- Only 7-Day to learn how to make your own original bowl of ramen.
- Complete training program to turn a beginner into a professional.
- Learn ramen recipes from classics to the latest trends.
- Learn advanced skills to create a variety of new dishes.
- Master the processes of creating new dishes and serving customers.
- A completion certificate for participants who completed the course.
- Continual support available after the completion of the course until the grand opening day. Our Curriculum
Even those with no experience in the ramen industry have been successful enough to be listed in the Michelin Guide Book. Some stores have grown to become numerous popular and thriving stores, such as the title of top annual popularity on the famous website "tabelog.com" which is always referred to by ramen lovers in Japan, and a dedicated feature in "Ramen Walker", a major magazine in Japan.
We cover a wide variety of ramen recipes from classic ones to the latest trends: beginning with Shoyu, Shio, Tonkotsu, Miso and then to more variations such as clear type soup, cloudy type soup, sea food based stocks, dipping noodles, dry noodles and more. We also provide different kinds of recipes of roasted pork which is used as ramen toppings.
TRA is a school for future ramen restaurant owners. This academy is not just for cooking lessons. Passing down recipes is not the goal of our intensive course. Our goal is for you to master the skills of creating your own original dish from the ramen recipe you learn from us. Skills to arrange recipes and create variations of flavors are what you exactly need to survive in the competitive world of ramen industry.
This is the "Izakaya Course".
The type of noodle used depends on the type of ramen. To serve good ramen, it is important to have the right noodles for your ramen.
The fastest way to ensure a steady supply of ramen noodles is to make them yourself. You can purchase the noodle-making machine used in the class and put it in your own restaurant.
Straining ramen soup by hand is a hard work. Moreover, it is time-consuming. With 'Koshitaro', a soup strainer specially designed for ramen, the work that used to take about 2 hours can be finished in about 30 minutes. The time saved can be used for other tasks.
'Koshitaro' is patented in Japan.The centrifugal separator and straining net combine to efficiently produce soups of varying smoothness, from coarse to fine.You can learn how to use them in TRA.
TRA is more than just a ramen school. We are a professional group that also handles store interiors and kitchen equipment. We not only teach the know-how of ramen making and management, but can also provide full assistance in creating your ideal restaurant store. We have a proven track record of working with graduates to create their restaurants and leading them to success.
We not only support the design of interior, but also the construction and installation of kitchen equipment until the restaurant is completed. We will consult with you even while you are enrolled in the ramen school. Since we can take care of all aspects of restaurant construction, we can provide support at a more reasonable cost than if we had to hire separate contractors.