#Japan #Tokyo and Osaka #Ramen School #Kitchen Tech #Tempo's Busters

Introduction to the Ramen School

On July 22, 2026, the first-ever simultaneous Ramen School will be hosted in Tokyo and Osaka, providing a unique learning experience for ramen shop owners and aspiring entrepreneurs. Organized by Tempo's Busters, Japan's largest distributor of used kitchen equipment, and Kitchen Tech Co., this free hands-on workshop aims to revolutionize ramen preparation. With limited spots of ten participants at each venue, this is an opportunity not to be missed.

The Importance of Efficient Food Preparation

The cost of ramen ingredients has skyrocketed, with 141% increase in raw materials since 2020. In 2025, while the number of ramen shop bankruptcies dropped to 59 from a record high of 79 in 2024, this wasn't merely due to a halt in price increases. Innovative ramen shops have adopted machinery to streamline lengthy food preparation processes, enabling them to operate with fewer staff while enhancing the quality of their offerings.

The mantra of many ramen chefs has become: "I want to ease the preparation while maintaining flavor." This workshop responds to that crucial need through live demonstrations and tastings. Following the success of the Tokyo event in January 2026, which filled to capacity immediately, and media coverage surrounding the first Sapporo event held in March 2026, the Ramen School is anticipated to be a hit.

What to Expect on the Day of the Event

Unlike traditional exhibitions showcasing equipment, the Ramen School focuses on interactive cooking sessions where participants can watch and taste the outcomes. Here’s a breakdown of what will occur:

1. Pressure Cooker Broth Creation: Attendees will observe how to prepare a pork bone broth that typically requires over 10 hours, using a pressure cooker to reduce this to just 4 hours. The result? Tender bones that can be easily broken apart, allowing for an extraction of all flavors, with reduced gas and labor costs—and an even richer taste.

2. Homemade Noodles: The transition from outsourced noodles to homemade varieties can greatly impact costs and differentiation from competitors. Participants will get hands-on experience with a noodle-making machine, allowing them to appreciate the aroma and texture of fresh noodles.

3. Char Siu Comparison (Pressure Cooker vs. Convection Steamer): Participants will taste-test meat prepared in both a pressure cooker and a convection oven. The focus will be on softness and meatiness, allowing participants to decide which style suits their restaurant best.

4. Special Lecture: A special lecture by a partnering company will also be included, elaborating on relevant techniques (details to be revealed on the day).

The workshop culminates in a tasting of a complete bowl of ramen, combining soup, noodles, and char siu, all prepared in just four hours. Attendees will have the opportunity to taste the product of their efforts. Additionally, participants will be offered an exclusive discount of 100,000 yen on the outstanding noodle-making machine, available at a special price until the end of July.

Future Developments

Beginning with regular sessions in Tokyo, the Ramen School is expanding to include venues in Osaka and, by March 2026, Sapporo. This dual-hosting marks another milestone in the initiative’s growth. Further sessions are expected in major cities across Japan, aiming to teach both aspiring restaurant owners and established chefs how to create profitable kitchens.

Event Details

Registration Form: Register Here

Organizers: Kitchen Tech Co., Special Sales Division

Company Overview

• - Company Name: Kitchen Tech Co.
• - Address: 1F Nihon Parking Building, 3-15-1 Toyama, Shinjuku City, Tokyo, Zip Code 162-0052
• - CEO: Kazumitsu Morishita
• - Website: Kitchen Tech Website