Ramen School 100th Session
2025-06-26 06:08:29

Celebrating a Milestone: 100th Session of Ramen School Opens Doors to Culinary Future

Celebrating a Milestone: 100th Session of Ramen School



In a remarkable achievement over the past 13 years, the Professional Ramen School, operated by Hyodo Manufacturing Co., Ltd., has successfully graduated over 1,016 students. Located in Oyama City, Tochigi Prefecture, Hyodo Manufacturing is a leader in total planning for food service facilities and opened the doors to its 100th first course from June 17 to June 19, 2025. This event marks a significant milestone for both the institution and the ramen industry.

The allure of the Professional Ramen School’s first course lies in its experienced faculty, consisting of over 20 successful graduates and industry experts who provide both lectures and practical training. To celebrate this 100th session, more than 80 alumni returned to showcase their specialties and engage with the current students. Among the participating alumni were notable figures such as Takumi Yoshikawa, the CEO of Yamanami Noodle Arts in Oita and director of the famed Men-do Ko, and Shigehisa Fujisaki from Hakka Nippon-1, operating in Kichijoji, Tokyo.

Hands-On Experience


On the first day, students delved into hands-on sessions focusing on various ramen recipes, including meat soba, niboshi ramen, and oil ramen. They also learned to create essential components like soup base and flavor oil, along with managing side dishes such as gyoza. Each day, the student-to-teacher ratio was more than two to one, allowing for individualized attention. The training sessions not only addressed new entrants to the ramen field but also seasoned ramen shop owners aiming to refine their craft.

In classroom discussions on the fundamentals of ramen shop management, students explored critical financial concepts, including budgeting and securing bank loans. The sessions fostered camaraderie as participants watched video letters from past graduates and mentors during warm networking gatherings.

Day Two Explorations


On the second day, practical lessons expanded to intricate ramen categories such as tonkotsu, evolving styles of ramen, and international fusion. All the while, students received culinary insights from Hiroyuki Ishino of Tenho, a Chinese dining establishment garnering media attention. He shared recipes for popular side dishes like kimchi fried rice and pork liver stir-fry, adding depth to the culinary experience.

Theoretical lectures on the second day included in-depth topics such as the art of pressure cooking and the scientific foundations of ramen. As students began to formulate their concepts for graduation projects, interactions with alumni turned into mentorship opportunities, encouraging students to seek advice actively.

Following the day's classes, students participated in a collaborative ramen event at the nearby Tsujita-ya, a tradition that fosters community and collaboration between faculty and students.

Graduation Day


The final day turned out to be a culmination of all their hard work. Students presented their individual ramen recipes, engaging in practice sessions with guidance from their mentors. From homemade thick noodles to unique mushroom-infused broths, many dishes surprised even the seasoned alumni mentors.

Graduation presentations wrapped up with lectures from current design professionals who emphasized the importance of impactful branding in attracting customers. This hands-on education taught them practical techniques that could be immediately applied to their culinary ventures post-graduation.

The Professional Ramen School not only prepares students for opening shops but also provides continual support in the form of internships in graduates' eateries, business development, and more. Recognizing that the restaurant journey begins after the grand opening, the school nurtures dreams such as achieving Michelin recognition or launching successful ramen establishments internationally.

The school also adapts to the ever-evolving ramen landscape and keeps curricula updated, with alumni often returning to share insights into the latest trends. Looking ahead, the school plans to expand its renowned program to new regions, including India, Sydney, and Spain, following its established presence in America and China.

As the Professional Ramen School celebrates this historic 100th session, it stands proud of its legacy and commitment to cultivating the global ramen culture that unites aspiring chefs and enthusiastic food lovers around the world.

Alumni Voices


  • - Yuji Ito (A novice): “As a complete beginner, I stumbled upon this institution after facing countless rejections trying to learn from local pros. This school’s hands-on experience and engaging environment eased my anxiety. Crafting my cold tantanmen on the final day was incredibly fulfilling. Now, I’m set on opening a Kitakata ramen shop!”

  • - Ryohei Takahashi (An experienced chef): “After 13 years of running my shop independently, I often struggled without direction. However, participating in this program clarified my approach and elevated my ramen’s quality. The entire experience was invaluable and I aspire to assist in the future as a mentor myself.”

A Vision for the Future


Under the direction of founder and president Sawato Hyodo, the Professional Ramen School continues to inspire culinary growth and foster connections among chefs. The comprehensive curriculum promises an enriching journey for novice and veteran ramen chefs alike, nurturing a global community of ramen enthusiasts dedicated to preserving and innovating the culture of Japanese ramen.


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