Ramen School: From 10-Hour Broth to 4 Hours – Free Efficiency Training for Ramen Shops Comes to Tokyo and Osaka Simultaneously

Tempo Busters Co., Ltd., Japan’s largest distributor of used commercial kitchen equipment (Headquarters: Ota-ku, Tokyo; President & CEO: Atsushi Morishita), and Kitchen Tech Co., Ltd. (Headquarters: Shinjuku-ku, Tokyo; President & CEO: Kazumitsu Morishita), will jointly host an experiential workshop titled 'Ramen School' on Wednesday, July 22, 2026, at both Tokyo Ramen Specialty Hall (Adachi-ku) and Osaka Ramen Specialty Hall (Suminoe-ku, Osaka City).

This marks the first time the 'Ramen School' series will be held simultaneously in Tokyo and Osaka. Participation is free, with a capacity of 10 attendees per venue on a first-come, first-served basis.

Background: Rising Ingredient Costs Make Efficient Preparation Key

Ramen ingredient prices continue to rise. The raw material cost index has increased to 141% in 2025 compared to 2020. (Source: Teikoku Databank)

Meanwhile, ramen shop bankruptcies in 2025 totaled 59, down from a record high of 79 in 2024. This is not due to stabilized prices, but rather because more shops are adopting machinery to shorten long preparation times and optimize cooking processes with fewer staff.

'We want to make prep easier, but we don’t want to compromise on taste.' Ramen School was created to directly address this urgent challenge through live demonstrations and tastings. The January 2026 Tokyo session filled up immediately upon announcement, generating a waitlist, while the March debut in Sapporo received coverage from TV and newspapers.

Workshop Content: Building One Bowl of Ramen from Scratch in 4 Hours

Ramen School is not an equipment exhibition. It follows a 'classroom' format where instructors cook in front of participants, who then taste and evaluate the results.

- Broth with Pressure Kettles: A live demonstration showing how pressure kettles can reduce traditional 10+ hour pork bone broth preparation to just 4 hours. The cooked pork bones (genkotsu) become soft enough to break by hand, extracting even the marrow. This method reduces gas and labor costs while enhancing flavor intensity. - In-House Noodle Making with Noodle Machines: Participants will see how switching from outsourced to in-house noodles affects cost and differentiation. The machine will be operated live, allowing attendees to experience the fresh aroma and texture of newly made noodles. - Chashu Showdown (Pressure Cooker vs. Combi Oven): The same cut of meat will be cooked using both a pressure cooker and a steam convection oven, then compared side-by-side. Participants will judge whether tenderness or meaty texture better suits their shop’s concept. - Special Lecture: A guest lecture by a partner company (details to be announced on the day).

Finally, participants will combine the broth, noodles, and chashu to assemble a complete bowl of ramen ready for restaurant service, which they will taste. They’ll experience firsthand the quality of ramen made in just four hours.

Additionally, attendees will receive an exclusive ¥100,000 discount on the 'Taisei II' noodle machine used in the demonstration (special price valid until the end of July).

Future Plans

Ramen School began with regular Tokyo sessions, expanded to Osaka, and reached Hokkaido with its debut in Sapporo in March 2026. This simultaneous East-West event represents the next step in its growth.

The organizers plan to hold future sessions in major cities nationwide, delivering the concept of 'profit-generating kitchens' to both aspiring entrepreneurs and existing ramen shop owners.

Event Overview

Registration Form: https://x.gd/BbQ6Z

Organizer: Kitchen Tech Co., Ltd., Special Sales Department

Company Overview

Company Name: Kitchen Tech Co., Ltd.

Address: 3-15-1 Tohyama, Shinjuku-ku, Tokyo 162-0052, Japan (1F, Nihon Chusha Building)

Representative: President & CEO Kazumitsu Morishita

URL: https://www.kitchen-t.co.jp/