Kitchen R Labo

"Kohei, when I learned to make ramen in Japan, it was delicious, but when I came back here, I can't make it the same way.”

This is the kind of problem I hear from many people who have learned at ramen schools in Japan. I understand this because I have been to most of the ramen schools in Japan.

1. The teachers don't know the environment in your country.
2. The quality of ingredients in Japan is different and you cannot get the same ones
3. Water is different
4. Kitchen utensils are different
You think, Pots are pots, right?
You can get different flavored broth from titanium, aluminum, and stainless steel pots. Have you ever thought about why that is?

For solving these problems, you must know why and what is happening?
The first thing to do is to know what is happening.
Then, study the characteristics and combinations of the ingredients.

OK, Then, after that, how do you make ramen?

Of course, I will teach you the basic ramen example recipe, but we will teach here mainly “how to make your own recipe”.
Using this same approach, I have made seven ramen dishes this month. If you know the basics, you can apply them.
You will need to do your own training after the Ramen School. Then, you can make your own ramen.
Rome was not built in a day.

And the only way to do that is to study all your life and make it better than yesterday.
For sure, it makes a huge difference later on whether you start out with the ideas and way of thinking you learned in school or not.

Last week, I went to Łódź for noodle making training.
There are 3 students who graduated my ramen school, and this ramen is from Ramenownia by Susharnia. Bartek is the first student from Łódź, he was on TV some time ago for opening his restaurant during the lockdown.
When I visited his place I had Niboshi Tonkotsu. The aroma of niboshi is not so strong (maybe for the Polish guest), and it's a rich tonkotsu ramen. I think it is the richest tonkotsu in Poland …. and the best part is that paring of noodles and broth goes well together. The crispy, low water content noodles and the thick soup were a perfect match. Personally, I thought that the pork belly chashu topping was a little bit heavy for the this rich broth. Balance is a task for me as well and I think that it’s the key to mastering ramen. I look forward to his further pursuit of deliciousness in the future.

Ramen school basically teaches the principles, methods and how to make ramen recipes by yourself. Knowing the basics is very important in order to apply and develop them in the future. After class, it is up to each chef to come up with his or her own unique flavor. That is why I am very excited about the new taste of ramen in Poland. For sure, they have other ideas which I've never had. And those ideas will create new generation of ramen.

Ramen school schedule of July

🔷5 days ramen training (19th-23th of July)
(if you want to apply 3 days course, please let me know.)
See details：
https://www.facebook.com/KitchenRLabo/photos/a.703836076911458/781110349184030/

🔷Tonkotsu ramen 1 and half days training
(26-27th of July)
(For the gastronomy business)
Cost: 3000PLN (Netto)
Contents
-History and Theory of Tonkotsu Ramen
-Tonkotsu Ramen and Noodles
-Basic Training
-The latest technology of Tonkotsu Ramen

CONTANCT (questions and applying)
[email protected]

You can create own ramen after this course.
Tonkotsu ramen, Toripaitan, Vege potage ramen, Tantan men, Shoyu ramen, Shio ramen, Miso ramen, Gyokai Tonkotsu ramen, G-kei Ramen, Sengyo Ramen, Mazesoba, Tsukemen)
About Ramen consulting for your restaurant menu : Negotiable
We can make collaborations event, workshop, Vegan ramen course as well 🙂
If you have any questions do not hesitate to ask us!
[email protected]
or
FB message !!!

Tonkotsu ramen course 1 day!!!

Ramen Teacher: Kohei Yagi

Since 2014, I have been consulting for Polish ramen shops (Ukiukiuki, Uki green, Yatta Ramen, Vegan Ramen Shop, MIKOYA, Shiso Ramen, Tokyo Sushi, Luru Bar, Kikuya Tokyo, etc.) as a ramen consultant. I have graduated from six ramen schools in Japan and is constantly improving his skills in Poland.
See my Instagram
https://www.instagram.com/j.gotuje/

The problem with Japanese ramen schools is that the teachers don't know much about the environment and ingredients in other countries. As a result, even if one learns ramen in Japan and returns to Europe, they are often unable to make the same ramen. Also, each ramen school has its own strengths and weaknesses, so you need to choose the one that is right for you, but you won't know until you enter the school.

I can show you how to make ramen at Europe, because I know the European environment and how to make ramen with your business style.

Ramens which graduated students made and at the lessons