In my early years as a ramen apprentice, I studied the fundamentals of ramen cooking by the founder of Santouka Ramen at the main location in Asahikawa (Hokkaido, Japan). I helped open Santouka Ramen restaurants in America a few years later, including ones in Costa Mesa, Torrance, New Jersey, Santa Monica, and San Diego.

After leaving Santouka, I oversaw the development of new products and restaurant openings for Orange Tei and Ramen Yamadaya. By expanding to different types of stores in the United States, from small stores to large stores, roadside stores, food courts, etc., and serving more than 1,000 meals per day, I was able to further my knowledge and experience in both the ramen making techniques and the business side of the restaurant industry. My varied experiences have equipped me with the knowledge necessary to improve working conditions while lowering labor, utility, and food expenses in the food business.

Now, with our pressure vessel, what was formerly a widespread notion that restaurants require a harsh environment to have quality food will be completely changed. As the coordinator for the “new era” of ramen, I have experimented with different broth types, such as Chintan (clear broth) and Paitan (white broth), using our pressure vessel with pork, chicken, beef, seafood, and vegetables, greatly reducing labor, ingredient, and utility costs while enhancing quality and the working environment even more than before.