them on SNS, however any commercial use of the course contents is strictly prohibited.
The venue is 2 stations (4 minutes) away from Ikebukuro Station. There are a large number of hotels around Ikebukuro Station so we recommend finding one there.
We have uploaded videos of the course to Youtube. You can find the videos at the below URL’s. The content of day 1, 2 and 3 may be subject to change so the videos are a general outline of the class and not exact.
